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Bacon and blue cheese join Buffalo sauce-marinated chicken for a satisfying salad packed with tomatoes, celery, and cucumber.
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These juicy chicken breasts with a rich and thick sauce taste like they took a long time cooking, but this recipe is really fast and easy.
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Keep dinner exciting with this sizzling, savory flatbread that's ready in just about 30 minutes.
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Chunks of chicken breast and sliced onions are sauteed in flavorful Thai green curry paste, then cooked in a creamy sauce made with cream cheese and sliced red and green bell peppers. Serve over hot cooked rice.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.