Time 1h Yield 4 Number Of Ingredients 14 Steps:
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. Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil; stir in chicken and rice. Reduce heat to medium-low and simmer until flavors combine, about 30 minutes.
Time 20m Number Of Ingredients 11 Steps:
In a large pot over medium heat, melt the butter. Add the garlic. Saute for about a minute, until fragrant. Add the onions and Italian seasoning. Saute for 7-10 minutes, until slightly browned and just starting to caramelize. (You can saute for longer if you want them more caramelized.) Add the chicken broth, cream, shredded chicken, and spinach. Add the chopped artichoke hearts, if using (optional). Season with sea salt and black pepper to taste, if desired. Bring to a simmer, then simmer for about 5 minutes, until the spinach wilts and soup is hot.
Time 30m Yield 5 cups. Number Of Ingredients 13 Steps:
Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through., Drain pasta and add to the soup. Sprinkle with pine nuts and cheese.
Time 40m Yield 4 1.25 cup servings, 4 serving(s) Number Of Ingredients 9 Steps:
In a medium heavy-bottomed saucepan, heat oil over medium heat. Add onion, garlic, salt and pepper; cook, stirring occassionally until the onion is softened, about 7 minutes. Add chicken, and spinach; stir for 1 minute. Add cream cheese and stir until melted. Add broth, bring to a simmer, and simmer until chicken is cooked through, about 5 minutes. Serve warm.
Time 50m Yield 6-8 servings. Number Of Ingredients 11 Steps:
Pound chicken to 1/4-in. thickness; brush each with honey. Combine spinach and cheese; place about 2 tablespoons in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick. Place, seam side down, in a shallow pan. Cover and refrigerate for several hours. , In a shallow bowl, combine the flour, garlic salt and pepper. In another shallow bowl, beat egg and milk. Dredge chicken in flour mixture, dip in egg mixture and roll in bread crumbs. , Heat oil in a deep-fat fryer to 375°. Fry chicken, several rolls at a time, for 1-1/2 minutes or until golden brown. Place in an ungreased 13x9-in. baking dish. , Bake, uncovered, at 350° for 30 minutes or until juices run clear. Remove toothpicks before serving.
Time 1h15m Yield 6 Number Of Ingredients 16 Steps:
Heat olive oil in a large pot over medium heat. Cook whole chicken breast until browned, about 4 minutes per side. Transfer to a plate. Reduce heat to low; add onion, garlic, sazon seasoning, parsley, celery seeds, salt, and bay leaf. Cook and stir until onion is soft and fragrant, 5 to 8 minutes. Stir grape tomatoes into the pot; cook until softened, about 2 minutes. Pour in chicken broth. Increase heat to high. Return chicken breast to the pot; add cannellini beans, chickpeas, brown rice, and peppercorns. Bring to a boil; cook for 5 minutes. Reduce heat to low, cover, and simmer until flavors combine, about 30 minutes. Remove pot from heat; stir in spinach until wilted. Transfer chicken to a plate; shred using 2 forks. Stir shredded chicken back into the soup.
Time 30m Yield 4 serving(s) Number Of Ingredients 11 Steps:
In a heavy bottomed, 3 quart saucepan over medium heat, melt butter. Add onions and cook until onions are tender, 7 to 10 minutes. Add garlic and cook 1 minute more. Stir in flour, cayenne pepper, salt and black pepper. Cook 1 to 2 minutes. Slowly whisk chicken stock into butter/flour mixture. Bring to a boil and cook several minutes until thickened. Add chicken. Remove from heat and stir in spinach and heavy cream. Serve immediately.
Time 20m Yield 4 servings Number Of Ingredients 8 Steps:
Bring first 5 ingredients to boil in medium saucepan, stirring occasionally. Simmer on medium-low heat 5 min. Stir in chicken; cook 2 to 3 min or until heated through, stirring occasionally. Serve topped with cheeses.
