Chicken in a Creamy Sun-Dried Tomato and Wine Sauce served over Pasta
3 T butter
1 T olive oil
4 lg boneless, skinless chicken breast halves, cut into strips
2 T all purpose flour
1 lb bowtie pasta
2 shallots, monced (I used garlic cloves)
1/2 c white wine
1 c whipping cream
1/2 c oil-packed sun-dried tomatoes, drained and chopped
3 T chopped fresh basil
salt & pepper
1. Bring large quantity of salted water to a boil in a stockpot.
2. Melt butter and oil in a large skillet. Toss chicken strips in flour and sear over med-high heat until golden brown and just cooked. Transfer with a slotted spoon to a plate.
3. Add pasta to boiling water. Add shallots to the skillet and saute over medium heat for 1 minute. Stir wine, cream, tomatoes, and basil into the skillet, scraping up bits of chicken. Bring to a boil, reduce heat, and simmer until the sauce thickens.
4. Return chicken to skillet to heat through. Salt & pepper to taste.
5. When pasta is al dente, drain, reserving 1/2 c water to add to sauce if it needs more liquid, or for added richness, add more cream. Serve sauce over pasta.
Serves 4-6
Courtesy of diva cook and dear friend Stephanie Arnold.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Monday, September 14, 2009
Chicken with Rosemary Sauce
Chicken with Rosemary Sauce
Chicken with Rosemary Sauce Cooking Light recipe WW 4 points
1 t Olive Oil
4 4 oz breast halves
1/4 t salt
1/8 t black pepper
1/2 c chopped green onions
1/4 c dry white wine
1 t minced fresh rosemary
1/2 c chicken broth (fat-free and low sodium)
1/2 c half & half
1. Heat oil in large nonstick skillet over med-high heat. Sprinkle chicken with S & P.
2. Add chicken to pan; cook 3 minutes on each side.
3. Add green onions, wine, & rosemary; cook 30 seconds.
4. Stir in broth; cook 2 minutes.
5. Add half & half; cook 2 minutes. Serve
183 calories; 6 g fat; 27.5 g protein, 0.5 g fiber
Courtesy of Stephanie
Chicken with Rosemary Sauce Cooking Light recipe WW 4 points
1 t Olive Oil
4 4 oz breast halves
1/4 t salt
1/8 t black pepper
1/2 c chopped green onions
1/4 c dry white wine
1 t minced fresh rosemary
1/2 c chicken broth (fat-free and low sodium)
1/2 c half & half
1. Heat oil in large nonstick skillet over med-high heat. Sprinkle chicken with S & P.
2. Add chicken to pan; cook 3 minutes on each side.
3. Add green onions, wine, & rosemary; cook 30 seconds.
4. Stir in broth; cook 2 minutes.
5. Add half & half; cook 2 minutes. Serve
183 calories; 6 g fat; 27.5 g protein, 0.5 g fiber
Courtesy of Stephanie
My Mom's Chicken Saag (Indian Chicken and Spinach)
Thanks Mama! I love you!
Ingredients
1 package of chicken breasts(usually three breasts per package)
2 bags of frozen chopped spinach
1 15 oz. can of tomato sauce
1 onion - chopped, then pureed in a blender
2 tablespoons of ginger-garlic
cilantro leaves-puree the leaves of about ten stems with the onion, garlic, ginger and some of the tomato sauce
Curry powder, cayenne powder
Sour cream (8 oz.)
Steps
1. Trim the breast of fat and arteries, then cut into smaller pieces(each breast into 4 pieces)
2. Coat a large glass baking dish with spray oil. Spread the frozen spinach out over the dish.
3. Lay the chicken pieces on top.
4. Mix together the ground onion, garlic, ginger,cilantro,spices and salt to taste, and mix in all of the tomato sauce and sour cream. Pour that over the chicken evenly.
5. Cover with aluminum foil, make slits to vent, and bake in oven at 375 degrees for approximately 30 minutes.
Enjoy with pita bread and raita.
Once the dish is cooked, you can transfer to other containers. You can double the ingredients, and using two glass baking dishes, bake two quantities if you need a larger quantity.
