Type what you have

Ingredients

• ✓ chicken tenderloin
• garlic powder
• chili powder
• paprika
• basil
• vegetable oil
• onion
• green bell pepper
• red bell pepper

Instructions

1. 1 Mix garlic powder, chili powder, paprika, and basil in a large bowl. Add chicken strips; stir to coat with garlic powder mixture.
2. 2 Heat oil in a large skillet over medium heat. Add chicken, onion, green bell pepper, and red bell pepper; cook and stir until chicken is no longer pink and vegetables are tender, 7 to 10 minutes.

By LLIGETT

Ingredients

• ✓ chicken tenderloin
• olive oil
• garlic
• onion
• red bell pepper
• black bean
• cilantro
• salsa
• flour tortilla
• mexican cheese blend

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat; saute garlic until fragrant, about 1 minute. Add chicken; cook and stir until chicken is no longer pink in the center, 5 to 7 minutes.
2. 2 Mix onion, red bell pepper, black beans, and cilantro into chicken; saute until onion is tender, about 5 minutes. Stir salsa into chicken mixture until heated through, 1 to 2 minutes.
3. 3 Spoon chicken mixture into tortillas and top with Mexican cheese blend.

By Emily

Ingredients

• ✓ chicken tenderloin
• egg
• bread crumb
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an air fryer to 350 degrees F (175 degrees C).
3. 3 Whisk egg in a small bowl.
4. 4 Mix bread crumbs and oil together in a second bowl until mixture becomes loose and crumbly.
5. 5 Dip each chicken tenderloin into the bowl of egg; shake off any residual egg. Dip chicken into crumb mixture, making sure it is evenly and fully covered.
6. 6 Lay chicken tenderloins in the air fryer basket in an even layer.
7. 7 Air-fry until no longer pink in the center, about 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
8. 8 Serve hot and enjoy!

By Launa

Ingredients

• ✓ chicken tenderloin
• tapioca starch
• jerk seasoning
• granulated garlic
• egg
• hot sauce
• cornflake
• coconut flakes

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Meanwhile, combine tapioca starch, jerk seasoning, and garlic in a shallow bowl for the dry mix. Beat together egg and hot sauce in a separate shallow bowl for the egg wash. Combine corn flakes and coconut flakes in a third shallow bowl for the crust.
3. 3 Dip each chicken tender into the dry mix, shaking off excess spice. Dip into egg wash, draining excess, and dredge through the crust mixture. Repeat steps for each tender.
4. 4 Place crusted chicken tenders into the air fryer basket and cook on high for 6 minutes. Turn tenders and cook for another 6 minutes until chicken is cooked through and coating is crisp.

By thedailygourmet

Ingredients

• ✓ chicken tenderloin
• buttermilk
• panko bread crumb
• all-purpose flour
• adobo seasoning
• mexican seasoning mix
• cooking spray

Instructions

1. 1 Remove membrane from each chicken tenderloin. Soak chicken tenderloins in buttermilk for 1 to 2 hours.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
3. 3 Combine panko, flour, adobo seasoning, and Mexican seasoning in a bowl. Mix well. Drain off the buttermilk and press tenderloins into the panko mixture.
4. 4 Spray air fryer basket with cooking spray. Place tenderloins into the air fryer basket and spray with cooking spray. Air fry for 8 minutes. Flip each tenderloin and spray again. Air fry for 8 minutes. Shake basket and spray tenderloins once more. Air fry for 4 more minutes.

By thedailygourmet

Ingredients

• ✓ chicken tenderloin
• cooking spray
• water
• chicken-flavored rice and vermicelli mix
• basil pesto
• alfredo sauce
• parmesan cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch casserole dish with cooking spray.
2. 2 Mix 1 1/2 cups water, rice, seasoning packets, and 2 tablespoons pesto together. Pour mixture into the prepared casserole dish.
3. 3 Toss chicken tenders with remaining 2 tablespoons pesto in a shallow dish. Place chicken on top of rice.
4. 4 Bake in the preheated oven for 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Mix remaining 1/4 cup water with Alfredo sauce. Remove the baking dish from the oven and pour Alfredo sauce over chicken, stirring to combine. Top with Parmesan cheese and bake until cheese melts, about 15 more minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ chicken tenderloin
• olive oil
• salt
• black pepper
• basil
• honey
• balsamic vinegar

Instructions

1. 1 Heat olive oil in a nonstick skillet over medium-high heat. Season chicken with salt and pepper. Cook and stir chicken in the hot oil until chicken is no longer pink in the center, about 3 to 5 minutes. Stir basil, honey, and balsamic vinegar into chicken and cook for 1 more minute.

