Chicken Florentine Pesto Pasta

Prep time: 10 minutes
Cook time: 20 minutes

Yield: Serves 6-8.

INGREDIENTS
12-16 ounces dried short pasta (bowties, penne, gemelli, etc)
4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
Salt
2 Tbsp olive oil
1/2 yellow or white onion, chopped, about 1 cup
3 garlic cloves, minced
1/2 cup white wine or stock
8-16 ounces of fresh spinach*, washed, long stems removed and chopped
Black pepper
1/4 cup cream
1/4 cup (or more) pesto

*To wash spinach, fill up a clean sink basin with cold water and let the spinach soak in the water. Move it around a bit to loosen any dirt. Fresh spinach is usually pretty dirty, so you may need to do a couple of soakings. Remove the spinach and shake off excess water. Lay the spinach leaves down on a clean towel and pat dry.

METHOD

1 Bring a large pot of salted water (add enough salt so that the water tastes salty) to a boil. Add the dried pasta and cook until al dente.

2 While preparing the pasta, cook the chicken. Sprinkle the chicken breasts with salt, heat the olive oil in a sauté pan and brown the chicken breasts on both sides over medium-high heat. They don't need to be cooked all the way through, just browned. Remove the chicken from the pan and set aside.

3 Add the chopped onion to the pan and sauté 2-3 minutes, stirring occasionally. While the onions cook, slice the chicken into strips. Put any pieces that are cooked all the way through in one pile, and put the ones that still need a little cooking in another pile.

4 When the onions are just beginning to brown, add the garlic and cook another minute. Add the white wine or stock and boil vigorously until the liquid is reduced by half.

5 Add the spinach and the undercooked pieces of chicken to the pan. Using tongs, turn them over to coat them with the juices in the pan. Continue to cook, turning and stirring often, until the spinach is wilted and the chicken cooked through, about 2 minutes.

6 Turn off the heat and add some black pepper, the pile of cooked chicken pieces and the pesto. Stir to combine. Drain the pasta put it in a large bowl. Add the cream to the saute pan and stir well to combine. Add the contents of the pan to the bowl with the pasta and mix well. Serve at once.

Simply Recipes: 

www.simplyrecipes.com 

Tortilla Soup

My friend, Heather, brought this to us as we adjusting to being new parents. It is absolutely delicious and tastes like tortilla soup from a restaurant. It tasted like Sothern California to me.

Ingredients

3 cups rotisserie chicken, taken off the bone
1 large onion, chopped
4 garlic cloves, minced
1 can Rotel tomatoes (10 oz) - I used 'original' but you can use 'mild' as well
1 can diced tomatoes (14.5 oz)
4 c. water
2 beef bouillon 
2 chicken bouillon
2 cans tomato soup
3 more cups of water
2 T. Worcestershire Sauce
1 T. chili powder

Directions

Saute onions and garlic in some butter in the bottom of your pot.

Add the rest of the ingredients (except the chicken) in the order listed.

Simmer 1 hour. 

Add chicken.

Serve with tortilla chips, sour cream, avocado, shredded cheese, limes.

Chicken, Rice, and Edamame Salad

This chicken salad breaks out of the traditional chicken salad class with its rice vinegar and mint flavors that sing to your taste buds.

Chicken, Edamame, and Rice Salad

The distinct and powerful taste combination of fresh ginger and mint lends a burst of flavor to this main-dish salad.

Prep: 11 minutes; Cook: 5 minutes; Other: 2 minutes

Yield: 4 servings (serving size: about 3/4 cup salad and 1 radicchio leaf)

Ingredients

• 1 (8.8-ounce) pouch microwaveable cooked long-grain rice (such as Uncle Ben's Original Ready Rice)  {I just used approximately 1 1/2 cups of cooked long-grain rice}
• 1 1/4 cups frozen shelled edamame (green soybeans)
• 3 tablespoons water
• 1 cup diced cooked chicken breast
• 2 tablespoons chopped fresh mint
• 1 tablespoon grated peeled fresh ginger
• 2 tablespoons rice vinegar
• 1 tablespoon canola oil
• 1/4 teaspoon salt
• 4 radicchio leaves (optional)

Preparation

1. Microwave rice according to package directions. Set aside; keep warm.
2. Combine edamame and 3 tablespoons water in a small bowl. Cover with plastic wrap. Microwave at HIGH 3 minutes. Let stand 2 minutes; drain.
3. Combine rice, edamame, chicken, and next 5 ingredients in a large bowl; toss to coat. Serve over radicchio.

Cooking Light Fresh Food Fast, Oxmoor House 2009.

Fine's Spice Chicken

8 half breasts, chicken
2 cans Cream of Chicken soup
1/2 tsp. minced dried onion
1/2 tsp garlic salt
1 tsp. Fine's Herb Spice
8 oz can mushrooms and stems, drained
Spray 9x13 pan with cooking spray. Lay chicken breasts in the pan. Combine remaining ingredients and spread over chicken breasts. Bake at 300 for 4 hours. Before serving sprinkle with sliced almonds or fresh parsley.

