Chicken Noodle Soup

I finally got the recipe how I liked it! After taking many recipes, and combining and changing and adding whatever to it, I am happy with how it is now!

Ingredients:

one whole chicken

1 bay leaf

1 tsp. boullion

1/2 tsp. celery salt

1 tsp. minced garlic

1/2 tsp. onion powder

1/2 tsp. thyme

1/4 tsp. pepper, or to taste

1 tsp. salt, or to taste

Directions:

Cover chicken with water and above ingredients. You can certainly add carrots, onions, and celery to this, but I like to do that in a different step.

Once chicken is done, take out of water to cool. I strain the broth at this point to get any bits of skin or even bones out of it. You don't have to, but I just like to!

Put broth back on stove to keep boiling.

In another pot, mix the following

Ingredients:

4 carrots, sliced

1 medium onion, diced

2 celery ribs

1/4 c. butter

Directions:

Simmer those together until everything is tender and turning a golden brown on outside. Stir in 1/4 c. flour and let that turn thick and golden brown with the veggies for a couple minutes. Turn of heat.

At this point, I make some homemade noodles. My kids love them. I think they are fun to make! I use THIS recipe. Just make sure you roll out thin enough and also slice them thinly (I use a pizza cutter). They poof up while cooking, so that's why you want them pretty thin.

Debone chicken and throw the pieces back into the boiling broth. Add the veggies with everything in the pan, scraping it to get all the bits of veggies and butter. Place the noodles, one at a time, into the boiling broth. They don't take long to cook. *I heard that you can put vinegar in the water to keep them from sticking, or some people say they put the noodles in a bag with flour and toss them so they are coated with flour. That might save time, but I've never tried either of those. Turn off heat because it now is SUPER hot and will stay hot for a long, long time!

You can be done and it's great at this point, or you can mix in some milk or half and half. My mom always made her chicken noodle soup with milk, so I sometimes add 2 cups milk or if I have it, the half and half.

Pulled Pork

(Aren't you proud, I took my own picture for this one). I found this recipe HERE while trying to find out how to do some cute fonts on my blog. Oh. My. Goodness. This is so mouth-watering good. Seriously, it was just the type of recipe I was looking for. The leftovers were a little bit dry the next day, so we just had it with BBQ sauce which was also really yummy. But that first day? Dee-vine.


Ingredients:
1 whole boston butt (4-5 lb.)

Dry Rub:
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar

Mix well and store in an air tight container.

Brine Solution:
1/2 cup salt
1/2 cup brown sugar
2 qts cold water
2 bay leaves
3 tbsp dry rub mix

Directions:
Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.

Pork shoulder preparation: Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours. Then remove pork shoulder from brine solution, pat dry with paper towels. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking!*** At this point I just put it in the crockpot with the fat layer on top, for about 10-12 hours, shredded the meat, and added some of the dry rub for more seasonings. It was great that way!*** However, you can do the following method as the original recipe does:

Place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Place baking pan uncovered in a 225 degree oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family! :)

Beans

I love the Pioneer Woman Cooks blog. Ree is so funny, and full of great recipes. I have liked nearly every recipe I have tried from her website. This picture is found here, along with more detailed instructions. I love that this recipe is so cheap! Seriously, what a great way to learn how to cook something that is inexpensive, yet totally filling. Who knew you didn't have to soak beans before cooking them? Not me! And better yet, it really tastes totally yummy. I was pleasantly surprised that beans could be so good. I make it with homemade whole wheat rolls or bread. She serves hers with cornbread. Either way, it's just a filling, satisfying, and inexpensive meal. Yum!

Ingredients:
4 c. pinto beans
4 slices bacon (can also use salt pork, ham hock, or diced ham--I've only tried bacon)
1 tsp. salt
2 tsp. pepper

Directions:
Rinse beans in cool water; pour into a pot and cover with water by 2-3 inches. Slice bacon into 1" thick pieces and mix in with beans. Bring to a boil, then reduce heat and cover. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Toward the end of cooking time, ad salt and pepper and season to taste. (It was pretty hot with the pepper, but I loved it that way. I suggest adding some to taste, rather than just putting in the whole 2 tsp. pepper...you know, just in case it's too much for your tastes). For variety you can add chili powder, garlic, or Tabasco. Serve with grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro. (I just had sour cream, and that was fine!).
*I like to mash the beans a little with a potato masher before we eat it. Kind of adds more variety in the texture and a little thicker broth.

