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Category: - Author:N/A- Contributor:
Pasta Chicken
Ingredient:


  • 4 chicken breast - diced up into bite size pieces
  • 1 bunch of broccoli (or 10 oz frozen chopped) - diced up into bite sized pieces
  • 5 to 10 garlic cloves - minced or pressed
  • basil & oregno - to taste (aprox. 1/2 tps each)
  • 1 medium carton, Half and Half
  • 4 large ripe tomatoes
  • 1 10oz pack of small shell pasta
  • olive oil
  • grated parmesan cheese - to taste



Direction:

Start water boiling for pasta and add pasta when boiling, cook until done and then drain.


Cook broccoli (I steam fresh - or follow frozen package directions)


Brown chicken pieces in olive oil, add tomatoes and garlic, simmer for approx 3 minutes, add basil and oregeno, simmer again for 2 to 3 minutes.


Add Half and Half. Simmer again for 3 to 7 minutes, add pasta and parmesan cheese, stir well and serve.


Its great served with french or garlic bread and a salad.

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Pick of the Week
Title:LORIENA'S FAMOUS {CROCK POT} ENCHILADAS - Author: - Contributor:LORIENA WALDROP
Ingredient:
{1} 16 OZ SOUR CREAM
{1} CAN CREAM OF MUSHROOM SOUP
{1} BIG CAN OF GREEN CHILI SAUCE
{1} SMALL CAN CHOPPED GREEN CHILI'S
{4-5} BONELESS SKINLESS CHICKEN BREASTS
{1} PACKET OF SOFT TACO SHELLS
{1} PACKET OF TACO SEASONING
{1} PACKET SHREDDED MOZZARELLA CHEESE
{1} PACKET SHREDDED MILD CHEDDAR CHEESE
{1} CAN SLICED OLIVES

Direction:
BOIL CHICKEN WITH SOME SALT. THEN CUT INTO BITE SIZE PIECES. MIX TOGETHER: SOUR CREAM, SOUP, CHILI SAUCE, CHILI'S AND CHICKEN. IN A ZIP LOCK BAG MIX BOTH CHEESES AND TACO SEASONING. SHRED SHELLS INTO BITE SIZE PIECES. LAYER IN CROCK POT STARTING WITH SHREDDED SHELLS. NEXT YOUR CREAM MIXTURE. THEN CHEESE. THEN OLIVES. KEEP LAYERING UNTIL EVERYTHING IS USED. TOP WITH OLIVES. PUT IN CROCK PO ON LOW FOR 5-8 HRS
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