Ginger Scallion Chicken Bowls

8 oz bagged cole slaw mix

1 yellow bell pepper, cut into matchsticks

1 red bell pepper, cut into matchsticks

3 oz mushrooms, sliced

1 Tbsp EVOO

2 cooked chicken breasts, chopped into bite size pieces

Ginger/Scallion sauce:

1 bunch scallions, thinly sliced

2 Tbsp minced ginger

2 cloves garlic, minced

2 tsp toasted sesame oil

4 Tbsp soy sauce

2 Tbsp rice vinegar

4 Tbsp EVOO

1/2 - 1 tsp red pepper flakes (adjust to your spice preference)

Toppings:

English cucumber, sliced

2 cups cooked white rice

Other topping ideas:  sliced jalapenos, avocado, sliced carrots, cilantro, mung bean sprouts, shredded lettuce, chopped peanuts, chili crisp

In a large bowl, combine cabbage and peppers.  In skillet, saute the mushrooms in oil until golden brown, about 8-10 minutes.  Once golden, remove and add to the cabbage mixture along with cooked chicken breasts.  Combine the ingredients for ginger scallion sauce in a bowl.  Put half of the sauce aside to use for more drizzling, and combine the remaining half with the cabbage and chicken mixture and toss to combine.  Top each cabbage mix serving with rice and cucumber and a drizzle of extra sauce.  

Serves 4

Chicken Broccoli Au Gratin

 1 Tbsp EVOO
1 cup sliced mushrooms
1 small onion, sliced
10 oz pkg frozen broccoli and cheese sauce
1 1/2 cup ricotta cheese
2 cup chopped cooked chicken
1 can refrigerated crescent dinner rolls

Heat oven to 375.  In skillet, heat oil over med-high heat.  Add mushrooms and onion; cook 5-7 minutes, stirring frequently, until tender.  Meanwhile, microwave broccoli with cheese sauce as directed on package.  Spread ricotta cheese in bottom of 9x9 pan. Top with chicken, mushroom mixture, and broccoli.  Unroll dough; press seams together and place on top of chicken mixture.  Bake 20-25 minutes or until top is golden brown and edges are bubbly.  

Serves 4

Jalapeno Lime Chicken Drumsticks

 1 jar (10 oz) red jalapeno pepper jelly
1/4 cup fresh lime juice
1 Tbsp sriracha
3 pounds chicken drumsticks
1 tsp salt
1/2 tsp pepper

In small saucepan, heat jelly, lime juice and sriracha over medium heat until melted.  Set aside 1/2 cup for serving.  Sprinkle chicken with salt and pepper. Place chicken on baking sheet.  Bake at 400 for 40 minutes or until internal temperature reads 170.  While chicken is cooking, turn occasionally.  During last 5 minutes of cooking, increase oven temperature to low broil.  Baste chicken with remaining jelly and allow chicken to get crispy under broiler.  Watch closely as it can burn easily.  

Southwest Chicken Enchilada Casserole

 2 cups shredded cooked chicken
1 (4 oz) can diced green chiles
1 (15 oz) can black beans, drained and rinsed
1/4 cup chicken broth
8 oz bottle southwest style dressing
8 flour tortillas (soft taco size)
1 cup shredded monterey jack cheese
1/4 cup thinly sliced jalapenos
freshly chopped cilantro for garnish if desired

Preheat oven to 375.  In a bowl, combine chicken, green chiles, black beans, broth and 1/4 cup southwest dressing.  Stir to combine.  In a skillet, pour 1/4 cup southwest dressing in the bottom and spread until it evenly coats the bottom in a thin layer.  Layer 3 tortillas over the sauce to cover the bottom of the skillet.  Top with half of the chicken mixture, then 1/3 cup cheese.  For second layer, lay 2 more tortillas on top, the remaining chicken mixture and 1/3 cup more of the cheese.  Finish by topping with 3 more tortillas, the remaining dressing and spread across the tops of the tortillas and remaining 1/3 cup of cheese.  Top with sliced jalapenos.  Transfer to oven and bake, uncovered until the cheese is bubbly and slightly browned, about 15 minutes.  Remove from oven and let rest for 5 minutes before serving.  Garnish with cilantro.

