1.Creamy Italian Chicken
•4 boneless chicken breast mounds without skin (6 ounces each)
•Italian dressing blend with 1 envelope 1
•Water for 1/4 cup
•Smoothed cream from 1 pack (8 ounces).
•Capacitated, undiluted, 1 can (10-3/4 ounces) chicken cream
•Mushroom tongs and bits 1 can (4 ounces), drained
•Fried rice or hot pasta
•New oregano minced, optional
In a 3-quart slow cooker, position the chicken. Combine salad dressing mix and water in a mixing bowl; spill over chicken. Cook on low for 3 hours, covered. Remove the chicken. Let it cool down a little bit before shredding that meat.
Return the slow cooker to its original setting.
In a shallow mixing cup, combine cream cheese and soup. Add the mushrooms and mix well. Pour the sauce over the chicken. Cook, covered, for 1 hour longer, or until the chicken is tender. You can serve with potato or even spaghetti. Sprinkle with oregano if necessary.
2.Creamy Chicken Lasagna Roll-Ups
• 10 noodle lasagna
• 1-1/2 teaspoons herbes de Provence 3/4-pound boneless skinless chicken breasts, cubed
• a half teaspoon of salt, split
• a half teaspoon pepper, split
• 1 teaspoon olive oil
• 2 c. ricotta
• 1/2 cup Parmesan cheese, grated
• a quarter cup of 2% milk
• 2 tbsp new minced parsley 4 cups spaghetti sauce
• 8 ounces finely cut new mozzarella cheese
• Optional additional minced new parsley
•Heat lasagna up to 370 degrees. And make lasagna as directed in the package.
•Meanwhile, season the chicken with 1/4 teaspoon salt, 1/4 teaspoon pepper, and herbs de Provence. Cook the chicken in oil in a big skillet over medium heat for 5-7 minutes, or until no longer pink; set aside.
•Combine ricotta, 1/4 cup Parmesan cheese, cream, parsley, and remaining salt and pepper in a big mixing bowl. Add the chicken.
•Drain the noodles. 1 cup spaghetti sauce, spread in a greased 13×9-inch baking dish Spread 1/3 cup chicken mixture on each noodle; roll up carefully. Put the seam you made on the top of the sauce. Serve with the leftover sauce and Parmesan cheese on top.
•Bake it for 30 minutes, full covered. Remove the cover and sprinkle with mozzarella cheese. Bake for another 15-20 minutes, or until bubbly and cheese is melted. Put more parsley on top
•Bake for 30 minutes. Top of mozzarella cheese uncovered. Bake until bubbly and the cheese is melting for another 15-20 minutes more. If necessary, top with extra parsley.
3.Balsamic Chicken Pasta Salad
•3 cups bow tie spaghetti, uncooked
•4 cups cooked chicken breast, cubed
•2 cups diced tomatoes
•1/2 cup sliced red onion 4 fried and crumbled bacon strips
•1/4 cup Gorgonzola cheese, crumbled
•an about-cup olive oil
•1/4 cup fresh basil, minced
•a quarter cup balsamic vinegar
•2 tbsp brown sugar
•1 garlic clove, minced
•Quarter teaspoon of salt and pepper
•Half cup Parmesan cheese, grated
•Make the pasta as instructed in the package. Let it drain and rinse in cold water before you mix it into a bigger cup.
• Combine the chicken, tomatoes, cabbage, bacon, and Gorgonzola cheese in a mixing bowl.
•Whisk together the oil, basil, vinegar, brown sugar, garlic, salt, and pepper in a small cup. Drizzle dressing over salad and toss to coat; top with Parmesan cheese.
Every authentic Italian dish is based on the most simple but tasty ingredients, from the first crescendo to the last savored bite. I hope you will try these dishes at home and tell us in the comments how much you liked them.