Type what you have

Ingredients

• ✓ chicken
• salt
• pepper
• onion
• rosemary

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season chicken all over with salt and pepper, including cavity. Stuff cavity with onion and rosemary. Place chicken in a 9x13-inch baking dish or roasting pan.
3. 3 Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 2 to 2 1/2 hours. An instant-read thermometer inserted into the center of chicken near the bone should read at least 165 degrees F (74 degrees C).

By LILQUIZ

Ingredients

• ✓ chicken
• pasta
• dressing mix
• garlic powder
• alfredo sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Sprinkle chicken with Italian dressing mix and garlic powder.
3. 3 Pan-fry chicken in a nonstick skillet over medium heat, cooking in batches if necessary, until the juices run clear and chicken meat is no longer pink in the middle, about 10 minutes per batch. Turn chicken pieces over after about 5 minutes of cooking.
4. 4 Transfer chicken to a serving bowl and toss with cooked pasta. Pour Alfredo sauce over chicken and pasta, mix thoroughly, and serve.

By Renee Parker

Ingredients

• ✓ chicken
• barbecue sauce
• pizza dough
• olive oil
• colby monterey jack cheese
• tomato

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Combine chicken and 2 tablespoons barbecue sauce in a medium bowl until evenly coated.
3. 3 Roll out dough onto a work surface; cut in half to form 2 rectangles. Brush tops of dough with olive oil.
4. 4 Place dough, oil-sides down, onto the preheated grill; cook until bottom is browned and top is bubbling up, about 5 minutes. Brush tops of dough with oil; flip.
5. 5 Spread remaining barbecue sauce over crusts; top with chicken, cheese, and tomatoes.
6. 6 Cover the grill; cook until cheese is melted, 2 to 3 minutes. Cool before slicing, 2 to 3 minutes.

By Kristin C

Ingredients

• ✓ chicken
• salt
• black pepper
• herbes de provence
• vegetable oil
• clay brick
• aluminum foil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Use kitchen shears to cut down both sides of the backbone. Remove backbone and discard. Cut through breastbone from the inside until chicken folds out like a book and lays flat.
3. 3 Season chicken all over with salt and black pepper. Sprinkle herbes de Provence on the inside. Let sit at room temperature for 20 to 30 minutes; pat dry with paper towels. Brush skin-side of chicken with oil and season again with salt and black pepper.
4. 4 Heat an ovenproof cast iron skillet over high heat until very hot, about 5 minutes. Place chicken, skin-side down, in the hot skillet and place bricks evenly on top to weigh down chicken.
5. 5 Roast chicken in the preheated oven for 25 minutes. Remove bricks, turn chicken over, and continue roasting until juices run clear and meat is no longer pink at the bone, 5 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
6. 6 Preheat the oven's broiler and broil chicken until skin is crispy and golden, 1 to 3 minutes.

By John Mitzewich

Ingredients

• ✓ chicken
• cooking spray
• salt
• black pepper
• paprika
• garlic powder
• oregano

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch pan with cooking spray.
2. 2 Arrange chicken pieces in the baking pan. Sprinkle salt, pepper, paprika, garlic powder, and oregano over both sides.
3. 3 Roast in the preheated oven until chicken is browned and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By BramptonMommyof2

Ingredients

• ✓ chicken
• whole wheat rotini pasta
• garlic mushroom marinara sauce
• kimchi
• onion
• red chile paste
• butter
• scallion

Instructions

1. 1 Bring a large pot of heavily salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 15 minutes; drain and transfer to a bowl.
2. 2 Bring marinara sauce to a simmer in a saucepan. Add kimchi, chicken, onion, and red chile paste; stir until completely mixed and heated through, about 5 minutes.
3. 3 Mix butter into pasta and toss to coat. Pour marinara sauce over pasta and top with scallions.

By jennydotdot

Ingredients

• ✓ chicken
• garlic
• pizza dough
• olive oil
• pizza sauce
• mozzarella cheese
• everything bagel seasoning
• spinach

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
3. 3 Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
4. 4 Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
5. 5 Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
6. 6 Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
7. 7 Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
8. 8 Remove pizza from grill and top with spinach. Cut and serve immediately.

