Fred's Recipes

Ingredients

• 2 Skinless Boneless Chicken Breasts or Chicken Tenders
• 1/2 Cup Flour with Salt, Pepper, & Red Pepper
• 2 Tbsp Oil
• 1 Tsp Minced Garlic
• 1/4 Cup Dry White Wine
• 1/4 Cup Chicken Broth
• 2 Lemons
• 1 Tbsp Capers
• 1 Cup Sliced White Button Mushrooms
• 1 Cup Artichoke Hearts
• 1 Roma Tomato Diced
• Green Onions (Optional)
• One Box Spaghetti (Optional)

Directions

1. Using plastic wrap flatten chicken.
2. In skillet heat oil over medium heat.
3. Dredge chicken in seasoned flour. Place in medium hot skillet.
4. Cook approximately 5 minutes or until cooked through. Place aside on plate.
5. Deglaze pan with the white wine.
6. Add broth, lemon juice, mushrooms, artichoke, capers & garlic. Cook until mushrooms become tender.
7. Add tomatoes and optional green onions.  Cook until heated through.
8. In a seperate pot, cook optional spaghetti according to directions.
9. Add pasta, chicken and sauce to plate.

Recipe From: www.beyond.fr/indexprov.html  www.provencebeyond.com

Ingredients

• 2 Cans (14 oz) Beef Broth, Divided
• 1/3 Cup All-Purpose Flour
• 1 1/2 Lbs Pork Tenderloin, Trimmed and Diced
• 4 Red Potatoes, Unpeeled and Cut Into Cubes
• 2 Cups Frozen Cut Green Beans
• 1 Medium Onion, Chopped
• 2 Cloves Garlic, Minced
• 1 Tsp Salt
• 1 Tsp Dried Thyme Leaves

Directions

1. Combine 3/4 cup beef broth and flour in small bowl. Set aside.
2. Add remaining broth, pork, potatoes, beans, onion, garlic, salt, thyme and pepper to slow cooker; stir.
3. Cover and cook on low 8 to 10 hours or on high 4 to 5 hours.
4. If cooking on low, turn high last 30 minutes.
5. Stir in flour mixture when done.
6. Cook 30 more minutes to thicken.

Prep time:10 minutes

Cook time:20 minutes

Ingredients

• 1 Tbsp Olive or Vegetable Oil
• 1 lb Boneless, Skinless Chicken Breast Halves, Cut Into 1-Inch Pieces
• 2 Cloves Garlic, Finely Chopped
• 2 Tsp Dried Oregano Leaves
• 2 Tsp Dried Basil Leaves
• 28oz Can Diced Tomatoes
• 2 Cups (Heavy) Whipping Cream
• 1/2 Tsp Salt
• 1/2 Tsp Freshly Ground Pepper
• 1/4 Tsp Ground Red Pepper
• 2 1/2 Cups Rigatoni Pasta (8 Ounces)
• 1 8oz Can Sliced Mushrooms, Well Drained or Fresh Mushrooms
• 1 Medium Onion Diced
• 1 Package (16 Ounces) Frozen Broccoli, Thawed and Well Drained or Fresh Broccoli

Directions

1. Heat over medium-high heat chicken, garlic, basil, and oregano in oil about 5 minutes, stirring frequently, until chicken is no longer pink in center.
2. Stir in tomatoes, whipping cream, salt, pepper, and red pepper. Add fresh broccoli and mushrooms if not using frozen broccoli and canned mushrooms.
3. Heat to boiling, reduce heat to low. Simmer uncovered about 10 minutes or until slightly thickened.
4. Cook rigatoni as directed on package and drain. Stir rigatoni and vegetables into chicken mixture. Cook until hot. Serve with Parmesan cheese, if desired.