Crockpot Chicken & Gravy

2 lbs chicken
14 oz can chicken broth
2 pkgs chicken gravy mix

Put chicken in crockpot. Pour in broth adn cook on low 3-4 hours. Pour 2 c. broth from pot into a pan. Add gravy packets and whisk until thick.

Crockpot Creamy Chicken Stew

https://thecozycook.com/crock-pot-creamy-chicken-stew/

2 large boneless chicken breasts, cut into bite sized pieces
1 Tablespoon butter
1 medium onion, diced
4 small red potatoes, cut into quarters
1 cup baby carrots, cut in half
¾ cup green beans
½ cup celery, diced
1 (10 ¾ oz.) can cream of chicken soup
1/2 cup whole milk*
1/2 cup sour cream
1 (1 oz.) packet dry ranch dressing mix
Salt/pepper to taste
1 teaspoon Parsley flakes
5 slices Cooked, Crumbled bacon to garnish the top (optional)

Directions:

Melt the butter on the bottom of the crock pot.
Add all of the vegetables on top and stir to coat with the butter.
Salt/Pepper the diced chicken as desired and add to the crock pot.
Mix together the soup, milk, sour cream and ranch dressing mix.  Temper the mixture by heating it for 40 seconds in the microwave.
Pour on top of the chicken.
Cover the crock pot and cook on low for 6-8 hours. Low and slow is the best with milk and dairy products.
Sprinkle with parsley and crumbled bacon and serve, (preferably with biscuits!)

Honey Mustard Chicken Avocado Bacon Salad

https://cafedelites.com/honey-mustard-chicken-avocado-bacon-salad/

Dressing / Marinade:

• 1/3 cup honey
• 3 tablespoons whole grain mustard
• 2 tablespoons smooth and mild Dijon mustard
• 2 tablespoons olive oil
• 1-2 tablespoons Apple cider vinegar (or white vinegar), (OPTIONAL -- to cut through the sweetness)
• 1 teaspoon minced garlic
• Salt to season
• 4 skinless and boneless chicken thighs or chicken breasts

For Salad:

• 1/4 cup diced bacon , trimmed of rind and fat
• 4 cups Romaine lettuce leaves , washed
• 1 cup sliced grape or cherry tomatoes
• 1 large avocado , pitted and sliced
• 1/4 cup corn kernels
• 1/4 of a red onion , sliced

Instructions

1. Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
4. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
5. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

Crockpot Chicken Teryiaki

This is better when served the next day. I serve it over rice.

https://www.justapinch.com/recipes/crockpot-chicken-terriyaki.html

• ·

  1lb chicken (sliced, cubed or however)
• ·

  1c chicken broth
• ·

  1/2c terriyaki or soy sauce
• ·

  1/3c brown sugar
• ·

  3minced garlic cloves

   

  Combine everything in a crock pot and cook on low 6-8 hours. Serve over rice. 

Grilled Lemon Herb Mediterranian Salad

https://cafedelites.com/grilled-lemon-herb-mediterranean-chicken-salad-recipe/

Marinade/Dressing:

• 2 tablespoons olive oil
• juice of 1 lemon (1/4 cup fresh squeezed lemon juice)
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh chopped parsley
• 2 teaspoons dried basil
• 2 teaspoons garlic , minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• cracked pepper , to taste
• (1 pound | 500 g) 4 skinless, boneless chicken thigh fillets (or chicken breasts)

Salad:

• 4 cups Romaine (or Cos) lettuce leaves, washed and dried
• 1 large cucumber , diced
• 2 Roma tomatoes , diced
• 1 red onion , sliced
• 1 avocado , sliced
• 1/3 cup pitted Kalamata olives (or black olives), sliced (optional)
• Lemon wedges , to serve

Instructions

1. Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
2. Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
3. Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
4. Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.

Recipe Notes

Add 1/2 cup crumbled feta to give the salad an even better flavour!

