Chicken, Two Ways

I've put aside my recipe binder this past week, and have been using this cook book I ordered through my Scholastic book order at school. I am not usually into cookbooks--many of the recipes aren't practical for my family or style of cooking, but this one is awesome. I've made three recipes out of it this week, and they were all delicious. So of course, I had to share a couple with you. It is Good Food Friday after all.

These both are chicken based--mostly a coincidence, but worked out nicely when buying groceries. I sometimes try to pick meals for a week with common ingredients. Key word: sometimes. I'm not that organized.

First up, Simple Salsa Skillet

Ingredients:

• 1 green sweet pepper, cut into bite-size strips
• 1 red sweet pepper, cut into bite size strips
• 1 tablespoon cooking oil
• 2 cups cubed cooked potatoes
• 1 1/2 cups cubed cooked chicken
• 1 15 1/2-ounce can whole kernel corn, drained
• 1 15- or 16-ounce can black beans, rinsed and drained
• 1 16-ounce jar salsa
• Dairy sour cream (optional)

Directions

1. In a large skillet, cook pepper strips in cooking oil for 2 minutes. Add potatoes, chicken, corn, black beans and salsa. Stir gently.

2. Cover and cook over medium-low heat for about 10 minutes or till mixture is heated through, stirring occasionally. If you like, serve with sour cream. Makes 4 to 6 servings

This picture just doesn't do it justice. The Chicken and Vegetables Alfredo with Rice is very tasty.

Ingredients:

• 4 skinless, boneless chicken breasts
• 1 Tbsp butter or margarine
• 2 1/2 frozen stir fry vegetables (or whatever kind you like)
• 1 1/3 cups instant rice
• 10 oz. container refrigerated light alfredo sauce
• 1 cup milk
• grated parmesan cheese for topping (optional)

Directions:
1. In a large skillet, cook chicken in hot butter over medium heat, 6-8 minutes, turning once. Remove chicken from skillet.
2. Add frozen vegetables, rice, alfredo sauce, and milk to skillet. Bring to a boil, stirring occasionally. Top with chicken and reduce heat.
3. Cover and cook on medium low until chicken is tender and no longer pink, stirring once or twice. Serve with parmesan cheese if desired. Makes 4 servings

All my best,
Robin