Mu Shu Chicken Wraps

Makes 6 servings.

1 16oz can plums, rinsed, drained, and pitted
1/2 c orange juice
1/4 c finely chopped onion
1 Tbsp minced fresh ginger
1/4 tsp ground cinnamon
1 lb boneless skinless chicken breast, cut into thin strips
6 (7-inch) flour tortillas
3 cups coleslaw mix

1. Bamix the plums until almost smooth.  Combine plums, orange juice, onion, ginger, and cinnamon in slow cooker; mix well.  Place chicken strips over plum mixture. Cover and cook on LOW for 3 to 4 hours.

2.  Create a tortilla wrap with chicken, sauce, and coleslaw.  Use remaining plum sauce for dipping.

Adapted from Home-Tested Slow Cooker Recipes:
Mu Shu Turkey p. 96

Kung Pao Chicken

I served this with Coconut rice. Delicious! I made this a few weeks ago for Whitney and another friend.

Total: 27 minutes
Yield: 4 servings (serving size: 1 cup)

Ingredients

• 2 tablespoons dark sesame oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
• 3/4 cup water
• 3 tablespoons lower-sodium soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon brown sugar
• 1/2 teaspoon bottled minced ginger
• 1 to 1 1/2 teaspoons crushed red pepper
• 1 cup thinly sliced red bell pepper (about 1 large pepper)
• 1 cup snow peas, trimmed
• 2 tablespoons chopped unsalted, dry-roasted peanuts

Preparation

1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.

2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.

Nutritional Information

Calories: 275

Fat: 13.8g (sat 2.6g,mono 5.3g,poly 4.8g)

Protein: 25.3g

Carbohydrate: 11.9g

Fiber: 2.2g

Cholesterol: 94mg

Iron: 2mg

Sodium: 502mg

Calcium:41mg

SaBrina Bone, Cooking Light, DECEMBER 2010

Suzanne sent the full recipe for her chicken recipe. We had it tonight and invited Grandma and our neighbor, Heather, for dinner (and celebrated Heather's birthday). I substituted Panko (Japanese bread crumbs) for the whole grain bread crumbs and it was great.

Baked Ranch parmesan chicken

6 chicken breasts halves
½ Cup Hidden Valley buttermilk ranch dressing
1 Cup whole grain bread crumbs
½ Cup Digorno grated Parmesan cheese
1 teaspoon cracked black pepper (opt.)
1+ teaspoon sage
½ teaspoon salt

Marinate chicken in ranch dressing overnight (4 hours minimum)Preheat oven to 450
Combine bread crumbs, Parmesan cheese, sage and salt. Mix well. Coat the marinated chicken in breading mixture and place in lightly sprayed 9 x 13 glass pan.
Bake 20 minutes then reduce oven temperature to 350 and bake 30 minutes or until done.

Ranch Baked Chicken

Aunt Suzanne served this on their 40th wedding anniversary today. It sounds really good.

Marinate chicken in ranch dressing overnight.
Make a breading of
bread crumbs (used whole wheat),
sage,
salt
and parmesan cheese
Coat chicken pieces (dressing is so thick breading really sticks)
Bake at 450 for 20 minutes then 350 until done

Eileen has a similar recipe. Bread chicken with crushed saltine crackers mixed with Parmesan cheese and bake (no ranch dressing, however). Eileen's recipe is called Trena's treat (or something like that).

Couscous Chicken Salad with Chopped Vegetables

I actually cooked a meal for myself. Pretty amazing considering the last few months of eating sandwiches and bowls of cereal.

The creamy yogurt dressing has a hint of sweetness from the honey and an extra zing from the vinegar.

There's even a video: Dinner Tonight

Yield

4 servings (serving size: 1 1/2 cups)

Ingredients

• Salad:
• 1 1/2 cups water
• 1 tablespoon olive oil, divided
• 3/4 teaspoon salt
• 1 cup uncooked couscous
• 1 cup chopped yellow bell pepper
• 1/2 cup finely chopped zucchini
• 1/2 cup chopped mushrooms
• 1 1/2 cups chopped skinless, boneless rotisserie chicken
• 1/2 cup (1/8-inch-thick) diagonally cut carrot
• 1/4 cup thinly sliced green onions
• 3 tablespoons dried currants
• 3 tablespoons finely chopped fresh mint
• 1/8 teaspoon freshly ground black pepper
• 
  Dressing:
• 1 cup plain low-fat yogurt
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 tablespoon white wine vinegar

Preparation

To prepare salad, bring water, 1 teaspoon oil, and salt to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Place in a large bowl; cool to room temperature.

Heat a large nonstick skillet over medium-high heat. Add remaining oil to pan. Add the bell pepper, zucchini, and mushrooms; sauté 4 minutes or until bell pepper is tender. Add bell pepper mixture, chicken, carrot, onions, currants, mint, and black pepper to couscous; toss gently to combine.

