Peanut Chicken Stir fry

By: Angie Wycherly

8 oz. angel hair pasta: cooked as directed
1 lb boneless skinless chicken in strips- cook about 6-8 min.

Add to chicken and simmer until saucy consistency:
2 C. small broccoli florets (I use frozen stir fry veggies or anything I can find)
½ C. Kraft Asian toasted sesame dressing
2 T. soy sauce
¼. T. each: ginger, garlic powder, crushed red pepper

Pour sauce over pasta and sprinkle with
1/3 C. chopped peanuts

Slow Cooker Orange Chicken From: Angie Wycherly

1 lb. chicken cut in pieces
3 T. Flour
1/3 C. Orange Marmalade
1/3 C. BBQ sauce
2 T. Soy Sauce
3 T. Ground Ginger (use less if you are not a ginger fan)

Toss chicken with flour in slow cooker
Stir in all remaining ingredients; cover with lid. Cook on low 6-8 hrs or high 3-4. (Check it every once in a while. Mine started to burn on the edges.)

Serve with rice and veggies
Serves: 4

Crockpot “Salsa Chicken” From: Pam Bigelow

Put 6 FROZEN boneless/skinless chicken breasts in the crock pot.
Cover with one jar Pace Picante salsa. Rinse out the jar with a little water and pour over chicken.
Cook on low 6-10 hours.
Shred with a fork and add on pint sour cream. Stir until blended.
Serve on tortillas with cheese and any additional toppings you like!
I also like to make quesadillas with this chicken and add green chili’s and cheese. Slice into 4-6 triangles. There is something about a grilled flour tortilla!!

My girls make taco salad with it.