College Cooking: Quick, Easy & Cheap Favorites

NW Staff

White Chicken Chili

1 pkg. McCormick® White Chicken
Chili Seasoning Mix
1 tbsp. oil
1 lb. boneless skinless chicken
breasts, cut into ½-inch cubes
1 cup water
1 cup corn kernels
1 can (15 to 16 oz.) white beans,
Optional: Shredded Cheese, Sliced Avocado, Chopped Cilantro, Sour Cream

Heat oil in large skillet on medium heat. Add chicken; cook and stir 3 to 5 minutes or until no longer pink. Then, stir in Seasoning Mix, water, beans and corn. Bring to boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally. Serve with toppings, if desired.

Prep Time: 5 minutes
Cook Time: 15 minutes
Makes 4 servings
Approximate Cost: $8

Coffee Pot Pasta Salad

1 tsp black pepper
1 tsp sea salt
2 tsp oregano
2 tsp Italian seasoning
4 oz summer sausage, cubed
4 oz white cheese, cubed
¼ red onion, cubed
½ green pepper, cubed
1 stalk celery, chopped
2 oz balsamic vinaigrette
6 oz rotini noodle
-non vegetable

Fill a coffee maker with enough water for 4 cups (of coffee). Mix spices in a coffee filter and place filter inside machine; turn the coffee pot on. After water is done going through the machine, add noodles and let sit until cooked––stirring every 2-3 minutes. Drain water from pot and remove the cooked noodles. Mix in onion and green pepper and let mixture chill in a refrigerator for 2-3 hours. Once chilled, add summer sausage, cheese and vinaigrette. Shake until well mixed.

Presto Pesto Chicken

4 boneless skinless chicken breast halves
1/2 cup mozzarella cheese, shredded
2 -3 tomatoes, sliced
1/2 cup basil pesto

Preheat oven to 400 degrees F.
Line baking sheet with heavy-duty foil.
Place chicken and pesto in medium bowl; toss to coat.
Place chicken on prepared baking sheet.
Bake for 20-25 minutes or until chicken is no longer pink in center.
Remove from oven; top with tomatoes and cheese.
Bake for an additional 3-5 minutes or until cheese is melted.