Asain Sesame Chicken Salad

http://littlespicejar.com/asian-sesame-chicken-salad/

Ingredients:

 SESAME VINAIGRETTE:

• 1/2 cup rice vinegar
• 1/4 cup sugar
• 2 whole cloves garlic, smashed
• 1 tablespoon toasted sesame oil
• 1/4 cup canola oil
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame seeds

SALAD:

• 4 hearts romaine lettuce, chopped (or spring mix)
• 1 (15 oz can) mandarin oranges, drained
• 1/2 cup wonton strips (see notes)
• 1/3 cup sliced almonds
• 1/3 cup chopped cilantro
• 12 ounces cooked grilled chicken, sliced or diced (see note)

Directions:

1. FOR THE DRESSING: Place the rice vinegar in a small saucepan over medium heat and allow it to just come to a gentle boil, add the sugar and garlic cloves and let the sugar dissolves, about 1 minute. Remove the rice vinegar mixture from the stove and discard the garlic cloves. Place the rice vinegar mixture in a mason jar and add the sesame oil, canola oil, soy sauce and toasted sesame seeds. Allow the dressing to come to room temperature, about 10-15 minutes. Screw on the lid and give it a good shake until the dressing mixes together. Please note, homemade salad dressing will separate as it sits, just give it a good shake before pouring onto the salad.
2. ASSEMBLE THE SALAD: In a large bowl, combine all the ingredients for the salad and top with the sesame vinaigrette. Serve immediately.

Loaded Chicken Salad

I never thought of putting cheese in chicken salad but this was yummy.

https://www.thepinningmama.com/loaded-chicken-salad-recipe-2/

Ingredients

• 2 Cups chicken breast, shredded or cubed
• ¼ Cup mayonnaise
• ½ Cup sour cream
• 1 Cup celery, finely chopped
• 1 Cup sharp cheddar cheese, shredded
• ¼ Cup yellow onion, finely chopped
• 3 Green onions, sliced
• ½ Cup bacon crumbles
• Salt & Pepper

Instructions

1. Place the chicken, celery, onions, bacon, and cheese in a large bowl and top with the mayonnaise and sour cream.
2. Mix well until everything is evenly coated and distributed throughout.
3. Season with salt and pepper to taste. I usually use between ½-1 tsp of each.
4. Serve on toast, in an avocado, tomato, in a lettuce wrap, with crackers or your favorite way to eat chicken salad.
5. ENJOY!

Buffalo Chicken Tacos

1 Recipe Buffalo Chicken 4-6 flour taco size tortillas or 6-8 corn tortillas 1/2 cup cheddar cheese, more or less Corn Avocado Topping 1 cup romaine lettuce, chopped Corn from 1 ear of sweet corn 1 cup Matchstick carrots 4 sticks sticks celery, chopped 1 avocado, chopped 1 tablespoon lime juice Blue Cheese Cilantro Ranch 1/2 cup real mayonnaise 1/2 cup sour cream (may sub Greek yogurt) 3 tablespoons Blue cheese crumbles 1/4 cup packed cilantro leaves and stems 2 teaspoons dried parsley 1 teaspoon dried chives 1/2 teaspoons dried dill 1/4 teaspoon salt 1/4 teaspoon pepper Milk as needed Garnish Blue cheese crumbles lime juice

Instructions

1. Buffalo Chicken: Prepare Buffalo Chicken according to directions.
2. Blue Cheese Cilantro Ranch: While your chicken is marinating, add all of the dressing ingredients to your blender and chop then liquefy until smooth, scraping sides down as needed and adding milk as needed to reach desired consistency. Chill until ready to use.
3. Corn Avocado Topping: Add all of the corn Avocado Toppings to a large bowl except avocados and toss until evenly combined. Add avocados and gently toss.
4. To assemble, melt cheese on tortillas in the microwave or stovetop then top with desired amount of Buffalo Chicken, Corn Avocado Topping and drizzle with Blue Cheese Cilantro Ranch. Garnish with additional blue cheese and lime if desired.

    

    Buffalo Chicken Marinade

   Ingredients 2-3 chicken breasts pounded thin (approx. 1 pound) 3 tablespoons olive oil, divided Buffalo Marinade 1/4 cup Frank's hot WINGS Sauce for more heat OR Frank's ORIGINAL Hot Sauce for less heat 2 tablespoons honey 1 tablespoon lime juice 1 teaspoons garlic powder 1 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon onion powder 1/4 teaspoon pepper Buffalo Glaze Reserved marinade (in directions) 1 tablespoon honey 1 1/2 teaspoons lime juice

    

   Instructions

   1. Whisk together all of the Buffalo Marinade ingredients in a medium bowl. Measure out 1/4 cup and add to a shallow dish or freezer bag, along with 2 tablespoons olive oil. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight.
   2. To the remaining marinade, make your Buffalo Glaze by whisking in 1 tablespoon honey and 1 1/2 teaspoons lime juice. Store in the refrigerator until ready to use.
   3. STOVETOP DIRECTIONS
   4. Let chicken sit at room temperature for 15-30 minutes (time permitting).
   5. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze - for more heat, more glaze; for less heat, less glaze.
   6. GRILLING DIRECTIONS
   7. Let chicken sit at room temperature for 15-30 minutes (time permitting).
   8. Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
   9. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 160 degrees F.)
   10. Remove chicken from grill and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze - for more heat, more glaze; for less heat, less glaze.

Cranberry, pecan, chicken salad

http://yummiestfood.com/chicken-cranberry-pecan-salad-wraps-recipe/?utm_content=buffer947f1&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer

Chicken, Cranberry, Pecan Salad Wraps Recipe

Prep time:  10 mins

Total time:  10 mins

 

• 3 cup cooked, shredded chicken
• ½ cup dried, sweetened cranberries
• ½ cup chopped pecans
• ¾ cup chopped celery
• ½ cup mayonnaise
• Salt, optional
• White pepper, optional
• 1 teaspoon Parsley, fresh
• 4 large tortillas or wraps

Instructions

1. In a large bowl combine chicken, cranberries, pecans and celery
2. Stir to combine
3. Add mayonnaise, salt, white pepper and mix well
4. Place tortilla on a plate
5. Layer with a spoonful of chicken mixture, sprinkle with a pinch of fresh parsley
6. Roll wrap, cut and enjoy

Cabbage Stir-Fry

2 tablespoons extra light olive oil
1 scallion
2 cloves garlic
A pinch of red pepper flakes
1/2 medium cabbage (about 5 cups chopped)
5 mushrooms (about 1 cup)-optional
A small red or green pepper-optional
1/4 teaspoon sea salt
2-3 teaspoons low sodium soy sauce
1 teaspoon white cooking wine
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
A sprinkle of ground pepper
2 boneless chicken breast

I use two grilled chicken breast for mine. But they can be sliced and browned in a skillet as well.

Wash and chop the cabbage into small pieces. You may like to shred them, have them in bite sized pieces or whatever size you want. Use a mushroom slicer (if possible) to slice your mushrooms into 4-5 thin slices. Slice up peppers. Peel and chop the garlic into small pieces, and chop the scallions lengthwise in small pieces.

In a frying pan, add the olive oil, scallions, garlic and red pepper flakes.

Turn the heat on medium high (5-6) and let it warm up for a couple of minutes. Add the cabbage, mushrooms, peppers and salt and let it saute for about 5 minutes, be sure to stir very well.

Add two teaspoons of low sodium soy sauce and taste, if it needs more, add another teaspoon. Otherwise, add the cooking wine, garlic powder, paprika and pepper. Saute for another 5 minutes and turn the heat off and serve

Buffalo Chicken Chopped Salad

Chicken
• 2 boneless chicken breasts, cooked and cut into chunks
• 1/2 cup buffalo sauce
Salad
• 1 head of lettuce, chopped
• 1 cup shredded carrots
• 1 cup chopped celery
• 1 cucumber, chopped
• 1 avocado, diced
• 1 cup tomatoes, diced
• 1/2 cup blue cheese, crumbled
Dressing
• 1 cup ranch dressing
• 1/4 cup blue cheese crumbles
• 1/4 cup buffalo wing sauce

Instructions

1. In small bowl, add chicken and buffalo sauce. Mix together until chicken is coated with sauce.
2. In a large bowl, add lettuce, carrots, celery, cucumber, avocado and tomatoes. Mix together. I usually put a lid on a my bowl and shake it up.
3. Add salad to individual bowls. Top each salad with about a 1/2 cup of buffalo chicken and blue cheese crumbles. This doesn't really have to be measured out. I love blue cheese so I add more to my salad than my husband puts on his.
4. Add your homemade spicy ranch dressing and you're ready to enjoy your Buffalo Chicken Chopped Salad.

