Chicken Broccoli Pinto Beans Recipes

Steps:

• Cook bacon in large nonstick skillet on medium-high heat until completely browned. Remove from skillet; set aside. Add chicken to skillet; cook 2 to 3 min. or until cooked through, stirring constantly. Remove from skillet; set aside.
• Add onions to skillet; cook 3 to 4 min. until crisp-tender. Add broccoli, bell peppers, beans and crushed red pepper; cover. Cook 5 min. until vegetables are tender.
• Combine soy sauce and cornstarch in small bowl; add to skillet with chicken. Bring to boil; cook 1 min., stirring constantly. Stir in cooked bacon and peanuts.

Steps:

• Preheat the oven to 350 degrees F. Cut each chicken breast in half horizontally to form 4 thinner cutlets. Toss the chicken with the olive oil, then rub all over with the Cajun seasoning; set aside.
• Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 7 minutes. Remove and drain on paper towels. Pour off all but 1 tablespoon of the drippings from the skillet. Add the chicken and cook until browned, about 3 minutes per side. Transfer to a baking sheet; bake until cooked through, about 8 minutes.
• Meanwhile, add the bell pepper and scallion whites to the skillet. Cook until the scallions are wilted, about 2 minutes. Add the beans, corn and sofrito. Cook, stirring occasionally, until warmed through, about 2 minutes. Add 1 cup water and the heavy cream; bring to a simmer. Cook until the vegetables are tender and the sauce thickens, about 5 minutes. Add the scallion greens, lime juice and 1/2 teaspoon salt. Serve the chicken with the bean mixture; top with the bacon.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.
• Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and pepper in a large bowl.
• Spread corn chips on the bottom of the prepared casserole dish and evenly distribute the bean mixture over top. Sprinkle with Colby-Jack cheese.
• Bake in the preheated oven until cheese has melted and casserole is heated through, about 25 minutes. Serve immediately.

Steps:

• Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through.
• In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine.