Tuscan Chicken with Penne Pasta

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Ready in under 30 minutes, this delicious Tuscan Chicken with Penne Pasta is flavorful and easy to make. Perfect dish for a busy weeknight meal!
Tuscan Chicken with Penne Pasta

Tuscan Chicken with Penne Pasta

I was thrilled to get a Dutch Oven for Christmas, I’ve wanted one for so long! We try to have at least one new dish each week in our home, to help stay out of the rut that’s easy to fall into, where we eat the same things over and over, especially on busy weeknights! I’ve been trying to test out recipes using just one or two pots, so there is less to clean up, and find things that are ready in 30 minutes or less. This works out great after sports practice, because the kids can go shower while I prepare dinner, then we can all eat together when it’s done.

My boys are tween/teenagers and I think they are ALL going through growth spurts right now, because they are eating everything in sight. I need meals that are hearty and filling, with plenty of leftovers for them to devour the next afternoon when they get home from school. They are close in age, and I feel like the “Growth Spurt” phase is never ending, so the recipes that workout well for us get added to the Meal Plan Rotation quite frequently.

To begin, gather all ingredients, and take a couple of minutes to dice, chop, and mince, so everything is ready to be added when it’s time. Honestly, I do this on my grocery shopping day, and store in reusable containers in the refrigerator, to save time on busy nights. To save additional time and money, I’ll often freeze leftover broth when I make chicken in 1/2 cup portion sizes, as well as diced or shred the extra chicken to freeze for recipes too. Otherwise, I’ll pick up some boxed Chicken Broth and a Rotisserie Chicken at the Supermarket.

Tuscan Chicken with Penne Pasta

Look how delicious! Sorry the lighting over the stove-top isn’t the greatest 🙂

Place Olive Oil & Butter in 5.5 Qt Dutch Oven (or large Pot) with minced garlic, diced onion, and Spinach. Saute over medium heat for about 5 minutes, until onions are cooked through and clear. Stir to make sure garlic doesn’t burn while cooking. Boil Pasta according to package directions. I used Barilla Gluten Free Penne Pasta, but any variety would work fine. Add Basil, Italian Seasoning, Oregano, Salt & Pepper, Thyme, Diced Tomatoes, and Chicken Broth to the Dutch Oven. Once it reaches a boil, add in the shredded or diced chicken. Reduce to Medium Low heat, and allow to simmer. Mix Flour with Half & Half in a small bowl to make sure it isn’t lumpy, then add to the Dutch Oven. Simmer about 10 minutes or until pasta is done. Drain Pasta once it is Al Dente, then add to the Dutch Oven. Simmer until ready to serve. Once plated, top with Shredded Parmesan Cheese. Garnish with additional diced tomatoes, basil, or parsley if desired.

Tuscan Chicken w Penne Pasta

Tuscan Chicken with Penne Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 2 Tbsp Olive Oil
  • 2 Tbsp Butter
  • 5 garlic cloves, minced
  • 1 medium onion, diced
  • 2 cups spinach (I used frozen)
  • 1 tsp Basil
  • 1 tsp Italian Seasoning
  • 1 tsp Oregano
  • ¼ tsp Pepper
  • ¼ tsp Salt (I used Sea Salt)
  • ½ tsp Thyme
  • 2 cans Diced Tomatoes (I used Hunt's with Basil, Garlic & Oregano)
  • 2 cups Chicken Broth
  • 2 cups Diced or Shredded Cooked Chicken (I used a Rotisserie Chicken)
  • ½ Cup Half & Half (I used Fat Free because it's what I had on hand)
  • 4 tbsp Flour
  • 1 Box Penne Pasta (I used a 12 oz box of Barilla Gluten Free Pasta)
  • ½ cup Shredded Parmesan Cheese
Instructions
  1. Place Olive Oil & Butter in 5.5 Qt Dutch Oven (or large Pot) with minced garlic, diced onion, and Spinach. Saute over medium heat for about 5 minutes, until onions are cooked through and clear. Stir to make sure garlic doesn't burn while cooking.
  2. Boil Pasta according to package directions.
  3. Add Basil, Italian Seasoning, Oregano, Salt & Pepper, Thyme, Diced Tomatoes, and Chicken Broth to the Dutch Oven. Once it reaches a boil, add in the shredded or diced chicken.
  4. Reduce to Medium Low heat, and allow to simmer.
  5. Mix Flour with Half & Half in a small bowl to make sure it isn't lumpy, then add to the Dutch Oven.
  6. Simmer about 10 minutes or until pasta is done.
  7. Drain Pasta once it is Al Dente, then add to the Dutch Oven.
  8. Simmer until ready to serve.
  9. Once plated, top with Shredded Parmesan Cheese
  10. Garnish with additional diced tomatoes, basil, or parsley if desired.

