Crockpot Ramen with Crispy Chicken

Ingredients:
2 yellow onions, very thinly sliced 
3-4 large chicken breasts (can also use thighs or pork)
10 cups chicken broth
1/3 cup tamari (can use soy sauce) 
3 Tblsp. white miso paste 
2 Tblsp. Gochujang chili paste
1 Tblsp. Chinese 5 spice (or less, if you don’t want the cinnamon flavor) 
1 1/2 Tblsp. ginger 
Honey and/or brown sugar 
1 can coconut milk
2 Tblsp. toasted sesame oil 
5 squares ramen noodles 
For garnish: soft or hard boiled eggs, candied jalapeños, green onions, chili oil, lime, etc.

Preparation:
1. Place the onions in the bottom of the crockpot.

2. Mix together the chicken broth, tamari, miso, chili paste, 5 spice and ginger, then pour over chicken.

3. Cook in crock pot on medium-low for 6-8 hours.

4. Remove chicken from crockpot and place on 2/3 of foil-lined cookie sheet. Pull apart into pieces and/or shred.

5. Preheat oven to broil. 

6. Strain the onions, and place them on the other 1/3 of the cookie sheet.

7. Drizzle chicken and onions with honey, then sprinkle evenly with brown sugar. The goal is to lightly dust the food so that it will caramelize, but don’t use so much sugar that it makes the chicken sweet.

8. Transfer the broth to a large stockpot, and add the sesame oil and coconut milk. 

9. Bring broth to a boil, then add the noodles. Turn heat down to medium-high.

10. Cook noodles for 5-7 minutes, stirring frequently.

11. While noodles are cooking, put cookie sheet in the oven, and let chicken and onions caramelize (about 5 minutes). If chicken is layered, toss it, so that most of it caramelizes and becomes crispy.

12. Once noodles are cooked, ladle into bowls. Top with chicken and other toppings, as desired.

Source: Half-Baked Harvest (adapted)

Jack's (Video) Mac and Cheese

Ingredients:

1 lb. elbow macaroni

1/2 stick butter

1/2 block Velveeta cheese, cubed

~2 cups milk

2 cups canned Parmesan cheese

4 Tblsp. granulated garlic

Pepper

3 cups shredded cheddar cheese

3 cups shredded Monterey Jack cheese

3 cups shredded Gouda cheese

Preparation:

1. Preheat oven to 350 degrees.

2. Cook macaroni in salted water.

3. Mix together shredded cheeses in a large bowl.

4. While macaroni is cooking, melt butter and Velveeta with 1/2 cup milk in heavy saucepan over medium heat, stirring constantly to keep milk and cheese from scorching.

5. When Velveeta is melted, add 3 cups of the shredded cheese mixture. Continue stirring to melt cheese. Add another 1/2 cup of milk (as needed) to get the cheese sauce to a consistency that will pour off of a spoon, then remove from heat.

6. Drain cooked pasta, then put it into a 13"x9" baking dish.

7. Add Parmesan cheese, garlic and pepper (to taste), and stir to mix evenly.

8. Add 3 cups of the shredded cheese mixture to the pasta, and stir to distribute.

9. Add 1 cup of milk to the pasta and stir, then pour in the cheese sauce and combine.

10. Top pasta with remaining 3 cups of shredded cheese mixture.

11. If there are not 6 to 8 Tblsp. of milk visible in the pasta, add a little more milk.

12. Cover casserole dish with foil and bake for approximately 30 minutes, or until cheese on top is slightly brown.

Soft Chocolate Chip Cookie Cake

Cake Ingredients:

1 stick unsalted butter

1/2 cup light brown sugar

1/4 cup white sugar

1 large egg

1 1/2 tsp. vanilla

1/2 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

1 1/2 cups all-purpose flour

1 cup semi-sweet chocolate chips

 

Frosting Ingredients:

1/4 cup unsalted butter, softened

3/4 tsp. vanilla 

Pinch of salt

1 1/4 cups powdered sugar

1-2 Tblsp. milk

Preparation:

1. Preheat oven to 350 degrees.

2. Grease an 11.5" metal cookie cake pan, or line the bottom with parchment paper.

3. Place half of the chocolate chips in a plastic bag, and use a rolling pin to break them into small pieces.

4. In a medium-sized mixing bowl, melt butter until just barely melted.

5. To melted butter, add both sugars, and stir until combined. DO NOT USE A MIXER.

6. Add egg and vanilla, then stir (again, by hand).

7. Add baking soda, baking powder and salt, and stir (still, no mixer!)

8. Add flour, and stir until all of the flour disappears into the dough.

9. Add the chocolate chips (whole and chopped) into the dough, and stir. Immediately begin pressing the dough into the pan using a spoon or your hands. The best way to do this is to drop the dough into the pan in small chunks, so that it is dispersed evenly, then use a spatula, your hands or even the butter wrapper to press the dough down into a smooth layer. Be sure to make sure the chocolate chips are evenly dispersed through the cake. Work quickly, so the dough doesn't sit so long that the butter starts to set.

