Olive Garden Recipes!!!!

Overseas? Craving Olive Garden? Now you can make your very own with the authentic recipes! Of course you may have to make substitutions, omissions, or get creative with some of the preparation techniques... but these recipes are straight from the source. So enjoy creating your own Italian bistro in your home!

http://www.olivegarden.com/Recipes/

Recipes such as: Tuscan Garlic Chicken

Tuscan Garlic Chicken

Prep Time:15 minutes
Cook Time:30 minutes
Serving Size:
Ingredients
4 each (4 oz) boneless, skinless chicken breasts

1 1/2 cups flour, plus 1 tablespoon

1 Tbsp salt

2 tsp black pepper

2 tsp Italian seasoning

1 lb fettuccine pasta, cooked according to package directions

5 Tbsp olive oil

1 Tbsp garlic, chopped

1 red pepper, julienne cut

1/2 cup white wine

1/2 lb whole leaf spinach, stemmed

2 cups heavy cream

1 cups Parmesan cheese, grated

Procedures Modified:

MIX 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

HEAT 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium heat until golden brown and crisp (5-7 min), flip and cook other side. (Place cover for first 5 minutes on second side to seal in steam and cook through. Remove cover for last two minutes to help crisp up exterior.) Add more oil for each batch as necessary.

Place cooked Chicken breasts on paper towel lined plate to absorb extra grease and cover to keep warm.

HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.

COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.




Enjoy! I know I will!!!
Ovenless Chef

Chicken Stir Fry

image courtesy google

2 Chicken breasts
3 T cornstarch
2 T soy sauce
1/2 tsp ground ginger
1 tsp garlic powder
2 T sesame seeds
1 T chili powder (Korean or American)
3 T cooking oil, divided
2 C broccoli, chopped
1 C zucchini, diced with skin on
1 C thinly sliced carrot
1 onion, large dice
1 C water

Directions:

1 Cut chicken into 1cm strips; place in a resealable plastic bag.
2 Add cornstarch and toss to coat.
3 Combine soy sauce, ginger, garlic powder, chili powder, and sesame seeds; add to bag and shake well.
4 Refrigerate for 30 minutes.
5 In a large skillet or wok, heat 2 tablespoons oil on medium high; stirfry chicken until no longer pink, about 3-5 minutes.
6 Remove and keep warm.
7 Add remaining oil; stir fry broccoli, zucchini, carrots, and onion for 4-5 minutes or until crisp-tender.
8 Add water.
9 Return chicken to pan.
10 Cook and stir until thickened and bubbly.

Serve over rice or noodles. Enjoy!



This also works well with thinly sliced beef or pork! Feel free to add whatever veggies you can find or have on hand. Bell peppers, squash, mushrooms, snap peas, cauliflower, and string beans are all great options for stir frys... and if you happen to find some water chestnuts... throw a few of those bad boys in there too! ;) (American friends, a great way to cut down on prep time for this dish would be to grab a bag of frozen "stir fry" veggies from the frozen section.)

Courtesy ovenless chef

Tangy Turmeric Chicken Wraps

image courtesy allrecipes

1 c plain yogurt
1/2 onion, chopped
2 Tbsp lemon juice
1 Tbsp ground turmeric
1/4 tsp ground cumin
1/2 tsp paprika
1/2 tsp salt
1/8 tsp ground ginger
1/8 tsp cayenne pepper
ground black pepper to taste
2 skinless, boneless chicken breast halves - cut into strips
1/4 cup water
1 tsp vegetable oil
4 pita breads (Or tortillas)
1 medium cucumber, diced
1 bunch fresh parsley, finely chopped

Directions
1.Whisk together the yogurt, onion, lemon juice, turmeric, cumin, paprika, salt, ginger, cayenne pepper, and black pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.
2.Preheat large skillet to medium high, and lightly oil the skillet. Remove the chicken from the marinade, and shake off excess.
3.Cook the chicken until well-browned and no longer pink in the center, 5 to 7 minutes.(You can help to keep chicken moist by place a pot lid over chicken as it cooks.) Cut the chicken into bite-sized pieces. Set aside.
4.Pour the water, oil, and remaining marinade into the same skillet and carefully bring to a boil over high heat. Reduce heat to medium-low, and simmer until thickened and bubbling, about 10 minutes; stir in the chicken.
5.Serve chicken on the pita breads, and top with cucumber and parsley.


"I put in less turmeric and way more cumin...i often just serve the onions fresh instead of cooking with the sauce...serve with parsley, cucumbers, and tzatziki sauce" ~Ashleigh Johnson

Recipe courtesy Ashleigh via allrecipes

10 Ways to Eat Ramen for Dinner

image courtesy babble.com

1. Veggie Ramen (pictured above) . Toss a tablespoon of butter into a skillet. Add 2 tablespoons each of thinly-sliced carrots, frozen green beans, frozen white corn, and edamame. Cook just until softened. Add a packet of Pork Ramen, 2 cups of water, and cook until the noodles are cooked through, about 6 minutes. Add seasoning packet. Serve and enjoy.

2. Egg Foo Ramen. In a small bowl, whisk an egg with 1 tablespoon of water until well beaten. Bring 2 cups of water to a boil in a small saucepan. Pour egg into the water, then add the noodles. Cook just until tender. Season with seasoning packet. Garnish with sliced green onions.

3. Chinese Chicken Salad. Shred 1/4 a head of cabbage, 1 breast of chicken, and 1/4 white onion. Add 1 package of crushed Chicken-flavored Ramen. In a small bowl, whisk together the seasoning packet, 2 tablespoons of oil, 2 tablespoons of white vinegar, and 2 tablespoons of sugar. Toss dressing into salad, serve and enjoy.

4. Ham Fried Ramen. A simple take on Fried Rice, cook a packet of Pork Ramen until the noodles are tender. Drain completely. In a skillet, heat 1 tablespoon of sesame oil and 1 tablespoon olive oil until sizzling. Add 1/4 cup diced ham and 1/4 cup of frozen peas & carrots to the oil. Immediately toss in the noodles. Crack an egg into the mixture and stir until well cooked and distributed around the noodle mixture. Season with soy sauce, garnish with a handful of diced green onions.

5. Parmesan Ramen. Cook a packet of ramen noodles. Save the flavoring packet for another day. Once the noodles are cooked, drain the water from them completely. Top with a pat of butter, a bit of freshly-shredded parmesan, and some chopped parsley.

6. Chicken Noodle Ramen. Boil 3 cups of water, 1/4 cup carrots, 1/4 cup of celery, and 1/4 cup shredded chicken. Once the carrots and celery are softened (about 6-8 minutes), add a packet of Chicken Ramen and the seasoning packet. Cook until the Ramen is tender.

7. Chili Lime & Shrimp Ramen. Cook a packet of Chili Ramen according to package directions. Toss with 1/4 cup diced scallions, 1 cup of cooked shrimp, and a lime wedge.

8. Easy Ramen Lasagna. Place 4 squares of uncooked ramen noodles into the bottom of a 9×11 baking dish. Cover with a layer of cooked and crumbled Italian sausage, your favorite canned spaghetti sauce, and a layer of cottage cheese mixed with chopped spinach. Top with an ample amount of spaghetti sauce. Cover with a hefty bunch of shredded mozzarella. Cover and bake in an oven preheated to 350 degrees for 30-40 minutes. Remove the foil 10 minutes before baking is finished to brown up the top of your cheese.

9. Pad Thai Ramen. Cook a packet of Pork Ramen according to package directions. Just before you add the flavoring packet, drain most of the water from the pan (leaving about 2 tablespoons worth of water), then add 1/2 teaspoon cream peanut butter, the juice of 1 lime, 1/2 teaspoon of vinegar, 1/2 teaspoon soy sauce, a pinch of garlic and onion powder, and a drizzle of sesame oil. Mix together until very well mixed. Garnish with chopped cilantro and peanuts.

