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Rotisserie Chicken Tacos

-Ingredients

4 cups shredded rotisserie chicken

1 teaspoon water

1 teaspoon chili powder

4 teaspoons lime juice, divided, plus lime wedges for serving

½ teaspoon ground cumin, divided

½ teaspoon ground pepper, divided

1 ½ cups finely chopped cored plum tomatoes

½ cup finely chopped white onion

2 serrano peppers, stemmed, seeded and finely chopped

2 tablespoons finely chopped fresh cilantro, plus more for garnish

¼ teaspoon salt

12 (6 inch) corn tortillas, warmed

2 cups shredded fresh lettuce

½ cup shredded pepper Jack cheese

Sour cream (optional)

-Directions

1. Heat a large stainless-steel skillet over medium heat. Add chicken and water; cook, stirring often, until just warmed through, 3 to 5 minutes. Add chili powder, 1 teaspoon lime juice and 1/4 teaspoon each cumin and pepper; stir until combined.

2. Combine tomatoes, onion, serranos, cilantro, salt and the remaining 3 teaspoons lime juice and 1/4 teaspoon each cumin and pepper in a small bowl.

3. Arrange tortillas on a large platter and top evenly with the chicken mixture and the tomato mixture. Top each taco with lettuce, cheese and, if using, sour cream. Garnish with cilantro and serve with lime wedges, if desired.

One-Pot Chicken Alfredo

-Ingredients

1 tablespoon olive oil

2 (6 ounce) boneless, skinless chicken breasts

2 tablespoons all-purpose flour

1 ½ cups reduced-fat milk, divided

3 cloves garlic, minced

2 ½ cups water

6 ounces whole-wheat linguine

3 ounces Parmesan cheese, grated (about 3/4 cup)

1 tablespoon reduced-fat cream cheese

½ teaspoon ground pepper

-Directions

1. Heat oil in a large Dutch oven over medium-high heat. Add chicken; cook until browned on both sides, 7 to 8 minutes total. Remove from the pot and cut into 1-inch cubes.

2. Whisk together flour and 1/4 cup milk; set aside.

3. Add garlic to the pot; cook, stirring often, for 1 minute. Add water and the remaining 1 1/4 cups milk; cover and bring to a boil. Add pasta; cover and cook, stirring occasionally, for 8 minutes. Stir in the chicken and the milk-flour mixture; continue to cook until the pasta is al dente, about 3 minutes more.

4. Remove from heat; add Parmesan, cream cheese and pepper; stir until the cheese is melted. Serve immediately.

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3-Ingredient Creamy Rotisserie Chicken Salad
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-Ingredients

2 cups chopped rotisserie chicken

¾ cup chopped celery

⅓ cup lemon-herb aioli (see Note)

Cracked black pepper

-Directions

1. Combine chicken and celery in a medium bowl. Fold in mayonnaise and mix well to combine. Season with pepper.

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