Ingredients 

6 ounces fettuccine, preferably spinach

2 teaspoons Olive oil

3 leeks, white parts only, washed and finely chopped (1½ cups)

6 ounces button mushrooms, quartered

1 teaspoon chopped fresh rosemary, divided

3 tablespoons all-purpose flour

3 cups reduced-sodium chicken broth

½ cup low-fat milk

2 cups cubed cooked chicken breast

Grated zest of 1 lemon

Lemon juice

Himalayan salt & freshly ground pepper

⅓ cup freshly grated Parmesan cheese

¼ cup fine dry breadcrumbs

1 tablespoon finely chopped fresh parsley

Cooking instructions 

Preheat oven to 425°F. 

Coat a 3-quart baking dish with cooking spray. 

Cook fettuccine in boiling himalayan salt water until al dente, about 8 minutes. 

Drain and refresh under cold running water. 

Drain and set aside. 

Meanwhile, heat oil in a large skillet over medium heat. 

Add leeks and cook, stirring, until lightly browned, 6 to 8 minutes. 

Add mushrooms and ½ teaspoon rosemary; cook, stirring, until softened, about 5 minutes. 

Add flour and cook, stirring, for 1 minute. 

Add broth and milk; bring to a boil, stirring, until slightly thickened, about 4 minutes more. 

Remove from heat and stir in chicken. 

Season with lemon juice, himalayan salt and pepper. 

Gently mix the cooked fettuccine into chicken mixture and spoon into prepared baking dish. 

Combine Parmesan, breadcrumbs, lemon zest, parsley and the remaining ½ teaspoon rosemary in a small bowl.

Season with himalayan salt and pepper. 

Sprinkle the mixture over the casserole.

Bake casserole for 20 to 30 minutes, or until bubbling. 

Let stand for 5 minutes before serving.

Ingredients

4 boneless, skinless chicken breasts, trimmed of fat (1-1¼ pounds total)

¼ teaspoon himalayan salt

¼ teaspoon freshly ground pepper

3 teaspoons extra-virgin olive oil

¼ cup finely chopped shallots

½ cup reduced-sodium chicken broth

1 tablespoon Dijon mustard

1 tablespoon reduced-fat sour cream

1 tablespoon chopped fresh tarragon

Cooking instructions 

Season chicken on both sides with ¼ teaspoon each himalayan salt and pepper. 

Heat 1½ teaspoons oil in a large heavy skillet over medium-high heat. 

Add the chicken and cook until well browned, about 3 minutes per side.

Transfer to a plate and tent with foil. 

Reduce heat to medium. 

Add the remaining 1½ teaspoons oil to pan. 

Add shallots; cook, stirring, until softened, 2 to 3 minutes. 

Add broth and bring to a simmer. 

Cook until reduced by half, about 3 minutes. 

Return the chicken and any accumulated juices to the pan; reduce heat to low. 

Simmer until the chicken is cooked through, about 4 minutes. 

Transfer the chicken to a warmed platter. 

Stir mustard, sour cream and tarragon into sauce. 

Season to taste with himalayan salt and pepper and spoon over the chicken.

Ingredients

4 boneless, skinless chicken breasts, (about 1¼ pounds), trimmed and tenders removed

¾ teaspoon himalayan salt

¼ teaspoon freshly ground pepper

¼ cup all-purpose flour

1 medium shallot, minced 

4 fresh apricots, pitted and chopped

2 tablespoons apricot preserves

2 teaspoons chopped fresh tarragon , or ½ teaspoon dried

1 tablespoon Olive oil

Instructions

Place chicken breasts between 2 pieces of plastic wrap. 

Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about ½ inch. 

Sprinkle with ¼ teaspoon himalayan salt and pepper. 

Place flour in a shallow dish. 

Dredge the chicken in the flour, shaking off excess. 

Heat oil in a large skillet over medium heat. 

Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. 

Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.) 

Off the heat, add wine and shallot to the pan. 

Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. 

Add apricots and cook until the fruit begins to break down, 2 to 3 minutes.

Stir in preserves, tarragon and the remaining ½ teaspoon himalayan salt. 

Return the chicken to the pan and cook until heated through, 1 to 2 minutes. 

Serve the chicken with the sauce.

Ingredients

10 cups reduced-sodium chicken broth

3 medium carrots, diced

1 large stalk celery, diced

3 tablespoons minced fresh ginger

6 cloves garlic, minced

4 ounces whole-wheat egg noodles, (3 cups)

4 cups shredded cooked skinless chicken breast, 

3 tablespoons chopped fresh dill

1 tablespoon lemon juice

Cooking instructions 

Bring broth to a boil in a Dutch oven. 

Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes. 

Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. 

Stir in dill and lemon juice.

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Tip: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.