Tag: chicken

Pastas

Butternut Squash Ravioli with Brown Butter Sage Sauce

cathysmahaLeave a comment

Each year I anxiously await the Butternut Squash Ravioli from Costco. It is so delicious prepared with this recipe OR cooked according to package directions and served with Lingonberry Jam (from Ikea).

This recipe was divine and I added about a cup of chopped cooked chicken to the recipe for extra protein. Adding a protein is strictly optional, but I thought it was very good.

Butternut Squash Ravioli with Brown Butter Sage Sauce

INGREDIENTS:
  • 2 9 oz butternut squash ravioli (2 packages 18 oz total)
  • 6 tablespoon salted butter cut into tbsps
  • 1 tablespoon fresh sage julienned and packed
  • ½ cup parmigiano grated
  • ¼ cup reserved pasta water
  • flaky salt
  • fresh cracked pepper
DIRECTIONS:
  1. Prepare butternut squash according to the box/bag – usually boiled or 4 minutes. Making sure to save some pasta water for later.
  2. While that’s boiling, start the brown butter sauce.
  3. Add 6 tablespoon of salted butter to a medium sized nonstick pan over medium heat.
  4. Continue cooking and stirring while the butter bubbles and begins to darken.
  5. Once the color is a warm acorn brown, turn the heat off and immediately add the sage and stir — the sage will get crispy as it fries in the brown butter.
  6. Then add the cooked butternut squash ravioli, the pasta water and half the parmesan cheese. Cook and gently toss for another minute or so until the cheese melts into the pasta water and coats the ravioli.
  7. Plate and finish with flaky salt, fresh cracked pepper and remaining parmigiano.

Recipe from GrilledCheeseSocial

Soups and Stews

Tuscan Style Chicken Soup

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Tuscan Style Chicken Soup is hearty soup for those cold fall and winter days. If is easy to put together and I had the ingredients on hand, always a win.

Tuscan Style Chicken Soup

INGREDIENTS:
  • 1 tbsp olive oil
  • 1 onion peeled and chopped
  • 2 cloves garlic peeled and minced
  • 2 sprigs fresh thyme or ½ tsp dried thyme
  • 1 stick of celery sliced
  • 2 medium carrots peeled and chopped
  • 2 medium potatoes peeled and diced
  • 1 litre (4 cups) good-quality chicken stock ideally homemade, but water with stock cubes will work too. Use water plus bouillon for gluten-free
  • ½ tsp salt
  • ½ tsp black pepper
  • 400 g (14 oz) cooked cannellini beans washed and drained
  • 2 skinless cooked chicken breasts shredded
  • 100 g (3.5 oz) chopped kale
  • small bunch fresh parsley chopped
  • 2 tbsp finely grated parmesan
  • sprinkle of fresh thyme
  • serve with toasted granary or hearty bread
DIRECTIONS:
  1. Heat the oil in a large saucepan. Add the onion and cook for 10 minutes on a low-medium heat, stirring occasionally until softened.
  2. Add the garlic and thyme and cook for a further 2 minutes.
  3. Add the celery, carrots, and potatoes, stir, then add in the chicken stock, salt and pepper. Bring to the boil, then simmer for 20 minutes.
  4. Add in the drained cannellini beans and cook for a further 5 minutes.
  5. Add the shredded chicken and heat through for 2-3 minutes, then add the kale. Stir and simmer for 1-2 minutes until the kale has wilted. Test and season with more salt and pepper if needed.
  6. Divide between four bowls, topped with fresh parsley, grated parmesan and a couple of sprigs of fresh thyme. Serve with toasted granary bread.

Recipe from KitchenSanctuary

Mexican Dishes · Soups and Stews

Green Chile Enchilada Chicken Soup

cathysmahaLeave a comment

Green Chile Enchilada Chicken Soup is a quick recipe for busy families. My daughter, Megan, made this one night while I was visiting. Since the family has a love/hate relationship with beans and other ingredients, she served rice and beans separately as well as cheese, cilantro and chips. Each family member was in charge of their final bowl of soup and it was delicious!

