1 lb boneless skinless chicken breasts (about 2 large)
4 t olive oil (or EVOO as rachel ray likes to say)
1 med onion, minced
1 8oz jar of sun dried tomatoes, sliced into 1/4″ strips (about 1 c)
12 med garlic cloves, minced or pressed (about 1/4 c)
5 anchovy fillets, minced to a paste (optional)
1/4 t red pepper flakes
3/4 c low sodium chicken broth
1 1/2 lbs broccoli (1 large bunch), cut into 1″ pieces, then sliced
1 lb rotini pasta
1/4 c minced fresh basil leaves
1 oz asiago or pecorino romano cheese, grated (1/2 c)

Make up your own directions (until we find them and post them here).

12 fresh or dried figs, split
2 pounds chicken breast tenderloins or boneless,
skinless chicken thighs
A drizzle balsamic vinegar
A drizzle extra-virgin olive oil
Salt and pepper
24 slices pancetta, available at deli counter
1 package 3 or 4-inch wooden party picks
If using fresh figs proceed to the preheat
instructions. If using dried figs, place a small pan of
water on stove and bring to a simmer. Add figs and
plump them in water for 5 minutes. Drain and cool.
Preheat griddle or grill pan over medium to high
heat.
Cut chicken into large chunks: cut a tenderloin in
half or cut a thigh into 3 chunks. Drizzle chicken
with balsamic and oil and toss to coat. Wash hands
and season chicken with salt and pepper.
Place a half fig on each piece of chicken and
wrap with 1 slice of pancetta. Skewer to secure and
place on grill. Wash hands again. Grill chicken bites
4 to 5 minutes on each side.

(compliments of Jennifer C)

white chili stock photo -- missing the good stuff on top

White Chili

Topping #1:

Boil and dissolve sugar:
1/2 c sugar
1/4 apple cider vinegar

Add:
Juice of 1 lemon
1 t. onion powder
1 t. paprika
1 t. salt
2 t. celery seed
1/4 c. oil (whisk oil in to form an emulsion, or throw it all in the blender…)

Topping #2:

Combine fresh chopped tomatoes and fresh cilantro, then throw on top