Creamy Chicken and Pasta


This chicken is so creamy and delicious you’re gonna want to put this on your list of favorites.

Creamy Chicken and Pasta
 
2 Servings
 
Here are the Ingredients:
  • 1 tablespoon olive oil
  • 2 tablespoons butter, unsalted
  • 1 teaspoon garlic, chopped
  • 1/2 cup onion, chopped
  • 2 chicken breasts, butterflied and seasoned with salt and pepper
  • 1 cup heavy whipping cream
  • 1/4 cup Parmesan
  • 1 1/2 teaspoon chicken bouillon
  • 3/4 cup hot water
  • 2 scallions, chopped
  • your favorite pasta, linguini or spaghetti, cook per directions
Heat frying pan over medium heat and add olive oil, butter, and garlic. Be careful not to burn garlic. Add chicken until cooked through and juices run clear. Meanwhile cook pasta. Remove from pan and set aside. Add onions to the oil, butter, and garlic and saute until translucent. Add bouillon and water and cook for 10 minutes on a low simmer. Stir in cream, green onions, and Parmesan and cook for another 5 minutes. Slice chicken diagonally and lengthwise. Twirl pasta on a plate and top with chicken and pour sauce on top. Enjoy.
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Chicken Stir Fry


Ingredients
  • 6 oz chicken, cubed
  • 1/2 cup water chestnuts
  • 3/4 cup bean sprouts
  • 1 small red bell pepper, seeded, ribbed, and sliced
  • 1 small broccoli floret, sliced
  • 1 cup carrots, sliced diagonally
  • 1 cup crimini mushrooms, cleaned and sliced
  • 1/2 cup snow peas
  • 1/2 onion, sliced
  • 1/2 cup low sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • sprinkle sesame seeds, optional
  • 1 cup rice
Directions
 
Heat oil on high in a wok or large non stick skillet. Toss in chicken and saute for 1 minute, Add broccoli, carrots, red bell pepper, onion, saute for 1 minute. Add the remaining vegetables and saute for 3 minutes. Add soy sauce and oyster sauce and saute for another 3 minutes. Add 1/2 cup water and saute for 6 more minutes. Serve over rice.
 
Rice
Rinse 1 cup rice thoroughly until water runs clear. Pour 2 cups water over rice in a small pot. Bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Do not peek.

Chicken Soup


I love chicken soup and this recipe is exceptional. You’ll get your daily dose of vegetables because I use more than what you’ll find in your typical chicken soup.
 
Ingredients
  • 2 medium carrots, diced
  • 3 celery stalks, diced
  • 1 large onion, diced
  • 2 cups broccoli, cut bite size
  • 1 cup cauliflower, cut bite size
  • 1 medium zucchini, cut bite size
  • 1 medium yellow squash, cut bite size
  • 5 medium yellow potatoes with skin, large dice
  • 4 cups raw regular leaf spinach, cleaned with ends cut
  • 2 cups fresh green beans, ends cut
  • 3 whole green onions, ends cut
  • 1 whole 5 lb roaster chicken (with skin) cut, (I cut my own and use the back and neck bone, and cut breasts in half) ask butcher to cut if need be
  • 6 cups hot water
  • 64 oz organic chicken broth, heated
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
Directions
 
In a large soup pot saute onion, carrots, and celery in olive oil over medium high heat until fragrant and translucent. Add chicken and cook on all sides where they are browned just a little. Add the hot water and green onions and bring to a boil. Chicken should be covered in water. Cover and simmer for 40 minutes. Add all vegetables, hot broth, and salt and pepper. Cook for another 15 minutes or until potatoes are cooked through. Add more salt to taste.

Chicken and Red Onion Marmalade with Goat Cheese Flat Bread


I was inspired to make this from a Grand Canyon and Sedona trip that I took with my family.
 