Green Chile Enchilada Chicken Soup

INGREDIENTS:
  • 1 tbsp. olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1/2 to 1 can green enchilada sauce (we used 1/2 can to please younger kids)
  • 1/2-1 tsp. oregano
  • 2 boxes chicken broth
  • 2 cups water
  • 2-3 cups shredded, cooked chicken
  • 1.5-2 cups corn
  • salt and pepper
  • Serve with:
    • cooked white rice
    • chopped fresh cilantro
    • cooked great northern beans
    • shredded cheese
    • tortilla chips
DIRECTIONS:
  1. Saute the onion and bell pepper in olive oil until soft.
  2. Add green enchilada sauce, oregano, broth, and water. Bring to a soft boil
  3. Add chicken and corn and simmer for 10-15 minutes.
  4. Serve bowl of soup and add rice, fresh cilantro, beans, cheese and chips as desired.

Recipe by daughter, Megan

Casseroles · Poultry · Vegetables

Tuscan Chicken and Spaghetti Squash

cathysmahaLeave a comment

Tuscan Chicken and Spaghetti Squash was an easy dish to put together and used things I had on hand. I thought the flavor was very good but a little too rich for me. Next time, I would either use half and half or substitute half of the cream with chicken broth. My spaghetti squash have produced well and I’m always looking for new dishes to try!

Tuscan Chicken and Spaghetti Squash

INGREDIENTS:
  • 1 medium spaghetti squash
  • 1 pound boneless, skinless chicken (cut into bite size pieces)
  • salt
  • pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons butter
  • 4 cloves garlic (minced)
  • 1 shallot (minced)
  • 2 tablespoons sun-dried tomatoes (packed in oil, drained, julienne cut)
  • 1 cup heavy cream
  • 1/3 cup Parmesan cheese (grated)
  • 3 ounces baby spinach
  • fresh parsley (optional, garnish)
DIRECTIONS:
  1. Carefully pierce the spaghetti squash into the center with a knife several times. Place on a microwave-safe plate and cook on high for 8-12 minutes or until tender. Let cool while you prepare the chicken.
  2. Season the chicken with salt, pepper and Italian seasoning.
  3. Melt 1 tablespoon of the butter in a large, deep skillet over medium-high heat. Add the chicken and cook until it’s no longer pink in the center, about 7 minutes.
  4. Remove the chicken from the pan, place on a plate and tent with aluminum foil to keep warm.
  5. Add the remaining butter to the pan along with the garlic and shallot. Cook 1-2 minutes or until they just start to soften.
  6. Mix in the sun-dried tomatoes and cook an additional minute.2 tablespoons sun-dried tomatoes
  7. Pour in the heavy cream and cook until hot and bubbly, about 1-2 minutes.
  8. Turn off the heat and stir in the Parmesan cheese and spinach. Add the chicken and any accumulated juices back to the pan.
  9. Once the squash is cool, cut it in half length-wise, remove the seeds and scrap out the strands with a fork.
  10. Stir the squash into the cream sauce until evenly coated.
  11. Garnish with fresh parsley, if desired.

Recipe from DeliciousLittleBites

Asian Dishes · Poultry

Baked Thai Peanut Chicken

cathysmahaLeave a comment

My love of Thai food leads me to new Thai recipes. This Baked Thai Peanut Chicken is so easy and so quick, it could easily be in a weekday rotation. While the chicken was baking, I steamed the black rice with a vegetable basket of broccoli and squash. Voila! In 30 cooking minutes, dinner was done. I was so hungry, I forgot to add the sprinkle of cilantro and chopped peanuts.

Baked Thai Peanut Chicken

INGREDIENTS:
  • 5 chicken thighs , boneless skinless
  • 1/2 can coconut milk , 7 ounces1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce , low-sodium
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon lime juice
  • 1/2 teaspoon sesame oil
  • 3 cloves garlic , minced
  • 1 tablespoon ginger , minced
  • cilantro , for garnish
  • chopped peanuts, for garnish
DIRECTIONS:
  1. Preheat the oven to 375 degrees F.
  2. In a large bowl mix the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger.
  3. Place the chicken, smooth side down into your baking dish.
  4. Pour the sauce over it.
  5. Cook for 30-35 minutes or until the chicken is cooked through (to 165 degrees F).
  6. Optional: Add diced cilantro and chopped peanuts to the top of the baked chicken.

