xiaoxl/recipe_data huggingface dataset:
Chef John's Chicken Kiev
Category: meat-and-poultry
By Chef John

I'm not going to say this chicken Kiev is 'easy to make.' It's really not. So, why try? Because, if and when you pull this off, you'll be enjoying one of the greatest chicken experiences of your life. It's also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life.

Ingredients:
2 cloves garlic, minced
1 pinch salt
2 tablespoons chopped fresh flat-leaf parsley
6 tablespoons unsalted butter
4 (8 ounce) skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
salt and pepper to taste
1 cup all-purpose flour
2 teaspoons salt
2  eggs, beaten
2 cups panko bread crumbs
1 pinch cayenne pepper
2 cups vegetable oil for frying, or as needed

Directions:
Grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely smashed. Add parsley and mix until completely incorporated. Pound butter into garlic mixture with pestle until parsley and garlic are fully incorporated into the butter. Wrap the butter mixture in plastic wrap and refrigerate until cold, at least 15 minutes. Season chicken breasts with salt and pepper. Place 1/4 the butter mixture in the center of wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth and the bottom will be gathered. Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes. Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into another bowl. Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Working in batches, cook chicken, gathered-side down, in hot oil and until lightly golden on both sides, about 1 minute per side. Transfer to prepared baking sheet. Sprinkle salt and cayenne pepper over the top. Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before serving.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 4 servings

Calories: 790.3
Fat: 38.3 g
Saturated fat: 15.3 g
Carbohydrates: 62.2 g
Sugars: 0.3 g
Dietary fiber: 1 g
Protein: 59.5 g
Cholesterol: 268 mg
Sodium: 1656 mg
Healthier Oatmeal Cookies
Category: desserts
By Domenichelli Wines

I have been searching for a healthier cookie treat for my girls. I experimented with other recipes and used whole wheat flour and coconut oil in place of white flour and butter or vegetable oils. The result is a yummy, chewy treat for your family!

Ingredients:
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch sea salt
1 cup coconut oil, softened
1 cup packed brown sugar
1 cup white sugar
1 teaspoon molasses
2  eggs
2 cups quick-cooking oats
1 cup dark chocolate chips
¾ cup dried cranberries

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Sift whole wheat flour, baking soda, baking powder, and salt together in a bowl. Set aside. Combine coconut oil, sugars, and molasses in a medium bowl. Beat with an electric mixer until smooth and creamy. Beat in eggs one at a time. Gradually stir in the sifted flour mixture until well blended. Mix in oats, chocolate chips, and cranberries. Drop teaspoonfuls of dough onto ungreased cookie sheets. Bake in the preheated oven until edges are golden, 8 to 9 minutes. Let stand on the cookie sheets for a few minutes before transferring to wire racks to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 dozen

Calories: 128.3
Fat: 6 g
Saturated fat: 4.6 g
Carbohydrates: 18.7 g
Sugars: 10 g
Dietary fiber: 1.1 g
Protein: 1.6 g
Cholesterol: 7.8 mg
Sodium: 48.7 mg
Garlic Spareribs or Chicken Wings


Ingredients:
chicken wings, vinegar, salt, soy sauce, corn syrup, maple syrup, brown sugar, garlic cloves, fresh ginger, sesame seeds

Directions:
Cut spareribs into individual ribs. Cut wings in half.
Half fill a large saucepan with water. Add vinegar and salt. Bring to a boil.
Add the ribs or wings and simmer for 30 minutes. Drain.
Sauce:.
Combine chicken stock, soy sauce, corn syrup or maple syrup, brown sugar, garlic and ginger in a large saucepan or electric fry pan.
Add the ribs or wings and cook over low heat until sauce is absorbed into the meat (about 30 - 40 minutes]. Stir occasionally.
Shrimp Lo Mein
Category: world-cuisine
By melodee

This is pretty much like the shrimp lo mein you buy at an Asian takeout place. You can use chicken instead of shrimp, or even both for a delicious mix. To make it healthier, you can throw in some chopped veggies too.

Ingredients:
1 (8 ounce) package spaghetti
½ cup chicken broth
1 ½ tablespoons white sugar
2 tablespoons hoisin sauce
2 tablespoons soy sauce
2 teaspoons cornstarch
2 tablespoons vegetable oil
1 ½ cups uncooked medium shrimp, peeled and deveined
3 large cloves garlic, minced
¼ cup green onions, chopped

Directions:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain. Whisk chicken broth, sugar, hoisin sauce, soy sauce, and cornstarch in a bowl. Heat oil in a large skillet or wok over medium-high heat. Cook and stir shrimp and garlic in hot oil until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Reduce heat to medium-low. Add prepared sauce and chopped green onions to the shrimp mixture; cook until the sauce thickens, 2 to 3 minutes. Toss cooked spaghetti with the mixture to coat the noodles in sauce. Serve immediately.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 695.4
Fat: 17 g
Saturated fat: 2.4 g
Carbohydrates: 102.8 g
Sugars: 14.4 g
Dietary fiber: 5.8 g
Protein: 31.2 g
Cholesterol: 145.8 mg
Sodium: 1333.5 mg
Phyllo-Wrapped Cheesecakes


Ingredients:
phyllo pastry, butter

Directions:
Preheat oven to 400 degrees Position rack in center of oven Brush two sheets of phyllo pastry with the melted butter.
Top each with another sheet of phyllo, brush with butter.
Cut each stack in half crosswise to form four squares.
Place frozen cheesecake in center of each square.
Top cheesecake with 1 tbsp raspberry jam.
Wrap phyllo around cheesecake, pinching together to form a purse.
Brush with butter.
Bake 400 degree oven for 10- 12 minutes.
In pan stir together orange juice and remaining jam.
Bring to a boil, reduce heat to medium and cook 3- 5 minutes.
Serve sauce overtop of warm cheesecake.
Basic Green Smoothie (Raw Food)


Ingredients:
berries, kale, spinach

Directions:
"Throw ingredients in blender and process until smooth."
Lamb Loin Chops With Mushroom Marsala Sauce


Ingredients:
lamb loin chops, all-purpose flour, olive oil, butter, cremini mushrooms, shallots, garlic cloves, marsala wine, Dijon mustard, fresh thyme

Directions:
In a shallow bowl, mix flour with salt and pepper. Lightly dredge loin chops in flour.
In a large frying pan over medium-high heat add olive oil. When oil is hot, add loin chops to pan. Sear on either side for 2 to 3 minutes. Remove from pan and set aside.
In the same pan, add butter and mushrooms. Sauté mushrooms until liquid is released, about 5 minutes. Add shallots and garlic. Cook 1 to 2 minutes, or until fragrant.
Slowly add wine to deglaze pan, using spatula to scrape it clean. Add chicken stock, mustard and seared loin chops. Continue to simmer, stirring frequently, until sauce is slightly thickened.
Sprinkle with fresh thyme and serve over hot mashed potatoes.
Chicken Dip


Ingredients:
cream cheese, chicken breasts, cheese

Directions:
MIX ALL INGREDIENTS TOGETHER.
You can use all or part of the ranch packet… depending on how much you like the ranch flavoring!
Serve with crackers. Enjoy!
Chocolate Mice
Category: desserts
By Rosina

Kids will love these, they are whimsical and fun. Cute chocolate mice rolled in confectioners' sugar or chocolate cookie crumbs are very realistic.

Ingredients:
4 (1 ounce) squares semisweet chocolate
⅓ cup sour cream
1 cup chocolate cookie crumbs
⅓ cup chocolate cookie crumbs
⅓ cup confectioners' sugar
24  silver dragees decorating candy
¼ cup sliced almonds
12 (2 inch) pieces long red vine licorice

Directions:
Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm. Roll by level tablespoonfuls into balls.  Mold to a slight point at one end (the nose). Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice).  On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail. Refrigerate for at least two hours, until firm.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 1 dozen

Calories: 176.4
Fat: 7.2 g
Saturated fat: 3.1 g
Carbohydrates: 27.4 g
Sugars: 17.5 g
Dietary fiber: 1.3 g
Protein: 2.3 g
Cholesterol: 3.1 mg
Sodium: 89.8 mg
Mexican Beef Stew (Crock Pot)


Ingredients:
beef stew meat, tomatoes with juice, chili powder, black beans

Directions:
Mix first 4 ingredients in a 4 quart crock pot.
Cover and cook on low for 9-11 hours until beef is tender.
Add remaining ingredients and stir well.
Cover and cook on high for 15-30 minutes or until it reaches the desired consistency.
Kim's Tiger Butter


Ingredients:
white chocolate wafers, peanut butter

Directions:
Place white chocolate wafers and peanut butter in a large, microwave-safe glass bowl. Microwave at 50% power for 2-3 minutes. Stir and microwave for an additional 2-3 minutes until completely melted. The time required will depend on your microwave.
Line a large baking sheet with parchment paper. Spread the white chocolate-peanut butter mixture evenly on the lined baking sheet.
Melt the chocolate chips in a small bowl in the microwave. This should take less than a minute at 50% power.
Drop spoonfuls of melted chocolate randomly on the white chocolate mixture. Use a skewer or the tip of a knife to swirl the chocolate.
Cool, break into bite size pieces or use a bench knife to cut into small squares.
Healthier Slow-Cooker Chicken Tortilla Soup
Category: soups-stews-and-chili
By MakeItHealthy

Some simple modifications can make this delicious soup even healthier! I reduce the sodium by using low-sodium chicken broth and fresh chilies instead of canned. Also, using vegetable cooking spray instead of oil helps reduce the fat content. Adding some tasty fresh toppings helps my family get more vitamins. I also reduce fat by using boneless, skinless chicken breasts.

Ingredients:
1 pound boneless, skinless chicken breasts, cut into strips
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
2  banana peppers, chopped
2 cloves garlic, minced
2 cups water
1 (14.25 ounce) can reduced-sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper
1  bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7  corn tortillas
vegetable cooking spray

Directions:
Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet. Bake in preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.

Prep time: 40 mins
Cook time: 3 hrs
Total time: 3 hrs 40 mins
Yields: 8 servings

Calories: 208.4
Fat: 6.8 g
Saturated fat: 2.9 g
Carbohydrates: 23.7 g
Sugars: 3.7 g
Dietary fiber: 3.9 g
Protein: 15.3 g
Cholesterol: 42.9 mg
Sodium: 438.2 mg
Smoky Chipotle Hummus
Category: appetizers-and-snacks
By SAVVYHOSTESS

Don't spend your good money on tiny containers of store-bought hummus!  Make your own!  This recipe is a fun twist on traditional hummus recipes.  The chipotle pepper and cumin lend a bit of heat and smokiness, while the cilantro brightens the flavor.  Perfect for entertaining a crowd! Serve with pita chips and fresh vegetables.

Ingredients:
2 (15.5 ounce) cans garbanzo beans, drained
½ cup water
¼ cup tahini (sesame-seed paste)
¼ cup fresh lemon juice
2 tablespoons olive oil
1  canned chipotle pepper in adobo sauce
2 cloves garlic
1 ½ teaspoons cumin
1 (7 ounce) jar roasted red bell peppers, drained
6  oil-packed sun-dried tomatoes, drained
½ cup chopped cilantro
½ teaspoon salt
ground black pepper to taste

Directions:
Place the garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in the bowl of a food processor;  blend until smooth. Add the red peppers, sun-dried tomatoes, cilantro, salt, and pepper. Pulse the mixture until the ingredients are coarsely chopped into the hummus base. Transfer to a serving bowl, cover, and chill until ready to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 5 cups

Calories: 89.6
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 11.9 g
Sugars: 0.4 g
Dietary fiber: 2.4 g
Protein: 2.9 g
Sodium: 235.3 mg
Spaghetti Marinara With Chickpea “Meatballs”


Ingredients:
spaghetti, flax seed meal, water, garlic, chickpeas, parsley, dried oregano, dried basil, flour, salt, pepper, olive oil, olive oil, garlic, crushed tomatoes, red pepper flakes, maple syrup, dried oregano, salt, pepper

Directions:
Make the marinara sauce. Sautee garlic in olive oil. Add all remaining ingredients and simmer for 10 minutes.
Combine flax seed meal and water in a small bowl. Set aside for 5 minutes.
Heat 1 tablespoon of olive oil in a skillet. Sautee garlic and onions until translucent. Leave to cool for about 5 minutes.
Combine chickpeas, sauteed garlic and onions, parsley, basil, oregano, flaxseed mixture, salt, and pepper in a food processor. Pulse until smooth.
Mix chickpea puree with almond meal and flour.
Form “meatballs” approximately 30 grams each.
Heat 2 tablespoons olive oil in a skillet and brown the “meatballs” over medium heat, turning constantly. About 5 minutes. Drain on paper towels.
Serve over spaghetti with marinara sauce.
Roasted Tomatoes