Chicken Mexican Meal over Rice

Got a crock pot? This recipe is so quick, easy and cheap. Serve over rice and top with cheese, sour cream, even tomatoes and lettuce would be great! I think Janina told me about it. Thanks sister!



Ingredients:
1 can black beans
1 jar salsa
2 chicken breasts
rice
shredded cheese
sour cream

Directions:
Place beans, salsa, and chicken in crock pot and cook until chicken is done. Chop chicken and add back in crock pot. Serve over rice!

Taco Pizza

Hello Everyone! This is my first post on this blog. Took me long enough! I have just been sitting in the background taking in ideas until today, my big debut. Anyway, I thought I would share a super easy idea I got from a co-worker for taco pizza.

Ingredients:

Pizza Crust (which ever kind your prefer)
1lb ground beef
Taco seasoning
1 can refried beans
cheese (use at your discretion and type preference)
1 small can black olives
1 small tomato diced
Lettuce
Sour Cream

Directions:

We used a Pilsbury Pizza Crust (find them with the pre made cookie dough, etc) and rolled it out on a pizza pan. Next spread a layer of refried beans on to the top of the crust. Add the ground beef on top of that (already browned and seasoned). Sprinkle cheese to your hearts desire on top of that. Finally add toppings you and your family like. We just did olives and tomatoes. Preheat oven according to the label on your pizza crust as well as the bake time on the label. Once it is finished baking add lettuce, sour cream, guacomole, etc. Serve like a traditional pizza and enjoy!

Spaghetti Del Este

I get so excited for summer-time with fresh vegetables in the garden so I can make this yummy recipe my sister Janina gave me (it's in the family cookbook, in case you are wondering). Two recipes in a row from you Stumps:). Thanks for being great cooks! I think you can use this as a main dish, or as a salad (if using as a salad, I usually just change the pasta type to bow-tie or something else bite-size).

Ingredients:

1/2 c. olive oil (I sometimes use less, then add more if needed)

1 lb. Mozzarella cheese, cubed

1 tsp. basil (fresh is always better)

1 tsp. oregano

3-5 garlic cloves, minced

1/2 tsp. salt

1 small can sliced black olives, drained (I don't always add these)

6-8 large tomatoes, chopped into small pieces (in the picture, I used some green and red tomatoes, not non-ripe ones, but a tomato called Green Zebra that doesn't turn red)

Angel hair pasta

Directions:

Mix everything together except for the pasta. Set aside at room temperature for 3 hours, stirring occasionally (still yummy if you don't have that much time!). When ready to serve, boil angel hair pasta until done, drain, and quickly stir into the mixture and serve. Janina says she usually makes about 6 c. of pasta, I think I make less, but then use less olive oil too. I like to add sliced mushrooms to mine. I've tried it with shredded mozzarella cheese, but the chunks are good, kind of like a meaty addition. I also think some grilled chicken would be fabulous in this!

Curry Chicken Sandwich Filling

I don't have a picture of this, but it is kind of salad-ish since you can eat it plain or on bread. I got the recipe from a lady in our ward in Nibley, who just happens to be my sister Janina's old college roommate:). I love the chicken sandwich filling with grapes and cashews, but this one is a bit cheaper and usually you have all of these items on hand.

Ingredients:
2 1/2 c. shredded, cooked chicken
1/2 c. chopped pecans, toasted
1/2 tsp. onion powder (or 2 T. grated onion)
1/2 c. mayonnaise
2 T. sour cream or plain yogurt
3/4 tsp. curry powder
pinch cayenne pepper
2 shakes black pepper

Directions:
Mix all ingredients together and refrigerate for at least one hour to blend flavors. If eating on sandwich, you could add tomatoes and lettuce or any other veggies you like. It's good just plain as well. Easy and tasty!