Serves 4

Chicken Dumpling Meatballs with Chili Sesame Sauce

 Meatballs:
2 Tbsp EVOO
2 pounds ground chicken
1 cup finely minced scallions
1/4 cup finely minced fresh cilantro
3 garlic cloves
2 tsp grated ginger
2 tsp toasted sesame oil
2 tsp sichuan chili crisp
2 Tbsp soy sauce
2 tsp salt
1/2 tsp ground white pepper
1 egg, lightly beaten
2 Tbsp tapioca flour (or cornstarch)

Chili Sesame Sauce:
1-2 Tbsp sichuan chili crisp
2 Tbsp soy sauce
1/2 tsp toasted sesame oil
1 Tbsp honey

Meatballs:  oven to 425.  Drizzle EVOO on large baking sheet and brush it to evenly coat the bottom of the baking sheet.  In large bowl, add ground chicken, scallions, cilantro, garlic, ginger, sesame oil, Chili crisp, soy sauce, salt, white pepper, egg and tapioca flour.  Using your hands, mix until well combined.  The chicken should be a paste like consistency.  Scoop meat mixture into small balls (about 1 tbsp size) and place onto prepared baking sheet.  Bake until golden and cooked through, about 15 minutes.

Sauce:  In a small bowl, add chili crisp, soy sauce, sesame oil and honey.  Whisk until well combined.  Set aside.  

Creamy Chicken and Vegetables with Noodles

10 oz uncooked egg noodles
2 cups frozen mixed vegetables, thawed
6 green onions, sliced
8 oz garden vegetable cream cheese spread
1 1/4 cups milk
1 1/2 cups chopped deli rotisserie chicken
1/2 tsp garlic salt
1/4 tsp pepper
2 Tbsp canned french fried onions

Cook and drain noodles as directed on package. Meanwhile, spray large skillet with cooking spray; heat over medium heat.  Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently until vegetables are crisp-tender.  Stir in cream cheese and milk until blended.  Stir in chicken, garlic salt and pepper; cook until hot.  Stir noodles into cheese sauce mixture; cook until hot.  Sprinkle with french fried onions.

Serves 4

Chipotle Chicken Tacos

 Chicken & Marinade
1 Tbsp EVOO
1 Tbsp water
2 chipotle peppers in adobo
1 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp oregano
1/4 tsp black pepper

5 boneless skinless chicken thighs

Tacos:
1/2 head butter lettuce (you could use this as a wrap instead of tortilla), washed
6 flour tortillas
1 mango, cut into thin strips
1/2 red onion, thinly sliced
1/2 orange bell pepper, thinly sliced

2 Tbsp pickled jalapenos, finely chopped  (more or less to taste)
1 avocado, thinly sliced
Juice of 1 lime
1/2-1 tsp dried cilantro
Salt and pepper, to taste

Put the ingredients for the marinade in a food processor and blend until smooth.  Coat teh chicken thighs in marinade and refrigerate for 1-4 hours.  After marinating, bake chicken at 350 degrees for about 20-25 minutes, or until internal temp of chicken reaches 170-180 degrees.  Let chicken rest for 10 minutes.  Meanwhile, combine mango, red onion, bell pepper, avocado, cilantro and lime juice in a bowl and toss to combine.  Season with salt and pepper.  After chicken has rested, shred chicken with 2 forks.  Assemble tacos with chicken, lettuce and fruit mix.

Serves 3

Thai Basil Chicken Lettuce Cups

 1 cup packed thai basil leaves (sweet basil is ok if unable to find thai basil)
1 pound ground chicken breast
2 shallots, peeled and finely diced
1/2 red bell pepper, finely diced
2 green onions, thinly sliced
2 Tbsp EVOO
2 cloves garlic, minced
6 thai chiles, thinly sliced (use less for less spicy)
2 Tbsp fish sauce
2 Tbsp lime juice
salt and pepper to taste
1 head of butter lettuce

Heat 2 Tbsp EVOO in large skillet.  Add diced shallot and diced red bell pepper, saute for 2 minutes.  Add garlic, saute for 30 seconds or until fragrant.  Add ground chicken to skillet and using the back of a spoon, break up the meat and cook meat until it is just cooked through, about 5-7 minutes.  Season with salt and pepper.  Turn heat down to low.  Add your sliced chiles and green onions.  Roughly chop basil and add to skillet.  Add fish sauce and lime juice.  Stir in and cook 1-2 minutes.  Serve in lettuce cups.

