by Maureen Thomas

Created on: January 13, 2009   Last Updated: January 28, 2009

"Five Ingredient" Chicken dishes.

Are you "chickened out"? Chicken has become a mainstay of many diets; it's relatively inexpensive, versatile, and healthy.

First, the chicken. Some use skinless breasts exclusively. Separate and freeze into packages of three to four, depending on size, thaw in the microwave according to how many you are cooking for. Chicken thighs provide a somewhat "meatier", less expensive choice. Another alternative is to buy a whole, pre-cooked rotisserie chicken. Pull the meat off; you should have enough meat for two separate dishes.

A decently-stocked pantry will contain the following: diced tomatoes, spices such as cilantro, rosemary, black pepper, paprika and oregano. Chicken broth, cream of chicken soup, and enchilada sauce are go-to bases for many sauces. Pasta and rice are also mainstays. It really doesn't matter what type of pasta, some prefer the traditional semolina pasta, the "healthy" varieties of pasta also work well.

Fresh ingredients to have on hand: onions, shallots, plum tomatoes, mushrooms, green and red peppers, broccoli (all can be substituted with frozen or canned in a pinch). Fresh garlic is good, "jar" garlic is a fine substitute. Fresh cilantro is a nice touch. Tortillas last a long time in the fridge, sour cream and grated cheese are a must - cheddar and mozzarella are the mainstays, fresh parmigana is a plus. Extra points for dried shitake mushrooms, canned chilies, white and red wine.

Now that you have assembled your pantry, how and what to combine for an easy, palate-pleasing meal?

Simple enchiladas. This works best with chicken pulled from a pre-cooked, rotisserie style bird. Mix about half the meat (save the rest for another dish), a cup of grated cheddar, can of green chilies and a can of diced tomatoes (or its fresh equivalent) together in a large bowl. Spoon mixture into tortillas, roll and place tortillas in a baking pan that has been sprayed with non-stick spray. Mix together can of cream of chicken soup and enchilada sauce. Pour over enchiladas. Bake covered at 350 for 30 minutes. Serve with sour cream.

Chicken Sautee over Pasta: many combinations are possible with ingredients from your well-stocked pantry. Brown and drain chicken separately, or use pre-cooked fowl in the following:

Wine and mushroom. Simmer cooked chicken with can of chicken broth, white wine, onions or shallots, shitake, canned, or fresh mushrooms. Season with garlic, rosemary, pepper. Serve over rotelle or bowties. (Grated fresh parmigana makes a nice touch)

Italian saut. Simmer cooked chicken with onions, peppers, diced tomatoes (canned or plum, the basil-infused ones work well), garlic, red wine. Works well with chicken thighs. Season with oregano, serve over spaghetti.

Bakes:

Cheddar/Broccoli: Combine 1 cups cooked, shredded chicken, chopped broccoli, (fresh equivalent to one box frozen), can of cream of chicken soup, 8 oz sour cream. Top with shredded cheddar, cover and bake at 350 approx 30 minutes or until bubbling. Serve with rice.

Italian Rice casserole: Sautee 1 cups pre-cooked chicken with 2 diced (fire roasted work well) or 1 can plum tomatoes, chopped onion/shallots, garlic. Place in baking dish over 2 cups of pre-cooked rice (any kind). Top with 1 cup shredded mozzarella cheese. Bake, covered at 350 for hour.

The best thing about all these recipes is the ease of preparation and the ability to substitute other ingredients. Don't be afraid to try what you think will taste good! There are no rules, it's your kitchen!

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