Chicken with bell Peppers and Mushrooms

2 chicken breasts (about 1 lb)
1 onion, sliced
½ lb of mushrooms
3 bell peppers of mixed color, red and yellow
2 Tbsp of olive oil
¼ tsp salt
¼ tsp pepper
½ tsp paprika
1 tsp dry basil or 5 or 6 leaves of fresh basil,
chopped

Cut chicken breast into strips about a ½-inch thick by about 2-inches long. Remove top of bell peppers and seeds from the center. Cut bell peppers into strips about a ¼-inch thick by 1-inch long. Cut onion into thin strips. Cut mushrooms into 4 pieces. Put olive oil in a non-stick saucepan and heat on high for 1 minute. Add onion and chicken, and sprinkle paprika and pepper on top. Stir and cook for 2 minutes. Lower heat to medium high. Add bell peppers, then stir and cook for 5 minutes. Add mushrooms and basil, stir, and if desired, adjust seasoning to taste. Cook for another 2 minutes and serve.

The Fertile Kitchen Cookbook

Chicken Salad with Fennel, Tarragon and Red Grapes

4 cups cubed, cooked organic free-range chicken; about 1 and 3/4 lb. (I prefer chicken thighs, they are not dry and they are cheaper)
1 cup walnuts, toasted and chopped
1 stalk celery, sliced
1 fennel bulb, trimmed and diced small
2 Tbsp. sweet onion, chopped fine
3/4 cup Natural Mayo
3 Tbsp. tarragon or white wine vinegar
2 Tbsp. fresh tarragon, finely chopped
1/2 tsp. salt
1/2 tsp. black pepper
2 cups seedless organic red grapes

Toss together all ingredients except grapes in a large bowl until combined well. Chill in refridgerator. Serve chicken salad on a bed of lettuce with grapes, or add grapes to salad and serve on whole wheat bread as a sandwich or in whole grain Pita bread.

From Pioneer Organics

Chicken, Rice, Green Chili, Black Bean Casserole

1/3 cup Brown Rice, cooked in 1 cup veggie broth
1 Tbsp. Olive Oil
1/3 cup diced onion
1 medium sliced Zucchini
2 Chicken Breasts
1/2 cup sliced mushrooms
1 14 oz. can Black Beans
1 small can Dice Green Chilis
1/3 cup Shredded Carrots
1 cup Shredded Swiss Cheese (optional)
1/2 teaspoon Cumin
ground cayenne and salt to taste

Preheat oven to 350 degrees ferenheit. Grease 9" by 13" baking dish, preferably glass. Cook rice in broth before hand. Sautee in Olive oil: Chicken first, then add onion, zucchini, mushrooms. Combine all ingredients except cheese in large bowl. Spread into baking dish, sprinkle with cheese, cover with foil. Place in oven and bake for 30 minutes. Take off foil and bake for an additional 10 minutes.

By Darlene Barton