Ingredients

• 1 cup uncooked wild rice
• 1/2-2/3 cups of long grain rice
• 1 cup chopped yellow onion (1 small onion)
• 1 cup diced carrots (2 medium)
• 1 cup diced celery (3 ribs)
• 7 Tbsp butter, diced, divided
• 1 large garlic clove, minced (1 1/2 tsp)
• 5 cups low-sodium chicken broth
• 1/2 tsp of each dried thyme, marjoram (or oregano), sage and rosemary
• Salt and ground black pepper, to taste
• 1 lb boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 cups milk

Instructions

• Prepare wild rice according to directions listed on package. *(I use a rice cooker to prepare the wild rice. This should take about 40-45 minutes).
• While the rice is cooking, gently boil the chicken breasts in 5 cups of water. Once the chicken is cooked, remove the breasts and cool, reserving the liquid in the large pot. (The soup will be made in this pot later.) Use two forks to shread the chicken into bite-sized pieces. Set aside.
• While the chicken cooks, melt 1 Tbsp butter in a sauté pan. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.
• Combine the cooked aromatics with the chicken broth, thyme, marjoram/oregano, sage, rosemary and season with salt and black pepper to taste.
• Using the pan in which the aromatics were sautéed, melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. 
• Then while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. 
• Add milk mixture to soup mixture in pot along with shredded chicken and cooked wild rice. Add the uncooked long grain rice. Let the soup simmer for about 15 minutes, or until the white rice is cooked.
• Let soup cool slightly and serve.

Ingredients

2 Tablespoons butter
1 clove garlic minced
1 pound boneless skinless chicken breasts cut into cubes*
1 tsp oregano
1 tsp Italian seasoning
1/2 tsp salt or to taste
1/4 tsp black pepper
1/4 cup sun dried tomato drained and chopped
3 cups baby spinach**
8 oz penne pasta uncooked***
1 jar Alfredo sauce 150z
2 cups boiling water or chicken broth
1 ½ cups mozzarella cheese
Basil or parsley for garnish optional

Instructions

Preheat oven to 350°F.

In an oven proof dutch oven, melt butter then add chicken and cook for 7-8 minutes until done. Next, add the garlic, Italian seasonings, oregano, salt and pepper and cook for 1-2 minutes, until the spices are fragrant.
Next, add the remaining ingredients except for the mozzarella cheese and mix well. Cover the casserole and cook for 30 minutes.

Remove from oven and test the pasta to be sure it is done. Once the past is done to your taste, sprinkle mozzarella cheese on top and bake for another 5-10 minutes or until the cheese melts and gets bubbly.

Serve with a side salad. Serves 6.

* you can use any left over chicken. I generally precook the chicken so I have broth to use instead of boiling water. Gives the dish more flavor!
** a box or bag of frozen spinach works well. Before adding to the dish, thaw the spinach and squeeze it until it is dry. Instead of spinach, you can also use a container of mushrooms (fresh, sliced or a can of mushrooms). Or you can add both!
*** Any pasta will be fine here. I have used penne, rotini, cavatappi, and elbows.

Ingredients

1 tablespoon extra-virgin olive oil
2 tablespoons white onion, grated
3 small bay leaves
2 teaspoon mild curry powder
1 tablespoon tomato paste
1/3 cup red wine vinegar
1/3 cup water
¼ teaspoon brown sugar
1 cup mayonnaise
1/2 cup plain greek yogurt
1 tablespoon dried apricots, finely chopped
2 large skinless chicken breasts, (600 g or 6 cups) cooked and shredded or cut into chunks
salt & pepper to taste

Method

Heat the extra-virgin olive oil in a large frying pan over medium-low heat.
Add in the onion, bay leaf and curry powder and gently cook for 2 minutes.
Add in the tomato paste and cook gently for 2 minutes.
Add the red wine vinegar and water and bring to a gentle boil. Stir often to avoid burning.
Add a pinch of sugar, then season with salt and freshly cracked black pepper to taste.
Simmer for 2 minutes, until the sauce is slightly reduced, then remove from the heat.
In a large bowl mix together the prepared sauce with the mayonnaise, yogurt and finely chopped apricots.
Add in the cooked chicken breast, and mix gently all the ingredients together.
Cover and chill for at least two hours to allow the flavors to meld. Better if allowed to chill overnight!

Ingredients
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
1 medium onion, sliced
3 celery ribs, sliced
2 medium potatoes, peeled and cut into 3/4-inch cubes
3 medium carrots, cut into 1/4-inch slices
1 cup chicken broth
1/2 teaspoon dried thyme
1 tablespoon tomato paste*
1 tablespoon cornstarch

In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat.
In a large skillet, melt butter; cook chicken until chicken juices to run clear.