By Stella Cheese

Ingredients

• ✓ chicken
• penne pasta
• olive oil
• onion
• tomato
• spinach
• cream cheese
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
3. 3 Heat olive oil in a skillet over medium-high heat. Sauté onion in hot oil until tender, 5 to 7 minutes.
4. 4 Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
5. 5 Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

By jr911

Ingredients

• ✓ chicken
• spaghetti
• worcestershire sauce
• ketchup
• tomato sauce
• green bell pepper
• onion
• brown sugar
• chili powder

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
2. 2 In a separate pot, mix the Worcestershire sauce, ketchup, tomato sauce, green bell pepper, onion, brown sugar, and chili powder. Bring to a boil. Mix in the chicken, reduce heat to low, and simmer 10 minutes, or until chicken is heated through. Mix in the cooked spaghetti, and serve warm.

By Miss Molly

Ingredients

• ✓ chicken
• all-purpose flour
• peanut oil
• onion
• green bell pepper
• garlic
• mushroom
• tomato
• tomato sauce
• salt
• oregano
• sherry

Instructions

1. 1 Rinse and pat the chicken pieces dry with paper towels, then coat with flour in a bowl or a resealable plastic zipper bag. Heat the peanut oil in a large skillet over medium heat, and brown the chicken on all sides until golden brown, about 15 minutes. Remove the chicken, and set aside in a bowl.
2. 2 Cook the onions, green bell pepper, and garlic in the oil left in the hot skillet until the onion slices are translucent, about 5 minutes; stir in mushrooms, and cook and stir until the mushrooms have given up their liquid and are almost tender, about 10 more minutes. Pour in crushed tomatoes, tomato sauce, salt, oregano, and sherry, and mix well; stir in the chicken pieces and any juices that have collected.
3. 3 Simmer until the chicken meat is tender and no longer pink in the thickest part of a thigh, and the juices run clear, 30 to 40 minutes.

By Carole

Ingredients

• ✓ chicken
• butter
• mushroom
• all-purpose flour
• garlic powder
• salt
• black pepper
• bacon
• water
• cornstarch
• marsala wine

Instructions

1. 1 Melt 1 tablespoon butter in a medium skillet. Add mushrooms; cook until soft. Transfer to a small bowl; cover.
2. 2 Whisk flour, garlic powder, salt, and black pepper together in a shallow dish or bowl. Dredge chicken in flour mixture; shake off excess.
3. 3 Cook bacon in the same skillet over low heat until cooked but not crisp. Add 2 tablespoons butter to the skillet; melt. Add chicken; cook over medium heat, 2 minutes per side, adding remaining 1 tablespoon butter as needed to prevent burning.
4. 4 Transfer chicken to a plate; cover with aluminum foil and keep warm. Slowly whisk water into cornstarch in a medium bowl; whisk in Marsala. Add cornstarch mixture and reserved mushrooms to the skillet; heat until sauce begins to boil and thickens. Top chicken with sauce to serve.

By CMITCHEL97

Ingredients

• ✓ chicken
• salt
• pepper
• olive oil
• onion
• mushroom
• tomato
• cream of mushroom soup
• white wine
• green olive
• black olive
• caper
• pepperoni sausage

Instructions

1. 1 In a large skillet heat oil over medium heat. Season chicken pieces with salt and pepper to taste and brown chicken in hot oil. Remove chicken from skillet. Set aside.
2. 2 In same skillet saute onions and mushrooms until translucent. Return chicken to skillet and add the tomatoes, soup and wine. When liquids start to simmer add the green olives, black olives, capers and pepperoni. Cover skillet and let simmer for 30 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Remove skillet cover, pour skillet mixture into a 9x13 inch baking dish and bake in preheated oven for about 15 minutes, until chicken is tender and juices run clear.

By JoAnn M. Jarrach

Ingredients

• ✓ chicken
• spaghetti
• butter
• all-purpose flour
• salt
• black pepper
• chicken broth
• heavy cream
• sherry
• mushroom
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
3. 3 Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
4. 4 Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
5. 5 Bake 30 minutes in the preheated oven, until bubbly and lightly browned.

By Mary

Ingredients

• ✓ chicken
• cooking spray
• lasagna noodle
• spinach
• mozzarella cheese
• alfredo sauce
• ricotta cheese
• basil pesto
• kosher salt
• parmesan cheese
• basil
• flat-leaf parsley

Instructions

1. 1 Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
3. 3 Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
4. 4 Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.
5. 5 Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
6. 6 Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
7. 7 Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.

