Jackie's Chicken Casserole

Ingredients:

• Whole chicken
• 1 Small Bag Pepperidge Farms Stuffing Mix
• 1 Can Cream of Chicken
• 1 stick Melted Butter
• Reserve Chicken Both

Directions:

Boil a chicken, skin and debone. Cut chicken into cubes or shred it.

Preheat oven to 350.

Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish.

In a large bowl, mix small bag of Pepperidge Farms Stuffing Mix with can of Cream of Chicken and 1 stick of melted butter. Add chicken broth to get the correct consistency and mix well.

Pour this mixture over the chicken, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer)

Bake for aprox. 1 hour.

(I like to cook it on the soft side because it isn't as good if it drys out.)

Mexican Chicken Casserole

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 1 cup fat-free, less-sodium chicken broth
• 2 (4.5-ounce) cans chopped green chiles, divided
• 1 3/4 pounds skinned, boned chicken breasts
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup evaporated skim milk
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1/4 cup (2 ounces) tub-style light cream cheese
• 1 (10-ounce) can enchilada sauce
• 12 (6-inch) corn tortillas
• Cooking spray
• 1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
• 1 ounce tortilla chips, crushed (about 6 chips)

Preparation

Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

Nutritional Information

Calories:

369 (28% from fat)

Fat:

11.4g (sat 5g,mono 3.8g,poly 1.4g)

Protein:

35.6g

Carbohydrate:

31.3g

Fiber:

3g

Cholesterol:

79mg

Iron:

2.4mg

Sodium:

479mg

Calcium:

360mg

Cooking Light, DECEMBER 1998

Chicken Marsala Tetrazzini

Total: 45 minutes
Yield: Makes 6 to 8 servings

Ingredients

• 1 (8-oz.) package vermicelli
• 2 tablespoons butter
• 1 (8-oz.) package sliced fresh mushrooms
• 3 ounces finely chopped prosciutto
• 3 cups chopped cooked chicken
• 1 cup frozen baby English peas, thawed
• 1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
• 1 (10-oz.) container refrigerated light Alfredo sauce
• 1/2 cup chicken broth
• 1/4 cup Marsala
• 1 cup (4-oz.) shredded Parmesan cheese

Preparation

1. Preheat oven to 350°. Prepare pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add mushrooms and prosciutto, and sauté 5 minutes.

2. Stir together mushroom mixture, chicken, next 5 ingredients, and 1/2 cup cheese; stir in pasta. Spoon mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with remaining 1/2 cup cheese.

3. Bake at 350° for 35 minutes or until bubbly.

Sweet/Sour, Umami, Hanger Steak and Herbs

We had our herb/spices and tasting chapter in class today.

Got organic herbs donated from a local garden and had some dried ones as well - after smelling a few unfamiliar ones, I made a few notes.

• Star Anise- smells like licorice (which I do not like)
• Juniper Berry- smells like a nasty berry
• Cumin - holy damn don't take a big whiff
• Allspice - surprisingly pleasant, reminds me of Christmas and apple pie
• Pineapple Sage - smells like dirty gym socks
• Tumeric - spiced dirt
• Purple (sweet) Basil - much better when cooked, smells a little nasty fresh
• Lemon Basil - amazing delicious lemony basil aroma
• Texas Tarragon - another licorice smell
• Sweet Bay - the forest
• Mexican Oregano - peppery oregano
• Vietnamese Coriander - lemony musky air
• Thyme - ITALIA

After the assault on my nose (and accidentally exhaling into the dried oregano and sprayed it everywhere) - we switched to dill vs sweet pickles. Obviously I scarfed both down.

Then was the dreaded lemon tasting. Added salt to one slice, sugar to another slice, then salt + sugar to another. The salt + lemon was absolutely and utterly dreadful. Sugar and lemon was delicious - I generally do that with my lemon garnish in a restaurant anyway. Salt + sugar wasn't that bad - but the salt totally eff's up the taste.

Next was my favorite part! Cheesssseeeeeeeee tastingggg. I've never met a cheese I didn't like so I was especially excited about this part. We sampled...

