Thai inspired Chicken Skillet *

 1 pound boneless skinless chicken breast, pounded to 1/4" thickness and cut into strips
1 tsp salt
1/2 tsp black pepper
2 Tbsp EVOO
1 red bell pepper, sliced into 1/4 inch thick strips
4 green onions, thinly sliced
1 Tbsp red curry paste
3/4 cup unsweetened full fat coconut milk
1/3 cup creamy sesame salad dressing
2 Tbsp lime juice
1/3 cup roughly chopped roasted cashews
1/4 cup fresh cilantro leaves, chopped
1 lime, cut into wedges
Hot cooked rice

Pat chicken dry and season both sides with salt and pepper.  In large deep skillet, heat oil over med high heat.  Cook chicken until golden brown on both sides and cooked through, about 3 minutes per side.  Transfer cooked chicken to plate and set aside.  Reduce heat to medium and add more oil if needed.  Add bell pepper and cook, stirring, until slightly tender, about 3 minutes.  Add green onions and red curry paste, cook, stirring, to lightly toast the curry paste, 1-2 minutes.  Pour in coconut milk, sesame dressing, and lime juice and stir to combine.  Reduce heat to light simmer.  Add chicken and let it simmer for about 4 minutes.  Top with roasted cashews, more green onion, and cilantro.  Serve with lime wedges on top of rice.

Serves 3

Spinach, Artichoke and Chicken Orzo Skillet

4 small boneless skinless chicken breasts, pounded to 1/4 inch thickness (i like to cut mine into chunks)
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 Tbsp EVOO
1 shallot, halved and thinly sliced
3 garlic cloves, minced
1/2 tsp red pepper flakes
1 tsp dijon mustard
2 1/2 cups chicken broth
4 oz cream cheese
Zest of 1/2 lemon
2 Tbsp lemon juice
4 cups spinach
1 cup orzo
1 tsp salt
1/2 tsp pepper
14 oz can quartered artichoke hearts, drained and rinsed
1/2 cup shredded parmesan
1/4 cup fresh parsley, chopped
1 lemon, cut into wedges 

Preheat oven to 350.  Season both sides of chicken with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper.  In large deep oven safe skillet, heat oil over medium heat.  Add chicken and cook until browned on both sides, about 3 minutes per side.  (It's ok if it's not cooked all the way through as it will continue cooking in oven) Remove chicken from skillet and set aside.  Reduce heat in skillet and add shallot, garlic and red pepper flakes.  Saute for 2 minutes, just until softened.  While whisking, add dijon mustard and 1/2 cup chicken broth.  Continue stirring and cooking until liquid reduces by about half, about 3-4 minutes.  Add cream cheese and stir until smooth.  While stirring, add 2 cups chicken broth, lemon zest and lemon juice.  Next, 2 cups at a time, add spinach to skillet.  Stir to combine and cook until the spinach begins to wilt.  Add orzo, salt, pepper, artichoke hearts, 1/4 cup parmesan and parsley.  Stir to combine.  Place the chicken back into the skillet and top with remaining 1/4 cup parmesan.  Place skillet in oven and bake for about 20 minutes or until orzo is cooked through.  Serve a lemon wedge on each plate.

Serves 4

Creamy Sesame Chicken Satay Skewers *

 1 Tbsp red curry paste
2 Tbsp lime juice
1/3 cup creamy sesame salad dressing
1/4 cup unsweetened full fat coconut milk
2 pounds boneless, skinless chicken breasts, cut into 1 inch cubes
1 tsp salt
Skewers
2 green onions, thinly sliced
1 lime, cut into wedges

In bowl, whisk together curry paste, lime juice, sesame dressing and coconut milk until smooth.  Place cubed chicken in large bowl and pour 1/2 of the sauce mix over the chicken.  Add salt and toss until well combined.  Set aside to marinate for 20 minutes at room temperature.  After marinating, thread chicken onto skewers.**  Heat grill and oil grill grates to keep chicken from sticking.  Place skewers on grill and cook on first side for 3-4 minutes or until grill marks have formed.  Flip skewers then baste the grilled side generously with reserved marinade.  Continue to cook until chicken is cooked through.  Sprinkle with green onions and lime wedges before serving.

**You could also do this in a pan, no skewers.  After marinating chicken, pour chicken and all marinade into large pan and cook until chicken is cooked through.  

Serves 4

BLT Chipotle Ranch Pasta Salad *

4.5 oz fusilli pasta, cooked according to pkg directions
6 oz bacon, cooked until crisp and chopped
2-3 cups roughly chopped romaine lettuce
1 cup halved cherry tomatoes
1/4 cup diced red onion
1 Tbsp chopped chives
4-6 oz chipotle ranch salad dressing
**Additional optional topping ideas: avocado, cooked chicken, seasoned taco meat, chopped steak, matchstick carrots, shredded cheddar cheese, cooked and cooled shrimp**

After pasta is cooked, chill for at least 30 minutes.  Add all ingredients (including salad dressing) to large bowl and mix.

Serves 3