CREAMY GARLIC PENNE PASTA WITH CHICKEN

Ingredients

• 12 ounces penne pasta cooked to al dente
• 2 tablespoons olive oil
• 1 1/2 pounds boneless skinless chicken breast cut into small pieces
• 5-6 cloves garlic minced
• 4 tablespoons all-purpose flour
• 3 tablespoons butter
• 2 cups nonfat milk
• 1 cup chicken broth
• 1 teaspoon Italian seasoning
• 1 cup Parmesan cheese divided
• 1/4 cup fresh chopped parsley plus some for garnish
• Olive oil
• Salt and pepper

Instructions

1. Cook pasta to al dente according to package directions. Drain and set aside until ready to use.
2. In a large, deep skillet, heat olive oil. Add chicken and season with a pinch or two of salt and pepper. Cook until chicken is no longer pink, about 5 minutes. Transfer to a plate and set aside with the pasta.
3. Add 3 tablespoons of butter to the skillet and melt, then stir in garlic and cook for 1 minute. Stir in flour and italian seasoning cook for about 1 minute or until golden. Whisk in milk and chicken broth and simmer for several minutes until thickened. Remove from heat and stir in half of the Parmesan cheese until melted.
4. ..........
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Chicken, Cranberry, Pecan Salad Wraps Recipe

Chicken, Cranberry, Pecan Salad Wraps - a super lunch or wonderful addition! This salad is perfect for any occasion and very easy to make. Chicken, Cranberry, Pecan Salad Wraps - delicious and satisfying!

INGREDIENTS

• 3 cup cooked, shredded chicken
• ½ cup dried, sweetened cranberries
• ½ cup chopped pecans
• ¾ cup chopped celery
• ½ cup mayonnaise
• Salt, optional
• White pepper, optional
• 1 teaspoon Parsley, fresh
• 4 large tortillas or wraps

INSTRUCTIONS

1. In a large bowl combine chicken, cranberries, pecans and celery
2. Stir to combine
3. Add mayonnaise, salt, white pepper and mix well
4. ...........
5. Get full recipe >> click here

GARLIC KNOT CHICKEN PARMESAN SANDWICHES

INGREDIENTS

• 1 pound refrigerated pizza dough, sat at room temperature for 30 minutes
• 1/2 cup olive oil, divided
• 2 large boneless skinless chicken breasts, cut in half crosswise to create a total of 4 thin chicken slices
• Kosher salt and black pepper
• 2 eggs
• 2 tablespoons milk
• 1/2 cup flour
• 3 cups seasoned Italian breadcrumbs
• 1 cup vegetable oil
• 1/2 cup marinara sauce, plus more to serve
• 6 slices mozzarella cheese
• 1/2 cup grated parmesan cheese, divided
• 8 cloves of garlic, minced
• 3 tablespoons butter
• 2 tablespoons chopped fresh parsley

INSTRUCTIONS

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.
2. On a smooth surface, cut the pizza dough into 3 equal-sized pieces. If your dough is sticking too much to the rolling surface, very lightly sprinkle the surface with flour. 
3. Roll the dough into long, even ropes, about 1.5 to 2 feet long. Tie each rope in a figure-8 knot and transfer to the prepared baking sheet, gently pulling at the ends to create a longer, thinner knot. Brush with olive oil and cover with plastic wrap for 20 minutes.
4. ...............
5. Get full recipe >> click here

GRILLED LEMON ROSEMARY CHICKEN

Ingredients

• 2 lbs. Foster Farms Simply Raised Chicken (I used thin sliced breast fillets)
• ¼ cup olive oil
• 3 cloves garlic, minced
• zest from one lemon
• juice from one lemon (about ¼ cup)
• ¾ tsp. salt
• ¼ tsp. pepper
• 2 large sprigs rosemary (I take the leaves off one of the sprigs and leave the other one whole)

Instructions

1. Combine all ingredients in a large baggie and store in the refrigerator for about 3 hours.
2. Preheat grill to medium-high heat. Place chicken breasts on hot grill and top with a slice of lemon. 
3. Close grill lid and let cook for several minutes, only opening to flip over.
4. ...........
5. Get full recipe >> Click Here

Creamy Dijon Rosemary Chicken

Tender chicken breast in a creamy Dijon rosemary sauce = an easy to make fall comfort food dinner you'll be proud of.

Ingredients

• 2 boneless skinless chicken breasts, cut in half lengthwise
• Flour for dredging
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 sprigs fresh rosemary
• 1/2 cup white wine
• 3 cloves garlic minced
• 3 tablespoons Dijon mustard
• 1 cup heavy/whipping cream
• Salt & pepper to taste

Instructions

1. Heat the olive oil and butter on medium-high heat in a large skillet.
2. Cut the chicken breasts in half lengthwise so you're left with four thinner cutlets. Dredge each piece in flour.
3. Fry the chicken for 5 minuter per side and then remove it from the pan and set it aside.
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5. Get more instructions >> Click Here

