Easy Chicken Enchilada Soup with Pasta

This Chicken Enchilada Soup with Pasta is so easy it can be made in just a few minutes.  It is perfect for a super busy weeknight or a last minute unplanned dinner.

Although I like spicy food next time I will have to purchase mild enchilada sauce instead of medium because it was a little too spicy for my kids.  

Enjoy!

Easy Chicken Enchilada Soup with Pasta

Ingredients:

1 Tbsp olive oil
1 Small onion, diced
6 Cups of homemade vegetable broth or chicken broth (if you use chicken do not add additional salt)
2 Cans (14.5 oz) cream style sweet corn
1 Can (10 oz) red enchilada sauce - mild (if you like it spicy make it medium)
1 Can (10 oz) Rotel tomatoes - mild (if you like it spicy make it the original Rotel)
2 Cans (4.5 oz or larger) white chicken or leftover chicken
1 Cup of broken angel hair or spaghetti noodles
1 1/2 Tsp cumin
1/2 Tsp onion powder
1/2 Tsp oregano leaves
1/2 Tsp salt (only if you use homemade vegetable broth)
Pepper to taste

Heat olive oil in a large pot.  Add onions and cook until translucent.

Add vegetable broth, corn, enchilada sauce, and Rotel.  Bring pot to a boil and then add the remaining ingredients.

Reduce heat to a simmer and cook until pasta is tender.  My pasta only took 4 minutes because of the type I was using.

Top with cheese, sour cream, slices of avocado, or jalapenos.

I served this soup with baked corn tortilla chips and a side salad.

Grilled Kiwi Chicken

Kiwi Chicken with Kale Chips and Crowder Peas

My husband is the one who actually prepared this super flavorful Kiwi Chicken.  I was not feeling well this past weekend so he decided to make dinner. I gave him the original recipe from the March issue of the Rachael Ray magazine EveryDay as a guide.  

Of course he did not stick to the recipe, but we never do.  Here is my husband's version of Kiwi Chicken.

Grilled Kiwi Chicken

4-6 Chicken thighs

salt and pepper

1 Clove of garlic, minced

3 Kiwis

1 Tbsp honey

2 Tsp olive oil

1/2-1 Tsp jalapeno, chopped (more if you like it spicy)

Salt and pepper each side of the chicken and grill chicken until done.

While chicken is cooking, saute garlic in olive oil over medium heat.  

Peel kiwis and press through a fine-mesh sieve (we used a fruit strainer) to extract all the juice.  

Place remaining kiwi flesh into a mini chopper and puree.  Add kiwi juice, garlic oil, honey and jalapeno, puree to combine.

Serve sauce over chicken and add chopped kiwi if you like.  This sauce was amazing!

Chicken in Onion Buttermilk Gravy - Crock Pot

On days when I cook meals in the crock pot I always seem to feel more relaxed. I don't have to fret around 5pm trying to prepare dinner because it has already been cooking all day.

Even though summer is approaching I will still be using my crock pot quite often. I just find that it saves time and money.

Chicken in Onion Buttermilk Gravy

Ingredients:

1 Tbsp olive oil
1-2 lbs Chicken thighs or breasts
1 Onion, sliced
1 Carrot, diced
1/2 Tsp salt
1/2 Tsp pepper
1/4 Tsp dried thyme leaves (use a little more if you like)
1/8 Cup all-purpose flour
8 oz Vegetable or chicken broth
1 Bay leaf
1 Cup frozen green peas
3/4 Cup buttermilk (I used 1/2 cup of fat free milk and 3 Tbsp of sour cream)
I also added some celery and yellow pepper, but that is optional

Heat oil over medium heat in a skillet. Add chicken and cook until all sides are lightly brown. Transfer to the crock pot.

Add onions and carrots to the pan and cook until tender. Add salt, pepper, and thyme and cook for an additional minute. Add flour to the mixture and stir well cooking for another minute. Add broth and bay leaf and stir until the mixture thickens.

Pour mixture over the chicken and cook on low for 4-5 hours. Add peas and buttermilk to the crock pot stirring to combine. Cover and cook for an additional 20-30 minutes.

Remove bay leaf and serve.

I served this over homemade mashed potatoes and it was delightful.

Chicken Pot Pie

I have to confess that this recipe for Chicken Pot Pie is not super healthy, but completely scrumptious.