 

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Chicken Alfredo Recipe, featuring Ragu Classic Alfredo Sauce

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Chicken Alfredo Recipe:

This Chicken Alfredo Recipe, featuring Ragu Classic Alfredo Sauce, is delicious and easy to make in about 30 minutes, using 5 main ingredients, plus a few seasonings you likely already have on hand. While today’s recipe post is sponsored by Ragu Pasta Sauce, my love for their products is all my own! I hope you enjoy this meal as much as my family does.

Chicken Alfredo

My children are of Italian Heritage. Their great grandfather immigrated from Italy, and arrived at Ellis Island just a few decades ago. The remainder of the family remains in Italy to this day. Their grandfather lived with us for a while many years ago, and he really enjoyed having pasta dishes as often as possible. He would frequently give me Italian themed cookbooks (and let me know which recipes were as close as possible to authentic dishes ). From those cookbooks, and dozens of meal preparations where we changed a few things here and there over the years, the Italian dishes I now prepare have evolved to suit the taste preferences of my family. For example, certain meat and spices are not available at an affordable price that fits within my budget. I am also under time constraints on many weeknights, because we are always on the go with the kids and their activities. There are some fantastic shortcut’s you can take, with Ragu Pasta Sauce, for example, to make it easy and affordable to serve a hot meal in a reasonable amount of time, to your own family.

Assunta Cantisano is the founder of Ragu Pasta Sauce, was an immigrant from Italian heritage as well. To this day, Ragu remains committed to her high standards of affordability, fresh farm grown ingredients, and no artificial flavors, no artificial flavors and no high fructose corn syrup. Just like the homemade sauce I make when time allows, Ragu Pasta Sauce is slowly simmered to add layers of flavor, and stems from an old family recipe.

Immigrants arrive in New York from Ellis Island circa 1912. (National Library of France/Public Domain)

Immigrants arrive in New York from Ellis Island circa 1912. (National Library of France/Public Domain)

To begin, I gather all my ingredients, so everything is ready to go as I begin preparing the food. You will also need a skillet, with a lid, later on in the recipe, so make sure you are using a skillet with a lid to cook the chicken in. I start with boneless, skinless chicken breasts. I place them in between two sheets of plastic wrap, on a cutting board, and pound them thin. This also helps tenderize them. I sprinkle salt & pepper, garlic powder, and poultry seasoning to your taste preferences, on the top side.

Chicken Alfredo
Next, I melt some butter in my skillet to brown the chicken in. I place the chicken in the skillet, seasoned side down, on Medium High Heat. Sprinkle the top side with salt & pepper, garlic powder, and poultry seasoning to your taste preferences. In about 3-4 minutes, once the chicken is browned on one side, flip it over and let it cook another 3-4 minutes until the second side is browned, and the breast is cooked through.Ragu Classic Alfredo Sauce

Depending on the size of your skillet, you may be able to cook all of the chicken in one batch. If not, remove the cooked chicken to a cutting board, and repeat the above steps with the second batch of chicken, and so on, until it’s all cooked.

I also use this time to start boiling the water for the pasta. Once the water is boiling for the pasta, drop it in, and set a timer according to the package instructions, so you can drain it with a colander when it’s done.

Chicken Alfredo

Once the chicken is on the cutting board, use a sharp chef’s knife to dice it into bite sized pieces.

Ragu Chicken Alfredo

Add all of the chicken back into the skillet once it’s diced, and pour in your jar of Ragu Classic Alfredo Sauce. Place a lid on your skillet, and let it simmer about 20 minutes on medium low heat.

chicken alfredo

Remove the lid, and give it a good stir. Add in the cooked and strained pasta, and 1 cup of the shredded Italian Cheeses.

chicken alfredo

Mix it up, and let it simmer together about 5 minutes. Serve on your favorite dinnerware. You can also top with the remaining shredded Italian Cheese, if desired.