Love,
Mom
Ingredients
1 package of chicken breasts(usually three breasts per package)
2 bags of frozen chopped spinach
1 15 oz. can of tomato sauce
1 onion - chopped, then pureed in a blender
2 tablespoons of ginger-garlic
cilantro leaves-puree the leaves of about ten stems with the onion, garlic, ginger and some of the tomato sauce
Curry powder, cayenne powder
Sour cream (8 oz.)
Steps
1. Trim the breast of fat and arteries, then cut into smaller pieces(each breast into 4 pieces)
2. Coat a large glass baking dish with spray oil. Spread the frozen spinach out over the dish.
3. Lay the chicken pieces on top.
4. Mix together the ground onion, garlic, ginger,cilantro,spices and salt to taste, and mix in all of the tomato sauce and sour cream. Pour that over the chicken evenly.
5. Cover with aluminum foil, make slits to vent, and bake in oven at 375 degrees for approximately 30 minutes.
Enjoy with pita bread and raita.
Once the dish is cooked, you can transfer to other containers. You can double the ingredients, and using two glass baking dishes, bake two quantities if you need a larger quantity.
Love,
Mom
Campbell's Easy Chicken Pot Pie
Easy Chicken Pot Pie
From: Campbell's Kitchen
Prep: 15 minutes
Bake: 30 minutes
Serves: 4
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)*
1 package (about 9 ounces) frozen mixed vegetables, thawed
1 cup cubed cooked chicken or turkey
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Directions:
Heat the oven to 400°F.
Stir the soup, vegetables and chicken in a 9-inch pie plate.
Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture. Bake for 30 minutes or until the topping is golden brown.
*Or use Campbell's® Cream of Chicken with Herbs Soup.
Nutrition Information
Using : Calories 320, Total Fat 12g, Saturated Fat 4g, Cholesterol 93mg, Sodium 941mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 19g, Vitamin A 71%DV, Vitamin C 11%DV, Calcium 18%DV, Iron 13%DV
Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 300, Total Fat 10g, Saturated Fat 3g, Cholesterol 93mg, Sodium 799mg, Total Carbohydrate 34g, Dietary Fiber 4g, Protein 18g, Vitamin A 72%DV, Vitamin C 11%DV, Calcium 10%DV, Iron 12%DV
*I'd like to make the crust from scratch, but I'm not there yet! I prefer the chicken with herbs soup, helps you save a step of adding herbs if you're looking to save a little time!
From: Campbell's Kitchen
Prep: 15 minutes
Bake: 30 minutes
Serves: 4
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)*
1 package (about 9 ounces) frozen mixed vegetables, thawed
1 cup cubed cooked chicken or turkey
1/2 cup milk
1 egg
1 cup all-purpose baking mix
Directions:
Heat the oven to 400°F.
Stir the soup, vegetables and chicken in a 9-inch pie plate.
Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture. Bake for 30 minutes or until the topping is golden brown.
*Or use Campbell's® Cream of Chicken with Herbs Soup.
Nutrition Information
Using : Calories 320, Total Fat 12g, Saturated Fat 4g, Cholesterol 93mg, Sodium 941mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 19g, Vitamin A 71%DV, Vitamin C 11%DV, Calcium 18%DV, Iron 13%DV
Using Campbell's® Condensed 98% Fat Free Cream of Chicken Soup: Calories 300, Total Fat 10g, Saturated Fat 3g, Cholesterol 93mg, Sodium 799mg, Total Carbohydrate 34g, Dietary Fiber 4g, Protein 18g, Vitamin A 72%DV, Vitamin C 11%DV, Calcium 10%DV, Iron 12%DV
*I'd like to make the crust from scratch, but I'm not there yet! I prefer the chicken with herbs soup, helps you save a step of adding herbs if you're looking to save a little time!
Tortilla Soup
-Two cans condensed chicken with rice soup (or one family sized)
-Two cans chicken broth
-small chicken breast
-1 cup salsa
-1 large can red enchilada sauce
-shredded cheese of choice
-tortillas (flour or corn)
Dump all ingredients in crock pot and cook on low. Shred chicken before serving. Serve with strips of tortillas in each bowl. Cover with shredded cheese, sour cream if you have some!
-Two cans chicken broth
-small chicken breast
-1 cup salsa
-1 large can red enchilada sauce
-shredded cheese of choice
-tortillas (flour or corn)
Dump all ingredients in crock pot and cook on low. Shred chicken before serving. Serve with strips of tortillas in each bowl. Cover with shredded cheese, sour cream if you have some!