Serves 3

Sticky Asian Chicken Thighs

 1/3 cup soy sauce
1/4 cup EVOO
2 Tbsp honey
2 Tbsp chili garlic sauce
Juice of 1 lime
2 cloves garlic, minced
2 tsp grated ginger
4 bone in skin chicken thighs (about 2 pounds)
Thinly sliced green onions (for garnish)
Toasted sesame seeds (for garnish)

In a large bowl, combine soy sauce, EVOO, honey, chili garlic sauce, lime juice, garlic, and ginger.  Reserve 1/2 cup of the marinade.  Add chicken thighs to bowl with remaining marinade and toss to coat.  Cover and refrigerate for 30 minutes to 1 hour.  (Don't marinate longer than 1 hour as it will start to become too salty.) Remove 2 thighs from marinade and place in air fryer.  Cook at 375 for 20-25 minutes, until thighs are cooked through to an internal temperature of 165.  Cooking until temp is 180 will render more of the fat, if that is your preference.  Transfer to a plate, tent with foil and repeat with remaining thighs.  Meanwhile, in a small saucepan over medium heat, bring reserved marinade to a boil.  Reduce heat and simmer until sauce thickens slightly, about 5 minutes.  Brush sauce over cooked thighs and garnish with green onions and sesame seeds before serving.

**Cooking in air fryer the entire time can sometimes give the skin a burnt look.  To minimize that, bake at 375 in oven for 15 minutes first and then transfer to air fryer for remainder of time to finish cooking and crisping the skin. 

Serves 4

Chicken Tortilla Soup

 2 tsp EVOO
1 onion, roughly chopped
4 cloves garlic, minced
1 poblano pepper, roughly chopped
Salt and pepper
1/4 tsp dried oregano
1/4 tsp cumin
2 chipotle peppers in adobo sauce, roughly chopped
1 Tbsp adobo sauce 
1 (14 oz) diced tomatoes and green chiles
4 cups chicken stock
1 can (14 oz) black beans, drained and rinsed
1 can (14 oz) corn, drained
2 cups shredded rotisserie chicken
Possible toppings:  shredded cheese, quartered limes, cubed avocado, cilantro, sliced green onions, sliced jalapenos, sour cream, crushed tortilla chips

Heat large pan over medium high heat.  Add onion, garlic, and poblano.  Saute until the onion and pepper is softened.  Season with salt and pepper, dried oregano, cumin.  Stir to combine and cook for 1-2 minutes until the spices toast.  Add chipotle peppers and adobo sauce, diced tomatoes and green chiles, and chicken stock.  Bring mixture to a boil.  Reduce to a simmer.  Simmer for 30 minutes.  With an immersion blender, blend the soup ingredients until smooth.  Taste and adjust salt and pepper as needed.  Add beans, corn and chicken.  Top with desired toppings in individual bowls.  

Serves 4

Chicken Korma

 1 (13.5 oz) can coconut milk (do not shake)

1 1/2 pounds boneless skinless chicken, cut into strips or bite size chunks

1 Tbsp curry powder

Salt and Pepper

3/4 cup sliced almonds

1 small onion, roughly chopped

1 Tbsp minced ginger

2 cloves garlic

2 tomatoes, roughly chopped

1 cup basmati rice

8 oz thin green beans, trimmed and halved (not canned)

Chopped cilantro for topping, if desired

Scoop 1 Tbsp cream from the top of the coconut milk.  Toss with chicken, 1/2 Tbsp curry powder, and a big pinch each of salt and pepper in a bowl.  Set aside 10 minutes.  Meanwhile, lightly toast almonds in a large wide pot over med-high heat. Remove to a bowl and reserve the pot.  Puree onion, ginger, garlic and half of the almonds in a food processor.  Heat 2 Tbsp coconut cream in the reserved pot. Add onion puree and 1/2 tsp salt.  Cook, stirring, until the mixture is mostly dry, about 5 minutes.  Stir in the tomatoes and remaining curry powder, cook until softened, about 2 minutes.  Stir in the chicken and remaining coconut milk and cream from the can.  Cover and simmer until the chicken is cooked through, 10 minutes.  Uncover and simmer until the sauce thickens slightly, about 5 minutes.  Meanwhile cook the rice as the label directs.  Microwave green beans in a bowl, covered, until bright green, about 3 minutes.  Add green beans to pan.  Season with salt and pepper.  Serve over the rice.  Sprinkle with remaining almonds and cilantro.