chicken alfredo

Chicken Alfredo
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 lb Boneless Skinless Chicken Breasts
  • 4 tablespoons butter (Amount may vary depending on size of skillet, and # of batches of chicken cooked)
  • Salt, Pepper, Garlic Powder , Poultry Seasoning to taste. I lightly sprinkle.
  • 1 box (12 oz) pasta of choice. I used Bow Tie (also known as Farfalle). Penne, Ziti, etc would work fine as well.
  • 1 jar Ragu Classic Alfredo Sauce
  • 1 cup shredded Italian Cheese (I use a Parmesan/Mozzarella mixture)
Instructions
  1. Pound chicken breasts between plastic wrap to tenderize and flatten
  2. Sprinkle top side with salt & pepper, garlic powder, and poultry seasoning to your taste
  3. Melt 2 tbsp butter in skillet over medium high
  4. Start water boiling for pasta
  5. Place chicken seasoned side down and saute until brown, about 3-4 minutes.
  6. Season top of chicken
  7. Flip chicken and saute other side, about 3-4 minutes.
  8. *Cooking time may vary depending on size of burner, skillet, and other conditions. Please make sure chicken is completely cooked through.
  9. Remove from heat, and cook next batch, if needed
  10. Dice cooked chicken on a cutting board
  11. Return chicken to skillet and add jar of Ragu Classic Alfredo Sauce and 1 cup of shredded Italian Cheese. Stir well.
  12. Lower to med low heat
  13. Cover and cook for 20 minutes
  14. Cook pasta according to package instructions, drain, and set aside
  15. Stir chicken and sauce well, then add in pasta
  16. Let the pasta, chicken, and sauce simmer for about 5 minutes.
  17. Plate the food, and top with leftover shredded Italian cheese, if desired.

chicken alfredo

SWEEPSTAKES ALERT: The Ready. Set. Cook! Sweepstakes challenges home cooks to create new and unique recipes featuring Ragu sauce plus a set list of other ingredients.

You can enter up to THREE original recipes, that feature FOUR of the listed ingredients by November 30. The Grand Prize is $3,000! Plus, there is a Runner-up that will win $1,250 and a People’s Choice who will win $750. You can get more details, including the list of FOUR ingredients, the FAQ Page, and the Rules by visiting the Ready. Set. Cook! Sweepstakes Page.

***I am ALWAYS looking for new recipes to make for my family. In fact, we try to test a new recipe at least once or twice each week, to keep variety in our menu. I’d love for you to share your favorite Ragu recipes in the comments so we can try them out and/or I can add them to my Pinterest Board. I love to help support my fellow bloggers by pinning your delicious recipes.***

Like this Chicken Alfredo recipe? Be sure to PIN IT and Follow me on Pinterest! Karen Puleski – Kdkaren. Subscribe via Email, RSS Feed, or Follow me on Bloglovin so you don’t miss out on any delicious recipes!

 

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Chicken Fajita Pasta

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This post is part of a social shopper marketing insight campaign with Pollinate Media Group®, Barilla®, but all my opinions are my own. #pmedia #AnytimePasta http://my-disclosur.es/OBsstV
Chicken Fajita Pasta
Chicken Fajita Pasta

I have to tell you. My family was really hesitant to try this Chicken Fajita Pasta recipe. For whatever reason, they did not think the combination of Chicken Fajita Ingredients and Pasta would be a good combination. However, I saw this dish at a party not too long ago, and all of the people in attendance were raving about it, so I put it on my list of recipes to try. Once my family tasted the first bite, they were begging for more, and can’t wait for me to make this again. Next time I might even substitute the chicken for fajita steak, just to change it up a bit. This was definitely a hit with my crew! We love eating pasta in our home, and I usually make 2-3 pasta dishes per week, so it’s a staple in our pantry. I am also a big fan of Stop & Shop Grocery stores, and even though they closed all the locations in my state, we are fortunate to have a location in a Chelmsford, MA that is only 10 – 15 miles away. One of my kids has regular doctor appointments in Chelmsford, so we always stop in on our way home, and shop (pun intended :)) This past week, they had Barilla pasta on sale, so I stocked up on several varieties.

Barilla Pronto Penne Pasta

Make sure you grab some New Barilla Pronto Pasta next time you shop at Stop & Shop, Giant Food Stores, or Martin’s Food Markets.  Barilla Pronto Pasta is also available through Peapod! (Do you have Peapod in your area? I LOVE IT! They don’t deliver to my area just yet, but I’m able to order the groceries I need, and drive up to a designated area at the store and have my items brought right out to my car. It is fantastic during the miserable winter months!