Thai Sweet Chili Chicken

Ingredients:

8 oz skinless, boneless chicken breast/thigh, cut into small pieces
Oil, for deep-frying
1 tablespoon oil
2 cloves garlic, minced
4 tablespoons bottled Thai sweet chili sauce
1 teaspoon lime juice
Pinch of salt
1/2 teaspoon white sesame
1/2 tablespoon chopped cilantro leaves

Frying Batter:

1 egg white
1/2 cup all-purpose flour, sifted
1/4 cup cornstarch
1/2 teaspoon baking powder
1/2 cup water, ice cold
1 tablespoon cooking oil
Pinch of salt

Method:

Mix all the ingredients for the Batter until well combine. Add the chicken into the batter.
Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
Clean the wok/skillet and heat it up on medium heat. Add the oil and stir-fry the garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the chicken well with the sweet chili sauce.
Dish out, garnish with the white sesame and cilantro leave. Serve immediately.

Honey Mustard Chicken Bacon & Avocado Salad

Ingredients

Dressing / Marinade:

• ⅓ cup honey
• 3 tablespoons whole grain mustard
• 2 tablespoons smooth and mild Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• Salt to season
• 4 skinless and boneless chicken thighs or chicken breasts

For Salad:

• ¼ cup diced bacon, trimmed of rind and fat
• 4 cups Romaine lettuce leaves, washed
• 1 cup sliced grape or cherry tomatoes
• 1 large avocado, pitted and sliced
• ¼ cup corn kernels
• ¼ of a red onion, sliced

1. Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
4. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
5. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

Slow Cooker Sweet Fire Chicken

Ingredients

• 3-4 boneless skinless chicken breasts, cut into bite-size pieces
• 1 red bell pepper, chopped
• 1 can pineapple chunks, drained

sauce

• 2 teaspoons minced garlic
• 1-2 teaspoons crushed red pepper flakes
• ⅔ cup sugar
• 1 cup water
• 2 tablespoons sweet red chili sauce
• ½ teaspoon salt
• 4 tablespoons cold water + 3 tablespoons corn starch

Instructions

1. Add chicken, chopped red peppers, and pineapple to a greased slow cooker.
2. In a medium bowl whisk together sauce ingredients except for the 4 tablespoons cold water + 3 tablespoons corn starch. Pour sauce into the slow cooker and give everything a stir. Cover and cook on high 2-3 hours or on low 4-5 hours.
   Coupons
3. About 30 minutes before serving, take the lid off of the slow cooker. In a small bowl whisk together the remaining cold water and corn starch. Set the slow cooker on high (if it isn't already) and pour the corn starch slurry into the pot, stir, then cover and cook another 30 minutes or until ready to serve. Stir just before serving.
4. Serve with steamed rice or fried rice if desired.

Chicken Cordon Bleu Grilled Cheese

These were amazing! We loved them.

Ingredients

• 3 boneless skinless chicken breast, flattened
• 2 cups unsweetened almond milk
• 1- 2 cups all purpose flour
• 1- 2 cups Panko® bread crumbs
• Salt, Pepper and Slap Ya Mama® seasoning to taste
• 6 pieces Texas style bread, buttered on one side of each piece
• 6 pieces cooked ham, sliced
• 12 pieces Swiss cheese, sliced
• 1 cup vegetable oil
• ½ cup Just Mayo®
• 1 Tbs mustard

Instructions

1. In a large frying pan, heat oil over medium heat.
2. Pound boneless skinless chicken breast with a meat mallet to desired thickness.
3. Dip each chicken breast into milk.
4. Add flour to large baggie and add chicken, one breast at a a time, to coat.
5. Remove from baggie and dip into milk again.
6. Next, press into Panko® bread crumbs to coat.
7. Add chicken to hot skillet.
8. Sprinkle with salt, pepper and seasoning.
9. Cook approximately 8-9 minutes on each side, or until golden brown.
10. Once cooked, remove and place on plate lined with paper towels.
11. In a deep skillet, with a lid, heat over low heat.
12. Add bread, buttered side down.
13. Top each piece of bread with 1 slice of Swiss cheese, 1 slice of ham, then another slice of Swiss cheese.
14. Add a piece of chicken on top of the Swiss cheese.
15. Top chicken with another slice of Swiss cheese, 1 slice of ham, then 1 more slice of Swiss cheese.
16. Place bread on top, buttered side up.
17. Cover with lid to help melt cheese.
18. Cook until golden brown on each side.
19. Mix mayonnaise and mustard together (this is great for dipping your sandwich into).
20. Enjoy!

