Buffalo Chicken Quesadillas

• ½ Cup Ranch
  
• ½ Cup Frank’s Red Hot Sauce 
•  8 ounce Cream Cheese
• 2 poached chicken breasts (just over 2 cups chopped
•  ½ cup Mexican or cheddar Shredded Cheese
• Shredded cheese for quesadillas
• Flour Tortillas

1. Poach Chicken and chop/shred.
2. Put cream cheese, ranch, and hot sauce into pot, heating until creamy.
3. Add chicken and ½ cup cheese.
4. Butter tortillas and place one on skillet. Add cheese, a layer of chicken mixture, and then more cheese. Place Final quesadilla on top.
5. Cook both sides until golden brown

Cherry Tomato Chicken Saute'

• 1 pound Chicken 
•  1 package cherry tomatoes
• 4 ounces fresh spinach
• ½ onion cut into large pieces
• basil pesto
• 2 tablespoons garlic
•  garlic salt
•  Extra Virgin Olive Oil
•  Salt
• Parmesan Reggiano

Saute chicken in olive oil, adding onion halfway through cooking. Add garlic, halved cherry tomatoes, and pesto.  Add Salt and garlic salt to taste. Add 2/3 of a 6 ounce bag of spinach. Cook until wilted. Add shredded parmesan.  Serve with bowtie pasta cooked in pesto, butter, and garlic salt.