Chicken Fajita Pasta

If you haven’t tried the Pronto Pasta from Barilla, I highly recommend it. It features one pan preparation (as seen in this recipe), you do not have to wait for the water or liquid to boil before you add the pasta, and best of all, you do not have to drain the pasta water before adding it to a recipe! This is such a great feature for those of us whose weeknights are packed with kids activities, PTO meetings, etc. I adapted the recipe my friend gave me to work with the Pronto Pasta, and it took 15 minutes off the cook time since I didn’t have to wait for the water to boil, pasta to cook, and then add to the dish. It ended up taking me 32 minutes from start to finish, because we like the chicken to be very well done, and the vegetables to be cooked until soft and the onions are completely clear and transparent. I was able to help the kids with their homework while it cooked since all of the prep work was done for me, and only had one pan to wash when I was done. It’s so nice not to be stuck in the kitchen for an extended amount of time in the evening!

First, gather all of your ingredients so everything is handy as you prepare the dish. If you are chopping your own vegetables, do that before you begin preparation, so you are ready to add them in when the time comes. I was able to get pre-sliced vegetables on sale with a coupon for less than I would’ve paid for whole vegetables. The combination of pre-sliced vegetables and Barilla Pronto Pasta that doesn’t require pre-cooking and draining saves me so much time on busy weeknights!

These are the items I picked up at Stop & Shop, and the prices. The other ingredients I had on hand already. It served our family of 5, and had leftovers for Nick to take to work the following day for lunch, so there were 6 adult sized servings in this recipe. He said it was even better the second day!
1 pound boneless, skinless chicken breasts $5.34
1 envelope fajita seasoning $0.79
2 cups each sliced onions & peppers $1.99
3-4 cloves garlic, minced $0.50
1 14oz can chicken broth $0.89
1 pint heavy cream $1.79
1 10oz can Diced Tomatoes and Green Chiles $1.25
8 oz (about 3 cups) Barilla Pronto penne pasta $1.25

Total Cost: $13.80 or just $2.30 per serving.

Chicken Fajita Pasta

Chicken Fajita Pasta
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, sliced into bite size pieces
  • 1 envelope fajita seasoning
  • 2 cups each sliced onions and peppers
  • 3-4 cloves garlic, minced
  • 1 (14-oz) can chicken broth
  • 1 pint heavy cream
  • 1 (10-oz) can Diced Tomatoes and Green Chiles
  • 8 oz (about 3 cups) penne pasta
  • ½ teaspoon salt
  • *Top with shredded cheese, sour cream, and guacamole, if desired when serving.
Instructions
  1. Slice the chicken into bite size pieces.
  2. In a large skillet, heat 1 tablespoon olive oil over medium high heat. When the oil is very hot, carefully add the chicken in a single layer and add ½ of the Chicken Fajita Seasoning Packet. Stir the chicken around until it is fully cooked, about 7-8 minutes. Remove the chicken to a plate and set aside.
  3. Add the remaining 1 tablespoon of olive oil to the skillet with the heat still on medium high. When the oil is hot again, add the onions, bell peppers, and remaining ½ fajita seasoning packet. Cook, stirring occasionally, until the veggies are cooked through, about 5-6 minutes. Add minced garlic and cook about another 1-2 minutes.Remove the veggies to the plate with the chicken.
  4. In the same skillet, add the broth, cream, diced tomatoes, uncooked Barilla Pronto pasta, and salt.
  5. Stir to combine and bring to a boil, then cover, reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed.
  6. Add the chicken and veggies back into the skillet with the pasta and stir to combine until heated through, about 4 minutes.
  7. *Top with shredded cheese, sour cream, and guacamole, if desired when serving.

Chicken Fajita Pasta

Like this recipe? Be sure to PIN IT and Follow me on Pinterest! Karen Puleski – Kdkaren. Subscribe via Email, RSS Feed, or Follow me on Bloglovin so you don’t miss out on any delicious recipes!

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Turkey Lasagna

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Turkey lasagnaWe live in New England, and we got a BRUTAL storm last Wednesday that left us without power for several days, and it was C-O-L-D! We were fortunate to be able to join another family that had power for their Thanksgiving meal, but that meant no leftovers! The kids keep asking me when I’m going to make a turkey here for them, and I don’t know if they’ll have the patience to wait for Christmas Dinner, so I may be cooking one soon. However, I got an email today with a recipe for Turkey Lasagna (Turkeysagna) featuring leftover turkey. I know that in a typical year I’m always scouring the internet for new and creative ways to use up all that leftover turkey, so I thought I’d share this one with you 🙂

The best part of Thanksgiving, many would argue, is not the before or the during… it’s the after. We’re talking leftovers!

