Pasta With Mascarpone, Chicken, Sun-Dried Tomatoes & Spinach

I came across this recipe at Italian Food Forever. I was very excited to make it. It was my first time cooking with Mascarpone cheese. I was excited to try it and so glad I did. This was easy and fast to make.  My kind of meal! Will post pic later!

Ingredients:

1 Cup Mascarpone Cheese At Room Temperature

Zest & Juice of 1 Lemon

1 Teaspoon Black Pepper

3 Boneless, Skinless Chicken Breast Cut into 1 inch dice

1 1/2 Tablespoons Olive Oil

2 Cloves Garlic, Peeled & Minced

Salt & Pepper

1/3 Cup Chopped Sun-Dried Tomatoes

1 (9 Ounce) Bag Baby Spinach 

1 Package Pasta 

Grated Parmigiano Reggiano/ Pecorino Cheese

Directions:

1. Combine the zest, lemon juice, mascarpone, and pepper in a bowl, and whisk to combine. Bring a pasta pot of salted water to boil. While waiting on the water, heat the oil in a skillet, and cook the chicken until it is cooked through and just beginning to brown. Add the garlic and cook another minute or two. Season with salt and pepper. 

2. Cook the pasta until al dente. Drain, reserving about 1/2 cup of the pasta water. Return the pasta to the pot, and set over medium heat. Stir in the mascarpone and lemon mixture, the chicken, sun-dried tomatoes, and spinach. Loosen the sauce with about 1/4 cup of the water and toss all over the ingredients together until the spinach has wilted and everything is piping hot, adding a little additional pasta water if needed. Serve immediately, topped with grated cheese.

Adapted from Italian Food Forever

Chicken Broccoli Couscous

I am a big couscous fan!  I loved this recipe because it reminded me of fried rice.

Ingredients:
1/4 cup extra virgin olive oil
1 pound skinless, boneless, chicken breast
Salt and pepper
3 cups chicken broth
One 10 oz box couscous
1 onion, finely chopped
1 head broccoli, broken into small florets
1/4 cup chopped flat-leaf parsley
1/3 cup sliced almonds

Directions:
1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Season the chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 10 minutes. Transfer to a work surface, let cool, then shred; reserving the skillet.

2. Meanwhile, in a large saucepan bring 2 cups chicken broth and 1 tablespoon olive oil to a boil; season with salt and pepper. Add the couscous, cover and remove from the heat; let stand for 5 minutes, then fluff with a fork.

3. In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the broccoli and the remaining 1 cup chicken broth and simmer for 5 minutes. Stir in the chicken, parsley and couscous; season with salt and pepper. Toss with the almonds before serving.

Chicken and Bacon Mac-n-cheese

Ingredients:
6 slices bacon
Salt and pepper
1 lb whole wheat short-cut pasta
2 pieces skinless, boneless chicken breast, lightly pounded
Extra-virgin olive oil
1/2 teaspoon sweet smoked paprika
4 tablespoons butter
1 large onion quartered lengthwise and very thinly sliced
2 tablespoons flour
1/2 cup chicken stock
2 cups whole milk
2 tablespoons chopped fresh thyme
Ground nutmeg
1 1/2 cups shredded extra-sharp white cheddar cheese
Chopped flat-leaf parsley, for garnish

Directions:
1. Preheat the oven to 375 degrees. Arrange the bacon on slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.

2. Bring a pot of water to a boil, salt it, add the pasta and cook 1 minute less than the instructions indicate, or until just shy of al dente. Drain and return to the pot.

3. While the pasta is working, heat a pan over medium-high heat. Drizzle the chicken with extra-virgin olive oil to coat lightly, then season pepper. Cook the chicken for about 10 minutes, turning occasionally. Transfer to a cutting  board and halve the pieces lengthwise, then thinly slice crosswise.

4. While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in the stock, then the milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add the thyme and season with salt, pepper, and nutmeg. Stir in the cheeses until melted.

5. Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with the parsley.

Note: Next time I plan to add a veggie to it.

Adapted from Everyday with Rachael Ray

Paprika Chicken with Spinach and Egg Noodles

I made this for dinner last week and loved it.  I love mixing noodles with spinach.  It is such a great way to get your veggies in a meal.  I made a delicious vegetarian meal last night and will be posting that one soon.  Enjoy!

Ingredients:

Salt, pepper, and garlic powder

1/2 pound extra-wide egg noodles

2 tablespoons tomato paste

1 tablespoon sweet smoked paprika

1.5 teaspoons worcestershire sauce

1 teaspoons hot sauce (optional)

8-10 pieces skinless, boneless chicken tenderloins or chicken thighs 

1 tablespoon extra-virgin olive oil, plus more for drizzling

2 tablespoons butter

4 cloves garlic chopped

1/4 cup finely chopped onion

2 bunches fresh spinach leaves cleaned and sliced or 1 box of thawed frozen chopped spinach

1/4 cup chopped fresh herbs, such as dill and parsley.  (Dried herbs works too) (optional)

Directions:

1. Bring a large pot of water to a boil, salt it, add the noodles and cook until tender.

2. While the pasta is working, place the tomato paste in a small bowl and stir in 1/4 cup of the boiling pasta water. Stir in the paprika, worcestershire and hot sauce.

3. Preheat a grill pan or large skillet over medium-high heat. Drizzle the chicken with oil and season with salt, pepper, and garlic powder. Add to the grill pan or skillet. Cook until browned on the bottom, about 5 minutes. Flip and baste liberally with the paprika paste. Brown the other side, about 5 minutes longer, then flip again and brush with more of the paprika paste.

4. In a large skillet, add about 1 tablespoon of oil and butter to melt over medium heat. Add the garlic and onion and cook for 3 minutes. Add the spinach to wilt or heat through the thawed spinach. 

5. Drain the egg noodles and add to the spinach along with the herbs, if using.  Divide among 4 plates and serve with chicken. 

Source: Everyday with Rachael Ray

Cider-Sauced Chicken Breasts

Ingredients:
3 tablespoons extra virgin olive oil
6 boneless skinless chicken breasts
salt
black pepper
garlic powder
1 large onion, finely chopped
6 fresh thyme sprigs, leaves removed and coarsely chopped
3 garlic cloves, chopped
1 Gala apple, peeled, cored, and cut into thin wedges
2 tablespoons dark brown sugar
1/2 cup apple cider
3 tablespoons apple cider vinegar
2 cups chicken stock
3 tablespoons cold butter
1/2 cup fresh flat leaf parsley

Directions:
1. Preheat skillet over medium-high heat with oil.  Flatten chicken breasts with mallet and season liberally with salt, pepper and garlic powder.  Add them to the skillet and cook them on both sides until juices run clear.

2. Add onions, garlic, thyme, apples and brown sugar. Cook, stirring frequently, for 4 to 5 minutes. Add the apple cider and vinegar and cook for about 2 minutes. Add the chicken stock, turn the heat up to high, and simmer until the liquid is reduced by about half.  Turn the heat off, add the butter and parsley, and stir until the butter is incorporated.

3. Serve the apple cider sauce over the chicken breasts.

Lemon Chicken

I have been making this recipe for a couple years now and love it.  It is a recipe an old neighbor gave me!  

Ingredients:
3-4 boneless, skinless chicken breast pounded thin
1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
butter or margarine
1 cup chicken broth
2 small lemons

Directions:

1. Mix four, salt and pepper. Coat chicken with it. Reserve remaining flour mixture. 

2. In skillet over medium heat, in 3 tablespoons hot butter or margarine, cook chicken until lightly browned on both sides.  Add more butter or margarine if necessary.  Once cooked, remove chicken pieces to plate.  

3. Reduce heat to low. Into drippings in skillet, stir reserved flour mixture chicken broth, and juice of half of lemon.  Stir to loosen brown bits.  Return chicken to skillet. Thinly slice remaining lemon; top chicken with lemon slices.  Cover and simmer 5 minutes or until chicken is fork-tender.  Garnish with parsley and serve.

Lime Chicken Tacos

I have been cooking out of food we already have since I have not been to the grocery store in a week and came up with this recipe.  It was very pleased with how it turned out.  Ezra loved it which always means it is a keeper!

Ingredients:
1.5 lbs boneless, skinless chicken breast, cubed and seasoned with salt, pepper, and garlic powder
1/4 cup of red wine vinegar
Juice of 1 lime
1 teaspoon white sugar
1/2  teaspoon ground black pepper
1/2  teaspoon salt
3 cloves of garlic, chopped
1 teaspoon dried Italian seasoning
10 (6 inch) flour tortillas
1 tomato diced
lettuce
Monterey Jack shredded cheese
sour cream


Directions:
1.  Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, garlic and Italian seasoning. Simmer for 5 minutes.


2. Serve lime chicken mixture in tortillas topped with tomato, lettuce, cheese and sour cream.




Note: I was out of Monterey Jack so I used Mozzarella cheese.

Quick Chicken Pot Pie

This is a great Paula Deen recipe.  Who better to get a chicken pot pie recipe from....Enjoy!!!


Ingredients:
2 cups chopped cooked chicken breast
1/2 cup thinly sliced carrots
1/2 cup frozen green peas
1 cup chicken broth
1 (10.75 oz) can cream of chicken soup
salt and pepper
1 cup biscuit mix
1 cup milk
4 tablespoons melted butter

Directions:
1. In a greased 2 quart casserole, layer the chicken, carrots and peas. Mix the broth and soup, and season with salt and pepper, if desired. Pour over the layers. Stir together the biscuit mix and milk, and pour this over the casserole.  Drizzle butter over the topping.

2. Bake at 350 degrees until the topping is golden brown,  45 to 55 minutes.

(adapted from Paula Deen)

Orange Chicken

This recipe works great with many vegetables. I needed to use up some cabbage , red peppers, and spinach. It was delicious!

Ingredients:
For the marinade:
1 tablespoon minced ginger
4 cloves garlic, chopped
1 bottle (11.75 oz) stir-fry sauce
2 tablespoons orange juice concentrate
1/3 cup thinly sliced green onions
1.5 pounds boneless, skinless chicken breasts, cut diagonally into 1/2 inch pieces

For the stir-fry:
1/4 cup canola oil
1 tablespoon orange marmalade
1 tablespoon toasted sesame oil
Vegetable of your choice

Directions:
1. For the marinade, place ginger, garlic, stir-fry sauce, orange juice concentrate, and green onions in a large zip top bag. Squeeze out air and seal. Gently massage bag to continue ingredients. Add chicken. Marinate in the refrigerator 8 - 24 hours. When ready to cook, remove chicken, reserving marinade; set aside.

2. For the stir-fry, over high heat heat, in a large skillet or wok, heat oil. Add chicken and sir-fry for 2 to 3 minutes or until almost cooked through. Drain off extra oil.

3. Add the reserved marinade, vegetables and orange marmalade; stir fry for an additional 2 minutes or until heated through. Drizzle with sesame oil just before serving over rice.

Greek Chicken Pita Pocket

Ingredients:

Souvlaki Marinade:

• 2 tablespoons dill weed
• 1 tablespoon chopped garlic
• 2 teaspoons Italian seasoning
• 1 tablespoon lemon juice
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
•  10 boneless, skinless chicken tenders 

Tzatziki Sauce:

• 1 small cucumber, diced
• 2 tablespoons dill leaves
• 1 (6 to 8-ounce) container plain yogurt
• 2 teaspoons lemon juice
• Salt and freshly ground black pepper

Pita Bread

Toppings:

• Spinach leaves
• 1 tomato, chopped

Directions: 

Chicken:

In large bowl whisk together all the souvlaki ingredients, except the chicken. Add the chicken and toss to coat. Cover and let marinate for at least 30 minutes or overnight in the refrigerator.

Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Cook until the chicken is cooked through, about 10 to 12 minutes.

Tzatziki Sauce:

• In a medium bowl combine all the tzatziki sauce ingredients and set aside.

Heat 4 pitas in the microwave for 30 seconds. Slice them in half.

Tortilla Rolls - Kid Friendly Recipe

With my busy schedule, I am always looking for lunch recipes for Ezra. He is a pretty good eater and eats what I cook for dinner.  At lunch time, I don't have time to make him a healthy lunch with a newborn so I like to make it in advance for the week. This meal reheats well and taste great!  Hubby liked them too.  He ate quite a few of them yesterday.

Ingredients:
1 cup shredded, cubed or pureed chicken or turkey
1/2 cup of shredded Cheddar cheese
1 cup pumpkin puree
4 oz cream cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
6 large whole wheat tortillas

Directions:
1. Preheat oven to 350 degrees. Line baking sheet with aluminum foil or parchment paper.
2. In  a large bowl, stir chicken or turkey, cheese, puree, cream cheese, garlic, and salt.
3. Cut the tortillas inn half. Place one half on the work surface with the straight edge facing you. Spread about two tablespoons of the filling along that edge from one side to the other. Starting at the edge, roll the tortillas, completely enclosing the filling. Place seam-side down on the baking sheet. Stuff and roll the rest of the tortillas the same way.
4. Bake until the tortillas begin to brown, 4 to 5 minutes. Let cool slightly before serving.

Note: The recipe calls for 1/2 cup of carrot and 1/2 cup squash puree. I had pumpkin puree at home so I used it instead and they were fantastic. You could also use reduced fat cream cheese and shredded cheese.

Ezra loved these!

(adapted from Deceptively Delicious)

Chicken Marsala

Ingredients:
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
2 cups sliced mushrooms
2 tablespoons of minced garlic
3/4 cup Marsala wine
Heavy Whipping Cream

Directions:
1.In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2.In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown on both sides. Add mushrooms, garlic and pour in wine. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. Remove chicken from pan and add a little heavy whipping cream. Reduce it to make a Marsala cream sauce and then add the chicken back and served it over pasta.

Note: If you do not have heavy whipping cream, thats okay. 


(adapted from Allrecipes.com)

Smoked Provolone Sandwich with Italian BBQ Sauce

I needed to use up some provolone cheese I had and it was great in this recipe. I had some leftover chicken and Abe made a salad out of it to take to work for lunch. I will use the rest of the chicken to make a chicken salad sandwich for myself. 

Ingredients:
2 tablespoons extra virgin olive oil
1 onion, finely chopped
2 cloves of garlic chopped
14.5 oz can of diced tomatoes, half drained
1/2 cup of chicken stock
2 tablespoons of balsamic vinegar
2 tablespoons of brown sugar
1 tablespoons Worcestershire sauce
Salt, pepper, and garlic powder
4 skinless, boneless chicken breast halved and flattened
12 slices of provolone cheese
Lettuce
Water rolls

Directions:
1. In a medium saucepan, heat oil. Add onion and garlic; cook till softened, about 5 minutes. Add the tomatoes and chicken stock and heat through. Stir in vinegar, brown sugar, Worcestershire sauce, and lots of pepper. Lower heat and simmer, stirring occasionally.

2. Slice the bread. Drizzle the chicken with oil and season with salt, pepper and garlic powder. Cook on preheated pan over medium high heat. When chicken is cooked, place cheese over chicken until melted. Place on bread and top with sauce and lettuce.

Chicken Scallopine

I made this for dinner last night and it was a hit.  Ezra (and Abe) ate it like someone was gonna steal it from him.  I cut the chicken and pasta into small bite sized pieces for Ezra. I also did not serve his meal with sauce.


Ingredients:
14 oz box of Linguine
6 boneless, skinless, trimmed chicken breast
kosher salt
pepper
garlic powder
flour
2 tablespoons of Olive oil
4 tablespoons of butter or margarine
12 oz of sliced mushrooms
1 cup of white wine or chicken broth
1 lemon
1/2 cup of half and half
1 teaspoon of capers
chopped or dried parsley
Parmesan cheese

Directions:
1. Cook pasta according to package instructions.
2. Flatten chicken breast with mallet. Season with salt, pepper, and garlic powder on both sides.  In a dish, put flour and dredge chicken. 
3. Heat butter and olive oil in large skillet over medium heat. Fry chicken until golden brown. When chicken is cooked on both sides, remove from skillet to plate and set aside.  Throw mushrooms into pan and stir.
Immediately pour in wine or chicken broth and squeeze juice of 1 lemon into pan. Stir to deglaze pan and cook vigorously until sauce reduces.
4. Pour in cream, parsley, capers and stir. Turn off heat. Add salt and pepper to your liking.
5. Place pasta and chicken in a platter and top with sauce. Sprinkle Parmesan cheese on top.


(adapted from the pioneer woman)

Chicken Parmigiana

I have finally found a Chicken Parmigiana recipe that I love.  This was easy to make and delicious. My toughest food critic, Ezra, enjoyed it as well. I substituted the crushed tomatoes for stewed tomatoes and crushed them in the food processor.  

Ingredients:

4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper, to taste
½ cups Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (White Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ cubes Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine


Cooking Instructions:
Season chicken with salt, pepper and garlic powder.
Mix flour, salt, and pepper together on a large plate.

Dredge flattened chicken breasts in flour mixture. Set aside.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side.

Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half.

Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

 
(adapted from  The Pioneer Woman)

Marsala Butter Chicken

Prep: 15 minutes     Cook: 25 minutes     Makes: 4 servings

Ingredients:
4 boneless skinless chicken breast halves ( I used chicken tenderloins)
salt and ground black pepper
all-purpose flour
3 tablespoons of extra virgin olive oil
12 whole garlic cloves, cut in half
1 bag (16 ounce) peeled baby carrots
3 tablespoons unsalted butter
1 cup of Marsala wine
1 cup of low sodium chicken broth
2 tablespoons of sugar
1 teaspoon of kosher salt
1/2 teaspoon of coarsely ground black pepper
2 teaspoons of fresh thyme leaves ( You can substitute 1 teaspoon of dried thyme leaves for the fresh. That is what I did)

Cooking:
1. Place each chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound to 1/4 inch thick. Remove plastic. Season with salt and pepper. Place flour on a shallow dish. Coat both sides of chicken in flour; shake off excess. In a large skillet, fry chicken in 2 tablespoons of hot oil over medium-high heat for 2 to 3 minutes on each side or until golden. Transfer to a plate; set aside.

2. In the same skillet, over medium-high heat, heat the remaining 1 tablespoon of oil. add the garlic and cook and stir for 2 minutes or until the garlic starts to turn golden brown. Add the carrots and butter; cook and stir for another 2 minutes. Add the wine and the broth. Stir in the sugar, salt, pepper, and thyme. Bring to a boil; reduce heat to medium. Cook for about 10 minutes or until the liquid is reduced by half. Return chicken and juices to the pan, coating with sauce. Simmer for another 5 minutes or until sauce has thickened.

(adapted from Sandra Lee cookbook)