Yesterday, it was gloomy and cold here in North Carolina, so it was a perfect day for Chicken Pot Pie. Of course I had already planned this meal, so whether it was cold or not Pot Pie would have still been on the menu.

If you missed my menu planning post for this week I talked about how I purchased several refrigerated pie crusts over the holidays and was not able to use them. Therefore I decided to use some of them this week before their expiration.

This is the first time I have ever made Chicken Pot Pie and my husband said it was divine. My six-year old took one look at it and said "I am not going to eat this". Well, we convinced him to try it and he said "this is delicious mommy". It took a little more coaxing to get my three-year old to eat the Chicken Pot Pie, and although it was not his favorite dish he did not complain.

Chicken Pot Pie

Ingredients:

2 Refrigerated pie crusts
1 Tbsp butter
1 Carrots, diced
1/2 Onion, diced
1 Celery stalk, diced
8 oz Fresh or frozen corn
8 oz Green beans (I used no salt canned green beans because that is what I had on hand)
2 Cups chicken (I used leftover chicken from Sunday night's dinner)
1 Can cream of chicken soup
2-4 Tbsp skim milk
1 Tbsp butter, melted (to spread on top of pie crust) - optional
Pepper to taste

Preheat oven to 450°.

Heat 1 Tbsp of butter in skillet over medium heat. Add carrots, onion, and celery. Cook for about 5 minutes or until soft. Add corn and cook an additional minute or two depending on if they are frozen.

Remove from heat add green beans, chicken, cream of chicken and milk. Stir together to combine. Add pepper.

Roll crust out into pie pan according to directions. Fill crust with chicken mixture. Roll the other crust out and fit it over top of pie filling. Press edges together and cut slits in the middle of the pie.

Brush butter on top of crust and cook for 20-24 minutes or until golden brown.

Cut into individual slices and serve.

Lemon Honey Crock Pot Chicken

My intentions this week were to make a recipe I found in an old Rachael Ray cookbook called Lemon Poppy Chicken. I began looking at the recipe on Tuesday afternoon and decided I did not want to labor over dinner when I could be spending time with my children. Therefore, I decide to make my own version of Lemon Chicken, but in the crock pot. You guys know how much I love my crock pot!

Lemon Honey Crock pot Chicken goes perfectly over a bed of Seeds of Change French-Style Herb Whole Grain Blend of millet, brown rice and quinoa.

Lemon Honey Crock Pot Chicken

Ingredients:

4 -6 Chicken Thighs or Breasts (I had thighs so that is what I used)
1 Tbsp olive oil
1/2 Onion, chopped or sliced
1 Large carrot, diced small
3 Red potatoes, diced small
3 Garlic cloves
Juice from one lemon
1/2 Cup broth (I used veggie broth)
2-3 Tbsp honey
1 Large rosemary sprig
Salt and pepper

Coat a skillet with olive oil and heat to medium.

Salt and pepper each chicken thigh and add to hot skillet. Brown each side of the chicken. You are not cooking the chicken completely, just browning the sides. I added onions the last minute or so.

Spray crock pot with cooking spray. Add potatoes, carrots and garlic.

Add chicken and onions over the vegetable mixture. Pour lemon juice and broth over the chicken.

Evenly distribute honey over chicken. Sprinkle rosemary over for the final step. Add more salt and pepper if you desire.



Cook for 3-5 hours on low (this will vary depending on your crock pot - chicken will began to fall apart when done).

Serve over a bed of couscous, rice or quinoa.

Rosemary Pressure Cooker Chicken & Vegetables

This past Christmas was just spectacular. I received so many new gadgets for the kitchen. One item in particular was a Anodized Pressure Cooker. I have secretly always wanted a pressure cooker, but terrified to use it. I have pictures in my head of the pressure valve flying off and hitting me right in the face. Go ahead laugh if you want, but these things can be dangerous.

When I was growing up my mom would use her pressure cooker all the time. She was never afraid to try anything in that pressure cooker. My brother and I just stayed away cause we were never sure what was going to happen when it started making that whistling sound.

If you have a pressure cooker you probably already know how moist and delicious meat and vegetables cook in it. If you don't already have a pressure cooker you should definitely think about investing in one. I cooked a whole chicken and vegetable in less than 30 minutes.