Skillet Chicken w/ Cream Spinach Artichoke Sauce

Ingredients

• 4 (6 oz) boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 1 1/2 Tbsp olive oil, divided
• 2 Tbsp butter
• 3 cloves garlic, minced
• 1 Tbsp flour
• 5 oz fresh spinach, rinsed, drained and chopped (3 1/2 packed cups)
• 1 (14 oz) can artichoke quarters, drained and chopped
• 1 1/4 cups milk
• 4 oz Neufchatel cheese, diced into small cubes
• 1/3 cup packed freshly, finely shredded parmesan cheese
• 1/4 cup sour cream
• Red pepper flakes (optional)
  Coupons

Directions

• Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with salt and pepper. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 4 - 5 minutes. Rotate chicken to opposite side, add remaining 1/2 Tbsp olive oil and continue to cook until chicken is golden brown on bottom and center registers 165 on an instant read thermometer, about 4 - 5 minutes longer. Transfer chicken to a plate, cover with foil to keep warm.
• Melt butter in same skillet used to cook chicken over medium heat. Add garlic and flour and cook 30 seconds then add in spinach and artichokes and saute until spinach has wilted, about 1 minute. Pour in milk, while scraping up browned bits from bottom (don't worry if you can't get all of it, the golden bits will come up as it continues to cook). Add in Neufchatel cheese and parmesan, season with salt and pepper to taste, and cook and stir until mixture has thickened slightly and cheeses have melted. Stir in sour cream then return chicken to skillet. Sprinkle with red pepper flakes and serve warm with cooked orzo if desired.
• Recipe source: Cooking Classy

Chicken Pad Thai

Ingredients

• 10 oz Thai rice noodles
• 1 lb boneless skinless chicken breasts, sliced into small strips
• 2 Tbsp vegetable oil
• 1/4 cup packed dark-brown sugar
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp lime juice
• 1 Tbsp fish sauce
• 1 red bell pepper, sliced into thin strips and strips halved
• 1 1/2 cups matchstick carrots
• 2 cloves garlic
• 4 green onions, whites minced, greens sliced into 1-inch pieces
  Coupons
• 2 cups bean sprouts
• 3 large eggs
• 1/2 cup unsalted peanuts, roughly chopped
• 1/3 cup cilantro, chopped
• Red pepper flakes and sesame seeds (optional)

Directions

• Prepare rice noodles according to directions listed on package. In a mixing bowl, whisk together brown sugar, soy sauce, rice vinegar, lime juice and fish sauce, set aside.
• While noodles are cooking, heat oil in a wok or large and deep non-stick skillet over medium-high heat. Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. Add bell pepper and carrots and saute 1 - 2 minutes then add garlic, green onions and bean sprouts saute 1 minute longer. Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.
• Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.
• Recipe source: Cooking Classy

One Pan Spicy Lemon Chicken Pasta

From:yellowblissroad.com

 

Ingredients

• 1 pound chicken breasts
• 2 Tbsp olive oil
• ½ cup diced yellow onion
• 1 Tbsp minced garlic
• 8 oz (about 2½ cups) small, dry pasta
• 1 cup grape tomatoes, halved
• 2 cups chicken broth
• Juice from one large or two small lemons
• 1 cup water
• 1 tsp dried basil
• 1 tsp salt
  Coupons
• ¼ tsp red pepper flakes
• ½ tsp pepper
• 1 cup shredded Mozzerella

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add onion and stir, cooking until soft and nearly translucent.
3. Stir in garlic and cook for 30 seconds.
4. Add chicken and cook until just browned.
5. Stir in the pasta, tomatoes, chicken broth, lemon juice, water, basil, red pepper flakes, salt and pepper.
6. Bring to a boil and continue to stir often, uncovered, for about nine minutes, or until most of the liquid has evaporated.
7. Remove from heat, sprinkle cheese on top, and cover for ten minutes or until cheese is melted and remaining liquid is absorbed.