Serves 4

Fried Rice with Yum Yum Sauce

 4 tsp EVOO
4 eggs, lightly beaten
2/3 cup chopped carrots
1/2 onion, diced
1/4 tsp black pepper
1/4 tsp salt

1 cup frozen peas
4 green onions, sliced
3 garlic cloves, minced

3 Tbsp butter
4 cups chilled cooked long grain rice (fully chilled......6-8 hours in the fridge minimum)
1/3 cup soy sauce, adjust to taste preference

**For extra protein, add 1-2 cans chicken (add when you add rice to skillet), 1 can spam (sauted in another skillet prior to adding to rice), 1 pound shrimp (add when you add rice to skillet and cook until shrimp are pink), Fully cooked steak (add at the end for a few minutes just to warm up)

Yum Yum Sauce:
1/4 cup mayo
1/4 cup sweet chile sauce

Mix mayo and sweet chile sauce and refrigerate until rice is ready to serve.  Heat a LARGE skillet with 1 tsp EVOO.  In a bowl, lightly beat eggs and pour in skillet once it is hot.  Gently fold eggs occasionaly with a spatula until eggs reach desired consistency, about 2 minutes.  Transfer eggs to a plate.  Heat remaining EVOO.  Add carrots, salt and pepper; cook, stirring constantly 2-3 minutes.  Stir in peas and green onions, stirring constantly until peas are heated through, 1-2 minutes.  Reduce heat and stir in garlic.  Cook until fragrant, about 30 seconds.  Add butter, rice, eggs and soy sauce.  Cook, stirring until heated through, about 5 minutes.  Top with yum yum sauce prior to serving.

Serves 4

King Ranch Casserole

 2 Tbsp EVOO
1 red bell pepper, finely diced
1 cup finely diced yellow onion
1 cup seeded and finely diced poblano pepper
1/4 cup seeded and finely diced jalapeno pepper
1 cup finely diced mushrooms
2 tsp salt
1 tsp black pepper
4 cups chopped COOKED chicken
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground cayenne pepper
2 Tbsp flour
1 cup chicken broth
1 can diced tomatoes and green chiles
1 can (4 oz) diced green chiles
5 oz plain greek yogurt

8 (6 inch) round corn tortillas, halved and sliced into 1/2 inch strips
2 Tbsp lime juice
2 cups shredded cheddar cheese
Cilantro for garnish, if desired

Preheat oven to 400.  Heat oil in large deep OVEN SAFE skillet over medium heat.  Add bell pepper, onion, poblanos, jalapenos, mushrooms, salt and pepper.  Cook, stirring, until veggies are tender, about 5 minutes.  Add chicken, garlic, cumin, oregano, and cayenne pepper.  Stir to combine.  Sprinkle in flour and stir until well combined.  Cook about 2 minutes more lightly toasted the flour.  While stirring, slowly pour in broth until it is well incorporated.  The mixture should be thick.  Reduce heat to low.  Stir in can of diced tomatoes and green chiles, green chiles, and yogurt until well combined.  Top with corn tortilla strips, lime juice, and 1 cup cheese.  Gently fold into mixture until well combined.  Spread into an even layer and sprinkle the top with the remaining 1 cup of cheese.  Transfer to oven and bake until the cheese is melty, bubbly, and lightly browned, about 15-20 minutes.  Remove from the oven and let rest for 5-10 minutes for the sauce to cool slightly.  Garnish with cilantro if desired.

Serves 4

Chicken Fajita Pasta

 1 Tbsp chili powder
1 Tbsp cumin
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp oregano
1 pound boneless, skinless chicken breasts, cut into bite size pieces
1 Tbsp EVOO
1/2 red onion, cut into 1/2 inch wedges
2 cloves garlic, minced
1 cup chicken broth
2 cups water
1/2 pound penne pasta (or other medium length tube pasta)
2 bell peppers, thinly sliced
1/3 cup whipping cream
1 cup salsa
2 cups shredded mexican 4 cheese blend
Chopped fresh cilantro