CHICKEN CAESAR SPAGHETTI SQUASH BAKE

Ingredients

• 2 packed cups chopped kale, stems removed
• 3/4 cup TESSEMAE’S CREAMY CAESAR DRESSING
• 1 Spaghetti squash, cooked & strands removed
• 2 cups, cooked & shredded chicken
• salt & pepper to taste

Instructions

1. Preheat oven to 350 degrees. 
2. In a large bowl mix together kale and Caesar dressing and massage together until kale wilts a bit, about 2 minutes. 
3. Add cooked spaghetti squash and chicken to the bowl and stir all together until well combined. 
4. .............
5. Get more instructions >> Click Here

HONEY MUSTARD GRILLED CHICKEN

This Honey Mustard Grilled Chicken quick and easy. We loved all the flavors! We've actually made this several times and have never been disappointed. Sometimes I will double the recipe for leftovers during the week. This Honey Mustard Grilled Chicken is great sliced up on top of a salad or chopped up with some veggies in a quesadilla.

INGREDIENTS:

• 1/2 cup honey
• 1/4 cup Dijon mustard
• 1/4 cup lemon juice
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 4 boneless, skinless chicken breasts

INSTRUCTIONS:

1. Combine honey, mustard, lemon juice, soy sauce and garlic. Pour over chicken. Refrigerate at least 2 hours.
2. ..........
3. Get full recipe >> Click Here

BBQ RANCH GRILLED CHICKEN

We loved the flavors and the simplicity of that recipe. I decided to give a BBQ Sauce and Ranch mixture a try. OMG! Stop what you are doing and add this chicken to your menu this weekend! It is SO good. I let the chicken hang out in the fridge all day before we grilled it. I usually marinate all my chicken the night before we grill it to get the maximum amount of flavor. This chicken was so delicious

INGREDIENTS:

• 1 cup BBQ sauce
• 1 cup Ranch dressing
• 4 boneless skinless chicken breasts

INSTRUCTIONS:

1. Combine Ranch Dressing and BBQ sauce. Pour over chicken and let marinate in refrigerator 4 hours to overnight.
2. ..........
3. Get full recipe >> click here

Lemon Butter Chicken

A delicious Lemon Butter Chicken. Seasoned chicken in a creamy lemon butter sauce that is sure to delight.

Ingredients

• 4 Boneless Skinless Chicken Breasts cut in half
• 1/2 Tablespoon paprika
• 3 Tablespoons butter divided
• 4 garlic cloves
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• Juice of 1 lemon
• Splash of dry white wine optional
• 1/2 teaspoon dried thyme
• 2 cups baby spinach
• Dash salt and fresh cracked pepper to taste

Instructions

1. Preheat oven to 400 degrees F.
2. Season the chicken with salt, pepper and paprika. Set aside.
3. Melt 2 Tablespoons of butter in a large oven-proof skillet (a Le Creuset Dutch Oven works well or a RockCrok or cast iron skillet) over medium high heat.
4. Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate.
5. While the chicken is resting, return back to the same skillet and melt remaining tablespoon of butter in the skillet. Add garlic and cook stirring frequently about 1 minute.
6. ............
7. Get full recipe >> Click here

CHICKEN CORDON BLEU CASSEROLE – LOW CARB, KETO, EASY

A healthy version of Chicken Cordon Bleu with layers of chicken, ham, and swiss cheese in a creamy dijon sauce

Ingredients

• 6 cups shredded cooked chicken (from about 2 lb chicken)
• 6 oz ham , cut into bite size pieces
• 4 oz butter , melted
• 6 oz cream cheese , softened
• 1 tbsp dijon mustard
• 1 tbsp white wine , optional
• 1-2 oz lemon juice (use the full amount if you love lemon - I do)
• 1/2 tsp salt
• 5 oz swiss cheese

Instructions

1. Preheat the oven to 350. Put the chicken in the bottom of a 9 x 13 baking dish. Layer the pieces of ham on top.
2. In a blender combine the melted butter, softened cream cheese, white wine (if using), mustard, lemon juice, and salt. Blend until a thick sauce forms. Spread this sauce over the chicken and ham in the baking dish.
3. Lay the slices of swiss cheese on top of the sauce. Bake for 30-40 minutes until hot.
4. ..........
5. Get full recipe >> Click Here

The Original Keto Chicken Tenders

INGREDIENTS

• 1 lb Chicken Breast Tenders
• 1 cup Almond Flour
• 1 large Egg
• 1 tbsp Heavy Whipping Cream
• 6 oz Buffalo Sauce(pre-made)
• salt/pepper

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Season chicken tenders with salt and pepper. Season the almond flour generously with salt and pepper.
3. Beat 1 egg together with 1 tbsp of heavy cream.
4. Dip each tender first in the egg wash and then into the seasoned almond flour. We like to place the tenders in a Tupperware container with the almond flour and shake to coat. A Ziploc bag also works well.
5. ...........
6. Read more instructions >> Click Here

Cranberry Balsamic Roasted Chicken

Roasted chicken made with a delicious balsamic chicken marinade, cranberries, and fresh thyme. This paleo one pan chicken recipe is so easy to make!