10. Bake for 12-14 minutes, but be careful to not overbake, if you want the cookie cake to actually stay soft. It should be very slightly brown on top and actually look slightly underbred when you take it out.

11. Remove from oven and place pan on a cooling rack. Cool completely before frosting or removing.

12. For the frosting, cream the butter, vanilla and salt using a mixer. Add the powdered sugar, thinning with milk as necessary until a piping consistency is achieved.

13. Use a knife to go around the edges of the cooled cookie cake, then place an inverted plate or platter on top of the cake. Flip the pan over to remove the cake from the pan, then flip it again, so that the right side is up for decorating.

NOTES:

• Recipe makes enough frosting to pipe around the edges of the cake. Double the recipe if you want to write or decorate the rest of the top.
• Breaking 1/2 of the chocolate chips helps to disperse the chocolate throughout the cake to keep it from having large clumps of chocolate in one spot and breaking while cutting.

Southwest Quinoa Power Bowl

Salad Ingredients:

1/2 cup uncooked quinoa

1 1/2 cups water

1 Tblsp. chicken base (or 2 chicken bouillon cubes)

1/4 tsp. Goya or other Southwest seasoning

1 large chicken breast, tenderized, seasoned with Southwest seasoning, cooked and cubed

1 medium sweet potato, roasted and cubed

1/4 cup purple onion, diced

1/2 cup canned black beans, rinsed

1 small red, yellow or orange bell pepper, diced

1 small avocado, cubed

2 cups kale, massaged with olive oil (can be substituted with fresh spinach)

Dressing Ingredients:

1 cup mayonnaise

3 Tbslp. lime juice

Assorted Southwest seasonings/spices 

Preparation:

1. Rinse quinoa in a fine mesh strainer (if desired, soak for 30 minutes in water), then drain.

2. Place quinoa in stock pot with water and chicken base.

3. Bring quinoa to a boil, then add 1/4 tsp. Goya or other Southwest seasoning.

4. Cover quinoa and reduce heat to a simmer. 

5. Simmer for about 15 minutes, or until water is mostly absorbed and quinoa is tender.

6. While quinoa is cooking, whisk together dressing ingredients. Adjust to taste.

7. Once quinoa is finished, assemble bowls by placing quinoa in first, then top with other vegetables and chicken. 

8. Add dressing and serve.

Air Fryer Orange Chicken

Ingredients:

2 boneless, skinless chicken breasts, tenderized and cut into cubes

1/4 cup cornstarch

1 cup orange juice

6 Tblsp. brown sugar

2 Tblsp. soy sauce

2 Tblsp. rice wine vinegar

1/2 tsp. ground ginger

2 tsp. cornstarch mixed with 2 tsp. water

Sesame seeds and green onion for garnish, if desired

Preparation:

1. Preheat air fryer to 400 degrees.

2. Put 1/4 cup cornstarch in a large Ziploc bag. Add chicken cubes, and toss to coat. Do not overcoat.

3. Working in batches, dust off excess cornstarch and place chicken pieces in air fryer's rotating basket. Spray lightly with PAM. Do not overfill basket.

4. Cook chicken for 7-9 minutes, checking to make sure chicken is fully cooked before stopping. Spray with additional PAM, if needed, to keep outside of chicken crispy rather than powdery.

5. Meanwhile, combine juice, sugar, soy sauce, vinegar and ginger in a small saucepan on medium heat, stirring constantly with a whisk.

6. Simmer mixture for five minutes, then add 2 tsp. cornstarch mixed with 2 tsp. water.

7. Whisk and simmer for an additional minute, then remove from heat.

8. When chicken is done, place it in the sauce and toss.

9. Garnish with sesame seeds and green onions and serve over rice.

Jack's Chipotle Mayo Sauce

Ingredients:

1/2 cup mayonnaise (can substitute sour cream)

1/2 tsp chili powder

1 tsp smoked paprika

1/4 tsp adobo sauce or canned (pureed) chipotle pepper 

1 Tblsp. water

1-2 tsp. lime juice (or to taste)

Salt, to taste

1 Tblsp. water (if needed)

Preparation:

1. Place all ingredients in a bowl and whisk until combined. 

2. Add water if needed for thinning, depending on what you are using the sauce for and how much lime juice you have used.

