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Posts Tagged ‘chicken’

  1. Smoky Chicken Pasta

    July 11, 2014 by AmazinglyWonderful

    8 oz. Farfalle pasta
    1 – 1 1/2 c. heavy whipping cream (I used half & half and 1 Tbsp of flour)
    2 chicken breasts (boneless, skinless)
    3 cloves garlic, crushed
    1 tsp pepper
    1/2 tsp basil
    1/2 c. butter (I used 3 Tbsp)
    1/2 lb. bacon, crumpled
    1/2 c. shredded Parmesan cheese
    1/2 bottle (12 oz) Lawry’s mesquite marinade with lime juice

    Put chicken and marinade in the crock pot on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter (and flour), add garlic, whipping cream, basil, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 5-6 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

    Recipe –

  2. Creamy Cajun Chicken Pasta

    July 11, 2014 by AmazinglyWonderful

    2 boneless skinless chicken breasts, cut into thin strips or chunks
    4 ounces linguine, cooked al dente (I used whole wheat linguine)
    2 tsp cajun seasoning
    2 Tbsp butter
    1-2 cup heavy whipping cream (I used half 1% milk and half whipping cream)
    2 Tbsp chopped sun-dried tomatoes
    1/4 tsp salt
    1/4 tsp dried basil
    1/8 tsp ground black pepper
    1 garlic clove, minced
    1/4 cup grated parmesan cheese

    Place chicken and Cajun seasoning in a bowl and toss to coat.

    In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.

    Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.

    Pour over hot linguine and toss with Parmesan cheese.

    Recipe found here –

  3. Creamy Grilled Chicken Piccata

    July 11, 2014 by AmazinglyWonderful

    Juice of 1 lemon (3Tbsp)
    3 Tbsp olive oil
    1 Tbsp minced garlic
    1 tsp salt
    1/4 tsp black pepper
    1/2 tsp basil or oregano
    2 boneless, skinless chicken breasts

    2 cups dried penne pasta
    2 Tbsp butter
    Juice of 2 lemons (6 Tbsp)
    1 Tbsp minced garlic
    1/2 cup half and half (or heavy cream)
    2 tsp dried basil
    2 Tbps capers
    1/2 cup grated parmesan cheese

    Combine first 6 ingredients and mix well.  Place chicken in a ziplock bag and pour marinade over chicken.  Marinate overnight in the refrigerator.  When ready, grill until done.  Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.

    While chicken is grilling.  Cook pasta according to directions (10-12 minutes).  Reserve 1/2 cup of pasta water and drain.  In same sauce pan, melt butter over medium heat.  Whisk in garlic and lemon juice.  Pour in half and half and whisk until hot.  Add some salt and pepper to taste.  Add the parmesan cheese, basil and capers, and heat until cheese is melted.  Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary.  Toss in pasta.

    Serve in pasta bowls with grilled chicken on top.  Sprinkle with more parmesan if desired.

    Recipe found here –

  4. Chicken Parmesan Wrap

    July 11, 2014 by AmazinglyWonderful

    1 lb chicken tenders
    3/4 cup Italian dressing
    1 jar pizza sauce
    6 mozzarella cheese slices
    grated parmesan cheese
    6 tortillas

    For Chicken Fingers:
    Marinate 1 lb of chicken tenders in 3/4 cup Italian dressing for at least one hour (the longer the better). Grill or sautee in a skillet until done. Set aside or refrigerate if making wraps later in the week.

    For the wrap:
    Lay the tortilla on a flat surface. Layer ingredients on tortilla starting with 1 slice cheese, pizza sauce, chopped chicken and ending with Parmesan cheese.  Roll up the sides of the tortilla and place in grill pan. Top tortilla with grill press and grill until golden brown. Turn over and brown the other side. Repeat with remaining tortillas


    Recipe –

  5. Creamy Chicken Rosa Bake

    July 11, 2014 by AmazinglyWonderful

    2 cups penne pasta
    1/4 cup pasta water.
    2 large chicken breast, cooked and chopped (I seasoned the chicken with some garlic seasoning)
    1 jar (15oz) Bertolli Four Cheese Rosa sauce
    1 cup frozen green peas
    2 oz Asiago cheese, grated (or Parmesan)

    Preheat oven to 375.

    In large saucepan, cook the penne pasta for 7-9 minutes (al dente).  Reserve 1/4 cup pasta water. Drain the pasta and return to pan.  Add chicken, peas, sauce and pasta water.  (I dumped the sauce into the pan and added the pasta water to the sauce jar and shook it to get the remaining sauce out of the jar).  Mix well.

    Transfer mixture to 9×13 pan.  Top with grated cheese and bake for 25 minutes.

    Recipe –

  6. Chicken Marinara Flatbread

    July 11, 2014 by AmazinglyWonderful

    1 cup cooked chicken, chopped
    2 tsp Greek seasoning
    1 tsp olive oil
    1/2 – 3/4 cup marinara sauce
    1 cup Feta cheese
    3 flatbread

    Heat olive oil in a skillet over medium heat.  Saute chicken and Greek seasoning for approximately 3 minutes.  Set aside.

    Top flatbread with marinara, chicken and feta.  Bake at 375 for 10 -15 minutes, or until flatbread is golden brown and cheese is warm.

    Recipe –

  7. Cheesy Honey Mustard Chicken

    July 11, 2014 by AmazinglyWonderful

    4 boneless chicken breast
    3/4 cup honey
    1/2 cup Dijon mustard
    1 tsp lemon juice
    1/2 tsp paprika
    lemon pepper to taste
    4 Tbsp bacon, cooked and chopped (I used Oscar Meyer bacon bits in the yellow bag)
    1 cup shredded mozzarella cheese

    Preheat oven to 375.

    Season chicken breasts with lemon pepper.  Place in 9×13 baking dish.

    Combine honey, mustard, lemon juice and paprika.  Pour over chicken.  Bake for 20-25 minutes.

    Top each chicken breast with 1 Tablespoon of bacon and 1/4 cup mozzarella cheese.  Continue to bake until cheese is starting to brown (about 10 minutes).

    Recipe found here –

  8. King Ranch Mac & Cheese

    July 11, 2014 by AmazinglyWonderful

    • 8-oz corkscrew pasta
    • 1 Tbsp dried minced onion flakes
    • 1 (10-oz.) can Rotel tomatoes (undrained)
    • 8 oz Velveeta cheese
    • 3 cups chopped cooked chicken (about one rotisserie chicken)
    • 1 (10 3/4-oz.) can cream of chicken soup
    • 1/2 cup sour cream
    • 1 tsp chili powder
    • 1/2 tsp ground cumin
    • 1 1/2 cups shredded Cheddar cheese

    Preheat oven to 350°.

    Prepare pasta according to package directions. Drain, set aside.

    In a large Dutch oven over medium-high heat, combine dried minced onion flakes, Rotel tomatoes, and Velveeta. Stir constantly for 2 minutes, or until cheese is melted. Stir in chicken, cream of chicken soup, sour cream, chili powder and cumin. Add cooked pasta and stir to combine. Spoon mixture into a lightly greased 10-in iron skillet or 9×13-inch pan. Top with shredded cheddar cheese.

    Bake for 25-30 minutes or until bubbly.

    Recipe found here –

  9. Chicken Crescent Squares

    July 11, 2014 by AmazinglyWonderful

    1 (3 oz) package cream cheese, softened
    3 Tbsp butter, melted and divided
    2 cup chopped cooked chicken
    2 Tbsp milk
    1/8 tsp pepper
    1 can refrigerated crescent rolls
    3/4 cup seasoned croutons, crushed

    Preheat oven to 350.

    Combine cream cheese and 2 Tbsp butter; stir in chicken and next 3 ingredients.  Set aside.

    Unroll crescent dough, separating into 4 rectangles; press perforations to seal.  Spoon 1/4 of chicken mixture into center of each rectangle; bring corners of each rectangle together over chicken mixture, and twist gently to seal.

    Brush packets with remaining 1 tablespoon of melted butter; dredge in crushed croutons and place on an ungreased baking sheet.  Bake uncovered for 20-25 minutes or until golden brown.

    Recipe found here –

  10. BBQ Chicken Cornbread Bake

    July 11, 2014 by AmazinglyWonderful

    1 cup frozen corn kernels, thawed
    1 can creamed corn
    1 cup sour cream
    1 box Glory or Jiffy cornbread mix
    2 eggs

    3 cups cooked chopped chicken
    1 cup BBQ sauce
    1 cup cheddar cheese, shredded

    Preheat oven to 350.  Lightly spray a 9×13-inch pan with cooking spray.

    Mix together corn, creamed corn, sour cream, cornbread mix and eggs.  Pour into prepared pan.  Bake 30 minutes.

    Toss chicken with BBQ sauce.

    Remove cornbread casserole from oven.  Top with chicken mixture and top with 1 cup cheese.  Bake an additional 10-15 minutes, until cheese is melted and cornbread is done.

    Recipe found here –