Creamy Chicken Enchiladas #2

This is a recipe someone submitted to Taste of Home and they published awhile ago. I typically try to avoid enchilada recipes that use creamed soups, but this has been a long week and something creamy and not really healthy was just what I was in the mood for :-). The other bonus to this recipe is that it makes 2 pans of enchiladas, so now I have some in the freezer for later!

Ingredients:
1 (8 oz) package cream cheese (I used 1/3 fat)
2 T water
2 t onion powder
2 t cumin
1/2 t salt
1/4 t pepper (I used more)
5 c diced cooked chicken (I used 2 cans)
20 flour tortillas (I used 24 corn - if you use corn don't forget to put some sauce on the bottom of the pan first so they don't get crispy)
2 cans cream of chicken soup (I used 98% FF)
1 (16 oz) container sour cream (I used FF)
1 c milk (I used 1%)
2 cans chopped green chiles
2 c shredded cheddar cheese

Directions:
-In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.
-Place 1/4 c down the center of each tortilla, roll up and place seam side down in 2 greased 9x13 pans.
-In a bowl, combine the soup, sour cream, milk and green chiles. Pour over the enchiladas.
-Bake, uncovered, at 350 for 30-40 minutes. Sprinkle with cheese and bake 5 more minutes. (I broil it a little at the end)

Almond Stuffed Chicken

This recipe is from an old issue of Cooking Light that I came across. Mine didn't turn out nearly as pretty as the one they pictured :-), but it still tasted great and that's really what counts, right?!

Ingredients:
-1/3 c. light garlic and herbs spreadable cheese, such as Boursin light (I used 1/3 less fat garlic and chives cream cheese)
-1/4 c. slivered almonds, toasted, coarsely chopped, and divided
-3 T. chopped fresh parsley, divided
-4 chicken breast halves
-1/2 t. salt
-1/4 t. freshly ground pepper (I used much more)
-1 1/2 t. butter

Directions:
-Combine spreadable cheese, 3 T almonds, and 2 T parsley in a small bowl. Set aside.
-Cut horizontal slit through thickest portion of chicken to form a pocket. Stuff 1 1/2 T almond mixture into each pocket; secure each with a wooden pick. Sprinkle chicken with salt and pepper.
-Heat butter in a large nonstick skillet over med heat. Add chicken to pan; cook 6 minutes each side or until done. Remove from pan; cover and let stand 2 minutes. Top chicken with remaining almonds and parsley.

Pork Chops Primavera

I just found this recipe that I had ripped out of an old Better Homes and Garden magazine a long time ago. I was a little unsure about the meal as it cooked, but was instantly sold when I tasted it. I loved the subtly sweet flavor of the pork (and I'm not a big fan of sweet dinners) and the beans! I served it with some chicken flavored wild rice and thought it was a perfect pairing.

Ingredients:
4 slices peppered bacon, cut in 1-in. pieces
12 oz. trimmed fresh young green beans
1 T. soy sauce
4 pork chops, 1/2 in. thick
1/3 c. apple butter (I used an applesauce I had on hand instead, *see below*)
1/4 c. water
1 c. red or yellow cherry or grape tomatoes (I used red grape)

Directions:
-In 12-inch skillet cook bacon over med-high heat until crisp; remove. Reserve 1 T drippings in skillet. Drain bacon on paper towels.
-Meanwhile, in 2-qt. microwave safe dish cook beans in 2 T water, covered, on high 4 min; stir once. Drain, set aside.
-Brush chops with soy sauce. In skillet brown chops on both sides.
-Add apple butter and the 1/4 c. water; reduce heat. Simmer, covered, 5 min.
-Add beans, tomatoes, and bacon; cook, uncovered, 3-5 min, until sauce thickens.

**So, I didn't see apple butter at the store (probably because I assumed it was an actual butter and looked there for it) and went online to find a substitution for it before I made this tonight. From what I could tell apple butter isn't much different from applesauce. I always buy the Mott's healthy harvest apple sauces and happened to have this new pomegranate flavor in our fridge today, so that's what we used. I don't know how much that affected the outcome, but it was delish this way! If you try something different, let me know how it turns out!**

Cheesy Rice Fritters

These little guys were a surprise hit with everyone in the family! I knew I would like them, but Mike and the girls loved them almost as much as I did! I made a few with breadcrumbs and most of them without and the ones without stayed together and got even crispier on the outside than the ones with! I didn't have any bacon on hand and just sliced up some ham lunch meat and it seemed to work fine, but you could leave the meat out to keep it vegetarian too. The other change I made was adding some finely diced onion when cooking the ham and I thought it was a great addition! I subscribed to Rachael Ray's magazine during some Amazon deal last year and I'm so glad I did - I have come across lots of tasty recipes in them each month and it's much more fun to flip through a magazine than search her site!

Ingredients:
* 1 cup arborio rice (I used brown rice)
* 3 slices bacon, chopped (I used sliced ham lunch meat)
***1/2 c. finely chopped onion***
* 1 cup shredded mozzarella cheese
* 1 cup grated parmesan cheese
* 1 large egg, lightly beaten
* Salt and pepper
* 1/2 cup seasoned breadcrumbs (optional)
* 1/4 cup extra-virgin olive oil
* One 10-ounce bag spinach, coarsely chopped
* 1 pinch crushed red pepper

Directions:
1. Line a baking sheet with parchment paper. In a medium saucepan, bring the rice and 2 1/2 cups water to a boil. Lower the heat and simmer until the rice is still firm but cooked through and the water has evaporated, about 20 minutes. Transfer to a large bowl and let cool slightly.
2. Meanwhile, in a large skillet, cook the bacon until crisp. Using a slotted spoon, add the bacon to the rice, reserving the skillet with the bacon fat. Stir the mozzarella, parmesan and egg into the rice mixture; season with salt and pepper.
3. Divide the rice mixture into 12 mounds on the prepared baking sheet. Flatten into 3-inch patties. Sprinkle on both sides with the breadcrumbs.
4. Add the olive oil to the skillet and heat over medium-high heat. Working in batches, add the patties and cook, turning once, until crisp, about 5 minutes. Drain on paper towels. Add the spinach to the skillet and cook over high heat, turning, until wilted, about 2 minutes; season with the crushed red pepper. Top with the fritters.

Pepper Jack Potato Soup

Chrissy told me about this yummy potato soup recipe and then actually remembered to email it to me too...thanks :-)! It was SO good...a great new Southwest twist on classic potato soup. It also was super creamy despite the pretty light ingredients I used.

Ingredients:
3 strips of bacon (plus extra for garnish, and added tastiness)
1 tbs olive oil
1/4 medium yellow onion, diced
1 garlic clove, crushed
1 carrot, peeled and diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 1/2 cups chicken broth
2 cups cubed russet potatoes (about 4 or 5 medium sized)
1/4 cup butter (I used 3 T)
1/4 cup flour (I used 3 T cornstarch)
1 (12 oz) can evaporated milk (I used FF)
8 oz pepper jack cheese, shredded (I used light pepper jack)
1/2 tsp ground white pepper
1/2 tsp salt
1/2 tsp ground thyme

Directions:
1. fry the bacon, crumble and set aside
2. heat the oil in a soup pot on med heat. Add onions, garlic, carrots, and the bell peppers; cook and stir just until the onions are soft. Add the broth and bring to a boil. Decrease the heat and simmer about 20 minutes, or until carrots are cooked.
3. Meanwhile, boil the potatoes in a medium saucepan until they are just tender, about 10 minutes. Drain and add to the soup with bacon. Wipe out the pan if necessary and use if for the next step.
4. Melt the butter over low heat. Add the flour and turn the heat up slightly and whisk until the mixture is bubbly. Add the milk, stirring constantly until the mixture thickens. Add to the soup.
5. Stir in the cheese and continue to cook until the cheese melts. Do not boil. Add the white pepper, salt, and thyme. Ladle into bowls!

Notes from Chrissy:
Mine ALWAYS comes out super thick. I don't know if that's how it is supposed to be, but we like it to be a little soupier... so I just add milk at the very end until its the consistency that I like, plus it cools it down so we can eat it sooner :-) And I always have it with fresh french bread to dip in it.

Sizzling Beef and Scallions

Oh, how I'm missing having some daylight to take pictures of my food in. I just don't have anywhere great to take them inside and my pictures are certainly not doing the food justice. About the recipe though...this one was in my last issue of Rachael Ray and I LOVED this one. I haven't made anything Asian inspired for awhile and this deluxe fried rice hit the spot! Easy, light, and flavorful.