For spice blend, combine chili powder, cumin, salt, onion powder, garlic powder and oregano in a small bowl.  Sprinkle half of the spice blend over uncooked chicken.  Heat EVOO in large pot (or deep skillet) over medium high heat.  Cook chicken, stirring occasionally, until lightly browned, 5-6 minutes.  Transfer to a plate.  Chicken will not be cooked fully at this point.  Add more oil to pot if needed.  Cook onion and garlic, stirring frequently, until softened, 2-3 minutes.  Add broth and use a wooden spoon to scrape any browned bits from bottom of pot.  Stir in water and pasta.  Add chicken and peppers and bring to a boil.  Make sure all pasta is submerged in liquid to cook.  You may need to add water (1/4 cup at a time) to ensure all pasta is covered, but don't go overboard adding water.  Reduce heat to low and simmer gently, covered and stirring occasionally until pasta is cooked through, about 15 minutes.  Stir in remaining spice blend, cream and salsa.  Add cheese and stir until melted.  Sprinkle with cilantro.

Serves 5

Smoky Chipotle Lime Marinated Chicken

 1/4 cup avocado oil
4 garlic cloves, minced
3 chipotle peppers in adobo, minced
2 Tbsp soy sauce
1/4 cup minced fresh cilantro
2 Tbsp honey
1 tsp smoked paprika
1 tsp regular paprika
1 tsp oregano
1/2 tsp cumin
Zest of 1/2 lime
2 Tbsp lime juice
2 tsp salt
1 tsp black pepper
2 pounds boneless skinless chicken thighs

In a shallow dish, whisk together avocado oil, minced garlic, chipotle peppers, soy sauce, cilantro, honey, smoked paprika, regular paprika, oregano, cumin, lime zest, lime juice, salt and pepper.  Set aside.  Place chicken in the marinade and toss until chicken is very well coated.  Cover and refrigerate for at least 2 hours, up to 24 hours.  After marinating, place chicken in slow cooker and cook on low 8 hours**.  Shred or slice chicken.  Serve with rice, vegetables, or taco fixings.

**Other ways to cook: grill until temp reaches 165 degrees or place on baking sheet and bake at 400 for 25-35 minutes or until temp reaches 165 degrees.  

Serves 6

Green Curry Chicken Soup

 2 Tbsp avocado oil
1/2 cup diced shallot
3 garlic cloves, minced
1 Tbsp ginger paste
2 cups stemmed and thinly sliced portabello mushrooms
3 oz thai green curry paste
6 cups chicken broth
1 (14 oz) unsweetened full fat coconut milk
2 Tbsp coconut aminos
2 Tbsp fish sauce
Grated zest of 1 lim
2 Tbsp lime juice
1 Tbsp sugar
1 1/2 pounds boneless skinless chicken breasts, thinly sliced (shortcut:  use 3 cans cooked chicken breast)
2 heads baby bok choy, roughly chopped
8-16 oz rice noodles (more if you want a less soupy version of this bowl)
For toppings:
Fresh thai basil leaves
Fresh cilantro, roughly chopped
2 green onions, thinly sliced

Bring a saucepan of water to boil for rice noodles.  Wait until end before actually cooking noodles though.  In a large pot, heat oil over heat.  Add shallot, garlic and ginger and cook, stirring, until the veggies are tender, about 2 minutes.  Add mushrooms and continue to cook, stirring until mushrooms are slightly tender, about 2 minutes.  Add green curry paste and stir until well combined.  Continue stirring and slowly pour in broth.  Add coconut milk, coconut aminos, fish sauce, lime zest, lime juice, and sugar.  Stir to combine.  Increase heat to medium heat and bring soup to a simmer.  Add sliced chicken, cover, and let simmer until the chicken is cooked through, 8-10 minutes.  (If you are using canned chicken, drain chicken and add to soup and allow it to warm up, about 2-3 minutes).  Stir in bok choy.  Right before serving, add rice noodles to the pan of boiling water and cook according to package directions.  Ladle soup into a bowl and place a nest of rice noodles into the broth.  Top with thai basil, cilantro, and green onions.  

Serves 5

Skillet Chipotle Chicken Enchilada Bake

 3 cans cooked chunked chicken breast
1 (14 oz) can enchilada sauce 
1 (4 oz) can chopped jalapenos
3 chipotles in adobo sauce, chopped
3 cups shredded monterey jack cheese
6 (6 inch) corn or flour tortillas
1 can (14 oz) black beans, rinsed and drained
1 can (14 oz) corn
Additional toppings ideas:  scallions, cilantro, sour cream, salsa, tortilla chip strips, avocado, lime

Combine chicken, enchilada sauce, jalapenos and chipotle peppers in an oven safe large skillet.  Cook over medium heat, stir everything to combine well, for 3-4 minutes.  Preheat oven to 375,  Remove half of the chicken mixture from skillet.  On top of remaining chicken mix in skillet, place 3 tortillas to cover mix, 1/2 of the black beans, 1/2 of the corn, 1/2 of the cheese and remaining tortillas.  Pour remining chicken mixture over tortillas, remaining black beans, remaining corn and remaining cheese. Bake 20-30 minutes, uncovered, until bubbly and cheese has melted and started to brown on top.  Cut into wedges to serve.

Serves 6

    

Bourbon Pecan Chicken

 1/3 cup finely chopped pecans
1/3 cup dry bread crumbs
4 tbsp butter, melted
1/2 tsp salt
1 1/2 pounds boneless skinless chicken breast, pounded thin and/or cut into 3 pieces
2 Tbsp brown sugar
2 Tbsp dijon mustard
1 1/2 Tbsp bourbon
1 Tbsp soy sauce
1 tsp Worcestershire sauce
6 Tbsp butter, cut into small cubes
1/4 cup coarsely ground pecans
Sliced green onions, for garnish

Stir together finely chopped pecans, bread crumbs, 2 Tbsp melted butter, and the salt on a plate; spread into an even layer.  Place chicken into mixture and coat on all sides.  Heat remaining 2 Tbsp melted butter in large skillet, over medium low heat.  Add chicken thighs; cook, covered, for 4 minutes.  Stir or turn chicken over and cook again, covered for 4 minutes.  Uncover; cook about 4 minutes more or until browned on both sides and cooked through.  Whisk together sugar, mustard, bourbon, soy sauce, and worcestershire sauce in a small saucepan.  Bring to a simmer; remove from heat and whisk in cold butter, adding one piece at a time.  Serve chicken with sauce and coarsely chopped pecans.  Garnish with green onions.

Serves 3

Dry Rubbed Chicken Wings

 Rub:
Zest of 1 lemon
3/4 tsp ground cumin
1/5 tsp curry powder
1/2 tsp ground coriander
3/4 tsp paprika
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp cayenne pepper

Wings:
1/5 pounds split chicken wings
1 Tbsp avocado oil

*1 Tbsp finely chopped fresh dill, for topping, if desired*

Preheat oven to 400 degrees and line a large baking sheet with foil and set a wire rack on top of foil wrapped sheet.  In small bowl, combine all of the rub ingredients and stir to combine.  Set aside.  Pat wings dry.  Place wings in a large mixing bowl and drizzle with oil and toss to evenly coat.  Add rub mixture into wings and toss again until well combined and wings are evenly coated.  Spread wings in a single layer across wire rack.  Bake until cooked through and crisp, 35-40 minutes.  Sprinkle with fresh dill, if desired.

**Air Fryer Preparation**

Prepare wings as above.  Place wings in air fryer (single layer only, even if it you have to cook in separate batches).  Airfry at 375 for 20-25 minutes, until cooked through and crisp.  Wings will be crispier with this cooking method rather than baking them.  Sprinkle with fresh dill, if desired.

Serves 2

One Pot Cajun Chicken Pasta

 1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried oregano
1 tsp salt
1/2 tsp freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into bite size pieces
2 Tbsp EVOO
1/2 cup diced onion
2 garlic cloves, minced
12 oz brown rice penne pasta
4 cups oat milk
2 Tbsp lemon juice
1 tomato, seeded and minced
4 thinly sliced green onions
1/4 cup shredded parmesan cheese

In a small bowl, combine the paprika, cayenne, thyme, rosemary, oregano, salt and pepper.  Stir well until combined and set aside.  Season the chicken on both sides with 2 tsp of prepared spice blend.  In a large deep skillet, heat oil over medium high heat.  When hot, add chicken and sear until golden brown and cooked through, 6-8 minutes.  Transfer cooked chicken to a plate and let it rest.  Reduce heat to medium.  Add onions and garlic.  Saute, scraping up any browned bits and stirring until tender, about 3 minutes.  Add pasta, milk and remaining spice blend.  Bring to a gentle simmer (do not boil) and cook, stirring often, until pasta is al dente and the liquid is absorbed and creamy, about 12-15 minutes.  Add chicken, lemon juice, and salt and pepper to taste as desired.  Top with tomato, green onions, and parmesan cheese.  

Serves 4