Southwestern Chicken Pasta Salad

Southwestern Chicken Pasta Salad
Recipe adapted from Cooking Light
Makes 4 servings

8 oz. pasta, short shape/dried
1 pound chicken, cooked with salt, pepper and lemon juice
2 oz. 75% reduced fat cheddar cheese
½ cup green onion
½ red or green bell pepper, diced
1 small tomato, diced
¼ cup orange juice
2 tbsp lime juice
1 tbsp olive oil
1 tbsp chopped canned chipotle chiles in adobo sauce
½ tsp salt

Cook pasta according to package instructions. Drain and place in large bowl. Add chicken and next 5 ingredients (through tomatoes). Toss to combine. Combine orange juice and remaining ingredients, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Cover and chill.

Nutritional Information: 441 calories, 53 carbs, 7 fat grams and 39 protein grams.

Review: Really tasty recipe - definitely best cold! It had plenty of flavor, the onions added a lot of crunch and the OJ combined with the adobo gave it a spicy after taste. The serving is very large and filling - a big serving for this amount of calories and fat grams makes me happy! We'll definitely make this again, I think it would be good for an event too. Note: if you don't like chipotle chiles in adobo sauce do not try it - I think this definitely made the recipe/sauce so without it I don't know that this recipe would have much flavor. Just a head's up!

Spicy Orange Chicken

Spicy Orange Chicken
Recipe adapted from Cooking Light
Makes 4 Servings

1 pound chicken, diced
1 tbsp cornstarch
¼ cup orange juice
1 ½ tbsp soy sauce
1 ½ tbsp honey
1 tbsp rice wine vinegar
1 tbsp siracha
1 ½ tbsp canola oil
1 tbsp minced ginger
1 tbsp minced garlic
1/3 cup chopped green onions
4 servings basmati rice

Make rice per package instructions. Add chicken to medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside. Combine juice, soy sauce, honey, vinegar and siracha. Stir with a whisk and set aside. Heat canola oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; stir fry for 30 seconds until fragrant. Add chicken and stir fry for 3 minutes. Add juice mixture and onions; cook 3 minutes, stirring frequently, until sauce thickens and chicken is no longer pink. Divide rice into 4 servings; divide chicken mixture into 4 servings and serve over rice.

Nutritional Information: 372 calories, 49 carbs, 7 fat grams and 30 protein grams.

Review: Yes - another Asian-inspired winner! The cornstarch made the chicken so thick and juicy - loved that addition, and the sauce got just thick enough to cover the rice and give each bite the sauce's unique flavor- which was citrusy and spicy. The siracha gave it the spice on the aftertaste rather than the front - it was great though, subtle but had a kick. If you're timid about spicy, just reduce the amount of siracha! I love this recipe and will absolutely make it again. I think it would taste great over an Asian salad too rather than rice!

Best Ever Chicken Soft Tacos

Best Ever Chicken Soft Tacos
Recipe adapted from My Bizzy Kitchen Adapted from America’s Test Kitchen
Makes 4 Servings

1 tsp canola oil
2 tsp minced garlic, jarred
2 tbsp canned chipotle peppers in adobo sauce, diced
1/2 cup cilantro, diced and divided
½ cup orange juice
1 tbsp Worcestershire sauce
1 ½ pounds boneless, skinless chicken breasts
1 tsp yellow mustard
Pinch of salt/pepper
8 small soft tortillas (about 80 calories each)
Toppings: 2 oz. Cabot 75% reduced fat cheddar cheese, 4 tbsp fat-free sour cream and 1 cup lettuce, grated (I used arugula) - all divided into 4

Heat oil in a large skillet over medium heat. Add garlic and chipotles and cook, stirring constantly, for 30 seconds. Stir in 1/3 cup cilantro, Worcestershire sauce and orange juice. Nestle chicken into skillet, cover, reduce heat to medium-low, and cook for 7 minutes. Remove lid, flip each piece and cook for 7 minutes. Cook for additional 2-4 minutes if still pink. Remove chicken from pan with slotted spoon and transfer to a cutting board. Continue to simmer sauce over medium heat until it starts to reduce, 5 minutes. While sauce reduces, shred chicken loosely using 2 forks. Remove sauce from heat; stir in mustard and remaining cilantro. Add in chicken and stir. Serve chicken on tortillas (147 grams of chicken for each serving/2 tacos) with desired toppings.

Nutritional Information: 421 calories, 37 carbs, 6 fat grams and 51 protein grams.

Review: These were amazing. So flavorful and tangy - we loved the kick. I'd never used chipotle peppers in adobo sauce - I can't wait to find more recipes with it. I've also never cooked with orange juice but it added such a nice citrus zing. I can't WAIT to eat the leftovers and to make this again - next time i'll be doubling for even more leftovers - seriously - it was THAT good.