Creamy Chicken Pot Pie

Ingredients:

two 9-inch uncooked pie crusts
3/4 cup peas and carrots, mixed
1/2 cup cooked chicken
1/4 cup finely chopped onion
1/2 tsp chopped parsley
3/4 cup Heavy Cream
1/2 tsp Onion Salt
1/8 cup milk
1/4 cup chicken broth mixed with 2 Tbsp Cornstarch


Directions:

Preheat oven to 350 degrees. Mix all ingredients together in a large bowl. Set one of the 9-inch pie crusts in the bottom of a glass pie dish. Fork holes into the crust for breathing. Pour in filling mixture. Set the second 9-inch crust over the top. Trim and fold in the edge of the pie. Cut slats in the top to breathe.

Bake for one hour and fifteen minutes or until golden brown.

*Yield: one 9-inch pie

Aglio di pollo Pasta (Garlic Chicken Pasta)

For the Sauce:
Ingredients-
14.5 ounces can Chicken Broth
3 Tbsp Heavy Whipped Cream
1 tsp Parsley, fresh or dry
1/2 cup Zinfandel Wine
Pinch Garlic Salt
2 heaping Tbsp Grated Romano
2 Chicken Boullion Cubes
1/4 cup finely Chopped Onion
Heaping tsp Crushed Garlic
1 tsp White Corn Syrup
2 Tbsp Parmesean
1/2 lemon, sqeezed
1 Tbsp butter
3 Tbsp cornstarch mixed with 1/8 cup Water and set aside.
Directions-
Combine the first 13 ingredients in a sauce pan and let simmer. Add the cornstarch mixture.
Set Aside

In a steamer, while the sauce is cooking, steam one finely chopped Roma Tomato and 1/2 cup Spinach

For the Chicken:
Ingredients-
2 cups Breast Tenderloins  or stir fry strips
2 Tbsp oil
1/2 tsp Crushed Garlic
Directions-
In a skillet, cook the chicken in the oil and garlic until slightly browned and cooked through. Cut up and Set aside.

Serve the sauce, garlic chicken and veggies over one package of your choice of pasta. We like to use Penne or Fettucini.

Chicken Giardino

Ingredients:

3 Tbsp Butter
1/4 tsp. Dry Thyme
1tsp. Rosemary
3 Tbsp Cornstarch
3/4 cup White Wine
3/4 cup Chicken Broth
3/4 cup Water
3 Tbsp Milk
2 Tbsp Lemon Juice
1/4 tsp Salt
6 lbs skinless, boneless Chicken Breast sliced into 1/2 inch strips
3/4 cup Vegetable or Olive Oil
2 Rosemary Sprigs
1 Tbsp Garlic
Juice of 2 Lemons
1 1/2 bunches fresh Asparagus
1 1/2 Red Bell Pepper
1 1/2 cup carrots, cut thin
2 cups Spinach, cut into small pieces
1 cup Frozen Peas
3 cups Blanched Broccoli Florets
2 pounds cooked Farfalle Pasta


Directions for the Sauce:

Melt Butter in a sauce pan over low heat. Add thyme, the teaspoon of Rosemary, and salt. Turn to medium heat, stir to blend and cook for one minute. In a mixing bowl, add White Wine, chicken broth, water, milk, and the two tablespoons of lemon juice. To this, add cornstarch, and stir until no lumps are present. Pour the mixture from the mixing bowl into the sauce pan. Stir all together, bringing to a boil and remove from heat.

Directions for the Chicken and Vegetables:

In a separate mixing bowl, add chicken, oil, rosemary sprigs, garlic, and the juice of two lemons. blend well and marinate for 30 minutes. Add a 1/4 cup oil to a saute pan and on a medium heat, saute chicken strips to 165 degrees F. Add Vegetables. Cook to desired tenderness. Add sauce and drained pasta. Stir until thoroughly coated with sauce.
-Serves 10

Chicken Fajitas

Ingredients:

4 whole Chicken Breasts
1 Tbsp Honey
3/4 cup Soy Sauce
2 Tbsp Teriyaki Sauce
1 cup Water
1 Tbsp Garlic
1 chopped Onion
1/2 cup White Wine (or Chicken Broth)
1 squeezed Lemon
2 Sliced Onions
sliced Green and Red Pepper
Flour Tortillas

Instructions:

For the marinade: combine the first nine ingredients in a gallon sized zip-loc bag. Refrigerate in bag for at least two hours. Take the chicken out of the bag (discard marinade) and grill the chicken. When cooked through, let cool and slice into thin strips. In large skillet place sliced onion, green and red peppers as a bed for the sliced chicken. Place the chicken strips in the skillet and cook on low heat until onions are tender. Squeeze more lemon on top if desired. Serve with warm flour tortillas and your favorite toppings.