6 skinless, boneless chicken breast halves
1 (10 ounce) package frozen chopped spinach
1 (10 ounce) can tomato sauce
1 (10 ounce) can whole kernel corn, drained
2 onions, chopped
2 (3 ounce) cans tomato paste
1 tablespoon dried basil pesto
1 tablespoon dried oregano
1 tablespoon garlic powder
1/2 teaspoon paprika
1 dash paprika
1/2 teaspoon paprika
1 teaspoon dried basil
1 cup sliced fresh mushrooms
1 bay leaf
1 1/4 cups chicken broth
1 cup chopped onions
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 tablespoon soy sauce
1/4 cup water
1 tablespoon tomato paste
1/4 teaspoon salt
1 tablespoon pepper
1 tablespoon margarine
1 (15 ounce) can kidney beans, drained
1/4 cup chicken broth
1 teaspoon crushed red pepper flakes
Place chicken breasts in a microwave-safe dish. Place spinach in microwave and microwave 3 minutes, turning and shaking once. Remove spinach from microwave, and place on dish. Sprinkle with tomato sauce. Sprinkle with corn and onion. Stir in tomato paste, tomato paste, basil pesto, oregano, garlic powder, paprika, paprika, basil and mushrooms. Stir in water, tomato sauce, chicken broth, onions, garlic, chicken broth, beans, chicken broth, tomatoes, salt, pepper. Continue to microwave until heated through (do not cook, or chicken will peel). Serve over pasta and rice.
In a medium saucepan, heat butter over medium heat. Stir in olive oil and brown mustard. Cook and stir 5 minutes.
Stir chicken into the crabmeat mixture and cook 5 minutes. Pour the cream over everything and heat through.
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