Quick Stew

I'm finally getting around to this now that warm weather is here. I meant to post this 3 months ago when most people eat stew, but oh well. I'm all for meals that are cooked in a crock pot! You just toss everything in sometime in the morning and it cooks all day without anymore effort on your part! Anyway, here it is.

Ingredients:
2 pounds stewing beef (or just get some kind of roast and chop it up)
15 baby carrots, halved (I add more carrots cause I like 'em)
1/2 cup dried minced onion
3 large potatoes, cubed (again, I add more then that)
1 can (10 3/4 oz) tomato soup
1 soup can worth of water
1 tsp. salt
2 T. vinegar
pepper to taste

Directions:
(now here comes the easy part)
Combine all ingredients in greased (or not greased) 3 1/2 to 5 quart slow cooker. Cover and cook on high heat 5-6 hours or on low heat 10-12 hours. Makes 4-6 servings. You can serve in bowls or bread bowls. If the liquid seems too runny, you can add small amounts of instant potato flakes until it reaches the desired thickness.

ENJOY!

"Cafe Rio" Chicken

(Sorry I don't have a picture. This is supposedly Cafe Rio's chicken. To me it's not the same, but it is still very yummy and super easy.

Ingredients:
3 lbs. chicken
12 oz Kraft Italian dressing
2 tsp. cumin
2 tsp. chili powder
2 cloves minced garlic

Directions:
Combine all in crock pot. Cook for 4 hours on high. Shred with a fork.

I have used this chicken with taco salads, like in the taco shell bowls (whatever they're called) and especially when used with the tomatillo dressing, it is delicious.

Grilled Shrimp

I love shrimp, any kind at all--Dillon mostly loves the fried shrimp, but found this recipe online once--it's pretty spicy with the cayenne pepper, but also sweet, so it's a great combination of flavors:). Yum!




Ingredients:
2 lbs. large shrimp, uncooked (I actually just use cooked shrimp and warm them up on the grill after marinating them in the sauce)
1 finely chopped onion (minced onion works fine too)
1 c. olive oil
1 tsp. sugar
1 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. oregano
1 tsp. garlic powder
1/4 c. maple sugar
1 lb. bacon (optional--to wrap the shrimp in, but honestly, we've only done that once and it's wonderful without the added calories!)

Directions:
In a bowl, mix everything together except shrimp and bacon. Stir in shrimp and make sure it's all covered with the marinade. Let marinate for at least a couple hours--or if you are short on time, you can just brush on the marinade while grilling and dip the shrimp in the sauce after it's grilled (you can boil the sauce to do this, so it's warm like the shrimp, or drizzle over the top after grilled). Put shrimp on skewers and grill until hot--don't overcook the shrimp though. Can wrap in the bacon before grilling.

Calzones

This meal is great because you can put anything you want in it. I have seen ones with ham, salami, and other sorts of lunch meats, and ones that were made of all vegetables. So be creative and don't feel like you have to follow the recipe exactly. (the picture is of a chicken single fold calzone)

Also, I am guessing on the amounts, since we usually just sort of put on however much we want (or have handy) so feel free to change that too.



Bread:
Rhodes Bread loaf dough (1 per calzone)
butter (the spray kind is easiest)
garlic salt or powder

Pizza Calzone filling:
1 jar spaghetti sauce (you won't use all of it)
1-2 cups graded mozzerella cheese
1/4 cup graded parmesan cheese
1 package pepperonis
4-6 precooked sausage links, diced
1/4 cup chopped green pepper
1/4 cup chopped red pepper
Italian seasoning (a couple of shakes)


Chicken Calzone filling:
1 jar alfredo sauce (you won't use all of it)
1-2 cups graded mozzerella cheese
1/4 cup graded parmesan cheese
1-2 chicken breasts, cooked, cut in long slivers (preferably already seasoned with salt, pepper)
1 cup broccoli, cooked and chopped
1/4 cup chopped green pepper
1/4 cup chopped red pepper
Italian seasoning (a couple of shakes)
garlic powder (a couple of shakes)


