Chicken Pasta Soup (Khin Hlaing)

Serves - 7

Ingredients:

• 1/3 lb. sea shell pasta
• 1 carrot
• 2 stalks to celery
• 4 oz. grean beans
• 1/2 lb. chicken breast
• 4-5 cups chicken broth or chicken base
• 8 oz. heavy cream or light whipping cream
• 3-4 tbsp. flour as necessary
• tarragon
• 2 tbsp butter
• white pepper
• 3-4 cloves of garlic

Directions:

Melt butter with chopped garlic.  Sauté chopped carrot and celery for approximately 5 minutes.  Add flour and mix well.  Add chicken broth and bring to a simmer.  Add tarragon, diced chicken strips, green beans, white pepper.  Return to simmer.  Add heavy cream.  Turn off heat.  Add cooked pasta.   

Baked Sesame Chicken (Laura Polack)

Ingredients:

• 2 tbsp soy sauce
• 1/4 cup toasted sesame seeds
• 2 tbsp all purpose flour
• 1 pinch ground black pepper
• 4 boneless, skinless chicken breast halves
• 2 tbsp olive oil
• 1 clove of garlic

Directions:

Preheat oven to 400.

Press or mince garlic clove. Pour soy sauce into mixing bowl, add garlic. Mix flour, pepper and sesame seeds together in second bowl. Dip chicken in soy sauce first and then flour mixture to coat. Place chicken on pan and drizzle with olive oil.

Bake for about 40 minutes, basting once with left over soy sauce.

Depending on how thick you coat everything, you may need to add more soy sauce and/or flour.

Party Pasta (Cindy Ivey)

Ingredients:

• 1.5 lb pkg of bowtie, salad shells, or spirals - cooked al dente, sprinkle rice vinegar over cooked pasta to keep it from sticking together.
• Green and red grapes
• 16 oz. can chunk pineapple
• 16 oz. can mandarin oranges
• Small can of water chesnuts (best) or sliced jicama
• 3 green onions, chopped
• 1 bag frozen grilled diced chicken or grilled chicken strips cut to 1 inch. No need to thaw.

Sauce Ingredients:

• Small jar of mayo - all of it
• Soy sauce - 1 tbsp, then to taste
• Garlic salt to taste
• 2 tsp curry, then to taste
• 1/4 cup chopped Macadamia nuts

Mix a little sauce with the pasta. Add chicken, grapes, and green onions. Fold in rest of sauce. Add pineapple and water chesnuts. Add 2/3 of the mandarin oranges, fold carefully. Sprinkle remainder of oranges and a few nuts on top.

Monterrey BBQ Chicken (Ashley Woods)

Ingredients:

• 2 boneless, skinless chicken breasts
• Your favorite BBQ sauce (I love Sweet Baby Rays)
• Bacon, cooked crispy
• Monterrey Jack cheese slices
• Pepper Jack cheese slices

Pound chicken until thin (around 1/4 inch thick). Over medium-high heat, pan sear the chicken breast until done. Smother with BBQ sauce, then top with strips of crispy bacon and both cheeses. Broil until cheese is melted, approx. 5 minutes. Enjoy!