By Lucky Noodles

Ingredients

• ✓ chicken tenderloin
• fettuccine pasta
• butter
• garlic
• half-and-half
• pumpkin puree
• parmesan cheese
• salt
• black pepper
• sage
• granulated garlic
• basil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add minced garlic; stir until browned and fragrant, about 30 seconds. Add half-and-half, pumpkin puree, Parmesan cheese, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to incorporate.
3. 3 Melt remaining butter in a skillet over medium heat. Season chicken strips with sage, granulated garlic, remaining salt, and remaining pepper. Add chicken and cook in the hot butter until golden and no longer pink in the centers, about 6 minutes.
4. 4 Add the chopped basil to the pumpkin Alfredo sauce.
5. 5 Drain pasta. Add pasta and chicken to the sauce. Toss to combine and serve.

By thedailygourmet

Ingredients

• ✓ chicken tenderloin
• butter
• salad dressing
• lemon
• worcestershire sauce
• lemon pepper
• garlic salt
• onion powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish, and melt in the oven. Remove from heat, and mix in Italian salad dressing, lemon juice, and Worcestershire sauce.
2. 2 Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt, and onion powder. Sprinkle with lemon zest.
3. 3 Bake 25 minutes in the preheated oven, or until chicken juices run clear.

By paynes

Ingredients

• ✓ chicken tenderloin
• all-purpose flour
• turmeric
• black pepper
• mustard powder
• pretzel
• egg
• olive oil cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C), if recommended by manufacturer.
2. 2 Combine flour, turmeric, black pepper, and mustard powder in a large resealable plastic bag. Seal the bag and shake until the dry ingredients are well mixed.
3. 3 Spread crushed pretzels on a plate, and line a second plate with parchment paper.
4. 4 Pat chicken tenders dry with paper towels and add to the bag of seasoned flour. Re-seal the bag, and toss the tenders until lightly coated.
5. 5 Keeping your non-dominant hand dry, dip each tender into the egg, shake off excess, then set on the crushed pretzels, using your dry hand to toss pretzels onto the top. Lightly press the crushed pretzels into each tender.
6. 6 Place each pretzel-coated tender on the parchment-lined plate. Spray both sides with olive oil cooking spray. Add chicken tenders to the preheated air fryer in a single layer.
7. 7 Air fry for 5 to 6 minutes. Using tongs, carefully turn tenders and air fry until chicken is no longer pink at the bone and the juices run clear, 5 to 6 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Serve immediately.

By Bibi

Ingredients

• ✓ chicken tenderloin
• mayonnaise
• lemon peel
• garlic
• preserved lemon brine
• cayenne pepper
• saffron
• egg white
• dukkah

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine mayonnaise, lemon peel, garlic, lemon brine, cayenne pepper, and saffron in a mini food processor; blend until smooth, scraping down sides once or twice. Refrigerate aioli until ready to use.
3. 3 Place egg whites into a dish or bowl. Place dukkah into a second dish. Dip chicken tenders first into egg whites, letting excess drip off, then coat with dukkah. Place tenders on the prepared baking sheet.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By France Cevallos

Ingredients

• ✓ chicken tenderloin
• all-purpose flour
• paprika
• parsley
• seasoned salt
• black pepper
• egg
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Meanwhile, combine flour, paprika, parsley, seasoned salt, and pepper in a large bowl. Beat egg in a separate bowl.
3. 3 Dredge each chicken tender in seasoned flour. Dip in beaten egg, then back in seasoned flour.
4. 4 Coat basket with cooking spray; place as many coated chicken tenders in the air fryer basket as you can without overcrowding. Lightly mist the tops of the tenders with cooking spray.
5. 5 Cook in the preheated air fryer for 8 minutes. Flip chicken over and lightly mist the tops with more cooking spray. Continue cooking until an instant-read thermometer inserted into the center of chicken reads 165 degrees F (74 degrees C), about 7 to 8 minutes more. Repeat with any remaining chicken tenders.

