Italian Country Chicken

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Ingredients

• 3 Tbsp olive oil
• 1 large onion, cut into eighths
• 2-4 garlic cloves, minced
• 1 lb. boneless chicken breast, skinned and cut into strips
• 1 9 oz. jar marinated artichoke hearts, undrained
• 1 7 oz. jar roasted bell peppers, undrained
• 1/2 C. pitted black olives, sliced
• Salt & Pepper, to taste
• Italian seasoning, if desired
• 3/4 lb. Country Pasta, cooked & drained
• Grated parmesan cheese

Instructions

1. Add onion and garlic to cold oil.
2. Cook in heavy large skillet over medium heat until translucent, stirring occasionally, about 10 minutes.
3. Add chicken and stir until cooked through, about 5-8 minutes.
4. Mix in artichoke hearts with liquid, peppers and olives and heat through.
5. Season with spices.
6. Pour over pasta and top with parmesan cheese.

Servings 4

Country Pasta Tequila Chicken (Cinco de Mayo!)

15 minPrep Time

35 minCook Time

50 minTotal Time

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Ingredients

• 8 oz. Country Pasta Egg Pasta, uncooked
• 3 Tbsp. soy sauce
• 1/3 cup chopped fresh cilantro
• 1-1/4 pounds boneless, skinless chicken breast halves, cubed
• 2 Tbsp. minced garlic
• 1/4 red onion, sliced
• 2 Tbsp. minced jalapeno peppers
• 1 red bell pepper, thinly sliced
• 3 Tbsp. butter
• 1/2 yellow bell pepper, thinly sliced
• 1/2 cup chicken broth
• 1/2 green bell pepper, thinly sliced
• 3 Tbsp. tequila
• 1 1/2 cups heavy whipping cream
• 2 Tbsp. fresh limejuice

Instructions

1. Cook the pasta according to the package directions.
2. Meanwhile, in a medium saucepan, melt 2 tablespoons of the butter over medium heat.
3. Add the cilantro, garlic and jalapeno pepper and sauté for 5 minutes.
4. Pour in the chicken broth, tequila and limejuice; bring to a boil.
5. Cook until mixture is reduced and is a paste-like consistency.
6. Set aside.
7. In a bowl, marinate the chicken in the soy sauce for approximately 5 minutes.
8. In a medium skillet, melt the remaining tablespoon of butter.
9. Add the onion and the three kinds of bell peppers, sauté, stirring occasionally until the peppers wilt.
10. Add the chicken and soy sauce to the peppers.
11. Mix together with the tequila paste and the heavy cream; bring mixture to a boil.
12. Simmer on medium heat until the chicken is cooked through and the sauce has thickened.
13. Add the pasta and toss gently to coat.
14. Top with the cilantro and enjoy!

Servings: 4

Country Chicken Milano

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Ingredients

• 1 Tbsp. butter
• 2 cloves garlic, minced
• 1/2 cup dry packaged sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 lb. skinless, boneless chicken breast halves
• Salt and Pepper, to taste
• 2 Tbsp. vegetable oil
• 2 Tbsp. chopped fresh basil
• 8 oz. Country Pasta Egg Pasta, cooked and drained (cook at same time as other steps)

Instructions

1. Melt the butter in a large saucepan over low heat.
2. Add the garlic; saute for 30 seconds.
3. Add the tomatoes and 3/4 C. of the chicken broth; increase heat and bring to a boil.
4. Reduce heat to medium-low and simmer, uncovered for 10 minutes or until the tomatoes are tender.
5. Stir in the cream and bring to a boil.
6. Simmer over medium heat until thickened.
7. Season the chicken with the salt and pepper.
8. Warm the oil in a large skillet over medium heat.
9. Add chicken and saute.
10. Cook for about 4 minutes per side, or until the chicken is done inside.
11. Transfer to a cutting board and keep warm.
12. Discard only the fat from the skillet.
13. Add 1/4 C. chicken broth to the pan juices in the same skillet.
14. Over medium heat bring the broth to a boil.
15. Reduce slightly and add to the cream sauce; stir in the basil.
16. Transfer the pasta to a bowl and toss with 3-4 tablespoons of the sauce.
17. Cut each chicken breast into slices.
18. Place pasta on plate and top with chicken; coat with the cream sauce.