• White Cheddar - delicious
• Smoked Gouda - delicious
• Gorgonzola - delicious (even the mold)
• Brie - creamy, pungent but delicious
• Feta - extremely strong by itself! much better with food
• Mozzarella - delicious, creamy, not overpowering
• Manchego - firm and buttery
• Swiss - delicious
• And others I forgot the name

We practiced our knife skills - I still suck at cutting a straight line. I have issues with my Julienne and Batonnet cuts. I had maybe 2 ~perfect cuts out of 2 potatoes and 2 carrots. Mostly plankish, and always one rectangle in with the other end perfectly square. My cubes made from these were rather cute tho! I even minced a potato for shits and giggles.

The class split up and made spinach ravioli on one side and calamari on the other. I, being a masochist, picked the calamari side. The steps to making calamari are much more... disgusting than I imagined but I manned up and did it. Here are step by step pictures in case you are curious.

A. Thaw frozen squid. Cut through arms near the eyes. With thumb and forefinger, squeeze out the inedible beak which will be located near the cut. Reserve tentacles.

B. Feel inside mantle for chitinous pen. Firmly grasp pen and attached viscera; remove from mantle. Wash mantle thoroughly and drain. It is now ready for stuffing. Make rings by cutting across mantle. Arms can be chopped, minced or left whole.

Procedure No. 2 -- Cutting Strips and Pieces

A. Thaw frozen squid. Cut through arms near the eyes. With thumb and forefinger, squeeze out the inedible beak which will be located near the cut. Reserve tentacles.

B. Feel inside mantle for chitinous pen. Firmly grasp pen and attached viscera; remove from mantle.

C. To cut strips or pieces, lay the mantle flat and cut down the center from top to tail. Spread open and wash thoroughly.

D. Cut mantle into size strips or pieces desired. Arms can be chopped, minced, or left whole. E. Soak the calamari in lemon juice until they turn pink. F. Make a batter of flour, salt, pepper and a bit of cayenne. Fry and nom! If that didn't get you in the mood for some seafood, nothing will. Paul (classmate) trimmed some hanger steak of the fat then pound the crap out of it to make it tender. Apparently a cow only has 2 pieces of hanger steak on it so they are rare and expensive. We seasoned the steak with kosher salt and pepper and then pan seared it. I have never in my life grilled/pan seared an entire steak (only strips for stir fry and quesadillas) so I was a little apprehensive. Heated up 1 Tbs of oil in pan (very important to heat oil first!) then seared the steak on both sides. We were supposed to do it medium rare, but 1) that makes me gag and 2) I accidentally overcooked it. Was very tasty but was so full from all the other food I had eaten that morning so I only ate a few pieces. I still prefer rib eyes. The last thing we made was fresh scrambled eggs (classmate has a farm with organic Araucuna chickens she plucked this morning from their bums). Seasoned the eggs with basil, oregano, chives, etc. The eggs were a little undercooked for my taste but the basil was delicious. Reminds me of the eggs I make with tomatoes and onions. Next class is dry/wet methods of cooking. Can't wait.

Soy-Ginger Roast Chicken with Shiitake Mushrooms

Ingredients

• 1 1/4 cups soy sauce
• 1 cup firmly packed brown sugar
• 1/2 cup coarsely chopped fresh ginger
• 10 cloves garlic, peeled and crushed
• 1 chicken (6 to 8 lb.)
• 1/2 cup chopped fresh cilantro
• 1/4 cup cilantro sprigs, rinsed
• Salt and pepper
• 1 cup fat-skimmed chicken broth
• 1/4 cup rice vinegar
• 1/4 cup mirin (see notes) or sake
• 1 tablespoon prepared hoisin sauce
• 1 tablespoon Asian (toasted) sesame oil
• * 2 pounds fresh shiitake mushrooms (2-in. caps)
• 1 pound green onions

Preparation

1. In a 10- to 12-quart pan, combine 1 cup soy sauce, brown sugar, 1/4 cup
ginger, 6 cloves garlic, and 4 quarts water; mix well.

2. Remove giblets from chicken and reserve for other uses. Pull off and discard
lumps of fat. Rinse bird well inside and out; pierce skin all over with
a fork. Lay chicken breast down in brine; cover and chill at least 4 or
up to 12 hours, turning bird several times.

3. Discard brine and rinse chicken thoroughly under cold running water, rubbing gently; pat dry. If desired, fold wing tips under first joint. Set bird breast up
on a V-shaped rack in an 11- by 17-inch pan.