To prepare dressing, combine yogurt and remaining ingredients, stirring with a whisk. Drizzle over couscous mixture, tossing gently to combine.

Nutritional Information

Calories: 368 (20% from fat)

Fat:8g (sat 2.1g,mono 4g,poly 1.2g)

Protein:24.1g

Carbohydrate:49.4g

Fiber:4.3g

Cholesterol:46mg

Iron:1.8mg

Sodium:540mg

Calcium:148mg

Carla Fitzgerald Williams, Cooking Light, JUNE 2004

Chicken with Basil Cream Sauce

Mom, Dad and Chelsea joined me this morning for church and Sunday dinner in Riverside. It was delightful introducing them to my new friends and enjoying their company. We savored this for dinner along with green beans and rice pilaf; however, we once again forgot to break open the celebratory Martinelli's Sparkling Cider.

Here's the recipe from Not Your Mother's Slow Cooker Recipes for Two

Cooker: 1 1/2 to 3 quart crock pot
Setting and cook time: High for 2 1/2 to 3 hours

2 boneless, skinless chicken breast halves, trimmed of fat
Salt and freshly ground black pepper to taste
1 cup plain Alfredo sauce
3 to 4 tablespoons Pesto Sauce

Spray the inside of the crock with nonstick cooking spray, and arrange the chicken breasts in the slow cooker. Sprinkle with salt and pepper. In a small bowl, combine the Alfredo sauce and the pesto sauce; stir to combine, then pour over the chicken. Cover and cook on high for 2 1/2 to 3 hours, until the chicken is tender and cooked through. The chicken will make its own juice and thin the sauce. Serve hot.

Variations:
In place of pesto you could try:

Chicken with Lemon Cream Sauce and Olives: Add 6 to 8 whole black olives (canned or kalamata in brine) and the zest of 1 lemon to the Alfredo sauce.

Chicken with Chipotle Cream Sauce: Add 1 to 1 1/2 tablespoons chipotle paste or 1/2 mashed chipotle chile and 2 teaspoons of adobe sauce to the Alfredo sauce.

Chicken with Artichoke Cream Sauce: Add 2/3 cup of drained canned or thawed frozen artichoke hearts to the Alfredo sauce.

Chicken with Curry Cream Sauce: Add 1/2 teaspoon of your favorite mild or hot curry powder and 1/2 teaspoon fresh grated ginger to the Alfredo sauce.

Sweet and Sour Chicken

1 #2 can pineapple chunks
2 Tbs butter
2/3c pineapple juice
1c green pepper
1 chicken bouillon cube
1c boiling water
2T cornstarch
2t soy sauce
2t vinegar
1/3c sugar
cooked chicken or turkey
1/2 t salt
dash pepper
cooked carrots and celery on the diagonal
Rice or chow mein noodles

Cook carrots & celery. Drain pineapple and save the juice. Cook pineapple in butter for 3 min. Add1/3c pineapple juice and green pepper. Cover and simmer 10 min. Dissolve bouillon cube in boiling water. Add to pineapple cubes. Mix cornstarch with remaining 1/3 cup pineapple juice. Stir into mixture. Add soy sauce, vinegar, and sugar. Cook stirring till thick. Add chicken, carrots, and celery till heated through. Serve on top of noodles or rice.

Chicken Divan

2 10oz pkg broccoli spears (can use chopped broccoli)
2 cup sliced chicken or 3 breasts, cooked and boned
2 cup cream of chicken soup (2 cans)
1/2 cup mayonnaise
2 tsp Lemon juice
1tsp curry powder

Topping:
1/4 cup Parmesan Cheese 1/2 c breadcrumbs 1 Tbs butter

Cook broccoli and drain. Arrange on bottom of 9x13 pan. Place Chicken on top of Broccoli. Mix together Cream of Chicken soup, Mayo, lemon juice, and curry powder. Pour a little sauce over broccoli, and then add chicken. Pour a little sauce over broccoli, then add chicken. Pour the rest of sauce on top of chicken. Sprinkle with cheese and top with bread crumbs. Sprinkle with paprika. Bake at 350* for 30 min.

Cold Chicken Curry Salad

Jocelyn asked for my Chicken Curry Salad. It is difficult as I seldom measure and use what I have on hand.

3 cups cubed cooked chicken, cooled and chilled
6 oz slivered almonds
1/2 cup diced celery
¼ cup minced onion or green onion or omit
2 cups halved green grapes
2-3 Tbsp Parmesan Cheese
2 Tbsp Lemon Juice
¾- 1 tsp Curry Powder
1/1/2 cups Mayonnaise (can use ½ sour cream, ½ mayo)more if needed

Mix mayo, lemon juice, curry powder, parmesan cheese and onion together. Toss chicken cubes, almonds, celery and sliced grapes together. Lightly mix the sauce with the chicken mixture. Chill salad. Use a scoop to serve a mound onto either a lettuce leaf or a large tomato divided into 6 cuts (like a flower), gently spread and place scoop of salad in center.