Add onion and celery; cook for 3 minutes.

Add tomato paste and cook until browned, about 2 minutes.

Stir in potatoes and carrots.
Add the 1/2 broth and thyme and stir to mix. Bring the liquid to a boil. Mix the other 1/2 cup of broth with the cornstarch. Stir into skillet until combined. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are tender.

*I use tomato paste from a jar I purchase at Wegmans. It is not as dense as canned tomato paste but both will work. Ketchup is also an option though the flavor will be slightly less pronounced. Do not try to brown the ketchup as it will burn quickly.

Ingredients

• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 2 lb. chicken, diced (I use a mix of breast and thighs)
• 1 tsp salt
• ¼ tsp pepper
• 2 tbsp sweet paprika
• 2 bay leaves
• 1½ cup chicken stock
• 1 cup milk (use half and half or heavy cream for a richer sauce)
• 8 oz sour cream
• 5 tablespoons corn starch
• juice of 1 lemon

Method

Dice the onion and mince garlic.

Pour 3 tablespoons of olive oil in the inner pot. Using the sauté function on your Instant Pot, add the onion and sauté for a few minutes until soft but not brown. Add the garlic and sauté for about a minute, stirring to prevent the garlic from burning. Add the chicken to the onions and garlic. Cook for a few minutes until the chicken sears on all sides.

Add salt, pepper and sweet paprika. Stir everything around with a wooden spoon so the chicken is coated with the seasoning.

Add the bay leaves and the chicken stock. Close and lock the lid, set the steam release to “SEALING” position. Press “MANUAL” and adjust the time to 5 minutes.

After the cycle is finished, wait for 10 minutes before releasing the pressure manually.

Press the sauté button. Mix the cornstarch in the milk and add to the pot. Add the sour cream and stir to mix. Bring the sauce to a boil and cook until it is thickened.

Just before serving, squeeze in the juice of 1 lemon.

Serve with mashed potatoes or wide egg noodles.

Ingredients

• 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 small yellow onion diced
• 4 cups diced tomatoes in juice
• 1 tbsp chipotle peppers in adobo pureed
• ½ cup water
• 1 cup jasmine rice uncooked (regular long grain rice or basmati rice can also be used)
• ½ lime, juiced
• 2 tsp sale
• ½ tsp pepper
• 2 tbsp butter
• 1 can black beans drained & rinsed

Method

Combine chicken, onion, tomatoes with juice, peppers, water, lime juice, rice, salt, pepper and butter in the Instant Pot.

Cook under pressure for 6 minutes, following with quick depressurization.

Once depressurized, open and add black beans. Stir to combine, season with additional salt & pepper, to taste.

Serve with a garnish of shredded cheese, chopped cilantro, sour cream and guacamole!

Ingredients

• 3 cup chicken (or turkey) breast
• 1½ cup cherry tomatoes, halved
• 1 cup fresh mozzarella pearls, or one large ball cut into ½ inch cubes
• ½ cup red onion, finely chopped
• ½ cup mayonnaise
• ⅓ cup chopped fresh basil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder

Instructions

1. In a small bowl, mix the mayo, salt, pepper, and garlic powder until combined.
2. Cut the chicken breast into small ⅓ inch cubes.  Alternatively, shred the chicken with two forks then chop it coarsely.
3. Dice the onion.
4. Place chicken, tomatoes, onion, and mozzarella in a large bowl and fold in the mayo mixture until combined. Gently stir in the basil to finish.
5. Serve on toast, lettuce wraps, in a hollowed out roll, a tomato, or on sliced cucumber.

Makes approximately 8 servings.

• 12 oz penne pasta
• 3 Tbs olive oil
• 1½ cups cooked chicken
• 2 small red and yellow peppers
• 1/3 cup pitted green olives
• 4 scallions, chopped
• 3 Tbs mayonnaise
• 1 tsp Worcestershire sauce
• 1 Tbs white wine vinegar
• salt and pepper
• basil leaves

Chicken Preparation

Bring enough salted walter in a heavy pot to a rolling boil to cover chicken. Add chicken and bring back to a boil. Do not crowd pieces. Immediately turn off heat and leav pot on its burner for one hour until chicken has cooled.

Preparation

1. Cook pasta. Toss with olive oil. Set aside to cool.
2. Cut chicken into small chunks. Cut peppers into small pieces.
3. Combine all ingredients, except pasta. Add pasta. Chill.