By Soup Loving Nicole

Ingredients

• ✓ chicken tenderloin
• olive oil
• salt
• black pepper
• paprika
• garlic powder
• onion powder
• cajun seasoning
• chili powder
• lemon

Instructions

1. 1 Place chicken in a large bowl. Add 3 tablespoons oil, salt, and pepper; turn to coat. Add paprika, garlic powder, onion powder, Cajun seasoning, and chili powder. Turn to coat.
2. 2 Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.
3. 3 Add chicken, cover, and cook, about 6 minutes. Pour lemon juice over chicken. Flip and cook until a dark, crispy crust forms, about 6 minutes more.

By Dee

Ingredients

• ✓ chicken tenderloin
• butter
• quinoa
• apple
• celery
• carrot
• butternut squash
• garam masala
• sage
• tarragon
• chicken stock
• apple chicken sausage
• red bell pepper
• onion
• garlic
• olive oil
• all-purpose flour
• black pepper
• salt

Instructions

1. 1 Season chicken tenderloins with salt and black pepper; pat into flour in a shallow bowl until lightly coated. Heat olive oil in a skillet over medium-high heat. Cook tenderloins, until browned, turning once, about 5 minutes per side. Remove from pan and set aside.
2. 2 Reduce heat to medium-low; add garlic, onion, red bell pepper, and apple chicken sausage. Cook and stir until garlic and onion are fragrant and sausage is slightly browned, about 2 minutes. Pour in 1/2 cup chicken stock to deglaze the pan, scraping up browned bits. Add tarragon, sage, and garam masala; simmer for 2 more minutes.
3. 3 Slice the chicken tenderloins into 1-inch pieces. Add chicken, remaining chicken stock, butternut squash, carrots, celery, and apple to pan; cover and bring to a boil. When stock is boiling, push ingredients to the edge of the skillet and add quinoa to the center of the pan. Cover and simmer over low heat until vegetables are soft and quinoa is cooked, about 20 minutes.
4. 4 Mix in butter; stir the stew until slightly thickened, 3 to 5 minutes. Adjust seasoning to taste.

By Kalypso

Ingredients

• ✓ chicken tenderloin
• pesto
• semi-soft cheese with garlic and herbs
• heavy cream
• portobello mushroom
• tomato
• garlic
• butter
• broccoli
• salt
• balsamic vinegar
• grapeseed oil
• salt
• basil
• butter
• egg
• all-purpose flour
• milk

Instructions

1. 1 Combine milk, flour, and eggs in a blender. Blend until smooth, about 1 minute.
2. 2 Heat a nonstick pan over medium-high heat. Brush hot pan with a small amount of butter. Ladle about 3 tablespoons of batter into the center of the pan. Tilt pan from left to right to cover entire surface. Sprinkle top of the crepe with 1 or 2 teaspoons of basil.
3. 3 Cook until edges begin to brown, 2 to 3 minutes. Flip crepe over and cook until set, about 2 minutes more. Remove to a plate. Cook remaining batter, re-brushing pan with butter and stacking crepes with parchment paper in between.
4. 4 Mix chicken, grapeseed oil, balsamic vinegar, and salt together in a resealable zip-top bag; marinate for 20 to 30 minutes.
5. 5 Drain and discard marinade. Heat a skillet over medium-high heat. Add chicken; cook and stir until juices run clear, about 5 minutes.
6. 6 Place broccoli in a microwave-safe bowl with 2 tablespoons water. Microwave until crisp-tender, 3 to 4 minutes.
7. 7 Combine butter and garlic in the same skillet over medium heat. Cook until fragrant, about 1 minute. Add the broccoli; stir to coat with the garlic butter. Stir in tomatoes and mushrooms and heat through.
8. 8 Stir cream, cheese, and pesto together in a separate saucepan over medium heat. Cook and stir until sauce comes together, 3 to 5 minutes.
9. 9 Lay a crepe on a plate, line chicken filling down the middle, and drizzle sauce on top. Fold crepe over burrito-style; spoon more chicken and sauce over top. Repeat with remaining crepes, filling, and sauce.

