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Ingredients

1 teaspoon olive oil
1 cup sliced onion
2 1/2 pounds skinless, boneless chicken thighs
1 tablespoon garam masala
1/2 teaspoon curry powder
1/2 cup red wine
2 tablespoons red wine vinegar
1 cup fat-free, reduced-sodium chicken broth

Directions

Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned lightly brown, about 7 minutes. Remove onion from skillet, and set aside.

Increase heat to medium-high. Season one side of the chicken thighs with half of the garam masala and curry powder. Place the chicken seasoned-side down into the skillet, and season the other side with the remaining garam masala and curry powder. Continue cooking chicken until browned on both sides, about 4 minutes on each side. Pour in the red wine and red wine vinegar. Simmer for about 30 seconds, scraping up and browned bits from the pan. Stir in the prepared onion and chicken broth. Bring to a boil. Cover and reduce heat to medium-low. Simmer the chicken thighs until no longer pink in the center, about 20 minutes.

Ingredients

4 (6 ounce) boneless, skinless chicken breast halves
2 tablespoons vegetable oil
1 (15 ounce) can tomato sauce
2 (4 ounce) cans sliced mushrooms, drained
1 medium onion, chopped
1/4 cup red wine or chicken broth
2 garlic cloves, minced
1 1/4 teaspoons dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
Hot cooked spaghetti

Directions

In a large skillet, brown chicken in oil on both sides. Transfer to a slow cooker. In a bowl, combine the tomato sauce, mushrooms, onion, wine or broth, garlic, oregano, thyme, salt and pepper; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Serve over spaghetti.

Ingredients

1 cup olive oil, divided
1 eggplant, sliced into 1/2 inch rounds
2 red bell peppers, chopped
8 slices mozzarella cheese
1 small onion, chopped
2 cloves garlic, minced
1 (16 ounce) can stewed tomatoes, with juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/2 cup brown sugar
8 tablespoons tomato paste
8 anchovy fillets, chopped
3 tablespoons capers, chopped
1 teaspoon salt
1 teaspoon ground black pepper
1 cup grated Parmesan cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).

Heat 1/2 cup olive oil in a large heavy skillet. Saute eggplant until each piece becomes saturated with oil. Use eggplant to line the bottom of a 3 quart casserole dish. Saute the red peppers until tender, and layer over eggplant in casserole dish. Top with mozzarella.

Heat remaining olive oil, and cook onions and garlic until lightly browned and caramelized. Stir in stewed tomatoes, basil, and oregano and simmer 5 minutes. Add balsamic vinegar, red wine vinegar, brown sugar, and tomato paste. Simmer for 10 minutes. Add anchovy filets and capers. Season with salt and pepper. Pour over the mozzarella cheese in the casserole dish. Sprinkle Parmesan cheese on top of sauce.

Bake in preheated oven for 20 to 25 minutes, or until cheese is melted.

Ingredients

1 pound dry penne pasta
1 tablespoon butter
6 skinless, boneless chicken breast halves – cut into 1 inch cubes
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 (8 ounce) bottle Caesar salad dressing
1/4 cup red wine vinegar
1/2 cup grated Parmesan cheese
1 head romaine lettuce – rinsed, dried and shredded
1 large tomato, chopped

Directions

Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.

Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat.

In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce, and dressing mixture. Place in large serving bowl, and sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired.