Plains Edition Recipes 3-3-12
2 c. Multi-Grain Penne Pasta, uncooked
1 lb. Boneless Skinless Chicken Breasts, cut into bite-sized pieces
1-1/4 c. Thick ‘n Chunky Salsa
1 c. Frozen Corn, thawed
1 Green Pepper, cut into strips
1 c. Mexican Style Finely Shredded Four Cheese
Cook pasta as directed on package, omitting salt. Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 minutes. Stir in salsa, corn and peppers. Bring to a boil. Simmer on medium-high heat 10 minutes or until chicken is done, stirring occasionally. Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 minute or until cheese is melted. Makes 4 servings.
From the kitchen of: JK Chappell, Gering, Neb.
1/2 bottle Russian Salad Dressing
1 envelope Onion Soup Mix
1/2 c. Apricot/Pineapple Jam
1 Chicken, cut up
Mix ingredients. Pour over chicken. Bake uncovered in a 350 degree oven for 45 minutes. Serve remaining sauce over white rice.
From the kitchen of: Chris Bryant, Johnson City, Tenn.
1/4 c. Sesame Oil, divided
5-1/2 lbs. Boneless, Skinless Chicken Breasts, cut into 1-inch pieces
3 cloves Garlic
1 (8 oz) pkg. Coleslaw Mix
1 (14 oz) can Bean Sprouts, drained
1 (8 oz) can Sliced Water Chestnuts, drained
1/3 c. Hoisin Sauce
1/3 c. Soy Sauce
1/4 c. Light Brown Sugar, firmly packed
1 Tbsp. Corn Starch
1 (5 oz) can Chow Mein Noodles
10 (8-inch) Flour Tortillas, warmed
In a large skillet, heat 2 tablespoons of oil over medium-high heat and brown chicken and garlic for 8 to 10 minutes. Add coleslaw mix, bean sprouts and water chestnuts; cook 4 to 5 minutes or until vegetables are tender. In a small bowl, combine hoisin sauce, soy sauce, brown sugar, cornstarch and remaining 2 tablespoons sesame oil. Pour over chicken mixture and bring to a boil. Add noodles and stir until thoroughly mixed and warmed through. Spoon onto tortillas, roll up jelly-roll style and serve.
From the kitchen of: Sharon Raasch, Imperial, Neb.
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