White Chicken Chili
2 tbsp cooking oil
1 lb boneless, skinless chicken breasts cut into one inch chunks
1/2 large onion, chopped
2 cups water
1 package White Chicken Chili seasoning mix
1 16oz can refried beans
1 15-16oz can white northern beans
1 cup cooked white rice
1/4 cup freshly chopped cilantro
With the holidays coming and the weather getting cooler, chili is just what the doctor ordered! This is a wonderful, easy meal for those cold days when all you want to do is eat and curl up with a good book!
Heat oil in stock pot and add chicken. Saute until white but not fully cooked and add onions. Continue to cook until chicken is done and onions are transparent. Add the remaining ingredients except cilantro and bring to a boil. Reduce to a simmer and let cook another 5 minutes. Serve with more cilantro, shredded cheese, and sour cream.
This is a delicious and quick meal for those busy nights when you don't want to work too hard on supper!
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in pasta, lemon zest and parsley.
Serve immediately, garnished with Parmesan, if desired.
*The spice from the red pepper flakes spreads throughout the whole dish quite well. If you do not like spice, I would recommend lessening the amount. Omitting it completely might alter the flavor too much.