By TheOtherJuliaGulia

Ingredients

• ✓ chicken
• vegetable oil
• garlic
• all-purpose flour
• poultry seasoning
• sweet sausage
• onion
• carrot
• mushroom
• rosemary
• red wine
• tomato
• salt
• pepper

Instructions

1. 1 In a large skillet, heat oil. Add 1/2 of the garlic. Season flour with poultry seasoning. Dredge chicken parts in flour, then brown in the skillet for 4 or 5 minutes. Add the sausage, and saute for a few minutes. Add the onion, carrots, mushrooms, rosemary and the remaining garlic. Stir all together.
2. 2 Add the wine and tomatoes; stir. Cover and let simmer over low heat for 25 minutes. Season with salt and pepper to taste and let simmer for another 10 minutes. Let cool covered for 10 minutes, then serve.

By Richard Tebaldi

Ingredients

• ✓ chicken
• rigatoni pasta
• olive oil
• mushroom
• garlic
• spaghetti sauce
• half-and-half
• italian seasoning
• spinach
• mozzarella cheese
• parmesan cheese
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender but firm to the bite, 8 to 10 minutes. Drain.
2. 2 While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add chicken and sauté until no longer pink in the center, about 10 minutes; transfer to a plate.
3. 3 Add mushrooms to the skillet and sauté until tender, 5 to 10 minutes. Add garlic; sauté until fragrant and golden, 1 to 2 minutes.
4. 4 Stir spaghetti sauce, half-and-half, and Italian seasoning into the skillet. Reduce the heat to medium and cook, stirring occasionally, until sauce thickens, 10 to 15 minutes.
5. 5 Return cooked chicken to the skillet, then add spinach. Cook until spinach is wilted, about 5 minutes.
6. 6 Add cooked pasta and mozzarella cheese to the chicken and sauce; stir until melted. Garnish with Parmesan cheese and fresh basil.

By Colleen

Ingredients

• ✓ chicken
• olive oil
• pancetta bacon
• onion
• garlic
• red pepper flakes
• white wine
• artichoke heart
• spinach
• orzo pasta
• pine nut
• balsamic vinegar

Instructions

1. 1 Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
2. 2 Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes.
3. 3 Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through.
4. 4 Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture.
5. 5 Stir pine nuts and balsamic vinegar into pasta.

By Senoritapupnstuff

Ingredients

• ✓ chicken
• water
• carrot
• celery
• onion
• white rice
• spinach
• romano cheese
• salt
• black pepper
• oregano
• lemon juice
• chicken broth
• egg

Instructions

1. 1 Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.
2. 2 Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
3. 3 Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
4. 4 In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.

By Doreen

Ingredients

• ✓ chicken
• spaghetti
• olive oil
• pancetta bacon
• garlic
• whipping cream
• parmesan cheese
• egg yolk
• basil
• parsley
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
2. 2 Meanwhile, heat olive oil in a large, heavy skillet over medium heat. Add pancetta and garlic; cook until browned and crisp, about 8 minutes. Remove from heat; cool slightly.
3. 3 Whisk heavy cream, Parmesan cheese, egg yolks, basil, and parsley together in a large bowl until well blended.
4. 4 Stir chicken into pancetta mixture until well combined. Toss in spaghetti and cream mixture over medium-low heat until chicken is heated through and sauce thickly coats spaghetti, about 4 minutes. Do not boil, or eggs will scramble. Season with salt and black pepper. Transfer to a serving bowl.

By lauren 1891

Ingredients

• ✓ chicken
• olive oil
• mushroom
• onion
• celery
• garlic
• white wine
• tomato
• chicken broth
• parsley
• oregano
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Rinse chicken pieces and pat dry.
2. 2 Heat oil in a large skillet over medium heat. Add chicken and brown, 4 to 5 minutes per side. Remove chicken to a plate.
3. 3 Add mushrooms, onion, and celery to the pan drippings and sauté until soft, about 5 minutes. Add garlic and cook until fragrant, about 2 more minutes.
4. 4 Return chicken to the skillet. Add white wine and cook until it has almost completely evaporated, 2 to 3 minutes. Add diced tomatoes, chicken broth, parsley, oregano, pepper flakes, salt, and pepper. Cover and simmer until chicken is no longer pink at the bone and the juices run clear, about 30 minutes.

By Diana71

Ingredients

• ✓ chicken
• butter
• onion
• green bell pepper
• garlic
• tomato
• burgundy wine
• italian seasoning
• salt
• black pepper
• garlic salt
• all-purpose flour
• spaghetti

Instructions

1. 1 Melt butter in a large stockpot over medium heat. Add onion, bell pepper, and garlic; cook until begins to soften, about 3 minutes. Add tomatoes, wine, Italian seasoning, salt, black pepper, and garlic salt; cook and stir until mixture just begins to boil.
2. 2 Reduce heat to medium-low; add chicken and cook until meat is fall-off-the-bone tender, about 1 ½ hours. Remove bones and skin from chicken; return meat to the pot.
3. 3 Place ¾ cup reserved canned tomato liquid in a microwave-safe bowl; microwave until just warmed. Stir in flour until thick; stir into the pot, stirring continuously, until begins to thicken. Remove from heat; set aside for about 15 minutes.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet still firm to the bite, about 12 minutes. Drain. Serve chicken cacciatore over spaghetti.