10. Mandarin Ramen Salad. Cook Chicken Ramen according to package directions. Drain water completely, reserve spice packet for dressing. Toss cooked ramen with 1 small package of coleslaw mix, 2 stalks of diced celery, 1 can mandarin oranges (drained), and 2 tablespoons of white vinegar mixed with the flavoring packet and 2 tablespoons sugar. Garnish with diced scallions.

***You can find a variety of non-Korean/not so spicy ramen flavors at your local asia mart! :) Have fun experimenting with your ramen!

courtesy babble.com

Chicken and Cheddar Dumplings

Soup:
2 chicken breasts/cooked and shredded (or shred meat from small rotisserie chicken)
2 small onions/diced
2-3 cloves garlic/minced
2 medium carrots/diced
3-4 Tbs butter
2 bouillon cubes
2 tsp thyme
1 tsp black pepper
1/2 tsp oregano or basil
water

Cheddar Dumplings:
1 C sifted all-purpose flour
1/2 C shredded cheddar
2 tsp baking powder
1/2 Tbsp italian seasonings of your choice
1/2 tsp salt
1/2 C cream (whole milk as alternative)
2 Tbsp melted butter

1. In large pot, heat butter, onions, and garlic over meduim heat until onions are transluscent.
2. Add shredded chicken, carrots and enough water to cover by an inch.
3. Bring to low boil and add bouiloon cubes and spices/seasonings. You can also add any other veggies or spices you'd like at this point to make it your own... corn, celery, and zucchini would all work well! :)
4. Stir soup occasionally and bring down to simmer after about 5 minutes.
5. Meanwhile, mix up the dry ingredients and cheese in a mixing bowl.
6. In small bowl, combine cream and melted butter. Once carrots are tender, combine the cream and butter with the dry dumpling ingredients until just combined... don;t over mix.
7. Taste soup for final seasonings (remember the dumplings will add a little saltiness to your soup once cooked) and season to taste. Add more water if needed to bring level back to an inch above soup ingredients and bring to low boil.
8. Once gently boiling, drop dumpling dough into pot by the spoonful (My dumplings were about 1 1/2 inches in diameter before dropping).
9. Put lid on and let cook for about 12 minutes.
10. Serve hot! :)


*** I doubled up on the dumplings to serve 4-6

courtesy the ovenless chef

Alfredo Giardino

image courtesy Grab a Fork
Alfredo Giardino (Garden Alfredo) Serves 4

8 oz fettuccine noodles
1 Tbs olive oil
1 zucchini, quartered lengthwise and sliced
1 yellow squash, quartered lengthwise and sliced
1 red bell pepper, diced
8 oz sliced mushrooms
1 cup frozen green beans (Costco)
1/4 tsp salt
pinch of pepper
1 cup jarred Alfredo sauce (most large stores carry this in the sauce aisle)
grated Parmesan cheese (optional)

Cook noodles according to package directions. Drain and set aside.

While the noodles are boiling, heat a large saute pan over medium heat. Add the oil. Cook the veggies in the oil, stirring frequently, until veggies are tender; about 10 minutes. Season with salt and pepper.

Toss with 8 oz cooked fettuccine and 1 cup sauce. Top with Parmesan cheese, if desired.

Serve with cooked chicken breasts sliced and put on top, go meatless or add cooked shrimp.

courtesy Kristen Ramirez at Grab a Fork

Chicken n' Dumpling Soup

Soup:
1 whole chicken, cut into 8 pieces
6 cups chicken broth
1/2 bunch thyme
1 bay leaf

Dumplings:
2 cups all-purpose flour
Salt and freshly ground black pepper
1 tablespoon baking powder
1 cup heavy cream
2 tablespoons salted butter
1 tablespoon finely chopped parsley leaves
1 teaspoon finely chopped thyme leaves

1 tablespoon vegetable oil
1 large onion, chopped
2 carrots, peeled and sliced into 1/2-inch rounds
2 ribs celery, sliced into 1/2-inch rounds
3 cloves finely chopped garlic

Directions
In a very large saucepan or crockpot, add chicken, chicken broth, thyme, and bay leaf to cover. Turn on heat to low and let simmer for 20 minutes, until the chicken is cooked through. *Cook's Note: You'll want to poach the chicken on a low simmer and start with cold stock so the chicken cooks evenly.

Once the chicken is cooked, transfer to a 13 by 9-inch casserole dish and let cool. Reserve broth and discard the thyme and bay leaf. When chicken has cooled, shred. Use your hands or a fork and make sure to get all the meat off the bone. Discard the skin and bones.

Dumplings:

Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. In a small saucepan, bring heavy cream, butter and herbs to a low simmer then add to the dry ingredients. Stir with a rubber spatula until combined. Using your hands, form dough into dumplings.


Heat a large pot over medium heat and add oil. Once oil is hot, add onions, carrots, celery and garlic. Saute until soft, 3 to 4 minutes. Add reserved broth to pot with vegetables and add the chicken. Bring to a low simmer. Add dumplings 1 at a time into the simmering soup. Cover pan with a lid and cook for 25 minutes. Add salt and pepper, to taste, if necessary.

Recipe courtesy Katy Doerkson

Fiesta Soup

6-8 C water
2 bouillon cubes
2 chicken breasts
1 large carrot, diced
1 large onion, diced
2 green onions, sliced
2 cans black beans, rinsed and drained (home plus)
1 can corn
2 cans diced tomatoes with chilis (home plus), or 3 large tomatoes diced
2 Tbsp Cumin (nicedeli.com, asian marts)
2 tsp Chili powder
1/4 tsp black pepper

Shredded cheese, Tortilla chips, cilantro(nicedeli.com), and lime juice to serve with.

1. In large stock pot, bring water, bouillon, and chicken to boil.
2. Add diced carrots, onions, and green onions.
3. Once chicken is cooked through, about 10 minutes, remove chicken to cutting board and let cool.
4. Add beans, corn, tomatoes, cumin, chili powder, and black pepper to pot and reduce to simmer.
5. Using two forks, shred chicken and add back into pot.
6. Let simmer for 10-20 minutes.
7. Serve warm with squirt of lime juice, fresh chopped cilantro and shredded cheese over a bed of broken tortilla chips.

You can easily leave out the chicken to make a meatless dish.

courtesy ovenlesschef

Spinach Pesto Pasta

You will need a blender for this sauce.

2 Chicken breasts
1/2 C diced onion
2 large cloves garlic, sliced
1/4 C water
1 tsp italian seasoning
1/2 tsp black pepper
1/4 tsp salt
2 C chopped fresh spinach
2 T lemon juice
1/2 C parmesan cheese
2 C sliced mushrooms
*1/2 C cream *optional

1 pound your choice pasta... penne, spaghetti, farfalle

Cook pasta to "al dente" or until there is still a slight chew to it. Drain and set aside.

1. In skillet, saute chicken with a little olive oil.
2. Remove chicken to plate after cooked through, and add water to pan on medium low heat without rinsing.
3. Saute onions and garlic in water and add pepper, salt and italian seasonings. Cook until onions are transluscent.
4. Remove skillet contents to blender. Add a handful of spinach and blend. Keep adding spinach until all is blended. Add lemon juice and parmesan cheese to blender mix as well.
5. Saute mushrooms in olive oil on meduim heat until browned.
6. While mushrooms brown, loosely shred chicken and add to pan with mushrooms.
7. Pour in sauce, bring up to heat and add pasta. Toss until fully covered.
8. **If you would like a creamy pesto sauce, add the 1/2 C cream just before serving.

