P.F. CHANG'S Soothing Chicken Lettuce Wraps

Recipe courtesy of jerzeygirl4ever

• 8 dried shiitake mushrooms 
• 1 tsp cornstarch 
• 2 tsp dry sherry 
• 2 tsp water 
• salt and pepper 
• 1 1/2 pounds boneless, skinless chicken 
• 5 tbsp oil 
• 1 tsp fresh minced ginger 
• 2 cloves garlic, minced 
• 2 green onions, minced 
• 2 small dried chilies, (optional) 
• 1 (8 oz) can bamboo shoots, minced 
• 1 (8 oz) can water chestnuts, minced 
• 1 package cellophane Chinese rice noodles, prepared according to package 

Cooking Sauce:

• 1 tbsp hoisin sauce 
• 1 tbsp soy sauce 
• 1 tbsp dry sherry 
• 2 tbsp oyster sauce 
• 2 tbsp water 
• 1 tsp. sesame oil 
• 1 tsp. sugar 
• 2 tsp. cornstarch 

Iceberg lettuce "cups" leaves (I tried the Iceberg lettuce and did not like it; have yet to try something else--maybe a bib lettuce. It was also good w/out the lettuce).

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces mushrooms. Set aside.

Mix all ingredients for cooking sauce in bowl, and set aside.

In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate.

Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.

Add 2 TBSP oil to pan. Add ginger, garlic, chilies (if desired), and onion; stir fry about a minute or so.

Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes.

Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll. 

Kung Pao Chicken

Recipe courtesy of jerzeygirl4ever

Ingredients List  

• 1 pound skinless, boneless chicken breast halves - cut into chunks  
• 2 tablespoons white wine  
• 2 tablespoons soy sauce  
• 2 tablespoons sesame oil, divided  
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water  
• 1 ounce hot chile paste  
• 1 teaspoon distilled white vinegar  
• 2 teaspoons brown sugar  
• 4 green onions, chopped  
• 1 tablespoon chopped garlic  
• 4 ounces chopped peanuts  

Instructions 

 To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, and peanuts. In a medium skillet, heat sauce slowly until aromatic. Meanwhile, remove chicken from marinade and sauté in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sautéed chicken to it and let simmer together until sauce thickens.  

Chinese Chicken Salad

Recipe courtesy of HarrietNJMommy

• 4 split chicken breasts (bone-in, skin-on) 
• Good olive oil 
• Kosher salt 
• Freshly ground black pepper 
• 1/2 pound asparagus, ends removed, and cut in thirds diagonally 
• 1 red bell pepper, cored and seeded 
• 2 scallions (white and green parts), sliced diagonally 
• 1 tablespoon white sesame seeds, toasted 
• For the dressing: 
• 1/2 cup vegetable oil 
• 1/4 cup good apple cider vinegar 
• 3 tablespoons soy sauce 
• 1 1/2 tablespoons dark sesame oil 
• 1/2 tablespoon honey 
• 1 clove garlic, minced 
• 1/2 teaspoon peeled, grated fresh ginger 
• 1/2 tablespoon sesame seeds, toasted 
• 1/4 cup smooth peanut butter 
• 2 teaspoons kosher salt 
• 1/2 teaspoon freshly ground black pepper 

Preheat the oven to 350 degrees F. 

Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces. 

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl. 

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Chicken Satay with Peanut Sauce Recipe

Recipe courtesy of tori091004

Marinade: 

• 1 cup plain yogurt 
• 1 teaspoon freshly grated ginger 
• 1 teaspoon minced garlic 
• 1 tablespoon curry powder 
• 1 1/2 pounds skinless, boneless chicken breasts, cut into strips 
• 20 wooden skewers, soaked in water 30 minutes 
• Vegetable oil, for grilling 
• Butter lettuce leaves 
• Fresh cilantro leaves 
• Peanut sauce, recipe follows

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours. 

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side. 

Peanut Sauce: 

• 1 cup smooth peanut butter 
• 1/4 cup low-sodium soy sauce 
• 2 teaspoons red chili paste, such as sambal 
• 2 tablespoons dark brown sugar 
• 2 limes, juiced 
• 1/2 cup hot water 
• 1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.  

Mexican Lettuce Wraps

Recipe courtesy of beach brat

• 3 cups cubed cooked chicken breast
• 1 can (15oz) black beans rinsed and drained
• 1 medium tomato, seeded and finely chopped
• 1 can (4oz) chopped green chilies
• 1/2 cup salsa
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped sweet pepper
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 1 medium ripe avocado, peeled and finely chopped
• 1/2 cup reduced fat sour cream
• 12 Bibb or Boston lettuce leaves

In a large bowl combine first 11 ingredients.  Refrigerate until serving.

Just before serving, stir in avocado.  Place 1/2 cup chicken mixture on each leaf and top with sour cream.  Fold and eat.

You can change your meat selection, omit anything you don't like and you can even have it warm...enjoy!

Chicken Nacho Bake

Recipe courtesy of alicianrj

Ingredients:

• 4 small boneless, skinless chicken breasts (1 lb.)
• ½ cup salsa
• ¼ cup sour cream
• ½ cup crushed tortillas
• ½ cup shredded Mexican four cheese

Directions:

Preheat oven to 400. Place chicken on foil covered baking sheet. Slice 3 cuts on top of each chicken breast with sharp knife. 

Top each chicken breast evenly with salsa, sour cream, and tortilla chips.

Bake 20 minutes. Remove from oven. Sprinkle with cheese. Bake an additional 10 minutes or until chicken is cooked through.

Chicken Enchilads With Creamy Green Sauce

Recipe courtesy of wrysmyguy

• 3 pounds bone-in, skin-on chicken breast halves 
• Coarse salt and ground pepper 
• 5 garlic cloves, unpeeled 
• 2 jars (16 ounces each) medium green salsa 
• 3/4 cup heavy cream 
• 12 corn tortillas (6-inch) 
• 12 ounces Monterey Jack cheese, coarsely shredded (3 cups) 
• 1/2 cup fresh cilantro, chopped (optional)

Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream. 

Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture. 


Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese. 


Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

NOTE: To make these up to a day ahead, prep and assemble the enchiladas (steps 1 to 3); cover and refrigerate. Go to step 4 when you're ready to bake and serve.

Before filling, soften the corn tortillas by stacking them between damp paper towels and heating for a minute in the microwave. This makes them more pliable and prevents tearing.

Chicken Chili With Hominy

Recipe courtesy of wrysmyguy

• 4 corn tortillas
• 12 ounces boneless, skinless chicken breasts, trimmed and cut into 3/4-inch chunks
• Salt & freshly ground pepper to taste
• 1 tablespoon extra-virgin olive oil or canola oil
• 2 small red bell peppers, seeded and diced
• 1 large onion, chopped
• 1 4-ounce can chopped green chiles
• 3 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 14-ounce can reduced-sodium chicken broth
• 2 cups low-fat milk
• 2 15-ounce cans white hominy, rinsed
• 1/2 cup chopped fresh cilantro
• 6 lime wedges

1. Place a tortilla directly on a stovetop burner set at medium-low and toast, turning frequently with tongs, until light golden and fragrant, 30 to 60 seconds. Repeat with remaining tortillas. Cut tortillas into 1-inch-wide strips and set aside.

2. Season chicken with salt and pepper. Heat 1/2 tablespoon oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer to a plate.

3. Add remaining 1/2 tablespoon oil to pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, until softened, about 3 minutes. Add chiles, garlic, chili powder, cumin and oregano; cook, stirring, until fragrant, about 1 minute. Add chicken broth and milk and bring to a simmer, stirring. Stir in reserved tortilla strips, chicken and hominy.

4. Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and chili has thickened, about 20 minutes. Stir in 1/4 cup cilantro. Adjust seasoning with salt and pepper. Serve with remaining cilantro and lime wedges.

Chicken Enchiladas

Recipe courtesy of LizDP

Ingredients:

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper 
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed 
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions:

Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. 

Sauté onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. 

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set. 

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. 

