Here is a recipe for Tomato Basil Rotini with Chicken Breast that is a good pasta recipe for diabetics. This recipe uses healthy whole-wheat pasta and adds sliced chicken breast. Those two items allow diabetics to eat this dish without guilt. Add the Garlicky Spinach Salad, the recipe is below, and you have a quick and easy meal that is healthy and tasty. Perfect for a quick meal after a long day at work or the need to rush off to evening activities. Also a good quick meal for a sit-down family dinner.

TOMATO BASIL ROTINI WITH CHICKEN BREAST

12 oz pkg whole-wheat rotini

2 cups chopped plum tomatoes

1 1/4 cups sugar-free pasta sauce

1 tbsp basil

1 tbsp olive oil

1 clove garlic, minced OR 1 tsp garlic powder

1 cup crumbled feta cheese

1 lb boneless skinless chicken breast

Cook pasta according to package directions and drain. While pasta cooks, grill or saute chicken breasts until no longer pink in the center. When thoroughly cooked, slice into strips. In a large mixing bowl, combine tomatoes, sauce, basil, olive oil, and garlic. Add cooked pasta and toss to combine. Top with the chicken strips. Sprinkle cheese over the top. Serve warm.

GARLICKY SPINACH SALAD

1 lb fresh spinach

2 fresh tomatoes, sliced

6 scallions, trimmed and thinly sliced

5 tbsp plain nonfat yogurt

2 tbsp extra-virgin olive oil

2 garlic cloves, minced

1/2 tsp dried thyme

Fresh ground black pepper

Wash spinach, remove stems and dry. Tear into pieces and place in salad bowl. Add tomatoes and scallions and use hands to combine with spinach. In a small mixing bowl, combine yogurt, oil, garlic, thyme and pepper. Add dressing mixture to the spinach mixture and mix well.

Discover the tastiest baked chicken recipes on the Internet! Today, we have put together our top recipes for you to enjoy. In fact, both of these recipes continue to get great reviews. Since baked chicken is part of a balanced diet. It is both good for you and when added to a great recipe, it is simply delicious! Today, you will have at your fingertips a couple of baked chicken recipes and our we will recommend a resource for for you to find even more succulent chicken recipes!

1.) Chicken Broccoli Bake

2 Cups chopped cooked broccoli

2cups soft bread cubes

2 cups cubed cooked chicken

1 jar Heinz Homestyle chicken gravy

Dash Pepper

2 cups grated sharp cheese

1/2 cup undiluted evaporated mild

In buttered baking dish, layer broccoli, chicken, bread cubes, and cheese. Combine gravy, mild, and pepper. Pour over chicken. Bake on 375 for 30 minutes.

2.) Chicken Casserole

6 pieces of chicken

1- 3 oz. can of mushrooms

1 can of beef bouillon soup

2 bay leafs

5 tbsp. worcestershire sauce

1/4 cup butter

3 tbsp. flour

2 tbsp. lemon juice

1 clove garlic

Saute chicken. Cook in butter until fine. Remove chicken and brown mushrooms. Remove mushrooms, pour off most of fat. Make sauce of Bouillon and flour with fat in skillet. Season with remaining ingredients. Stir until thick and add mushrooms. Place chicken in casserole, pour sauce over it. Cook in slow over on 300 degrees. for 1 1/2 - 2 hours, covered.

Again, we hope you enjoy these baked chicken recipes. We try to provide good recipes that are easy to make and good for the whole family.

My sister gave me this recipe for chicken tortilla soup with shredded after she served it at a special party at their house.

Ingredients of chicken tortilla soup recipe:

8 tablespoons Canola oil

5 10″ to 12″ corn tortillas

1 onion

6 garlic cloves

1 small bunch of cilantro

2 - 14.5 oz. cans of diced tomatoes

8 cups chicken stock

14 ounces of canned or frozen corn

3/4 - 1 1/2 Tablespoons ground cumin

1/2 - 1 Tablespoon chili powder

4 bay leaves

4 boneless, skinless chicken breast halves or try thighs

1/2 teaspoon cayenne pepper

Juice from 1 lime

Preparation of chicken tortilla soup recipe:

1. Dice the onion and mince the garlic.
2. Wash and towel try the cilantro, remove stems and chop.
3. Open your cans of tomatoes and have them at the ready. You don’t have to measure out all the spices unless you like the way they have it all ready on the cooking shows.
4. Rinse the chicken under cold water and dry.

Methods of chicken tortilla soup recipe:

1. Make this all in one large soup pot or fry the tortilla strips in one and make the soup in another. I like to clean as few pots as possible especially when I’m working one handed. Cut up 2 of the tortillas into 1/4 inch strips and fry them in 3 tablespoons of Canola oil. You want them to be a golden brown but be careful not to burn them, they cook quickly. Depending on the size of your pot, you may have to cook several at time.
2. Remove the strips from pot and transfer to some paper towels to drain. Season with a little salt.
3. Heat the remaining oil over medium high heat and sauté the onions for a couple of minutes.
4. Add garlic and sauté for another minute or two. Tear the remaining 3 corn tortillas into bite size pieces and add to the pot.
5. Add the cilantro, stir, and cook for a minute more. Add the canned tomatoes with their juice and the chicken stock, cumin, chili powder, and bay leaves and bring to a boil.
6. Reduce heat to a simmer, add the corn, whole chicken breasts, and cayenne. Simmer the chicken breasts for 15 to 20 minutes until cooked throughout.
7. Remove the chicken breasts and put aside to cool. Turn off the soup at this point. Once the chicken breasts are cool, shred them with your hands and return to the pot.
8. Add your lime juice and taste for spiciness. If you like it hotter, add more of the spices. Reheat, and serve with the fried tortilla strips.

