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.

Chicken Quesadilla

Mexican flavors, chicken, and Jack cheese. You will love this combination of flavors.

I hope you give this a try. It’s very economical for a growing family and takes less than 30 minutes to make.

Chicken Quesadilla
Makes 4 servings
Here are the Ingredients:
  • 1 large chicken breast, cut into medallions
  • 1 1/2 cups Jack cheese, shredded and divided into 4 servings
  • 8 medium size flour tortillas
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1/2 teaspoon pepper
  • salsa, see separate recipe
  • sour cream, optional
Combine spices and toss with chicken until well coated. Heat oil on medium high in a non stick skillet. Carefully add chicken and cook for 6 minutes on each side. Remove and allow to rest covered for 5 minutes. Chop chicken into smaller pieces. In a clean non stick skillet on medium heat add a flour tortilla, 1 serving of cheese, chicken, and top with second tortilla. Press together so that cheese sticks to both tortillas. Cook for 3 minutes on one side and carefully flip and cook for another 3 minutes. Repeat with remaining 3 servings. Cut into quarters and serve with salsa and sour cream.

Vietnamese Chicken Sandwich

You’re going to love the zing in this sandwich. The vegetables are super fresh and the grill of the chicken is perfect.
Serve this with some chips and enjoy.
Vietnamese Chicken Sandwich
Here are the Ingredients:
  • 1 1/2 pound boneless skinless chicken breast, grilled
  • 2 carrots, shredded
  • 3 radishes, shredded
  • 1/4 cup cucumber, thinly sliced
  • 1/4 cup fresh cilantro
  • 2 cloves garlic, minced
  • 1 baguette
  • 1/4 cup mayonnaise
  • 1/2 cup white vinegar
  • 1 tablespoon sugar
  • salt
Combine vinegar, 1/4 teaspoon salt, sugar, and garlic and mix well. Add carrots and radish toss well and set aside. Season chicken with salt and grill for 6 minutes per side. Set chicken aside and let rest covered with foil for 5 minutes. Cut baguette into four separate sandwiches and cut each in half. Slice chicken into thin slices. Remove center of the soft part of the bread from the bottom half and fill with mayo. Top with cucumber, chicken, carrot and radish mixture, and lastly the fresh cilantro. Repeat for all four sandwiches. Serve with potato chips and enjoy.

Buffalo Chicken Bites

Buffalo chicken bites. No bones about it!
  • 1 1/2 boneless chicken breasts, cut into small cubes
  • 1/2 cup flour
  • 1 tablespoon cayenne pepper
  • 1 tablespoon lemon pepper
  • 1/2 cup vegetable oil, for frying
  • celery sticks, optional
  • blue cheese dressing, for dipping
Place dry ingredients into a gallon Ziploc bag shake to blend together. Add chicken and shake to coat. Heat oil in a nonstick skillet over medium high heat. Remove chicken from bag and shake off excess flour. Place in oil and cook turning to cook on all sides until crispy, about 6 minutes. Meanwhile, make the buffalo sauce.
  • 1/4 cup buffalo wing sauce
  • 2 tablespoons cream cheese
  • 1 tablespoon whipping cream
Heat sauce on medium. Add cream cheese until incorporated, but still a little lumpy. Add whipping cream and heat for another 30 seconds.
Place chicken in a bowl, pour sauce over the top and toss together. Serve with blue cheese dressing and celery sticks.

Chicken Tostadas

My freezer is always loaded with chicken tenders in individual portions. I cook for one most days so chicken tostadas are perfect when you don’t necessarily want leftovers. This can always adjust easily to the size of your family.
Homemade salsa is another staple in my refrigerator. It’s excellent on this dish not to mention on quite a few other foods you may eat daily.
Chicken Tostadas
 Here are the Ingredients:
1 serving – 2 tostadas
  • 3 oz boneless, skinless chicken tenders
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/2 cup lettuce, shredded
  • 1/4 cup cheddar cheese, shredded
  • sour cream, optional
  • salsa, see recipe
  • avocado, optional
  • olives, optional
  • corn tortillas
  • 1 tablespoon avocado oil, or olive oil
  • 1/2 cup vegetable oil
Toss chicken tenders with spices until well coated. Heat oil in a skillet on medium high heat. Place in chicken and cook turning until browned and cooked through, around 10 minutes, depending on thickness of chicken. Pull chicken apart with a fork in shreds. Meanwhile heat vegetable oil in another skillet on medium high. Carefully place in corn tortilla and leave in flat position. Cook on both sides until crispy. Top with chicken, lettuce, cheese, sour cream, and salsa. Garnish with avocado slices and olives. Oh so good.

Chicken Fajitas

I love hearing that sizzle when it hits the frying pan.

That sound instantly gives me a craving for a margarita! I guarantee this will be a hit at your dinner table.
  • 8 0z chicken breasts, thinly sliced
  • 1 cup red bell pepper, thinly sliced strips
  • 1 cup green bell pepper, thinly sliced strips
  • 1 cup yellow onion, thinly sliced strips
  • 2 green onions, diced
  • 1 avocado sliced, or guacamole (see recipe)
  • 1 cup cheddar cheese, grated
  • 1/2 cup cilantro, chopped
  • salsa (see recipe)
  • sour cream
  • 3 tablespoons fajita seasoning
  • 3 tablespoons canola oil
  • tortillas
Combine peppers, onions, chicken, seasoning, and oil together in a both. Mix until coated. Meanwhile heat a large skillet on high and toss in ingredients. Cook until meat is cooked around 20 minutes. Heat tortillas on an iron skillet or a frying pan until heated through. Serve with cilantro, salsa, sour cream, and cheese.

Chicken Stir Fry

  • 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
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.
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.
  • 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
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.

  • 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
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

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