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Ingredients 1 large spaghetti squash 3 tbsp olive oil - divided 2 large chicken breasts - chopped into bite-size pieces 2 shallots - minced 6 cloves garlic - minced 1 tsp salt 1/2 tsp freshly grated black pepper 2 tsp Italian seasoning 3 cups broccoli florets 4 tbsp cream cheese - at room temperature 1/2 cup plain Greek yogurt 1/2 cup Parmesan cheese - shredded 1.5 cups mozzarella cheese - shredded Instructions For the Spaghetti Squash Preheat oven to 400 degrees F and line a large baking sheet with parchment paper. Scrub the squash clean and dry thoroughly. Cut the squash in half using a sharp, stable and reliable knife. Cut the squash in half lengthwise (stem to end- as shown in the images). Scoop out the seeds. Drizzle the squash with olive oil and use a pastry brush (or your hands) to brush over the entire surface of the squash. Sprinkle with salt and pepper and place cut-side down on the lined baking sheet. Place squash in the oven and bake for 45 minutes to 1 hour or until squash

INGREDIENTS YOU NEED 6 � 8 skinless, bone-in chicken thighs 1 tablespoon olive oil or butter 6 cloves garlic, minced 1 cup heavy cream 1/3 cup (80ml) chicken broth 3/4 cup grated parmesan cheese 1 tablespoon Italian seasoning 1 teaspoon crushed red chili pepper flakes, optional Sea salt and fresh cracked black pepper 1/2 cup Sun-dried tomatoes (chopped) 2 cup Spinach (chopped, packed) DIRECTIONS    To prepare your crockpot chicken recipe: heat oil or butter in a medium saucepan over medium heat. Add garlic and saute for about a minute, until fragrant.    Add the cream and chicken broth. Bring to a gentle simmer, then set heat to low and simmer for about 10 minutes. The sauce should thicken enough to coat the back of a spoon.    Meanwhile, place the chicken thighs at the bottom of your CrockPot. Season chicken thighs lightly with Italian seasoning, crushed red chili pepper flakes, sea salt, and black pepper. Top chicken thighs with sun-dried tomatoes.   When the cream sauce is ready, lo

INGREDIENTS: 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 teaspoons dried thyme 1 1/2 teaspoons paprika 1 teaspoon dried oregano 1 teaspoon onion powder 1/2 teaspoon garlic powder 1 (4-pound) whole roasting chicken 1 lemon, halved 2 tablespoons canola oil 1 cup chicken stock DIRECTIONS: In a small bowl, combine salt, pepper, thyme, paprika, oregano, onion powder and garlic powder. Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with salt mixture. Stuff cavity with lemon. Set 6-qt Instant Pot� to the high saute setting. Add canola oil and chicken, breast side down, and cook until evenly golden brown, about 4-5 minutes. Using tongs, flip, and cook for an additional 4 minutes; set aside. Place metal trivet into the pot and add chicken stock. Gently place chicken on top of the trivet. Select manual setting; adjust pressure to high, and set time for 28 minutes. When finished cooking, natur

Ingredients 1 tablespoon olive oil  1 pound chicken breasts 1 pound smoked sausage sliced into 1 inch pieces 3 cups of heavy cream 4 cups of low sodium chicken broth 4 tablespoons butter 2 tablespoons coarse cajun seasoning 2 cloves garlic smashed 1 pound of uncooked penne pasta 1/2 cup hot water 5 oz freshly shredded parmesan cheese kosher salt and black pepper garlic powder Instructions Pat chicken breasts dry and season with salt, pepper and a sprinkle of garlic powder. Heat olive oil over high heat and quickly sear chicken breasts on both sides. Add chicken breasts,sausage, heavy cream, chicken broth, butter, garlic cloves and 1/2 teaspoon of kosher salt, cajun seasoning and several turns of freshly ground black pepper to slow cooker.  Cook on low for about 4 hours or high for 2-3 hours, until chicken has reached 165 degrees. Remove chicken from slow cooker and set aside to cool and slice. Stir in 1/2 cup of hot water and uncooked penne pasta, cover and cook on high for about 30 mi

INGREDIENTS YOU NEED 3 boneless, skinless chicken breasts, cut into bite-sized chunks 2 bunch of asparagus, rinsed and trimmed 1/2 cup butter, softened 1 teaspoon olive oil 2 teaspoons minced garlic 1 teaspoon Italian seasoning or Herbes de Provence 1 tablespoon hot sauce, optional (we used Sriracha) 1/2 cup (125ml) low-sodium chicken broth Juice of 1/2 lemon 1 tablespoon minced parsley Crushed red chili pepper flakes, optional Slices of lemon, for garnish For the chicken seasoning:   1 teaspoon salt 1 teaspoon fresh cracked black pepper 2 teaspoons onion powder DIRECTIONS    To prepare the chicken bites recipe and asparagus in the garlic butter sauce: Start to slice chicken breasts into bite-sized chunks and season with salt, pepper, and onion powder. Let sit in a shallow plate while you prepare the asparagus.    Wash and trim the ends of the asparagus, then blanch them in boiling water for 2 minutes then soak in ice water to stop the cooking asparagus. This way they will cook asparag

Ingredients 2 large boneless skinless chicken breasts cut in half lengthwise and pounded to an even thickness to make four cutlets 2 large eggs, beaten + 1 tablespoon water 1 cup flour 1 teaspoon cayenne pepper 1 teaspoon smoked paprika regular is fine if you don't have smoked 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon garlic powder 1/4 cup vegetable oil HONEY GARLIC SAUCE 1/2 cup honey 2 teaspoons minced garlic 2 tabespoons soy sauce 1 tablespoon corn starch + 3 tablespoons cold water Instructions In a medium sauce pan, bring honey, soy sauce, and garlic to a boil. Stir corn starch into the cold water, then whisk into boiling honey sauce until thickened. Remove from heat and set aside. In a wide, shallow dish together the flour, cayenne pepper, paprika, salt, pepper, and garlic powder. In a second shallow dish whisk together eggs and 1 tablespoon water. Dredge the chicken in the egg wash, then in the flour mixture, tossing to coat all sides of the chicken. Pour oil in a la