Recipe from DinnerthenDessert

Poultry

Tuscan Chicken

cathysmahaLeave a comment

Tuscan Chicken is an easy, flavorful dinner fit for entertaining. I served this dish over Trader Joe’s Multigrain Blend with Vegetables and liked the combination. Serving with a pasta or potatoes would be equally delicious. I had enough sauce but think doubling the sauce would be even better.

Tuscan Chicken

INGREDIENTS:
  • 2 (8-ounce) boneless skinless chicken breasts 
  • 1 cup roughly chopped fresh baby spinach
  • 1/2 cup heavy whipping cream (I used half & half)
  • 1/2 cup finely grated parmesan cheese, plus more for serving 
  • 1/4 cup chopped sun-dried tomatoes (blot off excess oil)
  • 5 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1 teaspoon dried oregano
  • salt and pepper, to taste
DIRECTIONS:
  1. Prepare Chicken: Cut each chicken breast horizontally so it’s half as thick as before, resulting in 4 thinner pieces. Pat them dry with paper towels. Generously season both sides of each chicken piece with salt and pepper.
  2. Sear Chicken: Heat 10-inch sauté pan over medium to medium-high heat until hot. Add olive oil to cover pan, and place chicken breasts in single layer over oil. Cook until each side is golden brown, 4 to 5 minutes per side. When chicken is cooked through, transfer to large plate. Work in batches if your pan is not large enough to hold all at once.
  3. Make Sauce: Reduce to low heat. Add heavy whipping cream, butter, and parmesan cheese to pan. Stir until butter and cheese are melted, scraping up any browned bits on bottom of pan. Increase to medium heat and bring to simmer. Stir in spinach until wilted. Stir in minced garlic and oregano until well-mixed.
  4. Return Chicken & Serve: Transfer chicken back to pan, leaving any liquid on plate, and simmer for 1 minute. Top with sun-dried tomatoes. Turn off heat. Serve, and optionally top with additional grated parmesan cheese.

Note: I served this on top of Trader Joes Multigrain Blend with Vegetables

Recipe from SavoryTooth

Home · Pastas · Poultry · Soups and Stews

One Pot Gnocchi (or Noodle) Chicken Pot Pie

cathysmahaLeave a comment

One Pot Chicken Pot Pie, with gnocchi or with noodles, is a taste of home. The dish was so easy to make, but midway through I discovered I was out of gnocchi. Egg noodles to the rescue! I added more broth to allow the noodles to cook through. This recipe is a great way to use leftover turkey or chicken and is a delicious dish to serve on a cold night!

One Pot Gnocchi (or Noodle) Chicken Pot Pie

INGREDIENTS:
  • 4 Tablespoons butter or vegan butter
  • 1 cup sliced carrots
  • 4 oz mushrooms, sliced
  • 1 large or 2 small stalks celery, thinly sliced
  • 1 large shallot or small onion, chopped
  • homemade seasoned salt (I used Lawry’s) and pepper
  • 2 cloves garlic, pressed or minced
  • 1 teaspoon poultry seasoning
  • pinch dried thyme
  • 3 Tablespoons gluten free flour (I use Bob’s Red Mill 1-to-1 Baking Flour)
  • 2 cups chicken stock or broth
  • 1 cup milk (any kind, I use unsweetened almond milk)
  • 12oz package gluten free gnocchi (I used egg noodles)
  • 1-1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
  • 1/2 cup frozen peas
  • optional: extra broth if cooking noodles
DIRECTIONS:
  1. Heat a Dutch Oven over medium-high heat. Once hot, melt butter in pan then add carrots, mushrooms, celery, and shallots/onions. Stir to coat the vegetables in butter then saute until the mushrooms release their liquid and it has evaporated, 3-4 minutes. Season with homemade seasoning salt and pepper then continue to saute, turning the heat down slightly if necessary, until vegetables are tender, another 6-7 minutes.
  2. Add garlic, poultry seasoning, and dried thyme then saute until garlic is very fragrant, 1-2 minutes.
  3. Sprinkle flour over vegetables then stir to combine and cook for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps then add milk and turn heat up to medium-high. Bring mixture to a bubble, stirring occasionally, then add gnocchi and stir combine. Turn heat down to medium then simmer, stirring frequently, until gnocchi are tender, 5-6 minutes. Stir in chicken and peas then taste and add seasoned salt and/or pepper if necessary. Ladle into bowls then serve.