INGREDIENTS

• 2.5 lbs chicken thighs or breasts, with skin on (around 4 to 6 chicken thighs or breast) See notes for lower fat option
• fresh thyme
• a sprinkle of dried Italian herbs (optional)
• 1/3 cup to 1/2 cup fresh cranberries (or previously frozen)
• 1 tbsp each maple syrup and balsamic vinegar mixed together to coat chicken during roasting

For the Marinade:

• 1/3 cup cranberries
• 2 tbsp olive oil
• 2 tbsp gluten free tamari sauce or coconut aminos (optional)
• 2 tbsp maple syrup
• 1/4 cup balsamic vinegar
• 1/4 tsp sea salt
• 1/4 tsp black peppers
• 2 garlic cloves (or 1 tsp minced)

INSTRUCTIONS

1. Clean your chicken, then place in a roasting or baking dish. Set aside.
2. .........
3. Read More Instructions >> Click Here

ONE PAN BALSAMIC CHICKEN AND VEGGIES

Ingredients

• 6 tablespoons basalmic vinegar
• 1/2 cup zesty Italian dressing (fat free is great)
• 1.25 pounds chicken tenders (or breasts)
• 2 heads broccoli
• 1 cup baby carrots
• 1/2 pint cherry tomatoes
• 1 teaspoon Italian seasoning
• 3 tablespoons olive oil
• 1/2 teaspoon garlic powder
• Optional: fresh parsley, salt and pepper

Instructions

1. Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray (line with parchment paper if you tray isn't already nonstick or the balsamic + Italian mixture will stick to it) and set aside.
2. Whisk together the balsamic vinegar and zesty Italian dressing.
3. Trim the tenderloins of fat and undesired parts. Alternatively cut the breasts into small 1/4th-1/2th inch thick pieces (resemble the size of the tenders in the picture/video)
4. Place 1/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours.
5. ........
6. Read more instructions >> Click Here

blt balsamic chicken avocado & feta salad

BLT Balsamic Chicken Avocado Feta Salad is a delicious twist to a BLT in a bowl! With a balsamic dressing that doubles as a marinade you won't even miss the bread in this mega loaded salad.

Ingredients
Balsamic Dressing / Marinade:

• 1/3 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons water (or more oil if you wish)
• 2 teaspoons Italian seasoning
• 2 teaspoons minced garlic
• 1 teaspoon honey
• 1/4-1/2 teaspoon salt (adjust to your tastes)
• 4 skinless and boneless chicken thigh fillets (or breast fillets)

Salad:

• 5 ounces |150g bacon , diced and trimmed of all fat
• 8 cups mixed salad lettuce leaves (or Romaine | Cos lettuce leaves)
• 2 tomatoes , chopped
• 1 red onion , thinly sliced
• 1 avocado , sliced
• 1/4 cup crumbled feta cheese
• extra Italian seasoning
• salt and pepper , to taste

Directions:

Read instructions >> Click Here

CROCK POT HAWAIIAN CHICKEN RECIPE

This hawaiian chicken recipe is so versatile and is great for leftovers.  You can serve this over rice but if you are trying to limit the amount of white rice in your diet, it also goes well with a side of green beans.

Ingredients

• 4-6 boneless, skinless chicken breasts
• 1 can (8 oz.) crushed pineapple, drained
• 1 bottle (16 ounces) barbeque sauce

Instructions

1. Place chicken in a greased 3.5-5 quart crock pot
2. Combine drained pineapple and BBQ sauce in a bowl and pour over meat
3. ..........
4. Get full recipe Click Here

CHEDDAR BISCUIT TOPPED HARVEST CHICKEN POT PIE

Creamy and delicious this Cheddar Biscuit Topped Harvest Chicken Pot Pie is full of hearty veggies and herbs and topped with soft and fluffy cheddar drop biscuits.

Ingredients

• 2 Tbs olive oil
• 1 small onion diced
• 1 heaping cup butternut squash
• 2 cups white button mushrooms sliced
• 1 clove garlic minced
• 6 fresh sage leaves chopped
• 1/2 Tbs fresh thyme leaves
• 5 Tbs butter
• 1/3 cup flour
• 1 3/4 cups chicken stock
• 1/2 cup milk
• 1 cup frozen peas
• 1 lb chopped cooked chicken
• Salt and pepper

Cheddar Biscuits:

• 2 cups all-purpose flour
• 6 Tbs unsalted cold butter cut into small pieces
• 1 Tbs baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 Tbs sugar
• 1 1/4 buttermilk
• 1 cup cheddar cheese

Directions:

• Get instruction >> Click Here

Biscuit Chicken Pot Pie

Ingredients

• 1 can Pilsbury Grands Biscuits 8 biscuits
• 2 tablespoons butter
• 1 small package frozen veggie mix: carrots, peas, corn and green beans
• 2 chicken breasts cooked and shredded
• 1-2 cups chicken broth adapt to your preference
• 1 can Cream of Chicken Soup regular size
• salt and pepper to taste

Instructions

1. Preheat the oven to 400 degrees.
2. In a large sauce pan heat the butter on medium heat. 
3. Add the veggie mixture to the pan and saute until the veggies are tender, about 5-7 minutes. Season with salt and pepper to taste.
4. ............
5. Get full recipe click here