Swimming Angel Chicken Recipes

SWIMMING ANGELS

Steps:

• Combine the rice and 4 cups of water in a saucepan and bring to a boil. Cover and reduce heat to low; simmer until rice is tender and water has been absorbed, about 20 minutes.
• In a separate saucepan, whisk together the peanut butter, 1 cup hot water, soy sauce, rice vinegar, sugar, garlic, green onions and red pepper flakes. Bring to a simmer over medium heat. Cook, stirring occasionally, and adding more hot water 1/4 cup at a time to maintain a pourable consistency.
• Bring about 1 inch of water to a boil in a large pot. Place the spinach and tofu into a steamer basket and set over the boiling water. Cover and steam until spinach has wilted and tofu is heated through, about 7 minutes.
• To serve, place spinach and tofu over white rice and smother in peanut sauce.

CREAMY CHICKEN ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, salt and pepper in 2 tablespoons oil until no longer pink. Remove and keep warm. , In the same skillet, saute carrot in butter and remaining oil for 1 minute. Add onion and celery; saute 3-4 minutes longer or until tender. Add garlic; cook for 1 minute., Stir in the cream, bacon, lemon juice and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly thickened, stirring constantly. Return chicken to the pan., Drain pasta; toss with chicken mixture. Garnish with cheese.

ANGEL CHICKEN PASTA

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
• Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.

ANGEL CHICKEN

Steps:

• Whisk first 4 ingredients until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
• Cook pasta as directed on package, omitting salt; drain. Serve topped with chicken mixture; sprinkle with parsley.

SWIMMING ANGEL

Steps:

• Place spinach on platter.
• Sprinkle chicken over leaves and top with sauce and chopped peanuts.

SWIMMING ANGEL CHICKEN

Steps:

• Cook chicken in coco nut milk in frying pan until almost done, about 10 minutes.
• Remove only the chicken from the wok and place on top of a bed of spinch. Pour peansut sauce over chicken before serving.
• Blanch spinach in water for 3 minutes.
• Combine all the peanut sauce ingredients and simmer for 10 minutes, stirring frequently.

SWIMMING RAMA WITH PEANUT SAUCE

Steps:

• Set steamer basket in a large pot; add water to within 1/4 inch of bottom of basket.
• Bring water to a boil over high heat. Layer about1/4 of the spinach in basket; cover and steam 15 seconds. QUickly turn leaves over with tongs. Cover and steam 15 seconds more (or until leaves are bright green and barely wilted).
• Transfer spinach to colander. Repeat with remaining spinach. Lay spinach on serving platter or individual plates.
• Bring 6 cups of water to a boil in a large saucepan over high heat. Add chicken to boiling water; remove saucepan from heat. Let stand, covered, 5 minutes or until chicken is no longer pink in center.
• Prepare Peanut Sauce.
• Peanut Sauce:.
• Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender.
• Reduce heat to medium. Add peanut butter, fish sauce, paprika, cayenne and red pepper flakes; stir until smooth. Slowly stir in coconut milk until well blended. (at this point, cause may be cooled, covered and refrigerated up to 2 days in advance).
• Stir sauce constantly over mdium heat until bubbling gently. Reduce heat to medium-low. Combine cornstarch and water in a small cup; stir into sauce. Cook and stir 1- to 2 minutes or until sauce is thickened. Stir in lime juice.
• Drain chicken; stir into hot Peanut sauce. Pour mixture over spinach. Top with chopped peanuts and reserved red chili pepper.