Fettuccine Alfredo with Chicken & Broccoli

Fettuccine Alfredo with Chicken & Broccoli

Serves 4

1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breasts, cut into strips (~2 cups)
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
4 oz. (1/2 of 8-oz.) cream cheese, cubed
3 Tbsp. grated parmesan cheese, divided
2 cups chopped cooked broccoli before serving.
1/4 tsp. garlic powder
1/4 tsp. pepper

COOK pasta as directed on package.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in cream cheese, 2 Tbsp. parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.

DRAIN pasta; place in large bowl. Add chicken mixture and chopped cooked broccoli before serving, toss to coat. Sprinkle with remaining parmesan.

FREEZER FRIENDZ: Cook pasta. Cook broccoli. Thaw or simmer chicken/cream sauce mixture over low heat. Drain pasta; place in large bowl. Add chicken/cream mixture and chopped cooked broccoli before serving, toss to coat. Sprinkle with remaining parmesan.

This recipe can be found HERE at Freezer Friendz.com

Jessica's Chicken Pot Pie

Ingredients:

1 bag frozen peas and carrots

1/3 cup butter

1/3 cup all purpose flour

1/3 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon pepper

1 3/4 cup chicken broth

2/3 cup milk

2 1/2 to 3 cups cut up cooked chicken

Frozen pastry for two-crust pie

In a 2 quart sauce pan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir mixture 1 minute. Stir in chicken and peas, remove from heat.

Heat oven to 425*.

Make pastry or prepare pan with frozen pastry. If making pastry from scratch, roll two-thirds of the pastry into 13-inch square (or circle). Ease into un-greased 9-inch square (or round) pan. Pour chicken mixture into pastry-lined pan. Roll remaining pastry into 11-inch square (or circle if using round pan). Place over chicken mixture.

Bake 35 minutes or until golden brown.

Makes 6 servings.

Perfect Pie Crust Recipe HERE

To Freeze: Prepare recipe as directed to the point of removing chicken and vegetable from heat. At this point cool the chicken mixture completely and then place in a freezer bag, pressing out all the air, then freeze.

To Prepare from Frozen: Defrost chicken mixture until completely thawed. Prepare pie crust in pie plate, pour in chicken mixture then top with remaining pie crust. Bake at 425* until hot on the inside and golden brown on the outside, approx 35 minutes.

*NOTE - you may want to place foil around the edges of your pie crust to keep them from browning too quickly.

Bourbon Chicken

Ingredients
2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
1-2 tablespoons olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes (I omit this ingredient)
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Heat oil in large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice and ENJOY.

To Freeze: Prepare as above except cook chicken completely. Once cooled, pour into freezer bag, pressing out all the the air, and freeze.

To Prepare from Frozen: Defrost, place in sauce pan, bring to a hard boil, reduce heat and simmer 10 minutes.

http://recipezarr.com