By Kim Shepheard

Ingredients

• ✓ chicken
• farfalle pasta
• broccoli
• butter
• red onion
• garlic
• spinach
• sun-dried tomato
• artichoke heart
• cheese blend
• all-purpose flour
• milk
• italian seasoning
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 8 minutes. Add broccoli and cook for 2 more minutes; pasta will be slightly undercooked.
3. 3 While the pasta is cooking, melt 1 tablespoon butter in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer to a large bowl.
4. 4 Drain pasta and broccoli. Run under cold water and drain again. Add to the onion mixture along with spinach, cooked chicken, sun-dried tomatoes, artichoke hearts, and Italian cheese.
5. 5 Melt remaining 2 tablespoons butter in a medium skillet over medium heat until bubbly. Slowly whisk in flour; cook and whisk for 1 minute. Gradually add milk, whisking constantly. Add enough milk to thin the sauce enough so it will coat all ingredients in the bowl; it will thicken more in the oven.
6. 6 Pour sauce into the bowl and mix until well combined. Transfer contents to a 9x13-inch baking dish. Sprinkle Parmesan cheese over top.
7. 7 Bake, uncovered, in the preheated oven until hot and bubbly, 20 to 30 minutes.

By Debbie

Ingredients

• ✓ chicken
• lasagna noodle
• marinara sauce
• vegetable oil
• portobello mushroom
• spinach
• ricotta cheese
• parmesan cheese
• oregano
• salt
• black pepper
• alfredo sauce
• mozzarella cheese
• pine nut

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles are cooked, but still firm to the bite, about 8 minutes; drain and rinse.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Spread the marinara sauce in the bottom of a 9x13 glass baking dish; set aside.
3. 3 Heat oil in a skillet over medium heat; cook and stir mushrooms until they soften, about 5 minutes. Stir in spinach, and cook until hot; remove from heat.
4. 4 Stir together the chicken, ricotta cheese, Parmesan cheese, oregano, and the cooked spinach mixture in a large bowl. Season to taste with salt and black pepper. Spread about 1/4 cup of the mixture on each lasagna noodle. Roll the noodle up, and place seam-side down into the prepared baking dish. Repeat for each noodle. Spoon Alfredo sauce over the rollups.
5. 5 Bake, covered, in the preheated oven for 40 minutes. Uncover; sprinkle with mozzarella cheese and pine nuts. Return to the oven and bake until the cheese is melted and bubbly and the pine nuts are toasted, about 10 minutes. Serve hot.

By Rachel Hardy Cunningham

Ingredients

• ✓ chicken
• olive oil
• onion
• carrot
• celery
• garlic
• spinach
• chicken broth
• tomato
• lemon
• black pepper
• oregano
• basil
• white rice

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach.
2. 2 Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil, then stir in chicken and rice. Reduce the heat to medium-low and simmer until the flavors combine, about 30 minutes.

By Otterpond

Ingredients

• ✓ chicken
• salt
• black pepper
• all-purpose flour
• olive oil
• onion
• green bell pepper
• garlic
• white button mushroom
• oregano
• tomato
• tomato paste
• white wine
• chicken stock
• caper
• basil

Instructions

1. 1 Season the chicken pieces with salt and black pepper.
2. 2 Place the flour in a shallow bowl. Press each chicken piece into the flour and tap off excess.
3. 3 Heat the olive oil in a large Dutch oven over medium heat until almost smoking hot.
4. 4 Pan-fry the chicken until golden brown on both sides, about 3 minutes per side. Work in batches so as to not overcrowd the pan. Set the browned chicken aside.
5. 5 Stir the onion, green bell pepper, and garlic into the Dutch oven; cook, stirring occasionally, until tender, about 5 minutes.
6. 6 Stir in the mushroom; cook until they release their juice, 5 to 8 more minutes.
7. 7 Mix in oregano, tomatoes, tomato paste, white wine, and chicken stock; bring to a boil.
8. 8 Return the chicken pieces to the sauce, cover the pan, reduce heat to medium-low, and simmer until the chicken is no longer pink inside and the juices run clear, 30 to 40 minutes.
9. 9 Stir in capers and sprinkle with basil to serve.