Top Atlanta caterer, Chef Shane, of Ocean Market shows us that there is more to our leftovers than the classic “All-in-One Sandwich” we’ve come to know and love. Meet: Chef’s Leftover Turkeysagna. The best parts of the bird, mixed with a little Alfredo and… well, let’s just say this one speaks for itself. Go ahead, try it out (you won’t be disappointed!).

Turkey Lasagna:

  • 1lb. Lasagna noodles
  • 16 oz. Ricotta
  • Parmesan cheese
  • 3 cups Mozzarella cheese
  • 1 large onions
  • 2 tbls. Fresh garlic
  • 2 tbls. Italian seasoning
  • 1 lb. Portabella mushrooms – diced
  • 1 lb. mushrooms – quartered
  • 1 lb. fresh spinach
  • 3 lbs. leftover Turkey
  • 1/2 gal Alfredo sauce (recipe below)
  1. Dice turkey in medium pieces.
  2. In a large pot sauté turkey until browned on all sides (approx. 5 min).
  3. Add onions, mushrooms, garlic and seasoning. Cook until onions are translucent.
  4. Chop then add spinach – cover pot and let cook 4-5 minutes until all spinach is wilted.
  5. Drain mix into colander
  6. Return mix back to pan and add ricotta cheese and Alfredo sauce. Mix well.
  7. Build lasagna by layering dry pasta in bottom of deep sided pan then ladle on the Alfred, chix, spinach, mushroom sauce. Top each layer with a handful of shredded mozzarella and parmesan cheese until you reach top of pan.
  8. Cook 350 degrees for about 45-min to an hour or until done.
  9. Let cool for approximately 10-15 minutes before cutting.
  10. Enjoy with simple Caesar salad!

Alfredo Sauce (makes 1/2 gal)

  • 1 1/2 quart chicken stock
  • 3 tbls. Fresh garlic
  • 1 1/2 quart heavy cream
  • 6 oz. parmesan cheese
  • 3 tbls. Italian seasoning
  • salt & pepper
  • 3-4 tablespoons corn starch in water
  1. Combine chicken stock, Italian seasoning and garlic in pot and bring to a boil
  2. Add heavy crème and reduce by 1/2
  3. Add corn starch, let thicken and simmer for at least 10 minutes
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Lemon Scallion Chicken & Vegetable Kabobs

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Lemon Scallion Chicken & Vegetable Kabobs

I am excited to be bringing you another healthy summer grilling recipe, courtesy of Medifast, in honor of National Grilling Month! Today’s recipe is for Lemon Scallion Chicken & Vegetable Kabobs! This recipe yields 3 servings, and is ready in about 30 minutes start to finish (plus 30 minutes soak time for wooden skewers!). If you are following the Medifast (or other diet) program, you’ll be interested in knowing:

Each serving counts as: 1 “Leaner” Protein Serving; 1 Healthy Fat Serving; 3 Vegetable Servings; 3 Optional Condiment Servings

 Nutrition: Cal 380; Total Fat 11g; Sat Fat 2.5g; Chol 145mg; Sod 520mg; Total Carb 13g; Fiber 4g; Pro 56g

Lemon Scallion Chicken & Vegetable Kabobs
 
Prep time
Cook time
Total time
 
Author:
Serves: 3
Ingredients
  • Ingredients
  • 24 oz raw, boneless, skinless chicken breast (should yield three 6-oz cooked servings)
  • 2 cups (2 small) summer squash*
  • 2 cups (18 medium) mushrooms, quartered
  • 1-1/2 cups (1 small-medium) zucchini*
  • 1 cup (8 medium) cherry tomatoes
  • *Half lengthwise, then cut into 1" chunks
  • Lemon scallion sauce:
  • ¾ cup (4-6) scallions, chopped
  • 1 Tbsp olive oil
  • ½ tsp salt or salt substitute
  • 6 Tbsp fresh lemon juice
  • 1 Tbsp hot red pepper sauce
  • ¼ tsp freshly ground black pepper
Instructions
  1. If using wooden skewers, soak in water 30 minutes.
  2. In small bowl, combine scallion sauce; set aside. (You may wish to reserve part of this sauce for finished kabobs.)
  3. Preheat grill to medium heat.
  4. Thread kabobs with chicken, zucchini, squash, mushrooms, and tomatoes.
  5. Brush kabobs before and during cooking with sauce.
  6. Grill kabobs 10 minutes, turning once, until cooked through.
Nutrition Information
Calories: 380 Fat: 11g Saturated fat: 2.5g Carbohydrates: 13g Sodium: 520mg Fiber: 4g Protein: 56g Cholesterol: 145mg

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Buttermilk Chicken Recipe

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Disclosure: I would like to thank Eco-Foil for sponsoring this recipe post, and providing me with a generous supply of Eco-Foil pans!

