Chilaques

Jessica S.

16 oz salsa (mild or med.)
12 (6 inch) corn tortillas torn or 4- large flour tortillas whole
1 cup shredded cheese (Colby, Monterrey jack, or cheddar)
1/2 cup sliced black olives
2 cups sliced zucchini
1 can black beans rinsed and drained
top with shredded lettuce, chopped tomatoes,and sour cream

Spread 3/4 cup of salsa mixed with 2TBS water in bottom of a large skillet. Add 1/2 layer of tortillas, 1/2 remaining salsa, and 1/2 of cheese. Top with olives, zucchini and beans. Top with remaining tortillas, salsa and cheese. Cover pan and cook over med-low heat for 15 minutes or until tortillas are soft and cheese is melted. Cut into 6 wedges. Serve with toppings. Serves about 4

Rustic Italian Chicken

Jennifer S.

1/4 cup Italian Dressing and Marinade, divided
4 small boneless skinless chicken breasts (1 lb.)
1 onion, sliced
1 zucchini, cut in half lengthwise, then crosswise into 1/2-inch-thick slices
1 red pepper, cut into strips
1-3/4 cups spaghetti sauce
1/2 cup Shredded Italian* Three Cheese Blend
2 Tbsp. Grated Parmesan Cheese
2 cups hot cooked long-grain brown rice OR 1 pkg whole grain pasta cooked and drained

HEAT 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.

ADD remaining dressing and vegetables to skillet; cook 3 to 5 min. or until vegetables are crisp-tender, stirring frequently. Stir in spaghetti sauce; cook 1 min. or until heated through, stirring frequently.

SPOON rice or pasta onto platter; top with chicken, sauce and cheeses.

Pesto Ravioli with Chicken

Michelle H.

This tastes like it's right off of a restaurant menu!

2 tsp. olive oil
1 lb. Skinless chicken breast strips
¾ c. chicken broth
9 oz. Pkg. Refrigerated cheese filled ravioli
3 small zucchini, cut into ¼” slices
1 large bell pepper, thinly sliced
¼ c. basil pesto
freshly grated Parmesan cheese

Heat oil in 12 inch skillet over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet. Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.

Stir zucchini, bell pepper and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp and tender. Toss with pesto. Sprinkle with cheese.