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Ingredients:

• 4 chicken thighs (boneless and skinless)
• Salt and pepper, to taste
• 1/4 cup cornstarch
• 2 tablespoons oil (vegetable or canola)
• 1/3 cup honey
• 4 cloves garlic, minced
• 1 tablespoon ginger paste
• 1/4 cup soy sauce

Instructions:

1. Prepare the Chicken:

   • Pat the chicken thighs dry with a paper towel and cut them into bite-sized pieces.
   • Season the chicken pieces with salt and pepper.
   • Place the cornstarch in a bowl and coat the chicken evenly with cornstarch. Shake off any excess.

2. Cook the Chicken:

   • Heat the oil in a large skillet over medium-high heat.
   • Add the chicken pieces to the skillet in a single layer (you may need to do this in batches to avoid overcrowding the pan).
   • Cook for about 2-3 minutes on each side or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

3. Make the Sauce:

   • In the same skillet, reduce the heat to medium and add the minced garlic and ginger paste. Cook for about 1 minute until fragrant.
   • Add the honey and soy sauce. Stir to combine and bring the mixture to a simmer.
   • Let the sauce simmer for about 2-3 minutes, or until it begins to thicken slightly.

4. Combine Chicken and Sauce:

   • Return the chicken to the skillet and toss to coat with the honey garlic sauce.
   • Continue to cook for another 2-3 minutes, ensuring the chicken is well coated and the sauce is sticky and thickened.

5. Serve:

   • Serve the honey garlic chicken hot, garnished with green onions or sesame seeds if desired.
   • This dish goes well with rice or noodles and a side of steamed vegetables.

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Ingredients:

• 2 chicken breasts, sliced thinly
• 1 onion, thinly sliced
• 1 bell pepper, thinly sliced
• 2 tablespoons oil
• 2 tablespoons butter
• 2 tablespoons fajita seasoning
• 1 teaspoon Slap Ya Mama seasoning (adjust to taste)
• 1/2 teaspoon black pepper
• Salt to taste
• 1 quart (4 cups) of heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 12 ounces penne pasta

Instructions:

1. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.

2. In a large skillet or pan, heat the oil over medium-high heat. Add the sliced chicken breasts and cook until they are browned and cooked through, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.

3. In the same skillet, add the butter, sliced onion, and sliced bell pepper. Cook until the vegetables are tender, about 5-7 minutes.

4. Once the vegetables are tender, return the cooked chicken to the skillet. Sprinkle the fajita seasoning, Slap Ya Mama seasoning, black pepper, and salt over the chicken and vegetables. Stir well to coat everything evenly.

5. Reduce the heat to medium-low and pour in the heavy cream. Stir to combine all the ingredients.

6. Gradually add the grated Parmesan cheese, stirring continuously until the sauce thickens slightly.

7. Add the cooked penne pasta to the skillet and toss until the pasta is well coated with the creamy sauce.

8. Sprinkle the shredded mozzarella cheese over the top of the pasta. Cover the skillet and let it sit for a few minutes until the cheese melts and becomes gooey.

9. Once the cheese has melted, remove the skillet from the heat and serve the Chicken Fajita Pasta hot. Optionally, garnish with some chopped fresh cilantro or parsley for extra flavor.

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Ingredients:
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 stalks celery, diced
– 1 cup shredded carrots
– 3 cloves garlic, minced
– 1/4 cup all-purpose flour
– 4 cups chicken stock
– 1 cup heavy cream
– 1 cup milk
– 1 teaspoon dried thyme
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 teaspoon Slap Ya Mama Cajun seasoning (adjust to taste)
– 2 chicken breasts, cooked and shredded
– 1 cup fresh spinach leaves
– 1 package (16 ounces) gnocchi

Instructions:
1. In a large pot, heat olive oil over medium heat. Add chopped onion, celery, shredded carrots, and minced garlic. Cook until vegetables are tender, about 5-7 minutes.

2. Sprinkle flour over the vegetables and stir well to coat. Cook for another 2 minutes to remove the raw flour taste.

3. Slowly pour in the chicken stock, stirring constantly to prevent lumps. Add heavy cream, milk, dried thyme, garlic powder, salt, pepper, and Slap Ya Mama seasoning. Stir to combine.

4. Bring the soup to a simmer and cook for 10-15 minutes, stirring occasionally, until slightly thickened.

5. Add the shredded chicken and fresh spinach leaves to the pot. Stir well and let it cook for another 5 minutes until the spinach wilts and the chicken is heated through.

6. Add the gnocchi to the pot of simmering soup. Let it cook in the soup for 2-3 minutes until heated through.

7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.

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