4. Starting at the neck, gently ease your fingers under skin to loosen it over breast.
Push 1/4 cup chopped cilantro under skin and spread evenly over breast.
Place cilantro sprigs in body cavity; add 2 tablespoons ginger and
remaining 4 cloves garlic. Sprinkle chicken lightly with salt and
pepper.

5. Roast in a 425° regular or convection oven for 30 minutes.

6. Meanwhile, in a large bowl, mix remaining 1/4 cup soy sauce, 2
tablespoons ginger, and 1/4 cup chopped cilantro with broth, vinegar,
mirin, hoisin, and sesame oil. Rinse and drain shiitake mushrooms; trim
and discard stems. Rinse and drain green onions; trim and discard ends.
Cut off green tops and chop; also chop white bottoms. Mix mushrooms,
chopped white parts of onions, and all but 1/2 cup chopped green tops
with soy mixture. Lift out with a slotted spoon and distribute around
chicken in pan; reserve soy mixture.

7. Continue to roast chicken, turning vegetables with a wide spatula after about 20 minutes, until a thermometer inserted through thickest part of breast to bone
reaches 170°, or 180° through thickest part of thigh at joint, 3/4 to 1
1/4 hours longer.

8. Insert a carving fork into body cavity, piercing carcass; lift bird and tilt to drain juices into pan. Set chicken on a rimmed platter. With a slotted spoon, arrange vegetables around chicken. Let rest in a warm place about 15 minutes.

9. Meanwhile, skim and discard fat from pan. Add reserved soy mixture and
stir often over high heat, scraping browned bits free, until reduced to
3/4 cup, about 10 to 12 minutes. Pour through a fine strainer into a
small pitcher or bowl.

10. Sprinkle mushroom mixture with remaining 1/2 cup chopped green onion tops. Carve chicken and serve with vegetables and pan juices. Add salt and pepper to taste.

Homemade Chicken Pot Pie

Ingredient:

• 2 pie crusts (1 box pillsbury)
• 1 can cream celery
• 1 can cream of chicken
• 3 or 4 boneless/skinless chicken breasts
• 1 can veg-all
• chicken broth

Directions:

Boil chicken in chicken broth for 45 minutes or until done. Chop it up.

Mix cream of celery, cream of chicken and chicken broth in a pot and boil.

Spray bottom of pan with Pam. Line with 1 pie crusts. Put chopped chicken on bottom, drained veg-all next, then soul mixture. Top with other pie crust. Seal shut. Poke holes. Smear melted butter.

Put in oven on 350 for 40 minutes or until top is golden brown

Chicken Breasts with Gorgonzola-Tomato Salsa

Ingredients

• 2 cups chopped tomato
• 1/3 cup minced red onion
• 1/3 cup finely chopped fresh basil
• 2 teaspoons extra virgin olive oil
• 1 teaspoon kosher salt, divided
• 6 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 3 tablespoons crumbled Gorgonzola cheese

Preparation

Combine tomato, onion, basil, oil, and 1/2 teaspoon salt in a medium bowl. Let stand at room temperature.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/2 teaspoon salt and pepper.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 3 chicken breast halves to pan; cook 4 minutes on each side or until chicken is browned and done. Remove from pan; keep warm. Repeat procedure with remaining 3 chicken breast halves.

Stir cheese into tomato mixture. Place 1 chicken breast half on each of 6 plates; top each serving with about 1/3 cup salsa.

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Chicken and Mixed Vegetable Quesadillas with Artichokes, Mushroom

Ingredients:

• Cooking spray
• 2 cooked chicken breast halves
• 8 (6 to 8-inch) flour tortillas
• 1/2 cup chopped red onions
• 1/2 cup sliced mushrooms
• 1/2 cup sliced roasted red peppers (from water-packed jar)
• 1/2 cup sliced artichokes (from water-packed can or jar)
• 1/4 cup shredded Monterey jack or pepper jack cheese, for each quesadilla

Directions:

Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat.
Using a fork, pull chicken meat from bone in shreds.

Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.

Pan-Grilled Chicken with Cranberry Salsa

Ingredients

• 4 (4-ounce) skinned, boned chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/3 cup minced green onions
• 1 tablespoon minced pickled jalapeño peppers
• 2 teaspoons balsamic vinegar
• 1 (12-ounce) container cranberry-orange sauce (such as Ocean Spray)
• 2 tablespoons minced fresh cilantro, divided
• 1 1/2 tablespoons lime juice, divided
• 2 tablespoons 1/3-less-fat cream cheese

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper. Heat a grill pan over medium-high heat; cook chicken for 5 minutes on each side or until done. Keep warm.

