6 oz. dry uncooked pasta
3/4 c. (1 1/2 sticks) unsalted butter, in all
1 tbsp. plus 2 tsp. Cajun seasoning
3/4 lbs. boneless chicken breasts (skinless), cut into strips
3 c. (about 8 oz.) sliced mushrooms
1/4 c. minced green onion tops
3 tbsp. minced parsley
1 tsp. minced garlic
1 c. basic chicken stock
Cook pasta according to package directions just to al dente stage. Immediately drain and rinse with hot water to wash off starch, then with cold water to stop cooking process; drain again. To prevent pasta from sticking together, pour a very small amount of oil over pasta and rub through pasta. Season your chicken strips with Cajun spices. Heat your saute pan over high heat with 1/2 of your butter, about 4 minutes. Don't let butter burn. Add chicken; let cook about 2 minutes on one side and 1 minute on the other side. Add mushrooms and cook 2 minutes. Add green onion, parsley, garlic and stock, cook for 2 minutes more until boiling. Add pasta, let get hot. Add remaining butter, and let it thicken, stirring and shaking pan well. Serve immediately. Makes 2 servings.
I use this recipe alot...it's great. It goes over really well when I have guests over. I'm actually cooking it tonight for my mother in law when they come over for dinner. It takes about twenty mins tops to make.I need a good recipe using chicken. Any suggestions?
shred up the cooked chicken (i really don't know how much..i removed the chicken, bc i'm a veg)
1 can of cream of chicken soup
1 can of chicken broth
1 bell pepper-cut into strips
1 onion (the purple one..don't know what it's called)-cut into strips
8 oz. of spaghetti, cooked
8 oz. block of cheese, shredded- (save 1 cup of this cheese for top)
mix bell pepper, onion, soup, 1/2 can of broth, chicken, cooked spaghetti and all but 1 cup of cheese in a large bowl. put mix in a retangular baking dish (9x13 if you have it). sprinkle cheese on top and pour the rest of the broth over. bake at 425 for abou 30 minutes until the top is kinda brown-ish and some of the liquid has absorbed (it will still be a little runny..good to serve with bread).
it looks complicated, but i can't cook at all and i make this once a week in less than an hour (including cook time).
www.allrecipies.com
Chicken Parmisan
Chiken and rice
1 can cream of chicken or cream of mushroom soup (Campbell's reduced fat works great!)
3/4 cup milk
1 envelope onion soup mix
3/4 cup uncooked rice
1-1/2 cups cut up, cooked chicken (or turkey)
Preheat oven to 375 degrees. Spray 1-1/2 qt. casserole dish with non-stick spray. Mix soup, milk, soup mix, and rice until well mixed and soup mix is dissolved. Add chicken and stir to mix and coat chicken. Cover with foil and bake for 35-40 minutes, or until mixture is bubbly and rice is tender. (Tip: brown rice and some long grained rices may require a few extra minutes of cooking time. After 35 minutes, test for doneness - I just cool a bite and taste it!)
Variation: Substitute 2 chicken bouillon cubes and 2 tsp Italian seasoning for the onion soup mix.
Note: 1/2 to 3/4 cup peas or chopped carrots can be added with the chicken.
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CHICKEN PROVOLONE (EASY!)
This is , quick easy, %26amp; delicious
all my friends love it,
everyone ask for the recipie at parties.
Place chicken breast on bottom of baking dish,
Strain juice from a can of rotel%26amp; pour on top of chicken.
Season to your own taste, then top the whole dish w/ slabs of raw bacon.
cover w/ foil, %26amp; bake for about 40 mins at 350.
Remove foil, then strain any fatty juices, bake till bacon is to desired doneness, then top w/a jar of Ragu's Garlic parmesan(white sauce)%26amp; slices of provolone cheese.
Bake an additional 15 to 20 mins till cheese is melted on top of bacon.
MELTS IN YOUR MOUTH!
Hardly any peperation at all.
put them in the oven with pizza sauce, and mozzerella cheese over them...bake em until they are done.
This is a real simple and quick prep time recipe - but it tastes like you spent hours on it! :)
1 package of skinless, boneless chicken (4 breasts)
1 stick butter
4 pieces of swiss cheese
1 can cream of chicken soup
1 box of herb-flavored stuffing (I use Stove Top, but whatever will work)
Take a 9X9 baking dish or casserole dish and put the chicken in the dish. Put one piece of swiss cheese on top of each piece of chicken. Smear the soup on top of the cheese. Sprinkle the stuffing on top of the soup. Melt the butter and drizzle that on top of the stuffing. Bake in a 350 degree oven for 50 - 60 minutes.
YUMMY!
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