Rosemary Pressure Cooker Chicken and Vegetables

2-3 lb Chicken - whole
1 Tbsp oil
1 1/2 Cups Vegetable or Chicken Broth or Water
2 Rosemary sprigs - whole
2 Tsp Thyme
Salt and Pepper
Vegetables of your choice (I used carrots, celery, cabbage, onions and potatoes)

Place oil in pressure cooker and heat. Add chicken and brown on each side. You are not trying to cook the chicken, just allowing it to seal in moisture and give it some color.

Once chicken is brown on each side. Add broth, thyme and rosemary.

Seal pressure cooker and cook according to pressure cooker instructions.

Remove chicken from pressure cooker after you have allowed it to cool*.

Add vegetables (I used carrots, celery, cabbage, onions and potatoes) to pressure cooker and cook according to cooker instructions.

Serve this moist, flavorful chicken and vegetables with a side of black-eye peas and you have a complete meal in a very short time.

* To cool pressure cooker:

• Run under cold water and then release steam from regulator
• If you are cooking a whole chicken you can allow it to cool by setting it aside for a few minutes
  

Crock Pot Chicken & Stuffing

If you did not get enough turkey and stuffing for Thanksgiving, then I have the perfect recipe for you.

Not only is this recipe simple and delicious, but it reminds me of the holiday season.

Things tend to get pretty rushed around this time of year. You can still have a great hearty, comforting meal without all the hassle by using your crock pot.

Crock Pot Chicken & Stuffing

Ingredients:

1 Package herb-seasoned stuffing mix
1 Celery stalk, chopped
1/2 Onion, chopped
1 Tbsp butter
1 1/2 Cups broth or water (I used vegetable broth)
1 Hard boiled egg, chopped (optional)
4 to 6 Boneless chicken breasts or thighs (I used thighs because that is what I had on hand)
1 Can cream of chicken soup
Salt and pepper to taste

Heat butter in a medium saucepan at medium heat. Add celery and onion. Cook until translucent.

Add broth or water and heat to a boil. Remove from heat and add stuffing mix. Let sit for about 5 minutes.

Add chopped egg if using and about 1/4 cup of cream of chicken soup. Stir to combine.

Spray crock pot with cooking spray. Place prepared stuffing on the bottom of crock pot. Add chicken. Here is where I added a few dashes of pepper. Cover chicken with the remaining cream of chicken soup.

Cook for about 5-7 hours on low.

I served this with canned green beans and a fresh roll.

*Sorry I was unable to get pictures of the chicken & stuffing. It was a hectic night and the kids were so hungry that it slipped my mine.

Crock Pot Chicken Cacciatore

My husband and I were talking about how we have never had Chicken Cacciatore. I don't know why it popped into my head that this was the week I was going to make it for the first time.

I did a little research to understand exactly what ingredients make Chicken Cacciatore. It is usually prepared with green peppers, mushrooms, tomatoes, onions, and herbs. In Northern Italy they make Cacciatore with red wine and Southern Italy makes it with white wine.

Traditionally, Chicken Cacciatore is braised, but I decided to use my trusty crock pot. I told you how much I love my crock pot, right?

I hope you enjoy my take on Chicken Cacciatore.

Crock Pot Chicken Cacciatore

Ingredients:

3 Large frozen chicken breasts (more if your crockpot will hold them)
2 Tbsp olive oil
1 Medium onion, sliced in strips
1 Large green pepper, sliced in strips
1 Package of fresh mushrooms
1 Carrot, shredded
3 Garlic cloves, minced
1 28 oz Can crushed tomatoes (I used the fresh roma tomatoes I canned over the summer)
1-2 Tbsp tomato paste
1 Tbsp Italian seasoning
1 Tsp Parsley
2 Tbsp fresh basil (I frozen fresh basil over the summer in ice cubes with a touch of olive oil)
2 Tbsp red wine
Salt and pepper to taste
Couple shakes of red pepper (optional)

Heat olive oil over medium heat. Add onion, green pepper, mushrooms, and carrot. Cook until vegetables are soft. Add garlic and spices and cook for an additional minute.

Add tomato paste and stir to combine with vegetables. Once combined add crushed tomatoes. Add red wine and stir.

Spray crock pot with cooking spray. Salt and pepper chicken and add to crock pot.

Add sauce to the crock pot to cover the chicken.

Cook on low for 5-7 hours.

Serve over your favorite pasta and a side of fresh bread. Enjoy!

*If sauce is too thick add some water. If it is too thin add more tomato paste.

