#tastytuesdays

[kanoii-chi]

This is a tasty recipe that is a copycat of Applebee's famous Three Cheese Chicken Penne. It has tender chicken, penne pasta, and a creamy mix of three cheeses.

Ingredients: 2 chicken breasts, diced. 1 tablespoon olive oil. Salt and pepper to taste. 2 cups penne pasta, cooked. 1 cup Alfredo sauce. 1/2 cup shredded mozzarella cheese. 1/2 cup shredded Parmesan cheese. 1/2 cup shredded Cheddar cheese. 1/4 cup chopped fresh parsley.

Instructions: Add salt and pepper to the diced chicken breasts. In a pan, heat the olive oil over medium-high heat. It will take about 5 to 7 minutes of cooking after adding the chicken to the pan until it is browned and fully cooked. Put cooked penne pasta, Alfredo sauce, and cooked chicken in a large pot. Add the shredded mozzarella, Parmesan, and Cheddar cheeses and stir until the cheese melts and the mixture is smooth. Add chopped parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

Sedona Vibrant Health

[30stm-quotes]

This Slow Cooker Chicken Chili Verde is a delicious take on regular chili that adds the bright flavors of Mexican food. The soft chicken, sour salsa verde, and fragrant spices all work together perfectly to make a dish that is both comforting and tasty.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup salsa verde. 1 can 15 oz white beans, drained and rinsed. 1 can 4 oz diced green chilies. 1 onion, chopped. 2 cloves garlic, minced. 1 tsp ground cumin. 1/2 tsp dried oregano. 1/4 tsp cayenne pepper. Salt and pepper to taste. 1 cup chicken broth. 1/4 cup chopped fresh cilantro. Juice of 1 lime.

Instructions: In a slow cooker, combine diced chicken, salsa verde, white beans, diced green chilies, chopped onion, minced garlic, ground cumin, dried oregano, cayenne pepper, salt, and pepper. Stir in chicken broth until ingredients are well combined. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender. Before serving, stir in chopped fresh cilantro and lime juice. Taste and adjust seasoning if needed. Serve hot, garnished with additional cilantro if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

Abthic

[moenkin]

These chicken wraps from the Mediterranean are tasty and good for you. The soft chicken and fresh vegetables go well with the creamy hummus, and the tangy dressing ties everything together.

Ingredients: 2 boneless, skinless chicken breasts, cooked and shredded. 4 whole wheat tortillas. 1 cup hummus. 1 cup mixed greens. 1/2 cup cherry tomatoes, halved. 1/4 cup sliced red onion. 1/4 cup crumbled feta cheese. 1/4 cup Kalamata olives, sliced. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: To make a dressing, put olive oil, lemon juice, oregano, salt, and pepper in a small bowl. Place the tortillas on the table and cover each one with hummus. Shred the chicken and put it on each tortilla. Top with mixed greens, cherry tomatoes, red onion, feta cheese, and Kalamata olives. Spread the dressing on top of the fillings. To make wraps, fold the sides of each tortilla over the filling and then roll them up tight. Serve right away or wrap in foil and save for later.

Prep Time: 15 minutes

Cook Time: 10 minutes

Fm World Distribution

[land-studio]

This Slow Cooker Chicken Chili Verde is a delicious take on regular chili that adds the bright flavors of Mexican food. The soft chicken, sour salsa verde, and fragrant spices all work together perfectly to make a dish that is both comforting and tasty.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup salsa verde. 1 can 15 oz white beans, drained and rinsed. 1 can 4 oz diced green chilies. 1 onion, chopped. 2 cloves garlic, minced. 1 tsp ground cumin. 1/2 tsp dried oregano. 1/4 tsp cayenne pepper. Salt and pepper to taste. 1 cup chicken broth. 1/4 cup chopped fresh cilantro. Juice of 1 lime.

