White Chili

3 pounds of chicken breast
3 16-ounce cans chicken broth (divided)
1 onion, chopped
1 pkg taco seasoning
2 Tbsp chili powder
2 tsp salt
2 tsp cumin
2 tsp oregano
1 tsp pepper
3 drops Tabasco sauce
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can small white beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 small cans chopped green chilis
2 cans chopped tomatoes, drained
8 oz cream cheese
16 oz sour cream
8 oz heavy cream

Mix 1 can of the chicken broth with the taco seasoning and chili powder.  Put them in a crock pot.  Add the chicken and onion.  Cook on high 3-4 hours or low 4-6 hours.  One hour before serving, combine the other two cans of chicken broth, the beans, the tomatoes, the chilis, and the spices in a large pan.  Heat to boiling then reduce to a simmer.  While the bean mixture is cooking, remove the chicken from the crockpot and shred it.  Just before serving, add the chicken to the bean mixture.  In a separate bowl, use an electric mixer to combine the cream cheese and sour cream then stir in the heavy cream.  Add the cream mixture to the chicken and bean mixture.  Heat through and serve.  (Serves 12-16 people.)

Creamy Chicken Pasta with Sun-Dried Tomatoes

Creamy Chicken Pasta with Sun-Dried Tomatoes

8 oz penne pasta
4 cloves garlic, finely chopped
1 (8 oz) jar sun-dried tomatoes
1 pound of chicken tenders
1 cup heavy cream
1 cup shredded mozzarella cheese
1 tsp Italian seasoning
4 oz. chicken broth
2 Tbsp chopped fresh basil or 1 Tbsp dried basil
salt
pepper

Cook the pasta according to package directions in boiling, salted water. (You want the water to be salty so a full teaspoon of salt is ok.  If you put a tablespoon of vegetable oil in the water, the pasta won't stick together. Cook the pasta while you are making the sauce and chicken so that it is ready when they are.)
 Drain the tomatoes reserving 2 Tbsp of the oil.  Place the oil in a large skillet.  Heat the oil then add the tomatoes and the garlic.  Cook and stir until the garlic is fragrant. (Garlic burns easily so when I add the garlic to the pan, I just turn off the burner and let the residual heat cook the garlic.  Just remember to turn it back on when you start cooking again.)
 Use a slotted spoon to remove the tomatoes and garlic to a plate.  Salt and pepper the chicken then add it to the skillet.  Cook over medium heat with a lid until the chicken is done - about two to three
minutes per side.  Remove the chicken to the plate with the tomatoes.
Add the cream and the cheese to the pan.  Cook over low heat while gently stirring to melt the cheese.  Add the Italian seasoning, chicken broth, and basil and cook gently over low heat for 1-2 minutes.  Add salt and pepper to taste.
Return the chicken, garlic, and tomatoes to the skillet.  Cover with a lid and remove from the heat.  Drain the  pasta and pour it on a serving platter.  Use tongs to place the chicken pieces on top of the pasta.  Pour the sauce mixture over the chicken and pasta.  Serve immediately.  (Serves 4-6)