Saucy Chicken

SAUCY CHICKEN
BASE: Combine 4 to 6 (frozen or thawed) boneless, skinless chicken
breasts and 1 - 2 cans or jars of *spaghetti sauce in slow cooker and
cook on low for 7 - 8 hours.

POSSIBILITIES: 1. Serve as is with a vegetable and salad
2. Serve over cooked spaghetti, top with grated parmesan or chopped
fresh basil
3. Serve with sautéed polenta slices topped with shredded cheddar
cheese
4. Serve with or over cooked rice (stir in a few tablespoons of
butter and cilantro)
5. Serve over sautéed baby eggplant or zucchini
6. Serve over cooked California Mix (frozen bags of cauliflower,
broccoli and carrots)
7. Dice and mix into cooked bowtie pasta with seasoned green beans
on the side

*Or Substitute 2 16 oz. jars of salsa instead:
1. Serve with cornbread and a salad or vegetable
2. Serve with polenta (fancy name for cold, sliced cornmeal
mush) and shredded cheddar cheese
3. Dice and serve over any combination of black beans, corn and
rice on a bed of lettuce
4. Remove from sauce, shred for tacos, burritos or tortilla
wraps---use sauce on the side
5. Dice or shred, sauté in skillet with a little olive oil,
onion, bell pepper & garlic clove, 1 teaspoon cumin, and a cup of
cooked rice. Heat through before serving.
6. Dice/ add 1 can chicken broth, 1 can rinsed and drained black
beans, 1 can drained corn and 1 cup salsa for a Southwestern Soup.
Top with cheese & tortilla chips.