Pineapple Chicken

4 Chicken Thighs, boneless/skinless

1/2 cup Soy Sauce

2 tbs Brown Sugar

1 tsp Corn Starch

1/4 cup pineapple, diced

Directions: Boil chicken is a sauce pan. Shred and add to serving bowl.

In a separate sauce pan add soy sauce, brown sugar, corn starch, and pineapple. Simmer for 5 minutes. If the soy sauce is too strong add a little more brown sugar and pineapple and continue to simmer for a few more minutes.

Top chicken with sauce and serve over rice.  

Tortellini with Chicken and Asparagus

19 oz package Tortellini

6 Chicken Tenders

1 tsp Chicken Broth Powder

Oregano

Thyme

Basil

Salt

1 Can Red Pasta Sauce

1 Bunch Asparagus

1/2 Cup Parmesan Cheese

1/2 Cup Milk

Directions: Boil chicken in a small sauce pan with chicken broth powder, oregano, basil, and a dash of salt. Shred when done.

Cut asparagus into 1 inch slices. 

Boil asparagus in pasta sauce until tender. Lower medium heat and add chicken, parmesan cheese, thyme, oregano, basil, and milk. 

Boil tortellini as directed on package.

White Sauce Chicken Enchiladas

Small Flour Tortillas (20)

2 lbs Chicken, boiled & shredded

28 oz can Green Chile Enchilada Sauce

16 oz Sour Cream

1 cup Chicken Broth

1 Small Onion, chopped

1 tbs Butter

2 Garlic Cloves

Spices to Taste

(ie: Cumin, Salt, Pepper, Parsley, Oregano, Basil, Thyme, Rosemary, Paprika)

Monterey Jack Cheese

Directions: Boil chicken and shred. Saute shredded chicken with onions, butter, and spices to taste. 

In a large bowl, mix enchilada sauce, sour cream, and chicken broth until smooth. Coat bottom of baking dish with sauce.

Add 2 cups of sauce to chicken. Scoop chicken into tortillas, roll and place in baking dish with seam down. Top tortillas with remaining sauce. Sprinkle cheese generously on top. Bake at 350 degrees for 30 minutes.