Cheddar and Cracker Chicken

My kids love crackers; wheat thins, Ritz, saltines, you name it they would pick them over any other food. When I came across a recipe for Cheddar and Cracker Chicken I knew we had to give it a try. This recipe may not be healthiest one, but I guarantee it is scrumptious.

I changed a few of the ingredients to make this chicken recipe a little healthier (see below).

Cheddar and Cracker Chicken

16 Whole wheat Ritz crackers, crushed
4 oz Finely shredded cheddar cheese (I used 2% milk cheddar cheese)
2 Garlic cloves, minced
1-2 Scallions, thinly sliced
6 Thinly sliced boneless, skinless chicken breasts
4 Tbsp Bestlife butter, melted
1/3 Tsp pepper

Heat oven to 350°. Cover a baking sheet with foil and spray with cooking spray.

In shallow bowl combine the crackers, cheese, garlic, scallions, and pepper.

Dip the thinly sliced chicken in butter and then the cracker mixture. Place on foiled baking sheet.

Sprinkle any remaining cracker mixture and butter on top of chicken pieces.

Bake for about 20-25 minutes. I also turned the broiler on for the last minute to get the tops of the chicken crispy and brown.

I served with fresh corn and canned green beans.

*All family members gave this Cheddar and Cracker Chicken a thumbs up!

Crock Pot Ranch Chicken Calzones

I am not sure if I can call these little creations calzones or not. They did not come out quite like I had hoped, but boy did the filling inside taste scrumptious.

Right before Thanksgiving I started to have some allergy and sinus issues. I honestly just wanted to order out for dinner, but I stuck with my dinner menu plan and prepared Crock Pot Ranch Chicken Calzones. The dough did not form as I would have liked therefore, each calzone has it's own unique shape.

Crock Pot Ranch Chicken Calzones

Ingredients:
1/2 Cup herb & garlic marinade
1/2 Cup light ranch dressing
1/4 Cup water
3-4 Frozen chicken breasts

Spray crock pot with cooking spray.

Combine marinade, dressing and water. Start out adding a tablespoon of water at a time. If it seems watery do not add as much water as recipe suggests. Some ranch dressings can be rather watery already. Place frozen chicken breasts in crock pot and cover with marinade mixture.

Cook on low for about 6-8 hours.

While chicken is cooking you can make the dough for the calzones. I followed Fleischmann's Whole Wheat Pizza Crust Recipe for the dough. After dough is formed, I rolled it out and cut into calzone style shapes.

Once chicken is complete, shred it and stir to combine sauce and chicken. Fill the middle of each calzone shape with chicken mixture and top with mozzerella cheese.

Pull one side of the dough over to meet the other side of the dough and seal. I used the end of a fork and pressed the sides together all the way around.

Place in the oven and bake at 425° for about 12-15 mins.

*Crock Pot Ranch Chicken can definitely stand alone if you don't want to make calzones. Next time I am going to serve it alone with sides.

Honey Mustard Rosemary Chicken with Vegetables

A really cool thing I learned about honey is that it is hygroscopic or attracts water. So when using honey in a recipe, foods will keep their moisture longer.

In this recipe the vegetables and chicken are cooked together with honey, therefore they tend to retain their moisture, instead of drying out.

I normally do not use bone-in chicken for this recipe, but Harris Teeter had an amazing deal last week for split-chicken breasts ($1 a pound). This recipe is good with chicken breasts (boneless or bone-in) and chicken thighs.

Honey Mustard Rosemary Chicken with Vegetables

Ingredients:

2-3 lbs chicken (remove skin if applicable)
1 Baking potato, peeled and cut into wedges
1 Large carrot, chopped
1 Granny Smith apple, peeled and chopped
1/4-1/2 Onion, sliced
4 or more whole garlic cloves, skins removed
2 Tbsp olive oil
2 Sprigs rosemary
4 Tbsp mustard
2 Tbsp honey
salt and pepper to taste



Preheat oven to 425°.

In a large bowl toss vegetables and fruit with oil, salt and pepper. Pour vegetable mix into a 9 X 13 baking dish. Arrange garlic cloves throughout the vegetables and top with rosemary.

Arrange chicken pieces on top of vegetable/fruit mixture and bake uncovered for 30 minutes.

Combine mustard and honey.

Remove chicken from baking dish and stir vegetable/fruit mixture. Place chicken back on top of mixture and coat with honey mustard.

Return to oven and continue to cook for 10-20 minutes or until chicken is cooked thru.