Buttermilk Chicken IngredientsGrowing up, my mom served this buttermilk chicken recipe, and it’s always been one of my favorites. One thing that I didn’t like was the clean up. I’m not a fan of washing dishes anyway, and prefer all items that I use to either be dishwasher safe, or disposable, like Eco-Foil Pans. With certain dishes, like this one, if I use my normal 9×13 pan, it requires a good deal of scrubbing around the edges before it goes into the dishwasher. That can be rough on my hands, so the Eco-Foil pan is ideal for me. Just bake, rinse, and toss in the recycle bin!

Buttermilk Chicken PrepThe first step is to pre-heat your oven to 400 degrees, and then melt your butter. I use a small saucepan on the stovetop. Next, I mix my buttermilk and cream of chicken soup. NOTE: The recipe calls for 1 cup and 1 can but my family prefers MORE gravy. So, what you see in the pictures is actually TWO CUPS of Buttermilk and TWO CANS of Cream of Chicken Soup. (I do this first, then put it in the fridge until I’m ready to use it. I want to make sure I have enough before I start pouring from the carton to coat the chicken).

Buttermilk Chicken Coating the ChickenNext, pour some Buttermilk in a bowl and add some salt and pepper. I omit the salt, we’re watching our salt intake, and honestly, we don’t notice the difference. Spread out some waxed paper and put some flour on it to coat the chicken with. Dip the chicken in the buttermilk bowl and coat both sides well, the move it to the waxed paper and coat both sides well with flour.

Baking Buttermilk ChickenPour the melted butter in a 9×13 pan. Place chicken breast side DOWN in the pan. Bake in the oven for 15 minutes. Remove the pan and flip the chicken over so it is breast side UP. Return to the oven for 15 minutes. Remove the pan and get the buttermilk/cream of chicken soup mixture out of the fridge and pour it all around the chicken. Return to the oven for 30 minutes. Remove from the oven and make sure the chicken is cooked through and the juices run clear. If yes, you are done!

Buttermilk Chicken Plated

I serve this with Green Beans, Mashed Potatoes (use the rest of the buttermilk if you have any leftover, it’s YUM), and Sprite Biscuits.

Buttermilk Chicken Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chicken
Serves: 4
Ingredients
  • 1 stick butter, melted
  • 4 boneless, skinless chicken breasts
  • 1 cup buttermilk for gravy, additional for dipping
  • 1 can cream of chicken soup for gravy - see my note about doubling gravy
  • Flour, for coating chicken
Instructions
  1. Pre-heat your oven to 400 degrees
  2. Melt your butter - I use a small saucepan on the stovetop, pour into 9x13 pan
  3. Mix buttermilk and cream of chicken soup in a small bowl, and place in fridge
  4. Pour some buttermilk in a bowl, and dip chicken in it, fully covering
  5. Dip chicken in flour, fully coating
  6. Place chicken breast side down in buttered 9x13 pan
  7. Bake for 15 minutes
  8. Turn chicken over
  9. Bake for 15 minutes
  10. Remove Buttermilk and Cream of Chicken mix from fridge and pour around chicken
  11. Bake for 30 minutes
  12. For additional recipe notes, and step by step pictures with instructions, see full recipe at: http://whenisdinner.com/buttermilk-chicken-recipe/

 

 

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Cheesy Chicken Enchiladas

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Cheesy Chicken Enchiladas

I’ve been experimenting with a few Chicken Enchilada Recipes, trying to find one that we really love. We’ve found a couple that are candidates to be added into my Google Calendar Menu Plan Rotation, so I thought I’d share one of them with you. The first time I made this, all the guys declared that it NEEDS MORE CHEESE. The picture above is the second time I made it, where I drowned it in cheese on top. This made for some very happy boys!

