ROOT BEER CHICKEN

Ingredients:

12 ounces root beer

2 Tablespoons apple cider vinegar

2 Tablespoons vegetable oil

1/2 cup lite soy sauce

27 oz boneless, skinless chicken breasts - should yield 18 oz cooked

Directions:

Combine root beer, vinegar, oil and soy sauce in a large bowl. Add chicken and marinade at least 3 hours or overnight.

Grill.

PEACH BITCH

2 oz Peach Punch
1 oz Peach Shnapps 
1 oz Peach Crown 
Splash of Sprite 

Shake Peach Punch, Peach Shnapps, and Peach Crown with ice. Pour into glass with ice and top with Sprite. 

CHEESY MARRY ME CHICKEN TORTELLINI

from: https://cookinginthemidwest.com/blog/marrymechickentortellini/?fbclid=IwAR3D5bTJaDnAjHUXzqB9y5aU5ILN0KA19kyzjfj0x6d9NF2Y_VGDSSabDK8#recipe

2 large chicken breasts sliced into cubes
1/2 cup of flour
1/2 tsp each of salt pepper, paprika, garlic powder
2 TBSP olive oil
2 TBSP butter
2 TBSP of minced garlic
1 cup of chicken broth
1 cup of heavy cream
1 cup of Parmesan cheese
1 tsp of red pepper flakes
1/2 tsp each of oregano and thyme
1/3 cup of chopped sun dried tomatoes
1 19 oz bag of frozen tortellini

Mix together flour, salt, pepper, garlic, and paprika
Dredge chicken breasts into the flour/seasoning mixture(salt,pepper,paprika,garlic powder)
in a skillet heat olive oil and butter on medium heat.
Cook chicken for 4-5 minutes on each side until golden brown and reaches 165 degrees
take the chicken out of the skillet and put it aside.
Add garlic, sun-dried tomatoes, and chicken broth to the skillet.
Lower heat and add heavy cream and Parmesan cheese.
Add the red pepper flakes, oregano, and thyme.
Stir together well and let simmer.
Add one bag of frozen tortellini, cover, and let cook for a few minutes.
Once the tortellini is tender add the chicken back to the skillet and serve.