This is really a meal in itself, so I chose not to serve an additional side just some bread.

*Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Shenandoah Growers Organic Fresh Herbs.

Baked Crunchy Chicken FIngers

As a family we try not to eat out very much. Not only does it save money, but it is also much healthier. If we do eat fast food, our restaurant of choice is Chick-fil-a. Their chicken strips and nuggets alike are delicious.

Although, I can not duplicate Chick-fil-a's chicken strips, I have come across a great baked Chicken Finger Recipe that my kids love.

Baked Crunchy Chicken Fingers

Ingredients:

4 oz Fat-free sour cream or plain greek-style yogurt
1 Tbsp Dijon mustard
2 Cups dry stuffing mix (crushing into small pieces) or fresh breadcrumbs
2 lbs Chicken tenderloins or breasts cut up into strips
salt and pepper to taste

Preheat oven to 400°. Spray a baking sheet with cooking spray.

Mix sour cream with mustard and add a touch of salt and pepper in a shallow dish. Put stuffing mix in another shallow dish.

Dip each chicken strip into the sour cream mixture and then press into stuffing mix. Put coated chicken strips onto baking sheet and spray the tops with cooking spray.

Bake for 20 mins. or until cooked through and lightly golden brown.

Chicken Pastry

My husband is an amazing cook. He is the type who does not follow recipes or measure ingredients, just naturally talented. Well, I have been trying to get approximate measurements for his hearty Chicken Pastry for years. Several friends have requested this recipe and I think I now have it all ready to post.

Let me just explain the difference in pastry and dumplings. The "pastry" in chicken pastry is basically dumplings that have been rolled flat, thin and cut into strips. Dumplings are thicker, dough-like and formed into a ball shape.

My husband is from Pennsylvania and traditionally they make dumplings instead of pastry for this type of stew. However, after tasting my mom's fantastic Chicken Pastry he decided to come up with one all his own using pastry instead of dumplings.

Chicken Pastry

1 Whole Chicken 3 1/2 - 5 lbs (this depends on how much you would like to make)
1 Medium onion, chopped
3 Celery Stalks, chopped (save celery leaves for more flavor)
1 Large carrot, chopped
1 Tsp thyme leaves
2 Tbsp salt
1/2 Tbsp pepper
1 Bay leaf
1 Clove garlic minced - optional (I have cooked it without the garlic and it is still fantastic)
1/2 box of Anne's frozen flat pastry strips or homemade

Remove and discard giblets from chicken. You can use them if you like, but I usually toss them out. Wash chicken. Place chicken, onion, celery, and carrots in a large stockpot. Add enough water to cover chicken.

Add thyme, salt, pepper, bay leaf and garlic and bring to a boil. Once it reaches a boil began to simmer it (light boil) for about 45 mins. Give the chicken leg a little pull and if it separates from the meat it is done.

Remove pot from stove and place chicken on a large cutting board to cool.

Remove pastry from freezer. Bring stock back to a boil and add pastry 4-5 at a time (Use about 1/2 of the box of pastry). Remember the pastry will expand.

Boil for about 8-10 mins, stirring constantly to prevent sticking.

Add chicken back to the pot and boil for additional 2 minutes.

Remove pot from heat and cover. Let the stew rest for 30 mins and then serve.

This recipe pairs well with Honey Cornbread Muffins.

*You can substitute rice instead of pastry if you like

Our Menu Plan

What a crazy week! I have had no opportunities this week to try out any new recipes. With teacher conferences, award ceremonies, soccer, bible studies and appointments/errands I had to simplify our menu plan. This week we are having recipes that I have already posted on this site (Tomato Florentine, Refried Beans, Chicken Pastry - my husband's recipe). Therefore, I can assure you that next week I will be posting some new recipes.


Here is a preview of our dinner menu plan for next week, recipes will follow at another time:

• Vegetable Soup with Homemade Bread

• Swiss Steak with Potaotes and Carrots and rice
  

• Israeli Couscous with Tomato, Spinach and Pine nuts (Adapted from All You Magazine recipe) and side salad

• Baked Crunchy Chicken Fingers, Sweet Potato Casserole and Broccoli & Cheese

• Pesto Pasta with Spinach and Homemade Bread
  

• Healthy Taco Salad

• All other days I will just try to wing it!
  

