2 cups sliced mushrooms
2 medium red and/or yellow sweet peppers, cut into strips
1 large onion, sliced
4 oz. cooked bacon, chopped
8 cloves garlic, minced
3 Tbsp. quick-cooking tapioca, crushed
8 skinless, boneless chicken breast halves (2-1/2 to 3 lb.)
1 cup chicken broth
1/4 cup dry white wine or vermouth
1 lb. asparagus spears
1/3 cup whipping cream
1/2 cup plus 2 Tbsp. snipped fresh basil
2 cups hot cooked orzo pasta
2 Tbsp. grated Parmesan cheese
1. In 5- or 6-quart slow cooker stir together mushrooms, sweet peppers, onion, pancetta, and garlic. Sprinkle with tapioca. Place chicken on top of mixture in cooker. Pour broth and wine over all.
2. Cover; cook on high-heat setting 3 to 3-1/2 hours or low-heat setting 6 to 7 hours.
3. Meanwhile, snap off and discard woody bases from asparagus. Cut into 2 to 3-inch lengths. If using low-heat setting, turn to high-heat setting. Stir in asparagus, cream, and the 1/2 cup fresh basil. Cover; cook 30 minutes more.
4. Reserve four chicken breast halves to prepare Chicken and Wild Rice Chowder; store as directed below.* Serve remaining chicken, vegetables, and sauce with orzo. Sprinkle with the 2 tablespoons fresh basil and Parmesan cheese. Makes 4 servings plus additional chicken for Chicken and Wild Rice Chowder.
5. * To store chicken breast halves, wrap tightly and refrigerate up to 3 days.
Calories 556, Total Fat (g) 21, Saturated Fat (g) 9, Monounsaturated Fat (g) 3, Polyunsaturated Fat (g) 2, Cholesterol (mg) 132, Sodium (mg) 892, Carbohydrate (g) 43, Total Sugar (g) 8, Fiber (g) 5, Protein (g) 47, Vitamin A (DV%) 0, Vitamin C (DV%) 177, Calcium (DV%) 12, Iron (DV%) 26, Percent Daily Values are based on a 2,000 calorie diet
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1-2/3 cups sugar
1 15-ounce can pumpkin
1 cup cooking oil
3/4 cup toasted chopped pecans (optional)
1 recipe Cream Cheese Frosting (see recipe below)
1. Preheat oven to 350 degree F. In a medium mixing bowl, stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large mixing bowl, beat together sugar, pumpkin, eggs, and oil with an electric mixer on medium speed. Beat in the flour mixture until well mixed. If desired, stir in pecans.
2. Spread batter in an ungreased 15x10x1-inch baking pan. Bake for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack. Prepare Cream Cheese Frosting; spread over top Cut into bars. Top with desired toppings. Store in the refrigerator. Makes 24 bars.
Cream Cheese Frosting: In a large mixing bowl, combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 2 teaspoons vanilla. Beat with an electric mixer on medium speed until fluffy. Gradually add 4 cups sifted powdered sugar, beating until smooth.
Servings Per Recipe 24 bars Calories 315, Total Fat (g) 17, Saturated Fat (g) 6, Cholesterol (mg) 54, Sodium (mg) 184, Carbohydrate (g) 40, Fiber (g) 1, Protein (g) 3, Percent Daily Values are based on a 2,000 calorie diet
I can’t wait try the Creamy Basil Chicken when I get back to VA! The slow cooker is my favorite kitchen tool! B got it for his birthday from his Mom and I love it!
Everyone except for my brother Dave is heading up to Albany tomorrow for the girls competition. It should be fun two beds and 8 people. Belive it or not we’ll make it work we always have before! And thanks to being Preggo I get to have my own bed…Well Ava will be sharing but that little body shouldn’t count for much right?!
I really really hope Ally and Julia win! Disney in December sounds amazing! Wish us luck 🙂