3. Add more seasonings, as needed.

4. Store leftovers in fridge.

Steph's Lettuce Wraps

Ingredients:

2 chicken breasts, tenderized and diced into 1/4" pieces

1/2 yellow bell pepper, diced finely

1/2 red bell pepper, diced finely

1/2 white onion, diced finely

3 green onions, diced finely, divided

3 Tblsp. minced garlic, divided

1 pack Sun-Bird Beef & Broccoli seasoning mix (unmixed)

2 Tblsp roasted garlic seasoned rice vinegar

1 Tblsp. light brown sugar

1 cup water, divided

1 Tblsp. sesame seeds

1 Tblsp. Korean Soybean Dipping Paste 

2 Tblsp. olive oil, divided

Lettuce leaves - iceberg, Romaine, butter, etc., enough for 4 people

Preparation:

1. Mix together Beef & Broccoli seasoning mix with vinegar, brown sugar and 3/4 cup of the water until fully dissolved. Set mixture aside.

2. Mix the Soybean Dipping Paste with 1/4 cup of the water until fully dissolved. Set mixture aside.

3. Heat cast iron skillet to high heat, then add 1 Tblsp. olive oil, 1 Tblsp. of the garlic, all of the peppers, all of the white onion and half of the green onions.

4. Cook vegetables until tender, then add the Soybean Dipping Paste mixture and 1/8 cup of the Beef & Broccoli seasoning mix mixture. 

5. Stir as the mixture thickens (probably about 90 seconds), then remove from skillet and keep warm. 

6. In the same skillet, add the remaining 1 Tblsp. of olive oil and all of the chicken. Distribute chicken evenly around the skillet.

7. Let the chicken start to brown slightly, then stir/turn the chicken. If chicken starts to release a lot of liquid, scoot chicken to one side and remove liquid either by using a paper towel to absorb it, or tilt the skillet and dump it out.

8. Add remaining 2 Tblsp. of garlic to the chicken, and continue to cook until chicken is done, about 4 minutes.

9. Add sesame seeds and remaining Beef & Broccoli seasoning mixture to the chicken in the skillet.

10. Stir mixture into chicken and allow it to thicken (probably 2-3 minutes).

11. To serve, place 1-2 Tblsp. of the vegetable mixture in the lettuce leaf, then top with 1-2 Tblsp. of the chicken.

NOTE: Vegetables and chicken can be mixed together before serving, if desired.

Greek Chicken Bowls

Chicken Ingredients: 
3-4 fresh chicken breasts, tenderized
6+ Tblsp. olive oil + 2 Tblsp. for cooking
4 Tblsp. lemon juice 
6 Tblsp. white vinegar
1 1/2 Tblsp.Kinder's "The Blend" (salt-pepper-garlic)
2 Tblsp. Greek seasoning blend
2 tsp. thyme
1 Tblsp. corn starch

Salad Ingredients:
3 Tblsp. olive oil
4 Tblsp. garlic-seasoned rice wine vinegar
1 1/2 Tblsp. Greek seasoning
1 Tblsp. Kinder's "The Blend" seasoning
1 Tblsp. dill weed
2 cups chopped cucumber (baby cucumbers work best)
2 cups chopped tomatoes
1/4 cup chopped olives, black or kalamata
1/4 cup red or white onion, diced small
1/4 cup crumbled feta cheese (plant-based preferred), divided
4 cups largely chopped lettuce

Sour Cream Topping Ingredients:
1 cup sour cream
2 Tblsp. Greek seasoning
3 Tblsp. lemon juice

Other Ingredients:
4 servings of basmati or preferred rice, cooked
Lemon wedges (if desired)
Pita bread, toasted with butter and cut into wedges (if desired)

Salad Preparation:

1. Mix olive oil, vinegar, Greek seasoning, Kinder seasoning and dill weed to make a dressing.
2. Combine cucumber, tomatoes, olives and onion in a bowl.
3. Pour 1/2 of the dressing mixture on the cucumber mixture, and stir well.
4. Put the other 1/2 of the dressing on the lettuce, and mix well.
5. Top both salads with equal amounts of feta cheese.
6. Refrigerate until ready to serve.

Sour Cream Topping Preparation:
1. Combine all ingredients with a whisk.
2. Add salt and pepper as desired, and adjust seasoning to taste.
3. Refrigerate until ready to serve.


To Assemble Bowls:
1. Slice chicken thinly and cut into bite-sized pieces.
2. Put a serving of rice into each bowl.
3. Top rice with a few spoonfuls of the (cooked) marinade/sauce.
4. Place chicken on top of rice.
5. Put two spoonfuls of cucumber salad on top of chicken.
6. Top cucumber salad with a spoonful of sour cream topping.
7. Serve the green/lettuce salad on the side.
8. Serve everything with fresh lemon and butter-toasted pita, if desired.

Steph's Jambalaya (no roux)

Ingredients:

2 large boneless, skinless chicken breasts

14 cups of water

2 Tblsp chicken base (or 4 bullion cubes)

2 Tblsp Tony Chachere's seasoning (divided)

8 Tblsp bacon grease

4 Tblsp minced garlic

1 very large onion, diced

1 very large bell pepper, diced

6 stalks celery, diced

3 lbs smoked sausage, sliced into bite-sized pieces

1 can Rotel tomatoes

1 can cream of chicken soup

1 can cream of mushroom soup

3 1/2 cups medium grain rice

2 Tblsp dried parsley

2 Tblsp powdered garlic

Preparation:

1. Mix water with chicken base and 1 Tblsp Tony Chachere's in a large pressure cooker.

2. Add chicken breasts to pressure cooker, and cook for approximately 12 minutes (or according to pressure cooker directions), until chicken is done enough to be shredded.

3. While chicken is cooking, put bacon grease in a very large stock pot, preferably cast iron. Pot needs to be large enough to handle 24+ cups of ingredients. Heat bacon grease, and add garlic, onion, pepper and celery.

4. Sauté, stirring frequently, the vegetables until very tender. If needed, cook them with the lid on the stock pot for several minutes at a time between stirring. Vegetables should be tender, but not browned. Add more bacon grease, butter, vegetable oil or even water as necessary during cooking if they get dry.

5. Once the chicken is cool enough, remove it from the pressure cooker water/broth, but DO NOT DISCARD pressure cooker water/broth. Shred chicken and set aside.

6. When the vegetables are tender, add the sausage. Sauté the sausage with the vegetables until sausage begins to brown slightly.

7. Add the Rotel tomatoes, the shredded chicken and both of the cans of soup to the stock pot. Stir to combine everything, then add 8 cups of the pressure cooker water/broth. Keep the remaining broth set aside, in case it is needed later.

8. Bring the broth, soups, sausage and vegetable mixture to a slow boil, then stir in the rice.

9. Reduce the temperature to medium-high, and begin to cook the rice, stirring VERY frequently, to ensure the rice is evenly distributed throughout the vegetable/broth mixture as it cooks.

10. Continue to stir and let the rice cook for 15-20 minutes, until the rice is done. If rice is getting sticky and cooking too fast, turn the heat down to medium. Once the rice is done, most of the broth should be absorbed. If the rice isn't quite done but there is no broth left in the stock pot to be absorbed, add more broth, one cup at a time. Mix each cup thoroughly into the rice before adding the next cup of broth. Continue adding broth until there are 8-10 small tablespoon-sized pools of broth on the top of the rice, but the rest of the broth is absorbed.

11. Turn the heat down to low, and cover the pot. Let the rice absorb the rest of the liquid for about 5 minutes, then stir one last time before serving.

One-Pot Roasted Red Pepper Pasta with Chicken

Ingredients

1 jar (12-ounce) roasted red peppers, drained

1 1/2 cups cherry tomatoes (can use more or less)

2 Tblsp crushed garlic

2 Tblsp parsley

1/2 cup olive oil

2 Tblsp seasoned rice vinegar or other flavored vinegar

2 tsp honey

2 tsp smoked paprika

1 tsp cayenne pepper

1 lb boneless chicken, cubed

3 Tblsp olive oil

3 tsp Italian seasoning 

red pepper flakes

1 lb penne or other sturdy pasta

2 Tblsp basil

3 ½ cups water

1 cup grated parmesan cheese

½ cup grated mozzarella cheese (or can use fresh)

Preparation

1. Combine the red peppers, tomatoes, garlic, parsley, olive oil, vinegar, honey, 1 teaspoon paprika, cayenne, and a generous amount of salt in a food processer. 

 

2. Blend until smooth, about 1 minute. 

 

3. Heat 3 tablespoons of olive oil in a large skillet. Add the chicken, Italian seasoning, 1 teaspoon paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook on medium-high heat until golden brown. 

