Fast Chicken 2 Ways- Mikee's South of the Border Chicken Salad & Gabbys Lemon Chicken Penne

First of all Dear Readers...I understand alot of you did not get the recipes in my last post (Nana's Picture & Holiday Post). Please scroll down after this post and you will see 3 recipes from Nana.

Today's Chicken theme has 2 important factors for busy people...you can use Leftover or Rotisserie Chicken for either dish.

Mikee's South of the Border Chicken is his own...his new favorite ingredient is Tabasco's Green Pepper sauce. He feels that it has less heat but that tangy Green Pepper taste. You can go with your own proportions in this dish.

This is how he did it...Serves 2 people

2 cups Shredded or chopped Chicken (Skin removed)

In a bowl mix Mayo (about 1/3 cup), Sweet Pickle Relish (about 2 Tbls), Yellow Mustard (about 1 Tbls), & 5-7 Shakes of Green Pepper Sauce

Pour over Chicken and Mix

****Remember these are just guidelines...adjust to your taste!
Gabby's Lemon Chicken Penne- Serves 4

1 Lb Fresh or Leftover Cooked Penne Pasta

As much Chicken as you like

1 Tsp Olive Oil

1 Clove Peeled Garlic Smashed

1 1/2 Cups Chicken Stock (Fat Free Low Sodium)

Pinch Kosher Salt

Couple Grinds of Fresh Ground Pepper

1-1 1/2 Tbls Small Capers

Juice of 1 whole Lemon

1 Heaping Tbls Finely Minced Flat Leaf Parsley

In a large fry pan, Saute the Garlic in the oil on medium high heat for a few minutes 'till it's golden not burnt.

Add Stock, Salt, Pepper, Capers, cook down for about 5 minutes

Add Chicken and Pasta and warm through.

At the very end add the Lemon Juice and Parsley. Toss

****Lemon Juice goes last so it does not become bitter.

******I will double or triple this recipe and freeze in portions, just zap it in the micro, it's also great on fish or plain grilled breasts

Enjoy!