Plate up a pile of pasta and sprinkle with Parmesan cheese! Serve while hot. Enjoy. :)

Courtesy ovenless chef. Modified from recipe off allrecipes.com

Southwest Eggrolls

2 T oil
1 chicken breast
1/2 green onion (1/4 inch dice)
1/2 red bell pepper, diced small
1/3 C corn kernals
1/4 C canned black beans, rinsed and drained
1/2 C fresh chopped spinach
2 T diced jalapeno (I used jarred nacho sliced jalapenos)
1/4 tsp dried parsley
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp salt
3/4 C shredded cheddar
oil for frying
1 batch uncooked tortillas

1. Mix up batch of tortilla dough and set aside, covered, for 20-30 minutes)
2. Cook and finely dice chicken.
3. In skillet, drizzle some oil and saute onions, bell pepper and black beans until slightly tender.(2-3 minutes)
4. Add spinach, jalapenos, corn, spices and chicken. Saute until fully combined and spinach wilted.
5. Turn off heat and add cheese. Stir until fully incorporated. Set aside.
6. Form tortilla dough into 8 golf ball sized balls. Place back in bowl, covered, for another 15 minutes.
7. Roll out tortillas to about 6 inch rounds.
8. Place 2 piled Tbsp of filling in the middle of each. Fold over left side, then right... as you would wrap a burrito. Pinch dough together at seam.
9. Now pinch the ends of dough together while still in the burrito "tube" stage and then fold the ends over towards the seam. (Like wrapping a present) Pinch the seam where the end flaps meet the side seam.
10. Place seam down on counter or tray to rest for 10 minutes.
11. Heat up skillet with 1/2 inch of oil to medium heat. Allow oil to heat for at least three minutes.
12. Fry eggrolls in oil , seam side down first, until golden brown. Flip and brown other side. (You might want to try and spot fry the sides of the eggrolls to cook all dough thoroughly. You can do so by using tongs, or two spatulas and holding each eggroll on each side for about 15-30 seconds.)
13. Remove to papertowel lined plate once fully cooked.
14. Cut in half on the diagonal and serve with salsa... sour cream and cilantro if you've got it!
Enjoy! They taste just as good if not better than Chili's SW eggrolls!

This could easily be made with beef or even meatless. Just add more black beans! :)
Modified by ovenlesschef from an allrecipes.com

Curried Coconut Chicken

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar

Directions
1.Season chicken pieces with salt and pepper.
2.Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3.Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for at least 30 to 40 minutes.(This will thicken the sauce)

Serve with rice and veggies! Enjoy!

courtesy allrecipes.com

*p.s. you can find curry powder at most any mart, but there are several "Asia Marts" or "Global marts" and they will have any and all Indian/ Thai/ and most asian ingredients you'll need, including the coconut milk. Canned tomatoes and sauce are at Home Plus or Costco.

Chicken Tortilla Soup

2 chicken breasts
1/2 T olive oil
2 cloves garlic
1/2 tsp cumin
1/2 tsp chili powder
2 cans chicken broth or 4 bouillon cubes and 4 C water
1 can corn
1 large onion
1 T lime or lemon juice
1 C salsa or.. 1 can tomatoes w/ green chilis
*can of rinsed black beans optional

Chips and shredded cheese to serve with

1. In soup pot, drizzle oil and add chicken. Lightly brown on each side.
2. Add minced garlic(I cheat and finely shred), diced onion until translucent.
3. Add the rest. Lett simmer for at least 20 minutes. (This is a great recipe for the crock-pot... just throw it all in and cook on low for 6 hours/or more. Chicken can be frozen!)
4. Pull chicken out, shred, and return to pot. Done.
5. Serve over a pile of crunched tortilla chips and under a pile of cheese! :)

courtesy Lindsey Lett

Chicken Pot Pies... O.C. Style!

For the crust:
2 cups of flour
1/2 teaspoon salt
1/2 cup of crisco, chilled (In Korea, I use the block of shortening labeled margarine in Hangul... about 1,000 won)(Baking aisle)
1/4 cup of cold water

For Filling:
1/2 stick butter or... 1/4 C Oil
2 cloves garlic finely shredded or minced
1/2 cup finely diced onion
1/2 cup shredded carrot
1/2 cup diced mushrooms
2 cups chicken shredded... or cubed if you prefer
1/4 cup flour
2 cups chicken broth or 3 1/2 Cups water w/ 4 bouillon cubes
1 cup Whole milk or heavy cream
Frozen peas (optional)
Thyme and parsley to taste... fresh if available!
salt and pepper to taste... TASTE FIRST, especially if you do not used reduced salt ingredients. I used bouillon cubes, and you DO NOT need anymore salt.
*Also, one large diced potato is a nice addition to this filling...


Starting with the crust...
1. Mix together the flour and salt.
2. Add the crisco, either with a fork, your hands or a pastry cutter.
3. When the flour is clumped together, slowly add the cold water a tablespoon at a time until the dough is moist enough to come together.
4. Form the dough into ball.
5. Wrap and place the dough in the refrigerator to chill for at least an hour.

On to the filling....
6. Melt butter/oil in a medium pot. Add garlic, onion, carrots, and mushrooms, and cook until translucent (a couple of minutes.)
7. Add chicken and stir. (add potato here) Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
8. Pour in chicken broth, stirring constantly.
9. Pour in milk or cream. (May add frozen peas at this point if you’d like.)
10. Bring to a slow boil and allow mixture to cook and thicken for a few minutes.
11. Add salt and pepper to taste, add parsley and thyme to taste. Do one final taste at the end and add what it needs

Putting it all together!...
12. To make the fried pies, roll out the chilled pie crust until it’s no more than a 1/4 of an inch thick. (I like to roll it out into a rectangle-type shape.)
13. Cut out 12 five-inch diameter circles (I use a saucer as a guide). Any scraps that are left over you can roll out again and cut out more circles.
14. To make each pie, place 2 tablespoons of filling in the center of each crust. Moisten the edges and fold the crust over, sealing the edges with your fingers and then by pressing down on the edge with a fork.
15. In a cast-iron skillet, heat an inch of oil (or lard or shortening) to 350 degrees.
16. With a spatula, gently place each pie into the hot oil, and turn over after a minute. Cook on the other side for another minute, and then drain on a rack or paper-towel lined plate.

You will not regret the time and effort put into this meal! Both raw crust and finished filling can be frozen. Roll out pie crust to half inch thickness and wrap with multiple layers of clear plastic wrap. Pull out about 20-30 minutes before use to thaw, roll out as directed above. Filling can go in a labeled ziplock baggie!
Enjoy... but be careful, these are addictive!
(Crust recipe courtesy homesicktexan.blogspot.com and pot pie filling courtesy Lindsey Lett)

Cabbage Chicken Salad with Ramen

2 chicken breasts, cooked and cut up (or equivalent)
2 Tbsp. toasted sesame seeds (bake on cookie sheet until light brown)
2 oz. slivered toasted almonds (bake as above, but keep separate since they brown faster than the sesame seeds)
1/2 of a large head of green cabbage, finely shredded
1/4 head red (purple) cabbage, finely shredded (optional, but it's good for you and makes it much prettier) (:
2 carrots, grated
2 green onions, sliced
1 pkg. (3 oz.) chicken (or other) flavor Ramen noodles

Salad Dressing:
Ramen noodles seasoning mix
3 Tbsp. sugar
1/2 c. vegetable oil (I use a few Tbsps. of sesame oil for part of it--fabulous flavor)
3 Tbsp. rice vinegar (or wine vinegar)
1/2 tsp. pepper

Combine the chicken with sesame seeds, almonds, cabbage, carrots, onions, and the UNCOOKED noodles which have been broken apart into chunks. Combine all dressing ingredients; pour over salad and toss well. Cover and refrigerate for at least a few hours, until serving time.

Note: If served after several hours, the noodles retain some crunch. If served the next day, the noodles absorb the juices from the vegetables, and taste like cooked noodles. Either way it's yummy.

(Courtesy Melody Thibodeau)

Mozzarella Mushroom Chicken

3 tablespoons olive oil
2 skinless, boneless chicken breast halves
1 tablespoon garlic powder
1 clove garlic, minced
6 fresh mushrooms, sliced
2 cups shredded mozzarella cheese

Directions
1.Heat the olive oil in a skillet over medium heat. Place chicken in the skillet, and season with garlic powder and garlic. Cook 12 minutes on each side, or until juices run clear. Set chicken aside, and keep warm.
2.Stir mushrooms into the skillet, and cook until tender. Return chicken to skillet, layer with mushrooms, and top with cheese. Cover skillet, and continue cooking 5 minutes, or until cheese is melted.