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

15-Minute Chicken Soft Tacos

Recipe courtesy of joesbride07

• 1 Tbsp. oil 
• 1 lb.  boneless skinless chicken breasts, cut into strips / ground turkey
• 2 cups water 
• 1 cup  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa 
• 1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix 
• 2 cups  instant white rice, uncooked 
• 10 flour tortillas (6 inch) 
• 3/4 cup  KRAFT 2% Milk Shredded Cheddar Cheese 

HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 6 min. or until cooked through. 

ADD water, salsa and seasoning mix; stir. Bring to boil. Stir in rice; cover. Reduce heat to low; cook 5 min. 

SPOON chicken mixture evenly onto tortillas; sprinkle with cheese. Fold up sides of tortillas to enclose filling. 

Simply Sour Cream Chicken Enchiladas

Recipe courtesy of ilovedave

• 1 lb chicken breasts, diced
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 8 (8in) flour tortillas, softened
• 1 cup grated Monterey jack or Mexican cheese blend- divided
• 1/4 cup butter
• 1/4 cup flour
• 1 (15oz) can chicken broth
• 1 cup sour cream
• 1 (4oz) can diced green chili

1. In fry pan, cook chicken and onion together in oil over medium-high heat until chicken is just done. 
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. 
3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray. 
4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. 
5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. 
6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly. 

My modifications
I used a cooked rotisserie chicken and removed the meat... then heated it in a pan with oil and chopped onions and garlic.... then continue with the rest of the recipe. 

Pollo Con Quimbobó y Platanos (Chicken w/ Okra & Plantains recipe)

Recipe courtesy of Lishie0729

• 1 cup of chopped okra, fresh or defrosted
• 1 whole chicken cut into 8 pieces (about 3 pounds)
• 2 tbsp of adobe seasoning or a mixture of the following:
• Salt, black pepper, paprika, cumin, coriander
• Vegetable oil
• 1 large onion chopped
• 4 cloves of garlic minced
• 1 green bell pepper, chopped
• 1 1⁄2 cups of water
• 2 medium ripe plantains
• 2 medium tomatoes coarsely chopped
• 2 tbsp of lime juice

Season chicken with adobe or the alternative. In a heavy cast iron skillet brown the chicken pieces in hot oil on all sides. Remove the chicken to a plate. In the remaining oil, stir fry the onion, garlic and bell pepper for about 2 or 3 minutes.

Cut the okra in 1 inch size pieces. Cut away the tips and caps if desired. Peel the plantain and cut into 1 inch pieces.

Place the chicken in a deep stewing pot. Add the water and all the other ingredients. Cover and simmer until the chicken is very tender, about 15 minutes

Serve with white rice.

Green Chicken

Recipe courtesy of e&c)

• 1lb thin cut chicken breasts
• 1 onion
• 2 cloves garlic
• 1 half green pepper
• Cilantro (I use a lot; use to taste)
• Olive oil
• 1 can Goya tomato sauce
• 1 can chicken broth
• Salt
• Pepper
• adobo seasoning
• sazon seasoning

Season chicken breasts with salt, pepper, adobo, and sazon.  Set aside

In a small food chopper or food processor, combine onion, garlic, green pepper, ad cilantro.  Drizzle in some olive oil.  Puree into a paste to make the sofrito.

Heat olive oil in a large pan.  Add sofrito and sauté about 5 minutes, stirring frequently.  Add about ½ half can of tomato sauce.  Stir.  Add chicken and brown on both sides.  Once browned, add chicken broth (you can also use white wine instead or in addition too).  Cover pot and cook for about 15 minutes or until chicken is fully cooked.

Serve with Red Beans** and Rice and sliced avocado. 

**Follow the above steps for making and cooking the sofrito.   After you add the tomato sauce, add one can of drained red beans.  Stir.  Then add about 1 and ½ cans water and cook for 15-25 minutes.  Stir half way through and mash some of the beans against the side of the pan to thicken.  