By thedailygourmet

Ingredients

• ✓ chicken tenderloin
• buttermilk
• flour
• parmesan cheese
• paprika
• parsley
• salt
• black pepper
• egg
• panko bread crumb
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Mix buttermilk and chicken in a large bowl; set aside to soak while you prepare seasoned flour.
3. 3 Combine flour, Parmesan cheese, paprika, parsley, salt, and pepper in a large bowl. Beat eggs in a separate bowl. Pour panko bread crumbs onto a flat plate.
4. 4 Dredge each chicken nugget first in flour, then in beaten egg, and finally coat in bread crumbs.
5. 5 Preheat the air fryer to 400 degrees F (200 degrees C). Spray the basket with cooking spray. Place as many nuggets into the basket as you can without overcrowding. Lightly mist the tops of the nuggets with cooking spray.
6. 6 Cook for 10 minutes. Flip chicken nuggets and cook for an additional 2 minutes. Remove and repeat with remaining nuggets.
7. 7 Enjoy!

By Soup Loving Nicole

Ingredients

• ✓ chicken tenderloin
• water
• chicken bouillon
• ranch dressing mix
• chili powder
• cumin
• onion powder
• tomato
• green chile pepper
• black bean
• cream cheese
• corn
• cilantro

Instructions

1. 1 Place chicken in a multi-functional pressure cooker (such as Instant Pot). Add water, chicken bouillon, ranch dressing mix, chili powder, cumin, and onion powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
3. 3 Shred chicken with 2 forks in the pot. Add tomatoes, black beans, and cream cheese. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
5. 5 Stir soup until cheese is well combined. Stir in frozen corn and chopped cilantro until heated through, then serve.

By Kelli Gedart

Ingredients

• ✓ chicken tenderloin
• olive oil
• apple
• celery
• green bell pepper
• onion
• gochujang
• white wine
• lemon pepper
• white sugar
• garlic
• black pepper

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.

By mirikim03

Ingredients

• ✓ chicken tenderloin
• buttermilk
• salt
• cayenne pepper
• all-purpose flour
• paprika
• salt
• egg
• buttermilk
• panko bread crumb
• parmesan cheese
• seafood seasoning
• garlic powder
• olive oil

Instructions

1. 1 Combine chicken tenders, buttermilk, salt, and cayenne in a large resealable plastic bag. Refrigerate for at least 2 hours.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil for easy cleanup.
3. 3 Combine flour, paprika, and salt in a shallow bowl. Whisk egg and 2 tablespoons buttermilk in another bowl. Mix breadcrumbs, Parmesan cheese, seafood seasoning, and garlic powder in a third bowl.
4. 4 Drain chicken and discard marinade. Dredge chicken in flour mixture, shaking off the excess. Dip into egg mixture, and turn in breadcrumb mixture, pressing down to make sure the breading adheres to the chicken tender.
5. 5 Place the crumb-coated tenders on the prepared baking sheet, giving each side a good spray of olive oil.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 15 to 18 minutes depending on thickness, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By lutzflcat

Ingredients

• ✓ chicken tenderloin
• all-purpose flour
• parmesan cheese
• bread crumb
• poultry seasoning
• onion powder
• garlic powder
• salt
• pepper
• milk
• vegetable oil

Instructions

1. 1 In a large plastic bag, combine the flour, Parmesan cheese, bread crumbs, poultry seasoning, onion powder, garlic powder, salt and pepper. Shake to mix.
2. 2 Heat the oil in a large skillet over medium heat until a drop of water evaporates immediately. Dip one piece of chicken at a time into the milk, and then place in the bag with the coating. Shake until fully coated. Place in the frying pan, and continue with remaining chicken.
3. 3 Cook until the edges are browned, then flip and cook until browned on the other side. If some chicken is done sooner, keep on a paper towel lined plate in a warm oven, so that the chicken is all still warm at serving time.