I want to point out a few of things:

  1. I am allergic to onions. When I make this, I mix the chicken and cheese, then fill my tortillas and wrap them, before I add the onions. They and the jalapenos are optional, depending on your taste preferences.
  2. Feel free to cut the amount of cheese in half, they were fine when I made them that way the 1st time. All three of my boys are on the small side, 2 require an extra high calorie count per a nutritionist, so I add in calories to their food whenever possible.
  3. The chicken is cooked, and the gravy is hot. When you put it in the oven, you’re basically just heating the tortillas and melting the cheese. Just cook them until they’re heated through.
  4. When cooking the chicken, you can do that however you want. I love using a Rotisserie, but I tend to have frozen breasts in my freezer. It’s quick and easy for me to pop them in my crock pot with some chicken broth and spices and leave it cooking all day. Use whatever seasoning or spices you want. Some suggestions: garlic powder, chicken bouillon cube, ground cumin, poultry seasoning, black pepper, thyme, sage, rosemary, etc.
  5. I have not tried freezing these, but they should freeze well -maybe not the gravy with the sour cream- but the actual enchiladas should do ok. I have to pack our lunches for the next day before I serve this or my kids wouldn’t leave us anything to eat the next day, so we don’t ever have any left for me to try and freeze!

Cheesy Chicken Enchiladas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chicken
Cuisine: Dinner
Serves: 5
Ingredients
  • 4 Chicken Breasts Cooked and Shredded
  • 10 tortillas - I used flour, but imagine corn might work well too
  • 4 cups shredded cheese - 1st attempt used 2, doubled for 2nd attempted pictured above
  • 1 medium onion, diced - optional
  • 1 jalapeno, diced - optional, feel free to use more/less
  • 2 cups Chicken Broth
  • 6 tbsp butter, divided -into 2 and 4
  • 4 tbsp flour (all purpose)
  • 1 cup sour cream
Instructions
  1. Preheat oven to 350
  2. I cook my chicken in the slow cooker all day, with about a cup of chicken broth added, then shred it when I'm ready to prepare our Enchiladas. A rotisserie chicken would also work well for this.
  3. *BONUS: Cook enough chicken for 2 meals and prepare an extra meal to freeze, or save for the next night!
  4. Take 2 tbsp of the butter, and melt it in a hot frying pan. Saute your diced onions and jalapeno until clear and soft
  5. Mix chicken and 2 cups cheese in a medium bowl, add onions and jalapenos if using, mix well
  6. Divide chicken and cheese mixture evenly among tortillas (a cutting board or cookie sheet works well to spread them out)
  7. In a sauce pan, melt the butter and stir in the flour, on Medium Heat to make a Roux. Let it cook for about a minute, then pour in the Chicken Broth and use a whisk until the flour is smooth.
  8. Leave it on the heat until its thick and bubbly, then add the sour cream.
  9. Pour the gravy over the enchiladas, then sprinkle the remaining 2 cups of cheese on top.
  10. Bake for 20-25 minutes until heated through.

 

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Chicken and Rice Soup

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Chicken and Rice Soup

 

Fall is in the air in New England with cool days and cooler nights. I am excited to be bringing the crock pot back out, and last week I used it to cook some chicken all day, for Chicken and Rice Soup that evening. I saw a Creamy Chicken and Rice Soup recipe on Pinterest, from For the Love of Cooking, and decided to try it, with a few changes. I think this would be delicious with a Rotisserie Chicken, if you don’t want to use the slow cooker all day, I just have several packages of chicken frozen that I need to use. As promised, it as very easy to make, I had most of the ingredients on hand, and there were NO leftovers. I doubled most of the ingredients from the original recipe when I made it, and next time I will double my version of the recipe again. My boys love to eat, and they definitely wanted more of this. I think it would freeze well too.

One thing I love about making soup is that it’s easy to personalize it. You can add, subtract, or substitute the vegetables to meet your family’s taste preferences. If you need to double the rice, you’ll want to add additional broth, since you’re cooking the rice with the soup, it needs extra liquid to absorb.

Chicken and Rice Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 12 baby carrots, sliced
  • 6 stalks of celery, sliced
  • 4 cloves of garlic, minced
  • 5 cups chicken broth - I added 6 cups of water and a bouillon cube (extra from the one listed later in the recipe) in the crockpot with my chicken on low all day. You could use homemade stock or canned/boxed if needed.
  • 3 chicken breasts, chopped or pulled
  • 1 bouillon cube
  • 1 tsp basil
  • ½ cup rice (I use Minute Rice)
  • 2+ tbsp corn starch
  • 1 12 oz can evaporated milk
Instructions
  1. As mentioned, I cooked my chicken in the slow cooker all day with 6 cups water and a bouillon cube. This created my own chicken broth that I used in the soup. You could also use a rotisserie chicken (2 breasts plus leg/thigh meat), canned chicken, etc. You just need cooked chicken to add in the soup.
  2. In your stockpot, pour in 1 tsp olive oil, over med-high heat. Add in the chopped onion, carrots, and celery. Let it cook until it starts to get tender, then add in the minced garlic. Let that cook for a couple of minutes, while stirring, then pour in the chicken broth. Add the chopped chicken, bouillon cube, basil, a dash of pepper (you can add salt to, but we are trying to do lower sodium, so I skipped it. The bouillon cube added plenty for our taste), and your rice. Cover and let it cook for 20 minutes or so. Finally, add in the corn starch and evaporated mile. Lower the heat and let it simmer for at least 5 minutes, or until ready to serve. You can add more corn starch if you like it thicker. I left mine simmering for 30 minutes as the guys were running late coming home from practice. It was hot and ready when they got home.

