* 3 chicken breasts, cut into bite size pieces
* 2 tablespoons butter
* 2 cloves garlic, minced
* 1 can chicken broth
* 3 tablespoons fresh lemon juice
* pepper to taste
* 1 bunch fresh basil or dried basil to taste
* 2 teaspoons corn starch
* 1 package linguine

Directions

Cook the pasta according to directions.

Heat butter in a large saute pan on medium high heat. Add chicken and saute until done. Add garlic and saute 2 minutes. Add chicken broth, lemon juice, pepper and basil (if using dried basil). Reduce sauce slightly (2 minutes), then add cornstarch and stir well. If using fresh basil, add now. Continue to reduce for another few minutes. Sauce should be fairly liquid and light flavored. Serve over pasta and serve with fresh salad or vegetables.

* 1 can chicken broth
* 3 tablespoons lemon juice
* 1 teaspoon basil
* 1 teaspoon thyme leaves
* 1/8 teaspoon pepper
* 4 chicken breasts

Directions

Mix broth, lemon juice, basil, thyme and pepper. Set aside. Place chicken on rack in broiler pan. Broil for 30 minutes, turning and brushing often with mixture often.

* 1 pound spicy sasuage
* 2 tablespoons butter
* 3 tablespoons flour
* 2 cups milk
* 6 cups cooked ziti
* 3/4 cup parmesian cheese
* 1/4 teaspoon salt
* 1/2 cup mozarella cheese, shredded

Directions

Preheat oven to 400?.

Cook pasta according to directions on the package. Drain.

Remove sausage from casings. In a skillet over medium heat, cook sausage until browned. Drain well and set aside.

Melt butter in pan over medium heat. Add flour. Gradually add milk, stirring with a whisk until smooth. Cook until thick, for about 8 minutes, then remove from heat.

Combine sauce, sausage, pasta, paremsian and salt in a large bowl. Spoon into an 11 x 7 baking dish coated with cooking spray. Sprinkle with mozzarella. Bake for 20 minutes.

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* 6 tablespoons chicken broth
* 2 tablespoons teryaki sauce
* 2 teaspoons brown sugar
* 1/2 teaspoon cornstarch
* 2 tablespoons vegetable oil
* 1 red bell pepper, cut into strips
* 1 or 2 thai or jalapeno chilies, cut into small rounds
* 2 cloves garlic, minced
* 4 boneless, skinless chicken breasts
* 3/4 cup fresh basil, sliced
* 3 green onions, cut into 3 inch pieces

Directions

In a medium bowl, whisk together chicken broth, teryaki sauce and brown sugar. Add cornstarch and whisk until corn starch and sugar are dissolved. Set aside.

Cut chicken breasts into one inch cubes.

In a saute pan on medium-high heat, saute bell pepper in vegetable oil for 1 minute. Add chili to taste and garlic, saute for 1 minute. Add chicken pieces, saute until cooked through. Stir in basil and green onions, saute for 1 minute until onions are barely wilted. Whisk sauce mixture and pour into pan. Cook just until liquid comes to a boil. Serve with rice.

Williams-Sonoma Collection Series, Chicken by Rick Rodgers

* 4 boneless, skinless chicken breasts
* 2 teaspoons olive oil
* 2 tablespoons balsamic vinegar
* 2 teaspoons honey

Directions

Pan sear chicken over medium-high heat in a saute pan. Mix honey, vinegar and oil in a small bowl. Pour the honey mixture over the chicken. Turn chicken once or twice to fully coat.

* 2 pork chops
* 2 tablespoons olive oil
* 2 teaspoons salt
* 1 teaspoon pepper
* 2 teaspoons rosemary
* 1/2 cup white wine
* 1 cup chicken broth
* 1 tablespoon butter, melted
* 1 tablespoon flour

Directions

Season pork chops with salt, pepper and rosemary on one side. Lay the pork chop, seasoned side down, in a saute pan over medium high heat. While the first side is browning, season the other side. Turn the pork chop after 3 minutes. After browning both sides, add white wine and chicken broth. Bring to a boil. Cover and simmer until liquid is reduced by about half and pork chops are cooked. Remove the pork chops. Mix together the melted butter and flour. Pour the roue into the sauce and mix until sauce thickens. Pour the sauce over the pork chops and serve.