Chicken Taquitos - Baked

I have a funny story to share with everyone that did not turn out to be a complete disaster. My husband's family was here for the weekend and our dinner plan for Saturday night was

BBQ Chicken on the Grill
Fresh Corn
Southern Collard Greens
Garlic Rolls

My husband put all the chicken pieces onto the top rack of the grill on a low setting to cook it very slow. He then went upstairs to spend time with his parents. I was preparing the side dishes in the kitchen when I looked outside and saw flames shooting out of the side of the grill. I screamed upstairs for my husband, who soon discovered the chicken was on fire (or at least most of it). He was able to salvage the meat inside some of the pieces of chicken, but a few of them were completely black to the bone.

My husband is an awesome cook and an even better grill master, but we all have those days when things just don't seem to work out the way we hoped.

Needless to say, we had to purchase grilled chicken elsewhere and the dinner turned out to be fantastic.

I used the salvaged pieces of chicken to make chicken taquitos and here is the recipe.

Chicken Taquitos (Baked)

Ingredients:

3 to 4 cups of leftover or rotisserie chicken
1/2 cup of onion
1/4 cup of green pepper
1 to 2 cloves of garlic (minced)
1 tbsp of olive oil
2 tbsp of homemade taco seasoning or store-bought
1/4 cup of vegetable or chicken broth
7 oz of salsa
1/2 cup of cheddar, monterey jack or mexican cheese
20 small corn tortillas

Preheat oven to 425 degrees. Spray two 9 x 13 casserole dishes with non-stick spray.

Heat olive oil in skillet. Cook green pepper and onions until soft. Add minced garlic and cook for 30-60 seconds longer. Add taco seasoning and stir. Let the flavor combine for 1-2 mins. Add 1/4 cup of broth, stir, and simmer for 2 minutes.

Add leftover or rotisserie chicken and salsa. Simmer for about 5-10 minutes. Turn off heat.

Place a small batch of corn tortillas onto a microwave safe plate and cover completely with a wet paper towel. Heat in the microwave for 40-60 seconds. Carefully take one tortilla out of the microwave. Cover remaining tortillas with wet paper towel.

Fill tortilla with chicken mixture and sprinkle with cheese. Roll tortilla and place into 9 x 13 casserole dish. Brush or spray a little olive oil on tortilla to prevent it from cracking while you are rolling the remaining tortillas.



Continue until all tortillas have been used. Cook for 10-12 minutes (do not cover).

Since the taquitos are baked they do tend to crack quite a bit. We did not mind because they tasted so good.

This makes quite a bit of taquitos so I froze the remaining ones.

I served these with leftover rice and fresh cantaloupe. My youngest said they were "nummy", which translates to yummy.

Thai Chicken in Peanut Sauce

Now it's time to post some recipes that are not vegetarian.

Before my husband and I had kids we used to prepare Thai Chicken in Peanut Sauce at least once a week. It is still a favorite of ours, however the kids do not like the curry flavor. Therefore, we now serve this recipe minus the curry. Boy how things change once you have kids!

If you are allergic to peanuts you may be able to substitute the peanut butter for sunflower butter (Trader Joe's has awesome prices on sunflower butter). I have to admit, I have never tried this recipe with anything other than peanut butter though. Let me know how it turns out if you make this substitution.

Thai Chicken in Peanut Sauce

Ingredients:

• 1/2 - 1 cup of dry white wine or vermouth
• 4 boneless chicken thighs or boneless chicken breasts (cut into bite-sized pieces)
• 4 cups of broccoli
• 3 cups of lite coconut milk
• 4 Tbsp of sugar
• 1 tsp of salt
• 6 Tbsp creamy peanut butter
• 2-3 tsp curry powder
• Cayenne pepper to taste

Heat wine/vermouth in skillet. Add the cut-up chicken and cook in wine on medium heat until it is cooked through. Remove the chicken from the skillet. Add broccoli to the skillet, cover and simmer for about 10 mins. While the broccoli is steaming prepare the sauce in another saucepan. Heat saucepan and whisk in the coconut milk, add sugar, salt, peanut butter and bring to a boil - stir occasionally. If you desire, add curry powder and cayenne pepper to taste. Add sauce and chicken to the skillet with the broccoli. Cook low for about 5 more minutes just to merry the flavors.

This is perfect served over rice.

*We sometimes add potatoes to this recipe. Potatoes really pick up the flavor of the sauce. If you decide to add them, peel and cut them in small bite sized pieces and add to the skillet with the broccoli*