BBQ Chicken Burgers with Cole Slaw
Ingredients
* 1 tablespoon butter, cut into pieces
* 1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
* 2 cloves garlic, finely chopped
* 2 tablespoons tomato paste
* 1 teaspoon sugar
* 1 tablespoon Worcestershire sauce, eyeball it
* 1 tablespoon hot sauce, eyeball it
* 1 1/4 pounds ground chicken
* 1 tablespoons grill seasoning (recommended: McCormick brand) a palm full
* 3 tablespoons extra-virgin olive oil, divided
* 2 tablespoons honey, eyeball it
* 1 lemon, juiced
* 3 rounded tablespoons sweet pickle relish
* 2 cups shredded cabbage mix
* Salt and pepper
* 4 cornmeal Keiser rolls, split
Directions
In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
Serve burgers on bun bottoms topped with slaw and bun tops.
*Courtesy of Rachael Ray
* 1 tablespoon butter, cut into pieces
* 1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
* 2 cloves garlic, finely chopped
* 2 tablespoons tomato paste
* 1 teaspoon sugar
* 1 tablespoon Worcestershire sauce, eyeball it
* 1 tablespoon hot sauce, eyeball it
* 1 1/4 pounds ground chicken
* 1 tablespoons grill seasoning (recommended: McCormick brand) a palm full
* 3 tablespoons extra-virgin olive oil, divided
* 2 tablespoons honey, eyeball it
* 1 lemon, juiced
* 3 rounded tablespoons sweet pickle relish
* 2 cups shredded cabbage mix
* Salt and pepper
* 4 cornmeal Keiser rolls, split
Directions
In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
Serve burgers on bun bottoms topped with slaw and bun tops.
*Courtesy of Rachael Ray
Tandoori Shish Kebabs
I got this idea from my wonderful new neighbor Uzma!
-Chicken tenders
-Box of Shan's tandoori seasoning (the quick and easy way!)
- Bell peppers
-Onions
-Tomatoes
- 2 or 3 Lemons
-skewers
Wash and chop chicken tenders. Let them marinate in the juice of a few lemons. Prepare tandoori seasoning and coat the marinated chicken - a little goes a looong way if you use Shan's if you're not accustomed to spicy foods, please be advised! :) Dice up bell peppers, onions and tomatoes into skewable chunks. Alternate meat with vegetables on a skewer. Ideally you would grill them, but we don't have a grill at the moment so I placed them in a pan and covered them with foil and broiled them for about 45 mins or until chicken is thoroughly cooked.
-Chicken tenders
-Box of Shan's tandoori seasoning (the quick and easy way!)
- Bell peppers
-Onions
-Tomatoes
- 2 or 3 Lemons
-skewers
Wash and chop chicken tenders. Let them marinate in the juice of a few lemons. Prepare tandoori seasoning and coat the marinated chicken - a little goes a looong way if you use Shan's if you're not accustomed to spicy foods, please be advised! :) Dice up bell peppers, onions and tomatoes into skewable chunks. Alternate meat with vegetables on a skewer. Ideally you would grill them, but we don't have a grill at the moment so I placed them in a pan and covered them with foil and broiled them for about 45 mins or until chicken is thoroughly cooked.
Chicken and Spinach crock pot lasagna
Chicken Lasagna
I got this recipe from my neighbor who I *think* got it from Southern Living's Quick & Easy Weeknight Cookbook. It is so good! I hope you like it.
2 cans cream of chicken soup
1 (10 oz.) pkg frozen chopped spinach, thawed, drained and squeezed dry
1 (9 oz.) pkg frozen diced cooked chicken (or 2 cooked chicken breasts, chopped--rotisserie chicken works great too)
1 cup milk
1/2 cup shredded parmesan cheese
1/3 cup chopped onion
9 uncooked lasagna noodles
2 cups shredded mozzarella
Combine first 7 ingredients (everything but noodles and mozzarella) in large bowl. Place 3 uncooked noodles in crockpot coakted with cooking spray, breaking noodles in half. Spread 1/2 of the mixtrue over it, sprinkle with 2/3 cup mozzarella. Layer 3 more nooldes, mix and cheese two more times. Top with cheese. Cover and cook on high 1 hour, reduce to low and cook 4 hours, or until pasta is done. Watch it closely, sometimes mine will start to get overdone.