* 2 pork chops
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 teaspoon thyme
* 4 teaspoons olive oil, divided
* 1 cup chicken broth
* 2 tablespoons dijon mustard
* 2 tablespoons flour

Directions

Sprinkle pork with salt, pepper and thyme. Brown pork on both sides in a large, non-stick skillet over medium-high heat. Add chicken broth to the pan and simmer for 10 minutes, until pork is cooked. Remove the pork from the pan. Add mustard to the chicken broth. Combine the 2 tablespoons olive oil and flour. Slowly stir roue into chicken broth mixture. Bring to a boil and cook for 3 minutes. Serve pork chops with sauce.

* 3 pork chops
* 2 tablespoons olive oil
* 2 teaspoons salt
* 1 teaspoon pepper
* 1 tablespoon rosemary
* 1 cup uncooked rice
* 1 1/2 cups chicken broth
* 1/2 onion, chopped
* 1/2 cup bell pepper, seeded, deveined and chopped (optional)
* 1 can tomatoes (optional)

Directions

Preheat oven to 350?.

Season pork chops with salt, pepper and rosemary. In a saute pan on medium-high heat, brown chops on both sides (4 minutes each side). Put rice, chicken broth, onions, salt and pepper in a casserole dish. Layer pork chops on top. Cover and bake for 60 minutes.

ALTERNATIVE METHOD:
Season pork chops with salt and pepper. In a saute pan on medium-high heat, brown chops on both sides (4 minutes each side). Remove pork chops. Saute rice in the pan with olive oil until browned, stirring often. Add chicken broth, onions, bell pepper, tomatoes, salt and pepper. Remove rice mixture from pan and place in a casserole dish. Layer pork chops on top. Cover and bake for 60 minutes.

* 1 pound skinless, boneless chicken breast halves, cut into bite size pieces
* 2 onions, chopped
* 4 green chile peppers, chopped
* 4 tablespoons vegetable oil
* 2 tablespoons ginger garlic paste
* 1 tablespoon poppy seeds
* 2 tablespoons chili powder
* 2 cups water
* 1 tablespoon garam masala
* 1 pinch ground turmeric
* salt to taste

Directions

Rinse chicken pieces and pat dry. Set aside.

In a large skillet, saute onions and green chiles in oil until golden brown. Add ginger garlic paste and continue to saute. Add poppy seed paste and reserved chicken pieces, continuing to saute. Stir all together; after chicken is well mixed with the ‘gravy’, add the red chili powder and pour 2 cups of water over the mixture. Cover skillet and let simmer about 12 to 15 minutes, until chicken is cooked through.

After chicken is ‘well-boiled’ (the oil should be floating on top of the skillet liquid), add the garam masala and turmeric powder and turn off the stove. Stir all together and serve.

* 4 boneless, skinless chicken breasts
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* 1 tablespoon olive oil
* 3/4 cup onion, diced
* 1 garlic clove, diced
* 1 1/2 cup chicken broth
* 2 cans diced tomatoes with onions and peppers, drained
* 4 cups spinach
* 1 tablespoon fresh basil
* 1 tablespoon butter
* 4 cups cooked ziti
* 1/4 cups parmesian cheese, grated

Directions

Cook ziti according to directions on package. Drain.

Cut chicken into 1 inch pieces and sprinkle with salt and pepper.

Heat oil in a large non-stick pan over medium-high heat. Add chicken, onion and garlic. Saute 5 minutes. Stir in broth and tomatoes. Bring to a boil, reduce heat and cook for 5 minutes. Add spinach, basil and butter. Cook 2 minutes. Toss chicken mixture with pasta, and top with cheese.

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