Chicken Lima Beans And Wide Noodles Food

SOUTHWESTERN CHICKEN & LIMA BEAN STEW

Steps:

• Place the first five ingredients in a 5-qt. slow cooker. In a large bowl, combine tomatoes, tomato paste, Worcestershire sauce, garlic and dry seasonings; pour over top., Cook, covered, on low until chicken is tender, 6-8 hours. Remove chicken from slow cooker. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker and heat through. If desired, sprinkle with cilantro.

CHICKEN LIMA BEAN SOUP

Steps:

• In a Dutch oven, combine the beans, chicken, water, celery, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender. , Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan. Add carrots; simmer for 30 minutes or until tender. Stir in spinach and parsley; heat through.

CHICKEN LIMA BEANS AND WIDE NOODLES

Steps:

• 1. Note: Be sure to put the whipping cream in at the last minute of cooking.
• 2. Directions Cook pasta according to package directions, adding lima beans to the water with pasta. Drain pasta and beans.; return to saucepan. Meanwhile, place un-drained tomatoes in a bowl and set aside. Fry chicken breast after rolling in flour+ and set aside. For Sauce cut up onion and add pepper and green pepper, dash of salt and garlic in pan after frying chicken and saute' until tender. Add chicken breast back in pan and add tomatoes and chicken broth. Simmer for 5 minutes and then add whipping cream last and simmer for 2 or 3 minutes until desired consistency. Add noodles and lima beans on plate and then place chicken breast in middle; pour sauce over mixture. Sprinkle parmesan cheese and serve. Garnish with chopped chives for garnish.

CREOLE CHICKEN STEW WITH BABY LIMA BEANS

Steps:

• Brown bacon in a 4-quart chef's pan or saute pan over medium heat, 4 to 6 minutes. Drain on paper towels.
• Season chicken thighs with salt and pepper and add to the bacon drippings in the pan. Brown over medium heat, about 4 minutes per side. Remove from the pan and set aside.
• Add onion, bell pepper, celery, and garlic to the same pan and cook in the drippings over medium heat, stirring occasionally, until tender, 4 to 5 minutes.
• Meanwhile, cut browned chicken thighs into bite-sized pieces and chop the browned bacon. Add to the vegetables once tender. Stir in frozen baby lima beans, crushed tomatoes, and chicken broth. Season with Creole seasoning and adjust salt and pepper, if necessary.
• Press lima beans down into the cooking broth so they cook evenly. Bring to a boil, reduce heat to medium-low, and cook uncovered, stirring every 5 to 10 minutes, until chicken is cooked through, 20 to 25 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

CHICKEN WITH LIMA BEANS (CROCKPOT RECIPE)

Steps:

• Put lima beans in first, onion and then the corn.
• Season up the chicken with pepper, salt and garlic powder put those on top.
• Throw in the chicken cubes, let it cook for 4 hours and then add the can of mushroom soup, let it cook for another 2 hours. Meat will start to fall off, add some Yellow Rice. Makes a quick meal.