It is VERY important to get as much moisture out of the spinach as possible or else the dish has a bitter taste. After draining it, I squeeze it in a bunch of paper towels and it does the trick.
*This is courtesy of my friend Rachel. This is also a huge favorite!
I got this recipe from my neighbor who I *think* got it from Southern Living's Quick & Easy Weeknight Cookbook. It is so good! I hope you like it.
2 cans cream of chicken soup
1 (10 oz.) pkg frozen chopped spinach, thawed, drained and squeezed dry
1 (9 oz.) pkg frozen diced cooked chicken (or 2 cooked chicken breasts, chopped--rotisserie chicken works great too)
1 cup milk
1/2 cup shredded parmesan cheese
1/3 cup chopped onion
9 uncooked lasagna noodles
2 cups shredded mozzarella
Combine first 7 ingredients (everything but noodles and mozzarella) in large bowl. Place 3 uncooked noodles in crockpot coakted with cooking spray, breaking noodles in half. Spread 1/2 of the mixtrue over it, sprinkle with 2/3 cup mozzarella. Layer 3 more nooldes, mix and cheese two more times. Top with cheese. Cover and cook on high 1 hour, reduce to low and cook 4 hours, or until pasta is done. Watch it closely, sometimes mine will start to get overdone.
It is VERY important to get as much moisture out of the spinach as possible or else the dish has a bitter taste. After draining it, I squeeze it in a bunch of paper towels and it does the trick.
*This is courtesy of my friend Rachel. This is also a huge favorite!
Baked Dijon Chicken
Baked Dijon Chicken
Preheat oven to 420
2 boneless skinless chicken breasts (I trim it, and cut mine into 4 chunks so it goes farther)
In one plate/wide bowl stir together:
1/4 c. Dijon Mustard
1/4 c. Evaporated Milk
In second plate/wide bowl stir together:
1/4 c. Bread Crumbs (I use italian or add seasoning to plain)
1/4 c. Grated Parmesan Cheese (fresh is better, but the cheapo stuff works great)
Dredge the chicken breasts/pieces in the mustard/milk mixture, and then coat with the bread crumb/parmesan mixture. Place into ungreased baking dish, and bake at 400 for 20-25 minutes until no longer pink in center (depends on how big/thick your chicken pieces are)
Preheat oven to 420
2 boneless skinless chicken breasts (I trim it, and cut mine into 4 chunks so it goes farther)
In one plate/wide bowl stir together:
1/4 c. Dijon Mustard
1/4 c. Evaporated Milk
In second plate/wide bowl stir together:
1/4 c. Bread Crumbs (I use italian or add seasoning to plain)
1/4 c. Grated Parmesan Cheese (fresh is better, but the cheapo stuff works great)
Dredge the chicken breasts/pieces in the mustard/milk mixture, and then coat with the bread crumb/parmesan mixture. Place into ungreased baking dish, and bake at 400 for 20-25 minutes until no longer pink in center (depends on how big/thick your chicken pieces are)
Thai Peanut Crock Pot Chicken
Peanut Crock pot chicken
This rich and creamy sauce is brightened with the flavors of lemon juice, ginger root, and salsa in this fun chicken entree recipe.
INGREDIENTS:
* 8 boneless, skinless chicken thighs
* 1 cup chunky salsa
* 1/3 cup peanut butter
* 2 Tbsp. lemon juice
* 1 Tbsp. soy sauce
* 1 tsp. sugar
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 tsp. finely chopped ginger root
* 1/2 cup chopped roasted peanuts
PREPARATION:
In 3 to 5 quart crockpot, mix all ingredients except chicken. Add chicken and stir to coat. Cover crockpot and cook on LOW for 8-9 hours or until chicken is thoroughly cooked and no longer pink in center.
Sprinkle with chopped peanuts and serve with hot cooked rice. 4 servings
Calories: 410
Fat: 25 grams
Sodium: 550 mg
Vitamin C: 10% DV
This rich and creamy sauce is brightened with the flavors of lemon juice, ginger root, and salsa in this fun chicken entree recipe.
INGREDIENTS:
* 8 boneless, skinless chicken thighs
* 1 cup chunky salsa
* 1/3 cup peanut butter
* 2 Tbsp. lemon juice
* 1 Tbsp. soy sauce
* 1 tsp. sugar
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 tsp. finely chopped ginger root
* 1/2 cup chopped roasted peanuts
PREPARATION:
In 3 to 5 quart crockpot, mix all ingredients except chicken. Add chicken and stir to coat. Cover crockpot and cook on LOW for 8-9 hours or until chicken is thoroughly cooked and no longer pink in center.
Sprinkle with chopped peanuts and serve with hot cooked rice. 4 servings
Calories: 410
Fat: 25 grams
Sodium: 550 mg
Vitamin C: 10% DV
Crock Pot Chicken Tikka Masala
Ingredients:
1 1/2 pound skinless, boneless chicken breast diced into large cubes
1 tablespoon dijon mustard (my substitution for mustard seed oil)
2 ounces milk
5 ounces natural yogurt
2 tablespoons lemon juice
1 small can of tomato sauce
5 cloves (large size) garlic, finely chopped
1/2 can chopped green chilies
2 tablespoons paprika
2 tablespoons garam masala (i couldn't find this but it still turned out fine!)
1 teaspoon cumin powder
1/2 teaspoon turmeric
cilantro as garnish
Directions:
Whisk together all of the ingredients minus chicken in your crockpot. If you want to marinate at this point, place mixture into the fridge to marinate for 24 hours.
It may not be safe to leave chicken which has previously been frozen for longer than 24 hours, but fresh chicken should be left to marinate for 48 hours for best results. If you do not wish to leave the chicken to marinate, simply continue to the next step.
Turn the crockpot on low until the chicken is cooked throughout (6-8 hours). Most people serve over Basmati rice.
This recipe from CDKitchen for Chicken Tikka Masala serves/makes 4
1 1/2 pound skinless, boneless chicken breast diced into large cubes
1 tablespoon dijon mustard (my substitution for mustard seed oil)
2 ounces milk
5 ounces natural yogurt
2 tablespoons lemon juice
1 small can of tomato sauce
5 cloves (large size) garlic, finely chopped
1/2 can chopped green chilies
2 tablespoons paprika
2 tablespoons garam masala (i couldn't find this but it still turned out fine!)
1 teaspoon cumin powder
1/2 teaspoon turmeric
cilantro as garnish
Directions:
Whisk together all of the ingredients minus chicken in your crockpot. If you want to marinate at this point, place mixture into the fridge to marinate for 24 hours.
It may not be safe to leave chicken which has previously been frozen for longer than 24 hours, but fresh chicken should be left to marinate for 48 hours for best results. If you do not wish to leave the chicken to marinate, simply continue to the next step.
Turn the crockpot on low until the chicken is cooked throughout (6-8 hours). Most people serve over Basmati rice.
This recipe from CDKitchen for Chicken Tikka Masala serves/makes 4
Sunday, September 13, 2009
Santa Fe Chicken
Santa Fe Chicken
4 Boneless chicken breasts
2 cups crushed corn chips or tortilla chips
Juice of 2 limes
2 tbsp honey
salt and pepper to taste
2 large avocadoes
4 roma tomatoes
Set oven to 400 degrees, spray a baking dish with cooking spray and set aside.
Lay out wax paper with crushed chips spread across.
Whisk lime juice, honey, salt and pepper in a bowl. Roll chicken breasts in marinade.
Roll chicken on both sides in crushed chips, place in baking dish.
Cook for 35 mins at 400 degrees.
Dice roma tomatoes, and peel, pit and slice avocado. Serve as garnish on top of baked chicken.
Serve with your favorite rice, and corn on the cob works well too! (we added a little chili and lime to the corn and it was great!)
4 Boneless chicken breasts
2 cups crushed corn chips or tortilla chips
Juice of 2 limes
2 tbsp honey
salt and pepper to taste
2 large avocadoes
4 roma tomatoes
Set oven to 400 degrees, spray a baking dish with cooking spray and set aside.
Lay out wax paper with crushed chips spread across.
Whisk lime juice, honey, salt and pepper in a bowl. Roll chicken breasts in marinade.
Roll chicken on both sides in crushed chips, place in baking dish.
Cook for 35 mins at 400 degrees.
Dice roma tomatoes, and peel, pit and slice avocado. Serve as garnish on top of baked chicken.
Serve with your favorite rice, and corn on the cob works well too! (we added a little chili and lime to the corn and it was great!)
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