Combine onions, jalapeños, vinegar, and cranberry sauce in a medium bowl. Stir in 1 tablespoon cilantro and 1 tablespoon lime juice.

Combine 1 tablespoon cilantro, 1 1/2 teaspoons lime juice, and cream cheese in a small bowl; stir well to combine. Spoon salsa evenly onto individual plates. Place chicken on top of salsa; top with a dollop of cilantro cream. Serve immediately.

1-2-3 Jambalaya

Ingredients

• 1 large onion, diced
• 1 large green bell pepper, diced
• 1 pound smoked sausage, cut into 1/4-inch slices
• 1 tablespoon olive oil
• 4 cups chopped cooked chicken
• 3 cups uncooked long-grain rice
• 2 (10 1/2-ounce) cans French onion soup, undiluted
• 1 (14 1/2-ounce) can chicken broth
• 1 (14 1/2-ounce) can beef broth
• 2 to 3 teaspoons Creole seasoning
• 2 to 3 teaspoons hot sauce
• Garnish: fresh cilantro sprigs

Preparation

Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned. Stir in chicken and next 6 ingredients.

Bake, covered, at 350° for 40 minutes, stirring after 30 minutes. Garnish, if desired.

Chicken Cobbler Casserole

Ingredients

• 6 tablespoons melted butter, divided
• 4 cups cubed sourdough rolls
• 1/3 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 medium-size sweet onions, sliced
• 1 (8-ounce) package sliced fresh mushrooms
• 1 cup white wine
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1/2 cup drained and chopped jarred roasted red bell peppers
• 2 1/2 cups shredded cooked chicken

Preparation

Toss 4 tablespoons melted butter with next 3 ingredients; set aside.

Sauté onions in remaining 2 tablespoons butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms, and sauté 5 minutes.

Stir in wine and next 3 ingredients; cook, stirring constantly, 5 minutes or until bubbly. Spoon mixture into a lightly greased 9-inch square baking dish; top evenly with bread mixture.

Bake at 400° for 15 minutes or until golden brown.

Chicken-and-Artichoke Toast

Prep: 10 min. To serve hot, spread salad on slices of frozen Texas toast, sprinkle with shredded Colby-Jack cheese, and bake at 425° for 10 minutes or until golden brown.

Prep Time: 10 minutes
Yield: Makes 4 servings

Ingredients

• 4 cups chopped cooked chicken breasts
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1/2 cup chopped toasted pecans
• 1/2 cup mayonnaise
• 1 teaspoon celery salt
• 1/2 teaspoon pepper

Preparation

Stir together all ingredients; cover and chill until ready to serve.

Chicken Puttanesca with Angel Hair Pasta

Ingredients

• 8 ounces uncooked angel hair pasta
• 2 teaspoons olive oil
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
• 1/4 cup pitted and coarsely chopped kalamata olives
• 1 tablespoon capers
• 1/4 teaspoon crushed red pepper
• 1/4 cup (1 ounce) preshredded Parmesan cheese
• Chopped fresh basil or basil sprigs (optional)

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer.

Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.

Grilled Chicken with Pinot-Plum Sauce

Ingredients

Sauce:

• 2 cups chopped ripe plums (about 3 small)
• 1 cup pinot noir or other dry red wine
• 2 tablespoons brown sugar
• 1 tablespoon red wine vinegar
• 1/8 teaspoon salt

Chicken:

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• Cooking spray

Preparation

To prepare sauce, combine first 4 ingredients in a small saucepan (A); bring to a boil. Reduce heat; simmer 25 minutes or until thick, stirring occasionally (B). Remove from heat; stir in 1/8 teaspoon salt. Pour into a small bowl; cool to room temperature.

Prepare grill to medium-high heat.

To prepare the chicken, sprinkle the chicken with 1/8 teaspoon salt and pepper. Place chicken on a grill rack coated with cooking spray. Grill 4 minutes on each side or until done. Serve chicken with plum sauce.

