Today I’m going to be trying a new recipe. I’m trying to feed the family a more healthy diet by serving chicken more often. So I’ve been scouring the internet for chicken recipes. This recipe isn’t low cal at all - it has a heavy cream sauce - so if you are watching your calories skip this one. I found this recipe at Recipe Zaar. Also, the recipe calls for Angel Hair Pasta but I’m using Bow-Tie instead.
Chicken Pasta Milano
copycat of Macaroni Grill recipe
1 T Butter
2 cloves Garlic, minced
1/2 cup Sun-dried Tomatoes, chopped
8 oz fresh sliced Mushrooms
1 cup Chicken Broth, divided
1 cup Heavy Cream
4 boneless, skinless Chicken breasts
1 tsp Salt
1 tsp Pepper
2 T Olive Oil
2 T Basil
8 oz Angel Hair Pasta, cooked and drained
Prepare pasta, drain and set aside.
In a large saucepan, melt butter over low heat.
Add the minced garlic and cook for about a minute.
Add tomatoes, mushrooms and 3/4 cup of the chicken broth.
Increase heat to medium and bring mixture to a boil. Then, reduce heat and simmer uncovered for about 10 minutes.
Add cream and bring to a boil again, stirring frequently. Simmer over medium heat until sauce is thick.
Heat olive oil in a skillet. Sprinkle salt and pepper over both sides of chicken and add to skillet. Saute until chicken is no longer pink inside (about 4 minutes per side).
Remove chicken from skillet. Drain fat and in the same skillet, stire 1/4 cup chicken broth with the pan juices. Bring to a boil; reduce liquid slightly and add to the cream sauce. stir in basil.
Serve the chicken atop the pasta, coat with the cream sauce.
Chicken & Broccoli Fettuccine
Campbell’s Soup Recipe
8 oz uncooked Fettuccine
1-2 cups fresh or frozen Broccoli flowerets
2 T Butter
1 lb skinless boneless Chicken Breasts, cubed
1 can Cream of Mushroom Soup
½ cup Milk
½ cup grated Parmesan Cheese
¼ tsp Pepper
Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.
In skillet over medium-high heat, heat butter. Add chicken and cook until browned, stirring often.
Add soup, milk, cheese, pepper and fettuccine mixture and cook through, stirring often.
Serves 4
I got this recipe from Melissa’s side blog called Did They Eat It? These chicken strips are easy to make and very tasty. They go well with any pasta & marinara sauce side dish. I’m going to serve it with mini Penne pasta and a homemade marinara sauce.
Parmesan Breaded Chicken Strips
Melissa Summers
1/2 cup Olive Oil
2 cloves Garlic, minced
1/4 tsp Pepper
1 pound boneless skinless Chicken cut into strips
1/4 tsp Cayenne Pepper
1/4 cup Seasoned Bread Crumbs
2 T Parmesan Cheese, grated
Place chicken strips, olive oil, garlic and black pepper into a ziploc bag and let marinate for 30 minutes or more.
Heat oven to 375 degrees.
Mix cayenne pepper, bread crumbs, and parmesan cheese together. Dip chicken pieces in crumb mixture to coat. Put on a baking sheet and bake for 10-20 minutes (depending on thickness of chicken strips).
I’m trying a recipe from Melissa’s Did They Eat It? blog today. I like the idea of a chicken chili that is eaten like a dip.
White Bean Chicken Chili
Melissa Summers
1 32 oz. carton Chicken Broth
1 large Onion, chopped
2 rounded tsp minced Garlic (or 3 cloves minced)
1 48 oz jar Great Northern Beans
2 tsp ground Cumin
1 tsp Oregano
5-6 dashes Tabasco (or more)
2-3 lg boneless skinless Chicken breast halves
1/4 cup orzo (optional)
Shredded cheese for topping
Salsa for topping
Sour Cream for topping
Boil chicken for 45 minutes - 1 hour. Shred with fork and set aside.
In a large pot, pour a bit of broth. Add onion and garlic, cook stirring until onion is wilted.
Add beans including liquid, cumin, oregano, tabasco and remaining broth. Bring to a boil.
Add chicken. Combine well and simmer covered for at least 30 minutes. If desired, add orzo in last 15 minutes.
Serve with tortilla chips, shredded cheese and a dollop of salsa and sour cream.