 

4. When the chicken is fully cooked, remove it from the skillet to a bowl. DO NOT WASH THE SKILLET.

 

5. Add 3 ½ cups water to the skillet. Bring water to a boil.

 

6. Add the pasta to the boiling water and cook, stirring often, until pasta is cooked to desired texture. Do not drain the pasta water. If needed, add more water as necessary to help the pasta cook, but not an excessive amount.

 

7. Once pasta is cooked, stir red pepper sauce into the skillet with the pasta.

 

8. Add parmesan and mozzarella cheeses and basil to the pasta. Stir until cheese is melted and sauce is creamy.

 

9. Add chicken and any juices to the skillet and stir to combine before serving.

One Skillet Cajun Chicken Pasta

Ingredients:

2 tsp smoked paprika

1 tsp oregano

1 tsp thyme

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cayenne pepper

1/4 tsp black pepper

1/4 tsp salt

1 Tbsp olive oil 

1 Tbsp butter 

1 lb. boneless, skinless chicken breast 

1/2 lb. penne pasta (uncooked) 

15 oz. fire roasted diced tomatoes OR ¼ cup diced fresh tomatoes

2 cups chicken broth 

4+ oz. cream cheese 

3 green onions, sliced 

 

Preparation:

1.     Combine the first eight ingredients (spices) in a small bowl. 

2.     Cut the chicken into 1/2 to 3/4-inch cubes. 

3.     Place the cubed chicken in a bowl, pour the spice mix over the top, and stir to coat the chicken in spices.

4.     Add the olive oil and butter to a large, deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. 

5.     Add the seasoned chicken to the skillet and cook for a couple of minutes on each side, or until the outside gets some color. The chicken does not need to be cooked through at this point.

6.     Add the pasta, tomatoes (with juices), and chicken broth to the skillet. Stir slightly until everything is evenly combined.

7.     Allow the broth to come to a boil at medium-high heat.

8.     Reduce heat to medium-low and cover skillet with a lid.

9.     Let pasta simmer for 10-12 minutes, stirring frequently, until the pasta is tender and the liquid is thick and saucy.

10.  Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. 

11.  Top the pasta with sliced green onions and serve.

 

NOTE: Recipe can be made with different flavors by changing the spices, and chicken can be marinated to increase flavor saturation, as well.

Chocolate Bundt Cake (Nothing Bundt Cakes Copycat)

Cake Ingredients:

1 devils food or dark chocolate fudge cake mix
1 large package instant chocolate pudding 
4 Tblsp dark chocolate cocoa powder
1 cup sour cream 
2 tsp vanilla
5 eggs
¾ cup buttermilk
½ cup melted butter
2 Tblsp mayonnaise
1 ½ cups semi-sweet chocolate chips and/or chunks

 
Preparation (for cake):

1. Preheat oven to 350°.

2. Spray bundt cake pan or cupcake pans generously with floured cooking spray (or grease and flour pan).

3. Combine all ingredients except chocolate chips in large mixing bowl.

4. Mix ingredients on low speed to combine, then scrape sides and increase speed to medium-high for 2-3 minutes.

5. Stir in chocolate chips/chunks.

6. Pour batter into prepared pan (or pans), and smooth top.

7. Bake for 30-40 minutes until toothpick comes out mostly clean, preferably with a crumb. Be careful when testing to make sure that toothpick is testing the batter and not a melted chocolate chip. When done, cake should not be jiggly, be starting to dry at the edges and should spring back lightly when touched.

8. Remove cake from oven, and set pan on elevated cooling rack set over a large cookie sheet or foil.

9. Cool for 10 minutes in pan, then gently remove cake from pan and place right side up on cooling rack.

10.  Slowly spoon or drizzle chocolate simple syrup over hot cake, going slowly to allow it to seep into cake.

11.  Continue cooling cake for 15-20 minutes before frosting.

12.  For best flavor, store cake in fridge after frosting.

 
Cream Cheese Frosting Ingredients
8 oz cream cheese, softened 
½ cup butter, softened
⅔ cup light brown sugar, packed
2 tsp. vanilla
Dash of salt
2+ cups powdered sugar
 
Preparation (for frosting):

1. Beat cream cheese and butter with whisk attachment until light and fluffy, usually about 2 minutes.

2. Add brown sugar.

3. Mix on medium-high speed for 2-3 minutes. 

4. Allow frosting to sit for 10-15 minutes for the brown sugar to "melt" into the butter and cream cheese, so your frosting isn’t gritty.