Ingredients:
* 8 ounces London broil, sliced into short, thin strips
* 2 tablespoons soy sauce
* 1/4 cup plus 2 tablespoons vegetable oil
* 10 scallions, green parts thinly sliced, white parts cut into 1-inch pieces
* 2/3 cup chopped red bell pepper (I had an orange one on hand)
* 1 tablespoon finely chopped fresh ginger
* 2/3 cup frozen peas, thawed (I used less)
* 3 large eggs, lightly beaten
* 1/2 teaspoon sugar
* 4 cups cooked white rice, chilled
(I added some garlic salt and crushed red pepper)

Directions:
1. In a medium bowl, toss the beef with 1 tablespoon soy sauce. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the beef and cook, stirring, for 2 minutes; transfer to a bowl.
2. In the skillet, heat 1 tablespoon oil over medium-high heat. Add the scallion whites, bell pepper and ginger and cook, stirring, for 2 minutes; stir in the peas. Push the vegetables to one side of the skillet, add 1 tablespoon oil and pour in the eggs. Stir the eggs until they begin to set, then stir in the vegetables. Add the egg-vegetable mixture to the beef; stir in the sugar and the remaining 1 tablespoon soy sauce.
3. Heat the remaining 2 tablespoons oil in the skillet over medium-high heat. Add the rice, breaking up any clumps, then cook, without stirring, until heated through, 2 minutes. Stir in the beef mixture and scallion greens.

Slow-Cooker Chicken Tortilla Soup

My picture didn't do the soup justice, so I borrowed this one from All Recipes, where I found the recipe (photo by CookinBug). This was easy to make and delicious too. Oh, how I love tortilla soup :-)!

Ingredients:
* 1 pound shredded, cooked chicken
* 1 (15 ounce) can whole peeled tomatoes, mashed
* 1 (10 ounce) can enchilada sauce (I used green)
* 1 medium onion, chopped
* 1 (4 ounce) can chopped green chile peppers
* 2 cloves garlic, minced
* 2 cups water
* 1 (14.5 ounce) can chicken broth
* 1 teaspoon cumin
* 1 teaspoon chili powder
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 1 bay leaf
* 1 (10 ounce) package frozen corn
* 1 tablespoon chopped cilantro
* 7 corn tortillas
* vegetable oil

Directions:
1. Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
4. Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Cuban Pork Chops and Sofrito Mashed Potatoes

First, I haven't been getting dinner ready until about 6pm and it is already dark, which is making for some less than stellar pictures. I found this recipe on Favorite Family Recipes while searching for a new pork chop recipe to try. This offered a great change of flavors. I loved the combination of tangy meat and the yummy potatoes. I saved the rest of my rub mix too because I think it would be great on some grilled chicken to throw in a salad. There was a lot of prep work chopping in this one, but your hard work is rewarded :-).


Ingredients:
1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
1/4 cup vinegar
4 (1-inch-thick) pork chops
1 tablespoon black pepper
2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
4 Tbsp. chicken broth
1 Roma tomato, chopped, for garnish
1/2 avocado, sliced, for garnish

Directions:
In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.

In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.

Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and broth. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.

Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.

Garnish with tomatoes and avocado.


Sofrito Mashed Postates:
Ingredients:
2 tablespoons salt
2 pounds potatoes (recommended: Yukon gold)
3 tablespoons canola oil
1/4 cup chopped red onions
1 red bell pepper, chopped
1/2 green pepper, chopped
3 tablespoons chopped garlic
2 tablespoons tomato paste
1/4 cup chicken broth
3 ounces tomato sauce
3 tablespoons unsalted butter
1/2 cup heavy cream
3 tablespoons salt
Salt and pepper
2 tablespoons chopped cilantro leaves

Directions:
Fill a large pot with water, salt and potatoes and bring to boil. Cook until fork tender.
Meanwhile, heat oil in a medium sauce pot over medium heat. When oil is hot add onions and peppers and saute for 3 minutes. Add the garlic and cook until it begins to brown. Lower the heat and add tomato paste and stir for 3 to 5 minutes. Add chicken broth and let thicken.

Add tomato sauce and bring to simmer for 5 minutes. Then stir in butter and cream and set aside, covered to keep warm.

When potatoes are fork tender, drain water and mash slowly adding the sofrito mixture. Season with salt and pepper and garnish with cilantro.

Cuban Black Beans and Rice

This recipe was in the March 2009 of Real Simple magazine. We love beans and rice and I was excited to try a new variation. The radishes added a nice crunch to the dish...who would have thought?! I wish we had an avocado to eat with it...would have been heaven :-)!