Recipe from IowaGirlEats

Asian Dishes · Poultry

Chicken Lettuce Wraps

cathysmahaLeave a comment

Chicken Lettuce Wraps are delicious and a little different than the lettuce wraps I have experienced at local Asian restaurants. I like this recipe and feel it would be wonderful over cooked rice.

Chicken Lettuce Wraps

INGREDIENTS:
  • 1.5 lbs. boneless, skinless chicken thighs, cubed
  • 3 tbsp olive oil
  • 1 large carrot, julienned
  • 1/2 cup cashews, roasted
  • 1/2 yellow onion
  • 3 garlic clovers
  • 1 inch piece of fresh ginger
  • 1/4 cup soy sauce
  • 1/4 cup sweet chili sauce
  • 1 lime, juiced
  • small pinch of salt (note, soy sauce is salty)
  • 1 tsp sesame oil, to finish
  • black pepper
  • green onions for garnish
  • fresh cilantro, for garnish
  • sesame seeds (optional)
  • Bib Lettuce or Butter Lettuce for serving
DIRECTIONS:
  1. Julienne carrots and chop onions.
  2. Sauté chicken thighs in olive oil with a bit of salt and black pepper, until lightly caramelized and set aside.
  3. In the same pan sauté onions until softened, shred ginger and garlic, bring the chicken back along with carrots and cashews; add sweet chili sauce, soy sauce and lime juice, stir well and cook for a few minutes.
  4. Finish with the chopped green onions and cilantro.
  5. Serve with lettuce wraps and enjoy!

Recipe from VessysGourmetKitchen

Poultry · Salads · Vegetables · Vegetarian

Southwest Shredded Chicken Salad

cathysmahaLeave a comment

Summer Salads are a favorite and this salad is full of protein and healthy vegetables. It is delicious for make-ahead meals. Another rotation in the summer salad schedule!

Southwest Shredded Chicken Salad

INGREDIENTS:
  • SOUTHWEST CHICKEN SALAD
    • 1-1.5 lbs. chicken tenderloin (I used rotisserie chicken)
    • ¾ cup black beans, rinsed, drained and dried
    • ¾ cup red bell pepper, diced
    • ¾ cup chickpeas, rinsed, drained and dried
    • ¾ cup whole kernel corn, rinsed, drained and dried
    • ¾ cup cucumber, cored and diced
    • ⅓ cup shallots, finely diced
    • ¼ cup jalapeno, finely diced (optional)
    • ¼ cup cilantro, chopped small
    • ¼ cup shredded cheddar cheese
    • kosher salt, to taste
    • cracked black pepper, to taste
  • CHILI LIME YOGURT DRESSING
    • ½ cup 0% Greek yogurt
    • 2 tablespoons lime juice, fresh squeezed
    • 2 tablespoons diced green chilis, mild, canned works best
    • ½ teaspoon cumin
    • ½ teaspoon chili powder
    • ½ teaspoon garlic powder
    • ¼ teaspoon kosher salt
    • 2 tablespoons warm water, add more or less based on your preferred thickness
  • OPTIONAL GARNISHES
    • 2 tablespoons green onion, chopped small
    • ½ avocado, thinly sliced
    • 1 lime, cut into wedges
    • tortilla chips
DIRECTIONS:
  1. Boil a pot of water and add the chicken tenderloin. Cook for 15-18 minutes or until the internal temperature reaches 165 degrees. Drain off the water and allow the chicken to cool. Then shred the chicken using two forks. (I used a cooked rotisserie chicken).
  2. Next, grab a small mixing bowl and combine the 0% Greek yogurt, fresh squeezed lime juice, mild canned diced green chilis (with the juice), garlic powder, cumin, chili powder, kosher salt and warm water. Whisk well and set aside. For a thicker dressing add less water, for a thinner dressing add more water. You can adjust based on your preference.
  3. Then, prep all the veggies and herbs. You’ll need, drained and rinsed black beans, drained and rinsed chickpeas, drained and dried whole kernel corn, diced cucumber (be sure to remove the core), diced red bell pepper, finely diced shallots, finely diced jalapeno (remove the veins and seeds).
  4. Add the shredded chicken, vegetables, shredded cheese and herbs to a large mixing bowl. Season with kosher salt and cracked black pepper. Taste and adjust accordingly. Then, pour as much or as little chili lime yogurt dressing as you desire. I used about half. Toss until everything is well coated.
  5. Extra dressing can be stored covered in the refrigerator for three to four days. Garnish with chopped green onions and sliced avocado. Serve with tortilla chips and lime wedges.

