Chicken and Cashews Pair this entre with a simple rice pilaf: Heat 1 tablespoon canola oil in a large

saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grate d peeled fresh ginger to pan; saut 2 minutes. Stir in 1 cup water, 1/2 cup long-g rain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simme r 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoon s chopped fresh cilantro. Chicken Breasts with Tomatoes and Olives Kalamata and picholine olives add salty flavor to this 5-ingredient dish . Serve over couscous with dressed greens on the side. Consider adding other fresh vegg ies like red or orange bell pepper, cucumber, or scallions. This versatile dish can adapt to whatever you have on hand. Chicken Puttanesca with Angel Hair Pasta Delicious, easy, and quick you couldn t ask for more for a weeknight meal. We add ol ives, capers, and crushed red pepper to bottled pasta sauce for a quick variatio n on the traditional version. Round it out with a tossed green salad and dinner is done. Easy Bistro Chicken Cozy up to a blazing fire on a cold winter s night with this bistro-inspired meal. You ll find it reminiscent of a cacciatore. Italian for hunter, cacciatore is a ste wlike dish flavored with onions, herbs, mushrooms, tomatoes, and sometimes wine. Chicken Tetrazzini Chicken Tetrazzini combines cooked vermicelli, chicken, and mushrooms with a ric h sherry Parmesan cheese sauce. The mixture is sprinkled with breadcrumbs and Parm esan cheese and baked until bubbly and golden. This is a great way to use leftov er cooked chicken. Parmesan is full of flavor, so a little goes a long way. We recommend buying the real thing, which has Parmigiano-Reggiano printed on the rind. It has a sharper taste and a firmer texture than domestic Parmesan. Chicken Shawarma Shawarma is a Middle Eastern dish of garlicky meat or poultry served on pitas. F rom start to finish, you can have this on the table in 45 minutes. Save any leftover yogurt-lemon sauce as a great dip for pita bread or cucumber. Chicken, Mushroom, and Gruyre Quesadillas Build on the traditional Mexican classic by adding fun new ingredients like slic ed mushrooms and a different creamy cheese. Watermelon-jicama salad is a refresh ing side for this easy dish. Combine 4 cups (1/2-inch) cubed seedless watermelon , 1 1/2 cups (1/2-inch) cubed peeled jicama, 1 cup chopped English cucumber, and 1/2 cup chopped red onion. Add 2 tablespoons fresh lemon juice, 2 teaspoons sug ar, and 1 teaspoon olive oil; toss well. Three-Cheese Chicken Penne Florentine Fresh spinach, chicken, and a combination of cheeses make this dish comforting e nough for the last days of winter yet fresh enough for the first days of spring.

You can also cook the pasta mixture in individual 8-ounce ramekins, and bake for 15 minutes. Chicken Strips with Blue Cheese Dressing We ve made over a family favorite without losing crunch, flavor, or fun. Omit the hot sauce for a kid-friendly version and serve with mustard instead of blue chee se dressing. Pair with cool, crunchy carrot and celery sticks. Potato, Chicken, and Fresh Pea Salad Spring ingredients, such as fingerling potatoes and sugar snap peas, transform r otisserie chicken into a pretty one-dish meal befitting the season. Serve warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch. If sugar snap peas are a springtime favorite, but to make this anytime of year, look for 6-ounce packages of fresh, sugar snap peas in the produce section of yo ur supermarket year-round. Roast Chicken Chimichangas This Mexican-inspired dish is a great way to use leftover chicken. The chimichan gas are oven-browned instead of deep-fried, making them a healthful weeknight ch oice compared to traditional restaurant offerings. The chimichanga filling uses queso fresco. If it s not available, try shredded Mon terey Jack. Hot Chicken and Chips Retro This recipe has a nostalgic appeal that harks back to the 1950s and 60s. If you m ake it ahead, don t add the potato chips until it s time to bake the casserole, or t hey ll become soggy. To crush baked potato chips for the casserole topping, place the chips in a larg e zip-top plastic bag. With a meat mallet or rolling pin, crush the chips by lig htly pounding or rolling until you achieve the desired size and texture. This me thod makes cleanup a breeze and keeps crumbs in the bag. Chicken Skewers with Soy-Mirin Marinade This marinade of sweet rice wine, soy, and sesame oil would also pair nicely wit h salmon. Serve over rice with sauted snow peas. Remember to soak wooden skewers in water for at least 30 minutes before using th em or they ll burn. Wooden skewers should be discarded after use. If you grill oft en, invest in a set of metal skewers, which can be reused and won t require soakin g. Thai Chicken Saut This delicious Thai chicken dinner makes for an exotic weeknight dinner that com es together quickly. It features traditional Thai flavors like fish sauce, Srira cha, fresh ginger, coconut milk, and cilantro. Use less hot sauce for milder fla vor. A squeeze of fresh lime juice before serving is the crowning touch. Biscuit-Topped Chicken Potpie

Serve a homemade potpie that tastes just like Mom s, but cooks in a fraction of th e time. We use a few convenience products, like rotisserie chicken, canned broth , and baking mix, but the result is all-day-in-the-kitchen flavor.