Easy Puebla-Style Chicken Mole

Recipe courtesy of ilovedave

• 1 teaspoon olive oil 
• 1 cup thinly sliced onion 
• 1 teaspoon ground cumin 
• 1 teaspoon ground coriander 
• 1/2 teaspoon ground cinnamon 
• 2 stemmed dried seeded ancho chiles, torn into 2-inch pieces (about 1/4 cup) 
• 2 garlic cloves, thinly sliced 
• 3 cups fat-free, less sodium chicken broth 
• 1 1/3 cups coarsely chopped tomato (about 1 medium) 
• 1/4 cup golden raisins (I leave these out) 
• 3 tablespoons sliced almonds, toasted 
• 3 (1/2 x 2 inch) orange rind strips 
• 3/4 lb skinless, boneless chicken breasts 
• 3/4 lb skinless, boneless chicken thighs 
• 1/2 ounce unsweetened chocolate 
• 1/4 teaspoon salt 
• 1/4 teaspoon black pepper 

1. Heat oil in a Dutch oven over medium-high heat. Add onion; cook 5 minutes or until almost tender. Combine cumin, coriander, and cinnamon in a small bow; sprinkle over onion in pan. Cook 1 minute. Add chiles and garlic to pan; cook 2 minutes or until chiles soften. Add broth and next 4 ingredients (through orange rind) to pan; bring to a boil. Add chicken to pan; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan; shred with 2 forks. Set aside.

2. Add chocolate to chile mixture; let stand until chocolate melts. Using an immersion blender in pan, puree the chocolate mixture until smooth. Cook over medium heat 20 minutes or until reduced to 3 1/2 cups. Add shredded chicken to sauce; stir in salt and pepper.

Chicken Salad

Recipe courtesy of ilovedave

 

• 1 rotisserie-cooked chicken (2 lb) at room temperature
• 1 medium white onion, chopped
• 1 (15- to 19-oz) can black beans, rinsed and drained
• 1/2 cup packed fresh cilantro sprigs
• 1 rounded tablespoon canned chipotles in adobo, or to taste
• 1/3 cup olive oil
• 1/3 cup fresh lime juice
• 3/4 teaspoon salt
• 3/4 teaspoon black pepper
• 2 firm-ripe California avocados, halved, pitted, and left unpeeled
• 3 oz corn chips such as Fritos (1 1/2 cups)
• 1 heart of romaine, separated into leaves

Remove chicken from bone in large chunks, with some skin if desired, and toss together with onion and black beans in a large bowl.

Purée cilantro, chipotles, oil, lime juice, salt, and pepper in a blender, then add to chicken mixture.

Cut avocado into 1/2-inch cubes, without cutting through peel.

Toss chicken mixture with chips. Scoop avocado into chicken mixture with a spoon. Serve salad on romaine leaves.

Chicken Salpicón

Recipe Courtesy of Lishie0729

• 6 (4-ounce) skinned, boned chicken breast halves
• 2 cups chopped seeded tomato 
• 1/2 cup chopped onion 
• 1/4 cup chopped fresh cilantro 
• 6 jalapeño peppers, sliced 
• 1/3 cup white vinegar 
• 1 teaspoon salt 
• 1 teaspoon vegetable oil 
• 1/2 teaspoon black pepper 
• 3/4 cup diced peeled avocado 
• Iceberg lettuce leaves 

Add water to a large skillet, filling to a depth of 1 inch, and bring to a boil. Add chicken, and simmer 8 minutes or until done. Cool, and cut into thin strips. 

Combine chicken, tomato, onion, cilantro, and jalapeño in a large bowl. Combine vinegar, salt, oil, and black pepper. Add vinegar mixture to chicken mixture; toss gently to coat. Add avocado just before serving; toss gently to coat. Serve chicken mixture over lettuce leaves. 

Chicken Picadillo

Recipe courtesy of Lishie0729

• 1 pound skinless, boneless chicken breast 
• 2 teaspoons olive oil 
• 1 cup chopped onion 
• 1 1/2 teaspoons ground cumin 
• 1/2 teaspoon salt 
• 1/4 teaspoon ground cinnamon 
• 3 garlic cloves, minced 
• 1 cup bottled salsa 
• 1/3 cup golden raisins 
• 1/4 cup slivered almonds, toasted 
• 1/4 cup chopped fresh cilantro 
• Fresh cilantro sprigs (optional) 

Place chicken in a food processor; pulse until ground. 

