Hawaiian Haystacks

2 large chicken breasts
1 large can cream of chicken
1-2 c. milk
1 can chicken broth
2 T dried minced onion
2 tsp parsley
½ cup corn starch mixed with cold water to liquify
Salt and pepper to taste

Cook the chicken any way you want. I usually throw the frozen chicken breasts in the crock pot for 5-6 hours on high and then shred them. Then add all of the ingredients, including the chicken, into a pan and stir while heating. Once the sauce has simmered for 5 or 10 minutes, you can decide how much of the cornstarch mixture to add. It is a thickener, and the more you add, the more thick the sauce will be. You could add half of it, stir for a few minutes, and then decide if you want to add the rest. Then serve with rice, coconut, almonds, rice noodles, pineapple, or other favorites!

Artichoke, Sundried Tomato, and Chicken Pasta

6.5 ounces Artichoke Hearts (chopped)
1/2 cup Sundried Tomatoes
1 lb chicken (I actually put in a little more than this)
2 cloves garlic
2 T basil
1/8 cup white wine (I used the non-alcoholic cooking version)
chicken stock (I simply used chicken bullion so you may want to add a little water)
salt & pepper to taste
pasta

Saute the ingredients in 2 T olive oil until the chicken is done and serve over pasta. As an alternative, if you prefer a cream sauce you can simply substitute the olive oil for heavy cream (although you would probably want to put in a cup or so).

April Meals

Chicken Salad – Brandi

Taco Salad – Tawnee

Chili Beef Rice – Britta

Brats, Fries, Onions – Margaret

Artichoke, Sundried Tomato, and Chicken Pasta - Julianne

Hawaiian Haystacks – Elisa

Mushroom Chicken – Tonya

Breaded Chicken Ranch – Naomi

Barbeque Chicken – Ariane

Stuffed Pork Chops – Laurie