Instructions: In a slow cooker, combine diced chicken, salsa verde, white beans, diced green chilies, chopped onion, minced garlic, ground cumin, dried oregano, cayenne pepper, salt, and pepper. Stir in chicken broth until ingredients are well combined. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender. Before serving, stir in chopped fresh cilantro and lime juice. Taste and adjust seasoning if needed. Serve hot, garnished with additional cilantro if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

Abthic

[aestheticorganization]

This Slow Cooker Chicken Chili Verde is a delicious take on regular chili that adds the bright flavors of Mexican food. The soft chicken, sour salsa verde, and fragrant spices all work together perfectly to make a dish that is both comforting and tasty.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 cup salsa verde. 1 can 15 oz white beans, drained and rinsed. 1 can 4 oz diced green chilies. 1 onion, chopped. 2 cloves garlic, minced. 1 tsp ground cumin. 1/2 tsp dried oregano. 1/4 tsp cayenne pepper. Salt and pepper to taste. 1 cup chicken broth. 1/4 cup chopped fresh cilantro. Juice of 1 lime.

Instructions: In a slow cooker, combine diced chicken, salsa verde, white beans, diced green chilies, chopped onion, minced garlic, ground cumin, dried oregano, cayenne pepper, salt, and pepper. Stir in chicken broth until ingredients are well combined. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is tender. Before serving, stir in chopped fresh cilantro and lime juice. Taste and adjust seasoning if needed. Serve hot, garnished with additional cilantro if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

Abthic

[bahamutzero]

International Conference on Electrical, Electronic and Systems Engineering

[noxtears]

Slow-cooked chicken tinga is a flavorful Mexican dish with tender shredded chicken in a smoky, spicy tomato sauce. It's perfect for filling tacos and topped with fresh, vibrant ingredients.

Ingredients: 1 lb boneless, skinless chicken breasts. 1 onion, thinly sliced. 3 cloves garlic, minced. 1 can 14.5 oz diced tomatoes. 2 chipotle peppers in adobo sauce, minced. 1 tablespoon adobo sauce. 1 teaspoon dried oregano. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. Corn tortillas, for serving. Optional toppings: diced avocado, chopped cilantro, crumbled queso fresco, lime wedges.

Instructions: In the slow cooker's bottom, put chicken breasts. To the slow cooker, add chipsotle peppers, adobo sauce, oregano, cumin, smoked paprika, salt, and pepper. Also add diced tomatoes and onion. Mix the ingredients together and make sure the chicken is covered in the sauce. Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and can be shred with a fork. Take the chicken out of the slow cooker when it's done cooking and shred it with two forks. Put the chicken back into the slow cooker and mix it well with the sauce. Put warm corn tortillas with chicken tinga on top of them. Add diced avocado, chopped cilantro, crumbled queso fresco, and a squeeze of lime juice on top.

Prep Time: 15 minutes

Cook Time: 360 minutes

ADC Agenzia

[hardlysound]

This pasta dish combines slow-cooked cauliflower with the savory flavors of garlic and anchovies, creating a rich and satisfying meal. The caramelized cauliflower adds depth to the dish while the anchovies infuse it with a subtle umami taste. Tossed with your favorite pasta and finished with Parmesan cheese, it's a comforting and flavorful meal that's easy to make.

Ingredients: 1 head cauliflower, cut into florets. 4 cloves garlic, minced. 4 anchovy fillets, chopped. 1/4 cup olive oil. Salt and pepper to taste. 12 ounces pasta of your choice. Grated Parmesan cheese for serving. Fresh parsley for garnish.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Add the chopped anchovies and minced garlic. Cook for about two minutes, until the smell is nice. Season with salt and pepper and add the cauliflower florets. Cook for 10 to 15 minutes, until the cauliflower is soft and caramelized. In the meantime, cook the pasta until it's al dente according to the directions on the package. Save 1/2 cup of the pasta water, and then drain the pasta. Toss the cooked pasta and cauliflower together in the pan after adding them. If the mixture seems dry, add some of the pasta water that you saved. Add grated Parmesan cheese and fresh parsley on top while the food is still hot. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

tacloban city adventist elementary school