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired.

Thai Coconut Chicken

Recipe courtesy of raesue

Ingredients:

• 2 tsp canola oil
• 1 lb chicken breasts cut into ½ inch strips
• ¼ tsp salt
• 1 onion thinly sliced
• 2 garlic cloves, minced
• 1 tsp ginger peeled, grated
• 1 Tbsp light brown sugar, packed
• 2 tsp Thai red curry paste (we use the Taste of Thai packet – ½ packet for spicy, ¾ for very spicy)
• ½ tsp ground cumin
• ½ lb asparagus cut into 2 inch pieces (we like to use Sugar Snap Peas instead of Asparagus)
• ½ C unsweetened coconut milk
• 1 Tbsp fish sauce (nam pla)
• ¼ cup fresh basil
• 2 C cooked brown rice

Directions:

1. Heat 1 tsp of the oil in a large nonstick skillet, then add the chicken and sprinkle with the salt.  Sauté until brown and cooked through, about 5 minutes.  Transfer chicken to a plate.
2. Heat the remaining oil in the same skillet over low heat, then add the onion, garlic and ginger.  Sauté until fragrant and the onions are softened, about 6 minutes.  Stir in the sugar, curry paste, and cumin; cook 1 minute stirring constantly.  Add the asparagus (snow peas) coconut milk, and fish sauce; bring to a boil.  Reduce the heat and simmer, covered until the asparagus is crisp-tender, about 3 minutes.
3. Add the chicken and basil, heat through.  Serve with the rice.

Per Serving: 8 WW points (1 cup chicken mixture and ½ C rice)

Raspberry-Balsamic Glazed Chicken

Recipe courtesy of Allison711

1 teaspoon vegetable oil
Cooking spray
1/2 cup chopped red onion
1 1/2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt, divided
4 (4-ounce) skinned, boned chicken breast halves
1/3 cup seedless raspberry preserves
2 tablespoons balsamic vinegar
1/4 teaspoon pepper

Heat oil in a large nonstick skillet coated with cooking spray over
medium-high heat until hot. Add onion; sauté 5 minutes. Combine thyme and
1/4 teaspoon salt; sprinkle over chicken. Add chicken to skillet; sauté 6
minutes on each side or until done. Remove chicken from skillet; keep warm.
Reduce heat to medium-low. Add 1/4 teaspoon salt, preserves, vinegar, and
pepper, stirring constantly until the preserves melt. Spoon raspberry sauce
over chicken.

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons
sauce)

NUTRITION PER SERVING
CALORIES 210(12% from fat); FAT 2.8g (sat 0.6g,mono 0.7g,poly 0.9g); PROTEIN
26.6g; CHOLESTEROL 66mg; CALCIUM 24mg; SODIUM 378mg; FIBER 0.8g; IRON 1.1mg;
CARBOHYDRATE
19.3g

Orzo with Chicken and Asiago

Recipe courtesy of Love1017

WW points = 8 per serving

1 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
12 ounces skinned, boned chicken breast, cut into bite-size pieces
1 1/4 cups uncooked orzo (rice-shaped pasta)
1 cup frozen green peas, thawed
1/2 cup (2 ounces) grated Asiago cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried rosemary, basil, or oregano
1/8 teaspoon black pepper

Combine water and broth in a Dutch oven; bring to a boil. Add chicken and pasta; bring to a boil. Reduce heat; simmer 12 minutes, stirring occasionally. Remove from heat; stir in peas, 1/4 cup cheese, salt, herbs, and pepper. Top each serving with 1 tablespoon cheese.

Yield: 4 servings (serving size: 1 1/4 cups) NUTRITION PER SERVING CALORIES 384 (14% from fat); FAT 5.9g (sat 2.9g, mono 1.5g, poly 0.7g); PROTEIN 34.3g; CARB 45.7g; FIBER 2.9g; CHOL 64mg; IRON 3.3mg; SODIUM 656mg; CALC 179mg;