Mediterranean Chicken Couscous

Ingredients

• 1 1/4 cups low-sodium fat-free chicken broth
• 1 (5.6-ounce) package toasted pine nut couscous mix
• 3 cups chopped cooked chicken (about 1 rotisserie chicken)
• 1/4 cup chopped fresh basil
• 1 (4-ounce) package crumbled feta cheese
• 1 pint grape tomatoes, halved
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon rind
• 1/4 teaspoon pepper
• Garnish: fresh basil leaves

Preparation

Heat broth and seasoning packet from couscous in the microwave on HIGH for 3 to 5 minutes or until broth begins to boil. Place couscous in a large bowl, and stir in broth mixture. Cover and let stand 5 minutes.

Fluff couscous with a fork; stir in chicken and next 6 ingredients. Serve warm or cold. Garnish, if desired.

Tip: You'll need to buy a 2/3-ounce package of fresh basil and 1 rotisserie chicken to get the right amount of basil and chicken for this recipe. Substitute 4 teaspoons of dried basil if you can't find fresh.

Grams' Chicken Salad

Ingredients:

• * 1 whole chicken (~3.5 lbs) or 4 boneless skinless chicken breasts
• * Duke's Mayonnaise
• * 4 eggs
• * 3 stalks of celery
• * 1 cup Grams' sweet pickles

Directions:

Cook chicken in large pot with water until done (~45 minutes, test with fork). Wait for chicken to cool, remove meat from bone, and cut up with kitchen scissors.

Meanwhile, hard boil 4 eggs (as soon as water boils, put lid on pot, and let sit on OFF burner for 15-20 minutes). When they're done cooking, chop eggs into small pieces.

Clean and chop celery into small pieces.

Cut up Grams' sweet pickles into small pieces.

Mix ingredients together and add mayonnaise until desired consistency is achieved.

If you want a more moist chicken salad, add 1/3 cup pickle juice or cooled chicken broth.

Chill in fridge.

Bacon Wrapped Blue Cheese Stuffed Chicken, Green Beans and Smashed Potatoes with Green Onions

Ingredients

• * 4 pieces boneless, skinless chicken breasts
• * Black pepper
• * 4 to 5 ounces blue cheese crumbles
• * A handful arugula leaves from bulk bins, chopped
• * A handful baby spinach leaves from bulk bins, chopped
• * 4 slices bacon
• * 2 pounds baby potatoes, halved
• * Salt
• * 1 pound thin green beans
• * 2 vine tomatoes, halved lengthwise, seeded and thinly sliced
• * Leaves from 4 fresh thyme sprigs
• * 3 tablespoons extra-virgin olive oil, divided
• * 4 scallions, finely chopped, whites and greens
• * 1/4 cup chicken stock

Directions

Preheat oven to 425 degrees F.

Using a small sharp knife cut into the thick end of the chicken and make an incision reaching 2/3 the way down the breast. Loosen up the incision with your fingers to make a hole. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts. Spiral-wrap the breasts with the bacon tightly to cover the meat evenly. Place chicken on a nonstick baking sheet and roast 20 to 22 minutes until bacon is crispy and chicken is firm.

Place the potatoes in a pot and cover with water. Bring to a boil, season water with salt and cook potatoes 15 minutes, or until tender.

Bring 1-inch water to a boil. Trim beans. Salt water and add beans to water. Simmer 5 minutes, drain and combine with tomatoes, thyme, 1 tablespoon oil, salt and pepper.

Place the potatoes back in the hot pot after draining. Coat the potatoes with 2 tablespoons oil, the scallions, chicken stock and salt and pepper. Toss for 1 minute.

Serve chicken with green beans and potatoes alongside.


http://www.foodnetwork.com/recipes/rachael-ray/bacon-wrapped-blue-cheese-stuffed-chicken-green-beans-and-smashed-potatoes-with-green-onions-recipe/index.html

Asian Chicken and Orzo Salad

Ingredients

• 1 (9-ounce) package frozen sugar snap peas
• 1 (16-ounce) package orzo, cooked and drained
• 1 cup water chestnuts, drained and chopped
• 3 cups diced cooked chicken
• 3 green onions, chopped
• 1 medium red bell pepper, diced
• 1/2 cup vegetable oil
• 3 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 2 teaspoons hoisin sauce
• 1 (2-ounce) package slivered almonds, toasted (1/2 cup)

Directions:

Cook sugar snap peas according to package directions; drain well.

In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, and red bell pepper.

In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. Pour over orzo mixture, tossing gently to coat.

Stir in toasted almonds. Cover and chill until ready to serve.