Chicken Lo Mein

by Renae

Ingredients

• 12 oz. angel hair pasta
• 3 tsp sesame oil
• 5 T chicken broth
• 5 T soy sauce
• 1 1/2 tsp cornstarch
• 1/8 tsp ground black pepper
• 1 T vegetable oil
• 2 cloves garlic, pressed
• 6 chicken breasts halves, boneless, and cut into thin strips
• 3 C cabbage, finely shredded
• 3 carrots, sliced
• 1 1/2 C mushrooms, sliced
• 1/4 C onions, chopped

Directions

1. Cook pasta according to package directions. Transfer pasta to a large bowl; add sesame oil and toss until coated. In a small bowl, stir together the broth, soy sauce, cornstarch, and pepper, set aside.

2. In a skillet, heat oil over medium-high heat. Add garlic and stir-fry for 30 seconds.

3. Add chicken strips and stir-fry about 3 minutes or until no longer pink; remove from skillet and cover to keep warm.

4. Add cabbage, carrots, mushrooms, and onions to the skillet and continue to stir-fry another 3 minutes. Add broth mixture to the skillet. Stir-fry, mixing well, for 2 minutes more. Return chicken and garlic to the skillet and heat through. Serve.

Credit:
Saving Dinner

Chicken Fajitas

by Renae

Ingredients

• 1 lb. chicken breasts, cut in strips
• 4 slices sliced red onion
• 2 T each olive oil and lime or lemon juice
• 2 bell peppers, cut in strips
• 2 cloves minced garlic
• 3/4 C salsa (optional: homemade recipe here)
• 8 tortillas
• 1 C shredded cheddar cheese

Directions

1. Combine chicken, onion, oil, lime juice, peppers, garlic, and salsa in a sealed plastic bag. Marinate in refrigerator 2-24 hours.

2. Place chicken and vegetables in a large baking dish. Broil 4-5 min. from heat 5-8 minutes per side.

3. Put chicken and vegetables on tortillas. Sprinkle with cheese. Roll up and enjoy!

Optional:

Serve with guacamole and any leftover salsa.

Chicken Barese

from Julie

The name Barese refers to a region that produces the finest of olive oils. If you use six lamb chops, fat trimmed, instead of chicken, the dish becomes Lamb Barese.

Ingredients

• 3-4 potatoes, peeled
• 3 lbs chicken pieces with bone in, or 1.5 - 2 lbs boneless
• 1 8oz can tomatoes, drained
• fresh garlic and parsley to taste
• salt and pepper to taste
• 1/2 c freshly grated Parmesan cheese
• 3 tbsp extra virgin olive oil
• 1/2 c water

Directions

1. Cut the potatoes into French fry shapes, about 3/4 inch thick. Combine the potatoes and chicken in a 9X13 baking pan.
2. Break up the tomatoes and layer them over the chicken mixture. Season with garlic, paresley, salt and pepper. Sprinkle with Parmesan cheese. Drizzle the olive oil and water over the top.
3. Bake at 350 degrees for about 1 hour or until chicken is cooked through and potatoes are tender. Serves 4-8.

Credit:

The What Would Jesus Eat Cookbook By Don Colbert, M.D.