Directions:
Let dough rise according to package directions (this can take 2-7 hours, depending on the method).
For a "single fold calzone", roll out dough into a long rectangle. Spray the dough with butter and sprinkle with garlic salt. Place a thin layer of sauce slightly to one side, then lay down cheese and other toppings. Fold the dough over to cover toppings and connect securely to the other side, pinch ends shut (use the butter to help make this easier). Spray the top with butter and sprinkle with garlic salt and some of the graded Parmesan cheese. Place on a cookie sheet (you can make the calzone on the cookie sheet if you feel nervous moving it).
For a "double fold calzone", roll out the dough into a big square. Spray with butter and sprinkle with garlic salt. Place a thin layer of sauce directly down the center, then lay down half of the toppings. Fold one side over the center pile. Butter and garlic the newly exposed bread. Add the rest of the toppings (with more sauce if you want) on top, then fold the last flap over, connecting securely to the other side, pinch ends shut. Butter and garlic the top, then sprinkle with Parmesan cheese. Place on a cookie sheet.
Bake at 350 degrees for 35 minutes or until golden brown on top. Slice like a subway sandwich and eat plain or dip in extra sauce.

here is the process for the single fold pizza calzone

Crockpot Chicken Alfredo

Okay, if this picture makes you want to puke rather than eat it, totally understandable! Anyways, I've been on a little of a health-kick lately, and this is really NOT healthy. I tried to counter the cube of butter by using the light cream cheese and 98% fat free cream of chicken soup, so I felt a little bit better, but hey, it's the fat that makes it so good I guess. I really didn't taste any difference however with those changes, so maybe they're worth it!


Ingredients:
2 chicken breasts
1 package dry italian dressing mix
1 cube butter
1 package Neufchatel
1 can 98% fat free cream of chicken soup

Directions:
Put melted butter in crockpot. Place chicken in and sprinkle with italian dressing mix. Let cook until chicken is done (my crockpot is hot and on high only takes a couple hours). Take chicken out and put the cream cheese and soup in--soften cream cheese first though to make it less lumpy. Let that heat up a bit while you shred the chicken. Whisk the cream cheese and soup together and add enough milk to make it a thinner sauce. Add chicken and heat through. Serve over noodles. Very easy!

Grilled Fish

My husband requested a fish dinner for his birthday. I am not a huge fan of fish, but this recipe turned out great! Sorry no photo...I'll have to start remembering to take pictures for the blog.

Ingredients:
2 cloves garlic, minced
3/4 cup olive oil
2 teaspoons dried basil
2 teaspoons salt
2 teaspoons ground black pepper
2 tablespoons fresh lemon juice
1 tablespoon fresh or dried parsley
4 frozen orange ruffy fillets, thawed (can be slightly frozen)

Directions:
In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsely. Place the fish fillets in a resealable plastic bag and pour the marinade over the fish. Seal and place in the refrigerator for at least 1 hour, turning occasionally. Preheat an outdoor grill for high heat and lightly oil the grate. Set grate 4 inches from the heat. Remove the fillets from marinade and drain off the excess. Grill fillets 5 minutes per side or until the fish is done.. Fish is done when easily flaked with a fork.

Ham and Bean Soup

Can you tell we've had to try and use ham leftovers this week!? This was actually really yummy and a great way to use up that ham! Aren't you impressed--I actually took these two pictures myself (with recipe below). I was surprised that it has kind of a tomato broth base to it, cause I've never had ham and bean soup like that, but it turned out yummy and quite healthy as well. Makes a ton of soup, but the good part is, you can FREEZE it!