My sister usually serves this chicken tortilla soup with the fried tortillas, freshly diced avocado, grated cheddar cheese, and sour cream. The sour cream really helped mellow out some of the spices and gave the soup a wonderful creamy appearance. This soup is a meal.

Make these mouthwatering enchiladas with chicken, sour cream, cheese and spices.

1 tablespoon butter

1/2 cup green onions, chopped

1/2 teaspoon garlic powder

1 (4 oz.) can diced green chilies

1 (10.75 oz.) can condensed cream of mushroom soup

1/2 cup sour cream

1-1/2 cups cooked chicken breast, cut into cubes

1 cup shredded Cheddar cheese, divided

6 (12-inch) flour tortillas

1/4 cup milk

Directions

Preheat oven to 350 degrees. Prepare a large baking dish with cooking spray.

In a medium saucepan, sauté the green onion in the butter over medium heat for 3 to 4 minutes (until tender). Add in the garlic powder. Stir in the green chilies, mushroom soup and the sour cream; mix well.

Reserve 3/4 of this sauce and set aside.

To the remaining sauce in the pan, add the chicken and 1/2 cup of the cheese; stir thoroughly.

Fill each flour tortilla with the chicken mixture and roll up. Place them seam side down in the prepared baking dish.

In a small bowl, combine the reserved 3/4 sauce and the milk. Spoon sauce over rolled up tortillas and top with remaining cheese. Bake for 30 to 35 minutes, or until cheese is bubbly.

=> Mexican Chicken Enchiladas Recipe: Spicy Chicken Enchiladas

These enchiladas have a real zippy flavor.

1 (10.75 oz.) can condensed cream of chicken soup

1/2 cup sour cream

1 tablespoon margarine

1 onion, chopped

1 teaspoon chili powder

2 cups cooked chicken breast, chopped

1 (4 oz.) can chopped green chili peppers, drained

8 (8-inch) flour tortillas

1 cup shredded Cheddar cheese

Directions

Preheat oven to 350 degrees.

In a small bowl, combine the soup and the sour cream; mix well and set aside.

In a medium saucepan, melt the margarine over medium heat and add in the onion and chili powder; sauté until onions are tender. Stir in the chicken, chili peppers, and 2 tablespoons of the soup mixture. Cook until heated through; stirring constantly.

Spread 1/2 cup of the soup mixture into a 9×13-inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up the tortillas and place them, seam side down, into the baking dish.

Spoon the remaining soup mixture over tortillas and sprinkle the cheese on top. Bake for 25 minutes, or until cheese is bubbly and tortillas are lightly browned.

=> Mexican Chicken Enchiladas Recipe: Cottage Cheese Chicken Enchiladas

Here’s a healthier recipe for chicken enchiladas that tastes just as good as the regular version.

1 tablespoon vegetable oil

2 skinless, boneless chicken breasts, boiled and shredded

1/2 cup onion, chopped

1 (7 oz.) can chopped green chili peppers

1 (1 oz.) pkg. taco seasoning mix

1/2 cup sour cream

2 cups cottage cheese

1 teaspoon salt

Pinch ground black pepper

12 (6-inch) corn tortillas

2 cups shredded Monterey Jack cheese

1 (10 oz.) can red enchilada sauce

Directions

Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking dish.

Heat up the oil in a skillet pan over medium high heat. Add the chicken, onion and green chili peppers; sauté until browned. Add in the taco seasoning and prepare meat mixture according to package directions.

In a medium bowl, combine the sour cream, cottage cheese, salt and pepper; stir until well blended.

In a small frying pan, heat tortillas just until soft. Inside of each tortilla, add a spoonful of meat mixture, cottage cheese mixture and a bit of shredded cheese. Roll up tortillas and place them, seam side down, into the prepared baking dish.

Top with remaining meat and cottage cheese mixture. Pour enchilada sauce over tortillas and sprinkle with Monterey Jack cheese.

Bake for 30 minutes, or until cheese on top is bubbly.

I was always frustrated at how I would have to go off route from my 2-hour commute to go buy fast food. My wife is a very difficult eater to please. During the week, my mother in law cooked dinner. My wife never seemed to be satisfied with what she cooked. Every week at least 2 or 3 times she would call me on the way from work so I would by her a grilled chicken Caesar Salad from, of all places, a fast food place. One day I just broke down and tried the sucker. To my surprise, it was good but it definitely would not blow anyone away.

The next time she called, I went to the local supermarket picked up some frozen chicken breasts, Romaine lettuce, a wedge of parmesan cheese, croutons and Briannas Home Style Asiago Caesar dressing. I came home threw the chicken breast in boiling water with some salt and once it was thawed I seared it in a grill pan. I rinsed the lettuce and cut it to the same width as the fast food place. I then tossed the lettuce with the dressing, that’s made with shredded Asiago cheese being careful not to use too much just covering the lettuce. After adding a handful of croutons and shredding some parmesan cheese on top, I had a Chicken Caesar Salad. This all took no more than 20 minutes. After that, I always kept some shredded romaine in water in the fridge and in 15 minutes, I would have the salad done.

This Chicken Caesar Salad recipe also gives you a great starter salad, minus the grilled chicken, you can have done in 5 minutes. My wife is still amazed you can do Chicken Caesar Salad at home so fast. I have a great way to say thanks at home in less than 15 minutes. This simple dish started my search for quick dishes I could prepare after a day’s work.

We should always search for better and faster ways to get from the kitchen to the table in no time. Maximizing the time you spend with your family at dinner and bringing your family closer together.