Three easy dinners with deli chicken - Dallas News | myFOXdfw.com

Three easy dinners with deli chicken

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Thanks to Judie Byrd, founder of The Culinary School of Fort Worth, for these recipes! Visit CSFTW.com

Three Quick, Easy, and Fabulous Dinners from Deli Chicken

Chicken Lettuce Wraps

Serves 4

1 teaspoon roasted sesame seed oil
2 cups chopped meat from fully-cooked deli chicken
8-ounce can water chestnuts, drained and chopped
½ cup low-sodium chicken broth
2 tablespoons soy sauce
 1 tablespoon sugar
1 tablespoon cornstarch
4 green onions, sliced
1 carrot, coarsely grated
Salt and pepper to taste
8 large leaves Boston lettuce

1.    Heat a large frying pan over medium-high. Add oil, then chicken, water chestnuts, and cashews. Cook, tossing gently, until heated through.
2.    In a small bowl, stir together broth with soy sauce, sugar, and cornstarch. Add to chicken mixture and cook until sauce is slightly thickened, about 2 minutes. Remove from heat. Stir in green onions and carrot. Season with salt and pepper to taste.
3.    Serve on lettuce leaves.

Chicken Chili
Yield: 4 - 6 servings

1 tablespoon vegetable oil
1 medium onion, chopped
1 medium bell pepper, chopped
2 - 3 cups diced meat from fully-cooked deli chicken
1, 28-ounce can diced tomatoes with juice
2, 14-ounce cans kidney beans
2 tablespoons chili powder
1 teaspoon granulated garlic
½ teaspoon sugar
Salt and pepper to taste

1.    Heat vegetable oil in large saucepan over medium-high. Add onion and bell pepper and cook, stirring, until vegetables begin to soften.
2.    Add chicken, tomatoes, kidney beans, chili powder, garlic, sugar, salt, and pepper. Cover saucepan and simmer, stirring, a couple of times, about 10 minutes.

Chicken Baked Pasta

Yield: 4 servings

8 ounces interesting pasta
2 teaspoons olive oil
3 cloves garlic, minced, or 2 mounded teaspoons chopped garlic
2 cups chopped meat from fully-cooked deli chicken
3 cups, packed, fresh spinach
1 bunch green onions, chopped
¼ cup chopped sun-dried tomatoes, optional
¼ cup sliced kalamata olives, optional
1, 15-ounce can quartered artichoke hearts with juice
Juice of 1 lemon, about 3 tablespoons
1 cup grated Parmesan cheese
8 ounces cream cheese
Salt and pepper to taste
Pinch red pepper flakes

1.    Cook pasta according to package directions and while the pasta is boiling, make the sauce.
2.    In a large sauté pan over medium-high, heat olive oil. Add garlic and stir for 30 seconds. Add chicken, spinach, green onions, tomatoes, olives, artichoke hearts with juice, lemon juice, and cream cheese. Cook, stirring constantly, until cream cheese is melted.
Drain cooked pasta and stir into sauce. Serve immediately or place in a baking dish to reheat later. To reheat, preheat oven to 350F and bake pasta 20 minutes or until bubbly hot

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