Ingredients:
1 cup long-grain white rice
1 tablespoon olive oil
1 onion, chopped
1 bell pepper, cut into 1/4-inch pieces
2 cloves garlic, chopped
kosher salt and black pepper
1 teaspoon ground cumin
2 15.5-ounce cans black beans, rinsed
1 teaspoon dried oregano
1 tablespoon red wine vinegar
4 radishes, cut into 1/2-inch pieces
1/4 cup fresh cilantro

Directions:
Cook the rice according to the package directions. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, garlic, 1 teaspoon salt, and 1⁄4 teaspoon pepper and cook, stirring occasionally, until softened, 5 to 7minutes. Stir in the cumin and cook for 1 minute.
Add the beans, oregano, and 1 cup water. Simmer, covered, for 10 minutes. Add the vinegar and smash some of the beans with the back of a fork to thicken.
Serve the beans over the rice and top with the radishes and cilantro.

Stuffed Cabbage

I saw this recipe on Delicious Dishes and was intrigued. Were they good? Yes. Were they amazing? No. Would I make them again? Maybe. I was kind of in the mood for a more fattening, home-style kind of meal, so that may have been my problem. These cabbage rolls did have a great flavor and the girls actually both ate some of them, so that definitely says something!

Ingredients:
1 large head of cabbage
1-1 1/2 lbs ground turkey (we were out so I used ground beef)
1 1/4 tsp coriander
1 tsp cumin
1 tsp salt
1/4 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp cayenne pepper
season with pepper
1 TB brown sugar
1 egg
2 T tomato paste (I used spaghetti sauce)
1/3 c uncooked rice
1 medium onion finely chopped

Directions:
Bring large pot of water to boil and steam cabbage head. Cut the center core out as best as you can as this will make it easier to remove the individual leaves when boiling. As leaves fall off the head of cabbage remove them from the pot and set on a plate to cool. Be careful not to overcook cabbage as it will make it difficult to wrap because the leaves will rip.

In a frying pan with 1 TB oil brown the onion and rice for a few minutes. Then mix in with all other ingredients listed above. (the meat is uncooked still, I didn't think that was clear from the recipe)

Use the very small cabbage pieces from the center of the cabbage to line the bottom of the pot. Roll up your cabbages and put them in the pot. I cut the very large cabbage leaves in half before rolling them just to make more rolls and I usually need all the cabbage to use up all the meat mixture.

Add to the pot
3 Beef Bouillon Cubes
2 - 14 oz cans of diced tomatoes
6-8 cups water...enough to barely cover cabbage rolls

Cover and bring pot to a boil and then simmer for about an hour. Garnish with sour cream and enjoy.

Chicken Corn Chowder

YUM!!! I may have eaten this for the last 3 meals in a row :-). Love it...even my lighter version is full of great flavors! I saw this on Holly's blog (it is actually called spicy chicken corn chowder, but it's not spicy at all)...thanks for sharing it!

Ingredients:
5 bacon slices, chopped (I used pre-cooked bacon)
2 tablespoons butter
1 medium onion, chopped
2-4 cloves of garlic, finely minced
1 1/2 lbs. boneless, skinless chicken breasts, chopped into 1/2" pieces (I used 1 can chicken)
1 large chopped red or orange bell pepper
3-4 tablespoons all-purpose flour (I used cornstarch)
6 cups low sodium chicken broth
3 1/2 cups russet potatoes, peeled, cut into 1/2-inch cubes (I used red potatoes)
1 teaspoon ground cumin
1 1/2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
1 (16 oz.) bag frozen corn kernels
2 cups half and half or cream (I used 1% milk)
2 cups shredded Monterey Jack cheese (plus more for garnish)
1-2 (4 oz.) can chopped green chilies
1/4 teaspoon Tabasco sauce
1/2 cup green onions (plus more for garnish)
1/2 cup fresh cilantro, chopped (plus more for garnish)

Directions:
Cook bacon in large pot over medium-high heat until crisp. Transfer bacon to paper towels to drain and cool; crumble and reserve for garnish. Pour off all but 1/4 cup drippings from pot. (since I used pre-cooked bacon I didn't have bacon drippings, but it was still great!)
Add butter to pot and melt over medium-high heat. Add onions, garlic, chicken breasts, and bell peppers; saute until onions are soft and chicken is golden brown, about 10 minutes.
Add flour; stir and simmer for 1 to 2 minutes.
Whisk in broth, then add potatoes, cumin, and thyme; bring to a boil.
Reduce heat to medium-low, and simmer uncovered until potatoes are somewhat tender, about 8 minutes.
Add corn, half and half, cheese, green chilies, and Tabasco; simmer until corn is tender, about 8 more minutes.
Add green onions and chopped cilantro and simmer for 5 minutes. Season with salt and pepper.
Garnish with crumbled bacon, additional shredded cheese, green onions, and cilantro.
(LDS Living)

Mummy Dogs

I see these every Halloween and we finally made our own this year.
I found these cooking instructions from Pillsbury.