Recipe from HealthyishFoods

Asian Dishes · Poultry

Ginger Peanut Chicken with Coconut Rice

cathysmahaLeave a comment

What a delicious dish! Daughter, Megan, recommended this recipe since I love Thai dishes. I doubled the chicken part of the recipe and made a single of the coconut rice and still had a lot of leftover rice. In the future, I would make double the chicken and halve the rice recipe. Since I doubled the recipe, I used 1 cup of fresh sprinach and one cup of chopped bok choy. The leftovers were equally delicious. For the leftover meal, I served with balsamic roasted brussel sprouts and it paired well.

The coconut rice was a great idea. I never thought of adding coconut milk to the rice cooker but it adds another level of delicious to this dish.

Ginger Peanut Chicken with Coconut Rice

INGREDIENTS:
  • Ginger Peanut Chicken
    • 1 1/4 pounds chicken thighs, fat trimmed, cut into small bite-sized pieces
    • 1-inch piece of ginger, grated
    • 3 green onions, thinly sliced (white parts and green parts separated)
    • zest and juice of 1-2 limes
    • 2 tablespoons brown sugar
    • 1 1/2 teaspoons salt
    • 1 tablespoon olive oil or avocado oil
    • 2–3 cloves garlic, minced
    • 1/2 cup chopped roasted peanuts
    • 1/2 cup chopped cilantro
    • 1 cup spinach, bok choy, etc.
  • Coconut Rice
    • 2 cups white or jasmine rice
    • 1 1/2 cups water
    • 1 can coconut milk
    • a pinch of salt
DIRECTIONS:
  1. Marinate Chicken: In a stainless steel bowl, mix the chicken with the ginger, green onions (white parts), lime zest, brown sugar, salt, and oil. Marinate for 20 minutes-2 hours.
  2. Rice: Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (it won’t be quite done yet after 3 minutes – it needs the rest time to finish cooking). Release the steam, fluff with a fork, and attempt not to eat the whole thing! (Don’t have an Instant Pot...use these instructions:
    • To cook the coconut rice on the stove or in a rice cooker: Cooking the rice in a rice cooker or just on the stove top should work well. To make it on the stove, you can add 2 cups of rice, 1.5 cups of water, and a 14-ounce can of coconut milk to a large pot and bring it to a boil. Once it’s boiling, you can reduce the heat to a simmer, cover the pot, and cook the rice for about 15-20 minutes. (Fork-Lore: I live at high altitude and had to add more water during the process so the rice didn’t stick or burn).
  3. Cook Chicken: Heat a large skillet (nonstick or cast iron work well) to medium-high heat. Add the marinated chicken to the pan, working in 1-2 batches depending on the size of your pan. Leave the chicken sitting undisturbed for several minutes to get a nice caramelization on the chicken.
  4. Adding Extras: When all the chicken is cooked, turn the heat down slightly and add the peanuts and garlic to the pan. Sauté for 3-5 minutes to get the peanuts roasty and the garlic nice and fragrant.
  5. Finish by adding in the cilantro, green onion, and spinach. Squeeze lime juice into the pan and season with more salt and pepper as needed.
  6. Serve over coconut rice! SO simple but so good.

Recipe from PinchofYum