Ingredients:
olive oil, olive oil, onions, plum tomatoes, garlic, basil leaves, salt, sugar

Directions:
Preheat oven to 250^F.
Heat 2 T oil in a large heavy skillet over medium heat.
Add onions and saute' until tender, about 8 minutes.
Place tomatoes in a single layer in a large roasting pan.
Add onions, 1/2 c oil, garlic, basil, salt, sugar and red pepper, tossing to coat.
Roast until tomatoes are tender but not falling apart, stirring now and then, about 2 hours.
Spicy Fish Soup
Category: soups-stews-and-chili
By CHEFETTE

A delicious fish soup that's low in fat! Having grown up on the Texas/Mexico border, I like foods spicy, but you can adjust the seasonings to taste. I also splash in a drop of hot pepper sauce in each bowl.

Ingredients:
½  onion, chopped
1 clove garlic, minced
1 tablespoon chili powder
1 ½ cups chicken broth
1 (4 ounce) can canned green chile peppers, chopped
1 teaspoon ground cumin
1 ½ cups canned peeled and diced tomatoes
½ cup chopped green bell pepper
½ cup shrimp
½ pound cod fillets
¾ cup plain nonfat yogurt

Directions:
Spray a large saucepan with the vegetable cooking spray over medium high heat. Add the onions and saute, stirring often, for about 5 minutes. Add the garlic and chili powder and saute for 2 more minutes. Then add the chicken broth, chile peppers and cumin, stirring well. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes. Next, add the tomatoes, green bell pepper, shrimp and cod. Return to a boil, then reduce heat to low, cover and simmer for another 5 minutes. Gradually stir in the yogurt until heated through.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 145.7
Fat: 1.7 g
Saturated fat: 0.4 g
Carbohydrates: 12.2 g
Sugars: 8.1 g
Dietary fiber: 2.4 g
Protein: 19.3 g
Cholesterol: 45.7 mg
Sodium: 873.8 mg
Sesame Chicken Wings


Ingredients:
soy sauce, water, brown sugar, sesame seeds, chicken wings

Directions:
Mix all of the above and marinate chicken wings in the refrigerator overnight., Put in a baking pan with about 1/2 of the marinade., Sprinkle with a few more sesame seeds., Bake at 350' for 1 hour.
Ground Beef Jerky
Category: appetizers-and-snacks
By Anonymous

Instead of a marinade or a dry rub the spice mixture is mixed in with the ground beef, making this jerky slightly different form its more expensive brothers.

Ingredients:
2 teaspoons canning salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon ground ginger
¼ teaspoon ground black pepper
1 pinch cayenne pepper, or to taste  (Optional)
1 pound extra lean ground beef

Directions:
Stir salt, chili powder, garlic powder, onion powder, ginger, black pepper, and cayenne pepper together in a large bowl; add ground beef and mix well. Pass beef mixture through a meat grinder set with the finest blade. Preheat oven to 250 degrees F (120 degrees C). Place wire-racks onto baking sheets. Place 1/2 ground beef mixture between two sheets of heavy plastic on a solid, level surface. Firmly roll beef mixture to a thickness of 1/8 inch. Remove the top layer of plastic wrap, invert beef mixture onto prepared baking sheet, and remove the bottom layer of plastic wrap. Repeat for remaining beef mixture. Bake beef mixture in the preheated oven with the oven door slightly ajar for 2 1/2 hours. Rotate the baking sheet. Bake until jerky is cooked through, another 3 hours. Remove jerky from oven and cut into strips while warm.

Prep time: 15 mins
Cook time: 5 hrs 30 mins
Total time: 5 hrs 45 mins
Yields: 8 servings

Calories: 126.3
Fat: 8 g
Saturated fat: 3.1 g
Carbohydrates: 0.7 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 12.2 g
Cholesterol: 39 mg
Sodium: 618.7 mg
Bruschetta Di Pomodori


Ingredients:
tomatoes, fresh basil leaves, extra virgin olive oil, coarse salt, garlic cloves

Directions:
Preheat broiler.
In a bowl, combine the tomatoes, basil, olive oil, vinegar,and salt. Toss well.
Place the bread on a baking sheet and broil, turning once, until lightly toasted on both sides, about two minuted total. Remove from the broiler and immediately rub one side of each slice with the garlic cloves.
Arrange the grilled bread, garlic side up, on a serving platter, and spoon on the tomatoes, dividing evenly. Serve at once.
Guinness® Bread
Category: bread
By Dolly Bufter

I developed this recipe after visiting my ancestral homeland of Ireland.  It's a great way to get Guinness into your bread!  Serve warm with butter and honey.

