Easy Bistro Chicken

Ingredients

• 2 tablespoons olive oil, divided
• 4 (6-ounce) chicken breast halves, skinned
• 4 chicken thighs (about 1 pound), skinned
• 4 chicken drumsticks (about1 pound), skinned
• 2 cups chopped onion
• 4 garlic cloves, minced
• 1 cup chopped celery
• 1/2 cup chopped fresh basil
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup red wine vinegar
• 1/4 cup sliced green olives
• 1/4 cup capers
• 1 tablespoon sugar
• Dash of ground red pepper
• 2 bay leaves
• 1 (28-ounce) can Italian-style tomatoes, undrained and chopped
• 8 cups hot cooked macaroni or cavatappi
• Parsley sprigs (optional)

Preparation

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken breast halves to pan; sauté 2 minutes on each side or until lightly browned. Remove from pan. Add 1 1/2 teaspoons oil and remaining chicken pieces; sauté 2 minutes on each side or until lightly browned. Remove chicken from pan.

Heat 1 tablespoon oil in pan. Add onion and garlic; sauté 5 minutes. Add celery; sauté 5 minutes. Add basil and next 8 ingredients (basil through tomatoes). Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta. Garnish with parsley sprigs, if desired.

Chicken Puttanesca with Angel Hair Pasta

Ingredients

• 8 ounces uncooked angel hair pasta
• 2 teaspoons olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
• 1/4 cup pitted and coarsely chopped kalamata olives
• 1 tablespoon capers
• 1/4 teaspoon crushed red pepper
• 1/4 cup (1 ounce) preshredded Parmesan cheese
• Chopped fresh basil or basil sprigs (optional)

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.

Chicken Breasts with Tomatoes and Olives

Ingredients

THE 5 INGREDIENTS:

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 cup multicolored cherry or grape tomatoes, halved
• 3 tablespoons oil and vinegar dressing, divided
• 20 olives, halved
• 1/2 cup (2 ounces) crumbled feta cheese

Preparation

Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

Chicken and Cashews

Ingredients

• 3 tablespoons low-sodium soy sauce, divided
• 2 tablespoons dry sherry
• 4 teaspoons cornstarch, divided
• 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 1/2 cup fat-free, less-sodium chicken broth
• 2 tablespoons oyster sauce
• 1 tablespoon honey
• 2 teaspoons sesame oil, divided
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped red bell pepper
• 1 tablespoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1/2 cup chopped green onions (about 3 green onions)
• 1/4 cup chopped unsalted dry-roasted cashews

Preparation

1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.

Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.