Easy Chicken Dishes: Chicken Piccata Pasta and Chicken Enchiladas

These recipes are easy enough to make any night of the week...even when you are moving into a new house and can't find half of your dishes ;)

Chicken Piccata Pasta (Taken from Pampered Chef Season's Best Cookbook)

1 1/4 lb boneless chicken breasts

2 tablespoons olive oil, divided

1 1/2 teaspoons lemon pepper rub

3 cans reduced sodium chicken broth

1/2 onion

12 oz uncooked angel hair pasta
1 lemon

2 oz cream cheese, softened

1 can quartered artichokes hearts in water, drained
1/2 cup capers, drained and rinsed
Chopped fresh parsley and grated parmesan cheese
Salt and pepper, to taste

Cut chicken into 1-inch pieces. Combine 1 tablespoon of the oil and rub in mixing bowl and then add chicken, toss to coat. Heat remaining oil in skillet over medium heat until shimmering. Add chicken to skillet and cook for 10 minutes or until center is no longer pink. Remove chicken and set aside. Heat broth in a separate pot until boiling. Finely chop onion and add to the skillet. Cook 10-20 seconds until onion is fragrant. Carefully add the broth and pasta to the skillet; cook uncovered 7-8 minutes or until pasta is tender, stirring occasionally. Zest lemon to measure 1 tablespoon, juice lemon to measure 2 tablespoons. Add zest, juice, and cream cheese to skillet. Stir until fully incorporated. Add chicken and artichokes to skillet. Cook uncovered 1-2 minutes until heated through. Remove skillet from heat and stir in capers. Garnish with parsley and parmesan cheese if desired and add salt/pepper to taste.

Chicken Enchiladas (From Rachael Ray)

1 (16 oz) jar tomatillo salsa, divided (used roasted winn-dixie salsa verde and it worked really well, not too hot)

1 package frozen corn, defrosted

2 cups shredded roasted chicken (used store bought rotisserie chicken)

8 flour tortillas

2 cups pepperjack cheese, divided

1 cup brown gravy (use prepared store bought brown gravy)

Chili powder (if desired)

Combine chicken, corn, half jar of salsa, and 1/2 cup of cheese. Combine gravy and remaining salsa. Spoon chicken mixture into the tortillas and roll up, then place them seam side down in a greased baking dish. Pour the gravy/salsa mixture over the enchiladas and top with the remaining cheese. Can sprinkle with a little chili powder if desired. Bake a 400 degree oven for 15-20 minutes until warmed through and cheese is browned.