 

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Grilled Chicken

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I mentioned on one of my other blogs, that we were starting the P90X Diet Program at the beginning of June. There are several reasons why we chose this specific program after spending hours researching our specific need online, and getting approval from physicians before beginning. In the morning, we alternate between two “shakes” I’ll be sharing here soon, for breakfast. We have 2 small snacks, and salads for lunch. This is what one of our typical dinners looks like. I haven’t had many “new” recipes to share lately, because, honestly, we’ve been grilling out every night for dinner. Chicken 5 nights a week, Lean Beef once, and Pork once. We needed to get through the first 30 days of strict regimen before we begin slowly incorporating some other things back in. Nick and the boys get 2 vegetables with their dinner, I get my vegetable allowance at lunch, so my dinner is 6oz of Grilled Chicken. It’s taken some getting used to, no potatoes or bread, but after the first week, I wasn’t starving after only eating 6 oz of chicken for dinner. Continue reading »

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Bacon Wrapped Chicken Tenderloins (AKA Sunday Chicken)

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Some of you may remember when I made Bacon Wrapped Baked Chicken, even though the pictures were kind of meh. After messing with the bacon for so long trying to get it done, everyone was ready to eat RIGHT NOW and not wait for me to get pictures 🙂 I’ve been browsing around looking for a similar idea that might work better for me. I found this Sunday Chicken recipe at Monster Mama via Pinterest, and decided to make something similar.

For this one, I bought smaller chicken tenderloins, not breasts like before. I made sure to get the regular bacon and not thick cut also. I wrapped the tenderloins carefully, so hardly any of it was overlapping (to help the bacon cook better).

Next, I mixed 1 can Cream of Chicken Soup and 1 cup of Sour Cream as she did, but I added in about half a package of Cream Cheese and a handful of Shredded Cheddar Cheese too. Then I poured it all over the chicken, wrapped my pan in foil, and baked at 275 for 4 hours, unwrapped it, turned the heat to 350, removed the foil, baked for 20 minutes, flipped the chicken over, baked the other side for 20 minutes, and served with mashed potatoes and green beans.

The chicken does fall right apart, it’s VERY tender, but the higher heat, and few extra minutes on each side really browns the bacon. You could probably even do 375 for bacon that’s more crispy. The gravy that the mixture made was DELICIOUS!!! I put it on the side for the picture so you could really see everything, but the plates I served had the gravy on the chicken and potatoes. I might even suggest DOUBLING the gravy mix, the guys here didn’t think there was enough, and it did run out pretty quickly.

My mom always left something baking in the stove on Sunday’s while we were gone to church, and I know many people still do. I’m personally not comfortable leaving my oven on when I’m not here. I made this for supper last Sunday. I put it on at 2pm, and let it cook until 6. Then I turned up the oven, removed the foil, and let it bake while I set the table and started prepping my side dishes. I flipped the chicken, put the finishing touches on my side dishes, and everything was ready to be served when I removed this from the oven.

Bacon Wrapped Chicken Tenderloins (AKA Sunday Chicken)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chicken
Ingredients
  • 1 package of Chicken Tenderloins
  • 1 package Bacon (NOT thick cut)
  • 1 can Cream of Chicken Soup
  • 1 cup Sour Cream
  • ½ pkg Cream Cheese
  • Handfull (1/2 cup?) Shredded Cheddar Cheese
Instructions
  1. Wrap Chicken in Bacon Slices
  2. Mix Cream of Chicken Soup, Sour Cream, Cream Cheese, Shredded Cheese and pour over chicken in pan.
  3. Wrap pan in foil
  4. Bake at 275 for 4 hours
  5. Remove foil
  6. Bake at 350 for 15 minutes, turn chicken, bake an additional 15 minutes.

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