By krzylittlecara

Ingredients

• ✓ chicken
• green olive
• celery
• onion
• water
• sugar
• olive oil
• tomato
• basil
• lemon
• caper
• salt
• black pepper
• olive oil
• potato

Instructions

1. 1 Bring a small pot of water to a boil. Add olives and celery; simmer until celery is bright green, about 30 seconds. Drain well.
2. 2 Combine onions, water, and sugar in a saucepan over medium heat. Cover and cook, stirring occasionally, until onions are soft and caramelized, about 30 minutes.
3. 3 Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken pieces until browned, about 4 minutes per side.
4. 4 Transfer chicken pieces to a large saucepan; add olives, celery, caramelized onions, tomatoes, basil, lemon juice, capers, salt, and pepper. Cover and cook over medium heat until chicken is no longer pink in the center, about 1 hour.
5. 5 Heat 1/4 cup olive oil in a deep skillet. Add potatoes; cook and stir until crisp and golden brown, about 10 minutes. Stir potatoes into the saucepan shortly before removing from the heat.

By Maria

Ingredients

• ✓ chicken
• penne pasta
• olive oil
• butter
• yellow onion
• garlic
• pancetta bacon
• prosciutto
• heavy cream
• parmigiano-reggiano cheese
• egg yolk
• basil
• parsley
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain.
2. 2 While the pasta is cooking, heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 4 minutes. Add pancetta and prosciutto; saute until crisp and brown, about 8 minutes. Add chicken and saute until heated through, about 2 minutes. Remove from the heat and set aside to cool slightly.
3. 3 Whisk cream, Parmigiano-Reggiano cheese, egg yolks, basil, and parsley together in a large bowl until blended.
4. 4 Return chicken mixture to the stove over medium-low heat. Add drained penne and cream mixture; toss over medium-low heat until penne is thickly coated, about 4 minutes; do not let it boil or the eggs will scramble. Taste and season with salt and pepper if necessary. Transfer to a large, wide serving bowl and serve immediately.

By Alexis Olivia

Ingredients

• ✓ chicken
• all-purpose flour
• salt
• black pepper
• vegetable oil
• onion
• green bell pepper
• garlic
• tomato
• white wine
• oregano
• mushroom
• salt
• pepper
• basil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, salt, and pepper in a plastic bag; add chicken pieces and shake until coated in flour.
3. 3 Heat oil in a large skillet (that has a lid) over medium-low heat. Add floured chicken pieces and cook in hot oil until browned on both sides, about 6 to 8 minutes.
4. 4 Transfer chicken pieces onto a plate; set aside.
5. 5 Add onion, bell pepper, and garlic to the same skillet; cook and stir over medium-low heat until onion is softened and slightly browned.
6. 6 Return chicken pieces to the skillet; add tomatoes, wine, and oregano. Cover and simmer for 30 minutes.
7. 7 Add mushrooms and salt and pepper to taste. Simmer until chicken is cooked through and tender, about 10 minutes more.
8. 8 Serve hot, garnished with fresh basil leaves. Enjoy!

By Jana

Ingredients

• ✓ chicken
• margarine
• onion
• celery
• carrot
• garlic
• all-purpose flour
• chicken broth
• half and half
• milk
• potato gnocchi
• spinach
• rosemary
• salt
• black pepper
• nutmeg

Instructions

1. 1 Melt margarine in a large, heavy saucepan over medium heat; cook and stir onion, celery, carrot, and garlic in hot margarine until softened, 5 to 10 minutes. Stir flour into vegetable mixture; cook and stir until vegetables are evenly coated and flour is fragrant, 3 to 4 minutes.
2. 2 Pour chicken broth, half-and-half, and milk over vegetable mixture; cook and stir until mixture thickens and comes to a boil, about 5 minutes. Reduce heat and stir in gnocchi, chicken, and spinach; season with rosemary, salt, black pepper, and nutmeg. Cook soup over low heat until gnocchi is tender, 8 to 10 minutes.

By Linda Barlow

Ingredients

• ✓ chicken
• olive oil
• onion
• mushroom
• salt
• black pepper
• garlic
• rosemary
• oregano
• red pepper flakes
• tomato sauce
• water
• salt
• black pepper
• red bell pepper
• green bell pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.
3. 3 Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.
4. 4 Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.
5. 5 Cover and cook in the preheated oven for 1 hour 15 minutes.

By John Mitzewich