Ingredients:
1 (20 ounce) package 15 bean mixture, soaked overnight--(I just used white beans and navy beans)
1 ham bone
2 1/2 cups cubed ham
1 large onion, chopped
3 stalks celery, chopped
5 large carrots, chopped
1 (14.5 ounce) can diced tomatoes, with liquid
1 (12 fluid ounce) can low-sodium vegetable juice (like V8)
3 cups vegetable broth (I just used water)
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon chili powder
3 bay leaves
1 teaspoon ground black pepper
1 tablespoon dried parsley
3 tablespoons lemon juice
5 cups low fat, low sodium chicken broth (might need more, depending on if you like it thinner)

Directions:
Remove and discard seasoning packet, if any, from beans. Place beans in large stockpot. Cover with water to 2 inches over beans and soak overnight. Drain the soaking water from the beans. Cover beans with fresh water and bring to boil. Reduce heat and simmer, uncovered, 30 minutes. Drain. Add the ham bone, ham, onion, celery, carrots, tomatoes, vegetable juice, and vegetable broth. Season with Worcestershire sauce, Dijon mustard, chili powder, bay leaves, pepper, parsley and lemon juice. Pour in enough of the chicken broth to cover the ingredients. Simmer over low heat, stirring occasionally, for about 8 hours. Add more chicken broth as needed throughout the day. Remove the ham bone and season with salt if needed. Remove bay leaves before serving.

Chicken and Asparagus Crepes

I made these for dinner tonight. My husband and I loved them. My three year old ate them very well. My 5 year old said he "didn't like the sauce on the inside of the pancakes" (it was cream of mushroom soup!) Go figure. I got the recipe from foodnetwork.com and Paula Deen.

Ingredients:

2 tablespoons butter
1 can cream of mushroom soup
1/2 small onion, chopped
1/8 cup dry sherry (I used water)
1/4 cup shredded fontina cheese (I used cheddar & swiss)
1 cup chopped cooked chicken
8 asparagus spears, steamed until crisp-tender
Savory Crepes, recipe follows
1/2 cup shredded Swiss cheese

Directions:

Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish.
In a large skillet, melt butter over medium heat. Add cream of mushroom soup and onion and cook for 2 minutes, Stir in sherry, fontina cheese and chicken. Cook until cheese is melted.
Spoon 1/4 cup chicken mixture down center 1/3 of each crepe. Place 2 asparagus spears over chicken mixture. Fold edges of crepe over filling, and place, seam side up, in prepared baking dish. Sprinkle 1/2 cup Swiss cheese over crepes. Bake for 10 minutes, or until cheese is melted and crepes are hot.

Savory Crepes Ingredients:
3/4 cups all-purpose flour
1/2 teaspoon salt
1 1/4 cups milk
1 large egg
1 egg yolk
1 tablespoons butter, melted

Directions:

In a medium bowl, combine flour and salt. In another medium bowl, whisk together milk, egg, egg yolk, and butter. Gradually add flour mixture to milk mixture, whisking until smooth.
Heat an 8-inch nonstick skillet over medium-high heat. Spoon 2 1/2 tablespoons of batter into skillet; cook for 30 to 45 seconds. Loosen crepe with a spatula, and carefully turn over. Cook for 30 to 45 seconds; transfer to plate. Repeat procedure with remaining batter, stacking crepes on a plate.
Yield: 4 servings

Tuna Patties

These are from the Kraft magazine. They are cheap, easy, and pretty tasty (if you like stuffing!). Devon really liked them, and Carson took a bite and said he liked them but didn't eat anymore (BUT, he is an extremely picky eater, so that's not really saying much). They aren't fabulous, but serve with a side salad and fruit, and you have a quick, healthy meal.

Ingredients:
2 cans light tuna, drained and flaked
1 pkg. stove-top stuffing, chicken flavored
1 c. shredded mild cheddar cheese
1/2 c. shredded carrots (optional--I didn't add them because I was in a hurry)
1/3 c. mayo
2 Tbsp. sweet relish
3/4 c. water

Directions:
Mix all together, cover, and put in fridge for 10 minutes. Heat skillet over medium heat and spray with non-stick cooking spray. Put about 1/3 c. (smashed so it stays together) for each patty on to cook, for about 3 minutes per side. I think it'd be tasty with some type of tarter sauce or dip, but they were good without it as well (I ended up dipping mine in ranch from my salad).

Beef With Broccoli

I'm thinking this picture is totally unnecessary, it probably makes you not want to make it, but I thought I should put proof that I actually make this. It is actually quite easy and surprisingly yummy. I think it tastes like what I've had at restaurants and even my husband can't get enough and he can be very picky.



Ingredients:
1.5 lbs lean steak (any cut, sliced thin)
1 Tbls. cornstarch
1 1/3 cup water
1 Tbls. canola oil
1 head broccoli (1 lb., cut small)

Marinade:
3 Tbls. teriyaki sauce
3 Tbls. apple juice
1 Tbls. cider vinegar
1 Tbls. brown sugar
3 cloves garlic (minced)
1/4 tsp. hot pepper flakes (optional)

Directions:
Add beef to marinade for 20 minutes. Transfer meat to a plate. Add cornstarch and 1/2 cup water to remaining marinade and set aside. Heat oil in skillet on high. Stir fry beef until brown, about 4 minutes. Remove to a plate. Add 1/3 cup water to skillet. Bring to a boil, scraping browned bits. Add to marinade. Stir fry broccoli 2 minutes, then add 1/2 cup water. Stir fry 4 minutes. Add marinade and bring to boil until thick. Toss in meat and season with salt and pepper (definitely needs salt! but I like to let each person put the amount they like on their own serving). Serve over steamed rice.

Turkey Wrap

I have eaten this wrap every day this week for lunch. I crave it! And I feel like I'm kind of trying to be healthy by using whole wheat tortillas and spinach (although the ranch dressing may cancel out the healthiness).

Lay out one whole wheat tortilla. Put two pieces of thick sliced deli turkey in the middle of it. Put two or three slices of cheddar cheese on top of that. Pile with spinach, drizzle with ranch dressing, and sprinkle sunflower seeds on top. Roll it up and voilà! So good!

Does anyone else have thoughts on what you put in wraps to make them yummy? I'm tired of the same old pb&j sandwich every day!

Teriyaki Chicken

I got this recipe off of my cousins' blog, Come Hungry. I took a picture, but it was really ugly and unappetizing-looking. But I made it for dinner tonight, and my kids couldn't get enough. My four year old ate more than I did! We made rice, and scooped the teriyaki sauce from the pan on top of the rice, and my two year old asked for thirds. So good!


Ingredients:
2-3 lbs cut up chicken (my chunks were pretty big. The smaller chunks seemed to be more tender)
1 can evaporated milk

Directions:
Wash and dry chicken. Place in shallow container. (I used a gallon sized ziploc baggie.) Cover with evaporated milk for 1 hour. Drain and then coat with flour. Brown in oil and drain. Place in large shallow baking pan (I used a 9x13), marinate in teriyaki sauce for 45 minutes turning once. Bake at 350 degrees for 45 minutes. Serve with rice and veggies.

Teriyaki Sauce Ingredients:
1/2 c soy sauce
1/2 c water
1 c sugar
1 T pineapple juice
1 clove garlic, crushed
1 ts. ground ginger (I don't like ginger, so I didn't use it)

Pasta with Chicken

This isn't a very appealing picture but this pasta is a great twist on the same ol' boring spaghetti.






Ingredients:
1 pkg. thin spaghetti (or whatever pasta your family likes)
2 T. olive oil
1 T. garlic
2 T. balsamic vinegar
2-14.5 oz. cans diced Italian tomatoes
1-2 chicken breasts, grilled and cubed
salt & pepper
Parmesan cheese (if you have it)

Directions:
Cook Noodles. In separate pan saute garlic in olive oil. Stir in diced tomatoes & vinegar. Add grilled chicken, cook at med-high heat for 2-3 minutes, stirring occasionally. Toss pasta w/sauce and season to taste.

**Please Note: This recipe was originally posted by my sister in law Melanie. There was some problems with the html when I was fixing the spaces in all the posts, so I had to repost it! Sorry Mel!***