Ingredients:
1 cup regular rolled oats, plus additional
2 cups whole wheat flour
½ cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
¼ cup melted butter
2 teaspoons vanilla extract
1 cup buttermilk
1 (12 fluid ounce) can or bottle Guinness® beer

Directions:
Preheat oven to 425 degrees F (220 degrees C).  Grease an 8x8 inch baking pan. Mix together the oats, flour, sugar, baking soda, baking powder, and salt in a bowl.  In a separate large bowl, stir together the butter, vanilla, buttermilk, and Guinness® beer.  Pour the flour mixture into the beer mixture, and gently stir until well blended.  Pour batter into the prepared baking pan, and sprinkle with additional oats if desired. Bake in preheated oven for 30 minutes, then turn the temperature down to 400 degrees F (200 degrees C), and bake for an additional 30 minutes.  Turn the oven off, open the door, and allow to cool for 30 minutes in the oven before turning out onto a wire rack.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 1 loaf

Calories: 185.1
Fat: 4.8 g
Saturated fat: 2.7 g
Carbohydrates: 30.3 g
Sugars: 10.1 g
Dietary fiber: 3.1 g
Protein: 4.5 g
Cholesterol: 11 mg
Sodium: 400.5 mg
Sugar-Free Frosting
Category: desserts
By Chelsey

Versatile cream cheese frosting flavored with sugar-free instant pudding. It will frost one 9x13 or one 2 layer cake. Use any flavor of pudding mix.

Ingredients:
1 (1.4 ounce) package sugar-free instant pudding mix
1 ¾ cups milk
1 (8 ounce) package cream cheese
1 (8 ounce) container lite frozen whipped topping, thawed

Directions:
In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.

Prep time: 30 mins
Total time: 30 mins
Yields: 1 frosting for 1 cake

Calories: 134.5
Fat: 9.4 g
Saturated fat: 6.7 g
Carbohydrates: 10.8 g
Sugars: 3.8 g
Dietary fiber: 0.3 g
Protein: 2.7 g
Cholesterol: 23.4 mg
Sodium: 164.2 mg
Chili Porcupine Meatballs


Ingredients:
rice, onion, salt, seasoning salt, butter, tomato sauce, water, garlic powder, chili powder, ground cumin

Directions:
Mix beef, onion, rice, and salts., Shape into 16-20 meatballs., Melt butter in a skillet and brown meatballs on all sides., Add remaining ingredients, bring to a boil, cover and simmer 40-45 minutes., Serve.
Healthy Creamy Chicken and Pasta
Category: main-dish
By lepowers

Being on a diet, the words creamy and pasta usually are reserved for only my cheat days. I wanted to make something and not feel guilty about eating it, so I whipped this up in the kitchen. It's delicious and very adaptable; change it up however you like! Has a nice little bite with the red pepper flakes added. This would also be fantastic with onion added.

Ingredients:
1 (8 ounce) package whole wheat penne pasta
2 tablespoons olive oil
3 tablespoons minced garlic
1 pound skinless, boneless chicken breasts, cubed
1 (8 ounce) package sliced fresh mushrooms
1 (10.5 ounce) can fat-free cream of mushroom soup
½ cup water, or as needed
1 pinch garlic salt, or to taste
1 pinch red pepper flakes, or to taste

Directions:
Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain. Cook and stir olive oil and garlic in a large skillet over high heat just until brown and fragrant, about 2 minutes. Add chicken and mushrooms; stir to coat with garlic and olive oil. Cook chicken until no longer pink in the center and the juices run clear, 6 to 8 minutes. Stir in cream of mushroom soup; gradually add 1/2 cup of water about 1 tablespoon at a time, adding enough to make sauce light and creamy. Reduce heat to medium-low heat and gently fold pasta into the chicken and sauce until coated. Add garlic salt and red pepper to taste; remove from heat and serve.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 471.7
Fat: 15.4 g
Saturated fat: 3 g
Carbohydrates: 49.9 g
Sugars: 4 g
Dietary fiber: 2.7 g
Protein: 34.4 g
Cholesterol: 64.6 mg
Sodium: 627.3 mg