(Courtesy allrecipes.com)

Chicken Scampi

1/2 cup butter
1/4 cup olive oil
1 teaspoon dried parsley
1 teaspoon dried basil
1/4 teaspoon dried oregano
3 cloves garlic, minced
3/4 teaspoon salt
1 tablespoon lemon juice
4 boneless chicken breast halves, sliced lengthwise into thirds
Directions
1.In a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice.
2.Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter/margarine can be added if needed.

(courtesy allrecipes.com)

Chicken, Asparagus, and Mushroom Skillet

3 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/8 teaspoon dried oregano
1 1/2 cloves garlic, minced
1/4 teaspoon salt
1 1/2 teaspoons lemon juice
1 1/2 teaspoons white cooking wine
2 skinless, boneless chicken breast halves, sliced
1/2 pound fresh asparagus, trimmed and cut into thirds
1 cup sliced fresh mushrooms
Directions
1.Melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and wine into the butter mixture. Add the chicken; cook and stir until the chicken is browned, about 3 minutes. Reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
2.Add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. Stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. Serve hot.
(courtesy allrecipes.com)
This would work well with fish or shrimp as well.

Curry Pineapple Fried Rice

*This is a great way to use leftover rice and it is budget friendly!!! serves 4

2 C cooked and chilled rice
2-3 Chicken breasts or 2 cups shrimp
1 small can pineapple chunks
2-3 T sesame oil
3 eggs
2-3 tsp yellow curry
3 tsp soy sauce
6-8 button mushrooms
3 green onions
1 large carrot
2 T canola oil



Directions:
1. Slice mushrooms, onions and shred carrot. Cut chicken into bite sized pieces.
2. Heat pan or wok to medium high heat. Add Canola oil and lightly brown chicken.
3. In seperate bowl wisk eggs, soysauce and curry powder together.
4. Add mushrooms, onions and carrots to pan with chicken. Stir for a couple minutes.(This is where you would add shrimp)
5. Add sesame oil and then pour in eggs.
6. Stir eggs constantly, it will not take long for them to scramble...
7. When eggs are a runny scramble, add chilled rice and keep stirring. (It is best to add the rice with your hands and to break up the rice with your fingers as you add it.)
8. Add pineapple chunks and fry until rice is slightly browned. (you can also add some of the pineapple juice or just drink it!)
9. Serve warm and add more soy sauce if needed. Leftovers reheat well.
(courtesy Lindsey Lett)

Sauted Chicken and Broccoli~ Italian Style

2 cups broccoli florets
8 ounces penne
3 tablespoons olive oil
1/4 cup minced onion
12 ounces skinless boneless chicken breast, cut into small dice
2 tablespoons white wine
1/2 teaspoon oregano
1 to 1 1/2 cups tomato sauce
2 tablespoons minced fresh parsley
Salt and freshly ground pepper
Directions
Bring salted water to a boil. Parboil the broccoli for a minute and remove. Add the penne and cook for 8 to 10 minutes or until al dente.

In a large skillet heat the olive oil. When hot, add the onion and saute for 3 to 4 minutes. Add the chicken and saute, stirring continuously until no longer pink. Add the garlic and saute a few moments, then add the white wine, oregano and tomato sauce. Add the parboiled broccoli and simmer just to reheat. Season to taste with salt and pepper and garnish with Italian parsley. Drain penne and transfer to a bowl. Top with chicken and broccoli saute and serve.

(courtesy foodnetwork.com)

Easy Lemon Pasta with Chicken

1 pound dried penne
2 chicken cutlets, cut into fingers
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1/2 cup grated Parmesan
Directions
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.

Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.
(courtesy foodnetwork.com)
*this would probably be good with Shrimp too!