More Chicken Recipes

3 (14-ounce) cans lower-sodium chicken broth
1 pound frozen boneless, skinless chicken breasts
1/4 teaspoon dried thyme leaves
1 bay leaf
1/2 teaspoon black pepper
1 (12-ounce) package frozen dumplings (such as Mary B’s Open Kettle Dumplings)
1 cup frozen green peas (optional)

1. Combine broth, chicken, thyme, bay leaf and pepper in a Dutch oven; bring to a boil. Add dumplings one at a time, stirring to prevent sticking. Reduce heat, cover and simmer 20 minutes, stirring occasionally with a rubber spatula. Remove chicken, cool and shred.
2. Continue to cook dumplings, uncovered, 25 minutes or until very tender, stirring occasionally.
3. When dumplings are done, return chicken to Dutch oven along with peas; cook 1 minute. Serve immediately in shallow soup bowls. Dish will thicken as it stands. Serves 4.

Recipe by Nancy Hughes, "Relish Good Food Fast," May 2006.

Per serving: 440 calories, 22g fat, 21g prot. , 38g carbs., 2g fiber, 1570mg sodium.

1 pound frozen boneless skinless chicken breasts
1 pound frozen pepper stir-fry
1 (14 1/2-ounce) can stewed tomatoes
1 chipotle chili pepper in adobo sauce, minced (about 1 tablespoon)
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 to 2 tablespoons extra virgin olive oil

1. In a deep skillet or Dutch oven, combine chicken, frozen pepper stir-fry, tomatoes, chipotle, cumin and salt; bring to a boil over high heat. Reduce heat, cover tightly and simmer 22 to 24 minutes or until chicken is no longer pink in center. Remove chicken,cool and cut into chunks.
2. Increase heat to medium high; boil vegetables 15 minutes. Remove from heat and stir in olive oil.
3. Pour vegetable mixture evenly over chicken. Serves 4.

Recipe by Nancy Hughes, “Relish Good Food Fast,” May 2006.

1 tablespoon olive oil
12 ounces kielbasa smoked sausage, cut into 1-inch slices
8 frozen chicken tenders, about 1 pound total
12 ounces frozen pepper stir-fry or 2 1/2 cups chopped red and green pepper and 1 cup slivered onion
1 (14 1/2-ounce) can diced tomatoes
1 cup water
1 cup uncooked long-grain white rice (not instant)
1 teaspoon dried thyme leaves
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 cup chopped parsley, optional
Hot pepper sauce, optional

1. Place a Dutch oven over medium high heat until hot. Add oil and tilt pot to coat bottom. Add sausage and cook 5 minutes or until beginning to brown on edges, stirring frequently. Add chicken, pepper stir-fry, tomatoes, water, rice, Worcestershire and thyme. Increase heat to high, bring to a boil. Reduce heat, cover tightly and simmer 25 minutes or until vegetables are tender and mixture has thickened, stirring midway.

2. Remove from heat and add salt and parsley, if desired. Cover tightly and let stand 15 minutes to absorb flavors. Serve with hot pepper sauce. Serves 6.

Recipe by Nancy Hughes, “Relish Good Food Fast,” May 2006.