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Creamy Chicken with Pasta and Broccoli

Published July 23, 2013 by ericasnailsandmore

Creamy Chicken with Pasta and Broccoli

1 pound uncooked spaghetti
1 pound broccoli florets
1 tablespoon margarine
1 pound skinless, boneless chicken breast halves – cut into strips
1/2 cup chopped onions
1 (10.75 ounce) can condensed cream of chicken soup
2/3 cup milk
2/3 cup water
1 (3 ounce) package cream cheese, cubed and softened
3/4 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, and cook 4 minutes. Mix in the broccoli florets. Continue cooking 4 to 6 minutes, until spaghetti is al dente. Drain, and transfer to a large bowl.
Melt the margarine in a skillet over medium heat, and cook the chicken and onion 5 minutes, until chicken juices run clear and onions are tender.
In a bowl, whisk together the soup, milk, water, and cream cheese until smooth. Stir into the skillet with the chicken and onion, and bring to a boil. Reduce heat to low, and simmer 5 minutes, or until slightly thickened. Toss in the bowl with the spaghetti and broccoli to serve.



Greek-Style Chicken w/ Pickled Onions, Tomatoes, and Tzatziki

Published July 22, 2013 by ericasnailsandmore

1 medium red onion, thinly sliced
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
3 boneless, skinless chicken breast (1 ½ lbs), cut into 1 inch pieces
2 teaspoons finely grated lemon zest, plus 4 teaspoons lemon juice (from 2 lemons)
2 teaspoons dried oregano
½ English cucumber, halved crosswise and thinly sliced
2/3 cup nonfat plain greek yogurt
¼ cup chopped fresh parsley leaves
4 teaspoons extra-virgin olive oil
1 pint grape or cherry tomatoes halved (2 cups)
Cooked long-grain white rice, for serving

1. In a medium bowl, combine onion and vinegar; season with salt and pepper.
2. In another medium bowl, combine chicken, lemon zest, and oregano; season with salt and pepper.
3. In a third medium bowl, make tzatziki: combine cucumber, yogurt, parsley and lemon juice season with salt and pepper.
4. In a large nonstick skillet, heat oil over medium-high. Add chicken and cook until golden brown and cooked through (about 10 minutes).
5. Add tomatoes to pickled onions and serve with chicken, tzatziki, and rice.

NOTES (from Miranda)
I usually make the chicken first to let it marinate a little, then make the pickled onions and tzatziki. I let those refrigerate until I’m done cooking the chicken. I also use basmati rice instead. Other things – I use a regular cucumber since I can’t tell the difference once it’s all mixed up in everything. Enjoy!

(source – Miranda Johnson)