Chicken and Red Onion Marmalade with Goat Cheese Flat Bread
 
Here are the Ingredients:
  • 4 oz baked chicken, shredded (see recipe)
  • flat bread (see recipe)
  • 1/2 cup red onion marmalade (see recipe)
  • 2 oz goat cheese
  • 2 cups watercress
  • 2 figs, diced
  • 1/4 cup mandarin oranges
  • drizzle balsamic vinegar
  • 1/2 tablespoon avocado or olive oil
Heat cooked flat bread on a griddle and brush on olive/avocado oil. Spread on marmalade and sprinkle with goat cheese and chicken. Let cheese melt partially and remove from heat. Add watercress, mandarins and figs. Drizzle with balsamic vinegar. Enjoy.
 
416 Cal, 18 g Fat, 49 g Carbs, 17 g Prot

Chicken Hardshell Tacos


Hardshell chicken tacos are a favorite in just about every home. Easily made in 10 minutes.
 

Ingredients
  • 3 oz chicken breast, diced
  • 2 whole grain corn taco shells, hard (Old El Paso)
  • 1/2 cup lettuce, shredded
  • 1/4 cup tomatoes, diced
  • 1/4 cup medium cheddar cheese, shredded
  • 2 tablespoons salsa (see recipe) or Tostito’s salsa
  • 2 tablespoons sour cream
  • 2 teaspoons taco seasoning, McCormick’s original
Directions
 
Cook chicken in nonstick skillet on medium high and brown a little. Add seasoning and 1/4 cup water. Cook for 5 minutes on simmer. Heat shells in microwave and assemble. Enjoy.
 
461 Cal, 22 g Fat, 25 g Carbs, 38 g Prot

Chicken Roasted with Garlic and Yukon Potatoes


I know how we all are trying to eat healthy and most dinners are chicken or fish, but if you love garlic like I do, you will love this chicken dish.
 

 I like to pair this dish with a nice glass of Riesling.
 
Ingredients
  • 1 pound chicken legs
  • 1 pound chicken thighs
  • 6 large Yukon potatoes
  • 20 garlic cloves, unpeeled
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • salt and pepper
  • 3 tablespoons good maple syrup
Preheat oven 425
 
Directions
 
Melt butter in the baking dish in the oven. Add the chicken, potatoes, and garlic and drizzle with the olive oil, salt, and pepper. Toss together so all are well coated. Place in the oven and bake for 40 minutes turning all once during baking. Remove from oven and drizzle with maple syrup and bake for another 20 minutes until chicken runs clear and potatoes are cooked through. Squeeze garlic from skin and spread on chicken. Serve

Red Curry Chicken and Pineapple with Rice


Thailand is definitely a destination on my bucket list. Curries are a little spicy and have such a wonderful flavor. Pair it with coconut milk and pineapple for a cooling effect.
 

Red Curry Chicken and Pineapple with Rice
 
Red Curry Paste
 
Here are the Ingredients:
  • 4 tablespoons tomato paste
  • 1 small onion, peeled and quartered
  • 1  3 inch piece ginger
  • 3 cloves garlic
  • 1 tablespoon soy sauce
  • 1 teaspoon dark soy sauce
  • 2 tablespoons fish sauce
  • 1 teaspoon shrimp paste
  • 1 tablespoon paprika
  • 2 tablespoons chilli powder
  • 1 heaping tablespoon coriander seeds, ground with mortar and pestle
  • 1-2 red chilies
  • 1/2 teaspoon turmeric
  • 1 tablespoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 can thick or good-quality coconut milk
  • juice of 1/2 lime
Place all ingredients in a food processor. Process to form a paste. Add 1 more can coconut milk to the paste.
 
Chicken
 
Here are the Ingredients:
  • 2 large chicken breasts, sliced into thin strips
  • 2 cups mixed frozen bell peppers, thawed
  • 1 can bamboo shoots, sliced thin
  • 1 10 oz can pineapple chunks, drained
  • 1 tablespoon peanut oil
  • 2 cups rice, cooked
Heat oil in a large skillet or wok over high heat. Add chicken and saute until browned. Lower heat to medium high and add bell pepper and saute for 2 minutes. Add the bamboo shoots and saute for two minutes. Add pineapple and red curry sauce and cook for 5 minutes. Pour over rice and serve.

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