5. Add vanilla, salt and powdered sugar, and mix on low to combine, then on medium-high until creamy, about 3-4 minutes.

6. Pipe icing onto cake, or spread/frost as desired.

 
Chocolate Simple Syrup Ingredients:
2 Tblsp. unsweetened cocoa
3/4 cup white sugar
1/2 cup water

½ tsp vanilla
 
Preparation (for Simple Syrup):
1.  Heat all ingredients in saucepan over medium heat, stirring constantly with a whisk.

2.  Allow the simple syrup to come to a boil, about 3-4 minutes.

3.  Remove from heat and let syrup cool to room temperature.

4.  Pour or spoon over cakes, as needed.

5.  Store remainder in fridge for up to one week.

Cheesy Bacon Ranch Pasta (one skillet)

Ingredients:

6 strips bacon, uncooked (or 3 Tblsp bacon grease + 1/2 cup bacon crumbles)
3 cups boneless, skinless chicken breast, cut into bite-sized pieces

1/8 cup Ranch seasoning mix

16 oz. penne pasta, uncooked

6 cups chicken broth (low sodium preferred)

1/2 brick cream cheese, room temperature

2 cups shredded cheddar cheese (or similar)

2 cups shredded mozzarella cheese

4 Tblsp. dried parsley

Preparation:

1. Cook the bacon in a large skillet until crispy.

2. Remove bacon to a paper towel-lined plate, but leave bacon grease in skillet.

3. Cook chicken in bacon grease, turning frequently, until chicken is completely cooked.

4. Add Ranch seasoning to chicken, and stir to coat it.

5. Leaving checking in skillet, add pasta and chicken broth. Stir.

6. Bring broth and pasta to a boil, then reduce heat to medium-low.

7. Cover and cook pasta, stirring occasionally, for 15-20 minutes, until pasta is soft. 

8. Add cream cheese, and stir until melted.

9. Crumble bacon. Add bacon and parsley to chicken pasta mixture.

10. Stir in mozzarella cheese and half of the cheddar cheese until melted and well combined.

11. Sprinkle the remaining cheddar cheese on top of the pasta, then cover and allow cheese to melt before serving.

Creamy Garlic Chicken Pasta

Ingredients:

10 ounces dry pasta, penne suggested

Chicken:

2 lb. boneless skinless chicken breast
1 tsp garlic powder (approx.)
1 tsp Italian seasoning (approx.)
1 tsp paprika (approx.)
Salt and pepper

2 Tblsp. olive oil

Sauce:

3+ cups skim milk

1/3 cup flour
1/2 cup shredded or grated fresh Parmesan cheese

1 Tblsp. garlic powder

1 Tblsp. Italian seasoning

2 tsp. onion powder

Salt and pepper

1 Tblsp. butter
4 Tblsp. minced garlic

1 cup diced tomatoes
2 cups spinach (optional)

Preparation:

1. Cook pasta to desired level of tenderness while completing rest of recipe preparation. Drain and set aside.

2. Season both sides of chicken breasts with garlic powder, Italian seasoning, paprika, salt and pepper.

3. Heat olive oil in a skillet over medium-high heat, and cook chicken breasts until cooked through. Remove from heat and set aside, covered to keep them warm.

4. While chicken is cooking, thoroughly mix the water and flour.

5. In a saucepan, heat the skim milk and flour mixture over medium heat, stirring constantly, to make a roux. Add salt and pepper to taste. Add additional skim milk as needed to get roux to the consistency of heavy cream.

6. Once the chicken is cooked, add Parmesan cheese to the roux. Stir or whisk constantly over medium-low heat until all cheese is incorporated smoothly. 

7. Add the seasonings to the cheese sauce; adjust to taste, then remove sauce from heat.

8. In the same pan where the chicken was cooked, add the butter and garlic. Cook for 1 minute or until fragrant.

9. Add the tomato and spinach to the skillet (if desired). Cook 2-3 minutes, until the vegetables are tender.

10. Gently stir the cheese sauce into the skillet and stir until vegetables and butter are fully incorporated. Turn heat to low/simmer.

11. Slice chicken into bite-sized pieces or thin slices.

12. Add chicken pieces to sauce and stir to mix evenly.

13. Gently add pasta to sauce and chicken mixture, and fold in pasta until it is thoroughly covered with sauce and vegetables and chicken are evenly incorporated. 

14. Serve immediately. Can garnish with additional Parmesan cheese and parsley, if desired.