Ingredients:
1 can refrigerated crescent dinner rolls
2 1/2 slices American cheese, quartered (I didn't put these in)
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired (or peppercorns - my mom used them for eyes when she made them last year)

Directions:
1. Heat oven to 375°F.
2. Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal.
3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
5. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."

Chicken and Spinach Tortilla Bake

This recipe is from my latest issue of Everyday with Rachael Ray and is definitely a new favorite for me! In the magazine they suggest trading out the chicken for your favorite type of beans if you want to make it meatless and I think some black or pinto beans would be just as yummy. I also think a good salsa verde makes the difference for this dish and I used a Goya one that was really good, although a little spicier than I would have preferred (hence all the avocados on my serving to help cool it down...but I'll take any reason to have extra avocados). LOVED it and LOVED it just as much for lunch today :-)!

Ingredients:
1 tablespoon extra-virgin olive oil
4 chicken cutlets, about 1 pound (I used 1 can chicken)
Salt and pepper
1 1/2 cups store-bought salsa verde
3/4 cup ricotta cheese (I used part skim)
4 large flour tortillas, cut into wedges (I did half the dish with flour, used 3, and the other half with corn, used 9 and then used a little extra salsa on top to keep it moist)
1/2 red onion, thinly sliced
3 cups baby spinach, about 1/4 pound (I didn't measure, just put an even layer of leaves to cover dish each time)
2 cups shredded pepper jack cheese (I used plain Monterey jack)


Directions:
Preheat the oven to 450°.
In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, then shred the meat.
Whisk together the salsa verde and ricotta; season with salt and pepper.
In a greased 9-inch square baking dish (I used 9x13), layer one-third of the salsa mixture, tortillas, chicken, onion, spinach and pepper jack; repeat twice.
Bake until golden-brown, 15 to 20 minutes. Let stand for 10 minutes before serving.

Other magazine suggestions:
Swap in 3 cups crushed tortilla chips for the flour tortillas for added crunch.
Try monterey jack instead of pepper jack cheese for a mild, less spicy dish. (I was definitely glad I used plain monterey jack!)
Use a 15-ounce can of your favorite beans in place of the chicken for vegetarians.

Herbed Pork Chops in Mushroom Sauce

This is a Campbell's Kitchen recipe...a good, all-American meal :-). They suggested serving it with rice, but I had some potatoes I needed to use up so we had mashed potatoes instead.

Ingredients:
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. dried basil leaves OR tsp. dried thyme leaves, crushed
4 boneless pork chops, 3/4" thick
1 tbsp. vegetable oil
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/4 cup milk
Hot cooked rice

Directions:
Mix garlic powder, paprika and basil. Coat chops with garlic powder mixture.
Heat oil in skillet. Cook chops 10 min. or until browned.
Add onion and cook until tender.
Add soup and milk. Heat to a boil. Cover and cook over low heat 10 min. or until chops are done. Serve with rice.

Green Chili Curry

I had forgotten about seeing this recipe on My Kitchen Cafe until Jamie posted it on Jamie's Cookbook recently. We decided to give it a try and it came together easily and was pretty good. I did think it needed a little more flavor and we generously sprinkled our helpings with chili powder and pepper. Overall, really good though!

Ingredients:
2-3 boneless skinless chicken breast halves, sliced into 1/2" strips
Salt and freshly ground black pepper
1 tbsp olive oil
1 (14-ounce) can coconut milk
1 (4-ounce) can diced green chilies
1 tsp curry powder
1 tsp Garam masala
1 tsp ground cumin
1 cup couscous, cooked according to package directions (we used jasmine rice)
2 tbsp cilantro leaves, chopped

Directions:
Season both sides of chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown. In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. The sauce will be quite runny. To thicken it up a bit, I mixed one teaspoon cornstarch with 2 tablespoons cold water and added it to the sauce and let it simmer for a few minutes to thicken. Serve chicken and green curry sauce over couscous and garnish with cilantro.