By KATY49201

Ingredients

• ✓ chicken tenderloin
• udon noodle
• oil
• green onion
• ginger root
• garlic
• stir-fry vegetable
• oyster sauce
• sweet soy sauce
• soy sauce
• sesame oil
• sesame seed

Instructions

1. 1 Soak the udon noodles in warm water to separate.
2. 2 Meanwhile, remove tendon from the tenderloins with a sharp knife. Place tenderloins in a food processor and pulse. You don't want big pieces, or ground chicken, but finely chopped.
3. 3 Heat oil in a wok over medium heat until shimmering. Add white parts of green onions, ginger, and garlic. Cook for 30 seconds. Add the chicken and cook and stir until no longer pink in the center, 7 to 10 minutes. Add stir-fry vegetables. Cook until heated through, about 3 minutes.
4. 4 Drain the noodles, and add the noodles to the stir-fry mixture.
5. 5 Combine oyster sauce, sweet soy sauce, soy sauce, and sesame oil in a bowl. Pour sauce over stir-fry mixture and gently mix in order to avoid breaking the noodles. Garnish with toasted sesame seeds and the green ends of the green onions.

By thedailygourmet

Ingredients

• ✓ chicken tenderloin
• olive oil
• chili powder
• paprika
• paprika
• cumin
• coriander
• oregano
• garlic powder
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a 12x18-inch sheet pan with aluminum foil. Using your fingertips, spread 1 teaspoon olive oil on the aluminum foil-lined pan, and set aside.
2. 2 Combine chili powder, paprika, smoked paprika, cumin, coriander, oregano, garlic powder, salt, pepper, and cayenne in a small bowl, stirring to evenly combine ingredients.
3. 3 Pat chicken tenders dry with paper towels. Lightly brush 1 teaspoon olive oil over the tenders and sprinkle with 1/2 of the spice mixture. Place tenders, seasoned side down, in a single layer on the prepared sheet pan.
4. 4 Brush the tops of the tenders with remaining 1 teaspoon olive oil and sprinkle remaining spice mixture over everything.
5. 5 Bake in the preheated oven for 8 minutes. Carefully turn tenders, raise the oven rack to the broil position, turn on the broiler, and broil until chicken tenders are cooked through and begin to take on a bit of char, about 3 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Bibi

Ingredients

• ✓ chicken tenderloin
• all-purpose flour
• egg
• water
• bread crumb
• black pepper
• cayenne pepper
• oil
• mayonnaise
• sour cream
• horseradish
• mustard
• worcestershire sauce

Instructions

1. 1 Prepare the breading station: Place flour in a shallow bowl. Place eggs and water in a second shallow bowl. Place bread crumbs in a third shallow bowl, and mix in ground black pepper and cayenne pepper.
2. 2 Coat chicken in flour, then eggs, and then bread crumbs, one piece at a time, and set aside.
3. 3 Heat oil in a deep fryer to 375 degrees F (190 degrees C).
4. 4 Fry chicken in small batches until the pieces are golden brown, 6 to 8 minutes. Remove chicken to drain on paper towels or a wire rack.
5. 5 Make the dipping sauce: Combine mayonnaise, sour cream, horseradish, mustard, and Worcestershire sauce in a small bowl. Mix well, and serve with chicken.

By Linda

Ingredients

• ✓ chicken tenderloin
• salt
• pepper
• mushroom
• red bell pepper
• yellow bell pepper
• spaghetti
• butter
• all-purpose flour
• chicken broth
• half and half
• garlic salt
• black pepper
• swiss cheese
• parmesan cheese
• parmesan cheese

Instructions

1. 1 In a large nonstick skillet, sauté tenderloins. Salt and pepper, to taste. Add mushrooms, red bell peppers, yellow bell peppers, and cook until vegetables are tender.
2. 2 Cook spaghetti according to package directions. Drain and set aside.
3. 3 In a large saucepan, melt butter or margarine and blend in flour. Gradually stir in chicken broth and half-and-half. Cook over medium-low heat, stirring constantly, until sauce begins to thicken. Add garlic salt and ground black pepper, to taste. Blend in Swiss and Parmesan cheeses and continue heating, stirring constantly, until cheeses melt.
4. 4 Stir in chicken-vegetable mixture and heat thoroughly. Toss with cooked pasta and top with grated Parmesan cheese, if desired.

By MARBALET

Ingredients

• ✓ chicken tenderloin
• ham
• onion
• celery
• potato
• chicken broth
• water
• corn kernel
• skim milk
• thyme
• black pepper
• salt
• pepper
• all-purpose flour

Instructions

1. 1 Put onion, ham, celery, chicken broth, water, and chicken tenderloins in 6 quart stock pot. With stock pot partially covered bring to a boil, lower heat and simmer for about 15 to 20 minutes or until chicken is cooked through. Remove chicken and set aside.
2. 2 Add corn, potatoes, milk, thyme, and pepper to pot, salt is optional. Simmer, uncovered until potatoes are tender.
3. 3 Cut chicken tenderloins into 1/2 inch pieces and return to stock pot.
4. 4 Thicken soup with cornstarch or flour, adding in 2 tablespoon increments and stirring. Once soup has reached desired thickness let simmer 5 minutes and then serve.

By Cheryl Long

Ingredients

• ✓ chicken tenderloin
• olive oil
• onion
• mushroom
• salt
• black pepper
• garlic
• chicken broth
• italian seasoning
• spaghetti
• cream cheese
• spinach
• nutmeg
• parmesan cheese

Instructions

1. 1 Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add onions and mushrooms to the hot oil; season with salt and pepper. Cook and stir until onions are turning clear and mushrooms begin to soften, 3 to 5 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Transfer vegetables to a bowl and reserve.
2. 2 Pour chicken broth into the pot and add Italian seasoning. Break spaghetti noodles in half and add to the pot in 2 layers, with the second layer in a crisscross direction to the first layer.
3. 3 Season chicken tenderloins with salt and pepper. Lay on top of the spaghetti. Spoon cooked vegetables over top. Cancel Saute function.
4. 4 Close and lock the lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, for 6 minutes, then use the quick-release method to release any remaining pressure. Unlock and remove the lid.
6. 6 Add cream cheese, spinach, and nutmeg; stir to distribute ingredients.
7. 7 Replace the lid and allow the residual heat of the pot to melt the cheese and lightly steam the spinach, about 10 minutes. Give the spaghetti and sauce a final stir, then serve with Parmesan cheese.

By Bibi

Ingredients

• ✓ chicken tenderloin
• fusilli pasta
• olive oil
• onion
• basil
• parsley
• garlic powder
• salt
• pepper
• cream of chicken soup
• cream of mushroom soup
• mixed vegetable
• bread crumb
• parmesan cheese
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes.
3. 3 Heat oil in a skillet over medium heat. Add chicken; season with minced onion, basil, parsley, garlic powder, salt, and pepper. Cook and stir until chicken is no longer pink in the center and the juices run clear. Stir in fusilli pasta, cream of chicken soup, cream of mushroom soup, and mixed vegetables. Transfer to the prepared baking dish.
4. 4 Mix bread crumbs, Parmesan cheese, and butter together in a small bowl; sprinkle evenly over the casserole.
5. 5 Bake in the preheated oven until bubbly and lightly browned, 30 minutes.

By JENTOP

Ingredients

• ✓ chicken tenderloin
• avocado
• spinach tortilla
• black pepper
• salt
• olive oil
• red bell pepper
• yellow bell pepper
• green bell pepper
• yellow onion
• black pepper
• salt
• adobo seasoning
• salt
• red pepper flake
• lemon
• garlic
• red wine vinegar
• olive oil
• cilantro paste
• parsley

Instructions

1. 1 Preheat the oven to 420 degrees F (215 degrees C).
2. 2 Combine parsley, cilantro paste, olive oil, red wine vinegar, garlic, lemon juice, red pepper flakes, and salt in the bowl of a food processor. Mix until smooth and place in fridge until chicken is ready.
3. 3 Rub adobo, salt, and pepper on both sides of tenderloins.
4. 4 Cook in the preheated oven until no longer pink in the centers, about 25 minutes.
5. 5 When chicken is almost finished baking, heat a saute pan over medium-low heat. Coat pan with olive oil and add onion and bell peppers. Sprinkle with salt and pepper. Cover and cook, stirring occasionally, until veggies are tender, about 5 minutes. Remove from heat.
6. 6 Remove chicken from the oven and let sit a few minutes to cool. Slice avocado and remove chimichurri sauce from fridge. When chicken has cooled, chop/shred chicken with 2 forks and mix with chimichurri. Place on spinach tortillas and top with veggies and avocado. Form wrap, slice in half, and enjoy!

By Trish