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1 pound fresh asparagus, trimmed 2 Tbsp. olive oil 1 red bell pepper, seeded and sliced thin 2-9oz. Perdue roasted carved chicken breast packages 1 cup whipping cream 1 small jar pesto sauce Microwave the asparagus for two minutes, remove to plate, and cut into bite-sized pieces. Meanwhile, heat oil in large skillet. Saut

2 pounds chicken thighs or 5-6 chicken breasts, boneless and skinless 1/3 cup all-purpose flour 3 Tbsp. oil 1 medium onion, cut into chunks 3 peeled carrots, cut into chunks 1 tsp. chopped garlic 14.5 oz. can diced tomatoes 1 can low sodium chicken broth 1 can cannelloni beans, drained and rinsed

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1 package Perdue Italian seasoned 5 boneless, skinless chicken breasts 2 Tbsp. olive oil 1 onion, chopped 1 yellow bell pepper, seeded and chopped 16 oz. fresh button mushrooms 1 Tbsp. minced garlic 1 tsp. dried basil 1 tsp. dried oregano 1 cup dry red wine 28 oz. can diced tomatoes In a large skillet, […]

16 oz. sliced mushrooms 3 green onions, chopped 6 chicken breast halves 1 tsp. rosemary, crushed Juice from 1 lemon 1 Tbsp. chopped garlic 2 Tbsp. parsley, chopped

1 medium eggplant, peeled & cut into 1 inch cubes 24 oz. jar tomato basil sauce 1-24 oz. bag of 5 boneless, skinless chicken breasts by Perdue with Italian seasoning 6 oz. shredded mozzarella cheese