Speaking Of Recipes
The other night I made something I'm going to call Fiesta Chicken. I wanted something different from our normal routine, and the chicken was already thawed. I considered a chicken mole, but it looked too complicated to tackle at the moment. So instead I went with this.

All indredients are low or not fat, just to let you know.

Fiesta Chicken

Stuff you'll need:

Cut up chicken pieces, grilled

4 cups chicken broth
1/4 C sour cream
1/2 C Kraft Shredded Mexican Blend cheese
1/2 teaspoon cumin
1/4 teaspoon coriander
dash of pepper
dash of garlic powder
1/2 teaspoon of hot sauce of your choice.
(I used some mild jalepeno sauce, but just
about anything will do.)

What to do:

*Cook the chicken. I used our George Foreman
Grill. As it cooks, heat up the chicken broth.

*Once the broth is hot, add the sour cream and
stir it in. After that starts to simmer, add
the cheese shreds.

*It's important to keep stirring this until the
cheese is completely melted and dissolved into
the sauce.

*Add the spices and let it simmer for about five
minutes.

*Thicken the sauce. I used a couple of
teaspoons of cornstarch mixed in about a cup of
cold water.

*Reduce heat to low, and keep stirring until the
sauce is creamy. Add the cooked chicken to the
sauce and simmer for a few more minutes.

I served it over whole wheat penne pasta.

The beauty of this sauce is the light taste that is even better the next day.

The next time I serve this, I'm going to julienne and saute some onions and multi-colored peppers to go with this, and choose a lighter-textured pasta or seasoned rice.

This meal took me about thirty minutes once I hit the kitchen.

Most Patient Wife really enjoyed this, and so did AngryTeen. I wanted a little more spice to it, so I added some at the table.