Cajun Chicken Fettucine Alfredo

This is what we made for Father’s day dinner.  It was so good.  Even grandpa, who is roast beef and potatoes man went back for seconds.

Original site source:  http://comfortablydomestic.com/2011/03/cajun-chicken-alfredo/

Ingredients

  • 4 small boneless skinless chicken breasts (about 1 1/4 lbs.)
  • 1 1/2 Tbs. Cajun blackening spice (I found it at the grocery store spice aisle)
  • 2 Tbs. butter, divided
  • 1 Tbs. olive oil (or more if needed)
  • 2 garlic cloves, minced
  • 1 C. (1/2 pint) grape tomatoes, halved
  • 1/4 C. dry white wine (I used chicken broth)
  • 1 1/2 C. heavy cream (or half-and-half)
  • 1 1/2 C. good quality, freshly grated Italian cheeses (I found a blend of Asiago, Parmesan, and Fontina at the grocery store)
  • 3 oz. herbed goat cheese, crumbled
  • 1 tsp. kosher salt (or more, to taste)
  • 1/2 tsp. ground black pepper (or more, to taste)
  • 1 pound fettuccine, cooked
  • Pinch of ground nutmeg, for garnish
  • Chopped parsley, for garnish

Instructions

1. Rinse chicken breast in cool water, and pat dry. Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate. Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.

2.     Preheat oven to 350 degrees F.

3.     Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 1/2 minutes. Work in batches so as not to crowd the pan.

4.     Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside. Remove chicken from the oven and thinly slice against the grain; set aside.

5.     Meanwhile, cook the pasta according to package directions and begin cooking the sauce.

For the Sauce

If the skillet looks dry, add a bit more olive oil. Reheat the skillet over medium heat.

1. Pour the chicken broth into the skillet to deglaze the pan and whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes)

2. Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes)

3. Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute. Add the salt, pepper, and the remaining tablespoon of butter. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.

4.  Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.

5.  Pour the fettuccine onto the sauce, and top with the sliced chicken. Toss the pasta and chicken into the sauce with tongs, until well combined. Turn tossed pasta into a large serving bowl. Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.

Serve immediately.

Balsamic Chicken and Vegetables

capture

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Recipe and photo source: http://www.bhg.com/recipe/chicken/balsamic-chicken-and-vegetables/

Ingredients

Directions

  1. In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
  2. In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
  3. Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
  4. Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.

Fiesta Stuffed Chicken

Recipe source: Deseret News:

FIESTA STUFFED CHICKEN

  • 6 boneless, skinless chicken breasts
  • 1 (7-ounce) can chopped green chiles, drained
  • 8 slices Monterey Jack cheese
  • 1 cup bread crumbs
  • ½ cup grated Parmesan cheese
  • 2 tablespoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup butter, melted

Pound each chicken breast to ¼-inch thickness. Sprinkle 2 teaspoons chopped green chilies and one slice of cheese on each chicken breast. Roll the chicken up tightly and secure with a toothpick. Combine remaining ingredients in a bowl, except butter. Dip each chicken roll in melted butter and then coat in bread crumb mixture. If freezing, see directions below. Otherwise, place seam-side down in a greased 9-by-13 pan and bake at 400 degrees for 30 minutes.

Freezing directions: Place chicken seam-side down in a greased disposable pan. Cover with foil and freeze.  — “Families on the Go,” by Susie Roberts

One Pot Southwestern Alfredo Pasta

One Pot Southwestern Alfredo Pasta

simple alfredo dish

Ingredients

  • 1 cup frozen corn, or the corn from two ears
  • 2 cups dry penne
  • 2 cups cooked chicken
  • 1 cup black beans (rinsed and drained)
  • 1 TBSP olive oil
  • 1 red pepper, diced
  • 14 oz jarred Alfredo sauce
  • 2 TBSPS taco seasoning

Instructions

  1. Heat a large saucepan over medium heat. Add 1 TBSP of olive oil, and then the diced red pepper. Cook until soft, remove from pan and set aside.
  2. Add water to the saucepan, bring to a boil, and add the penne. One minute before you need to remove the pasta (according to package directions), add the frozen corn. Drain the cooked pasta and warmed corn and return to the pan.
  3. Stir in the cooked pepper, chicken, and black beans. Then stir in the alfredo sauce and taco seasoning.

One Pot Jambalaya

One Pot Jambalaya

Ingredients

  • 2 Tbsp oil
  • 1 1/2 lb. chicken, diced
  • 1 red bell pepper, diced
  • 1 white or yellow onion, diced
  • 1 Lb. smoked sausage, sliced
  • 4 1/2 c. chicken broth
  • 1 1/2 c. tomato sauce
  • 1 can Rotel (diced tomatoes with green chiles)
  • 1 Tbsp. cajun seasoning (Tony Chachere’s)
  • 1 Tbsp. garlic powder
  • 1 Tbsp. paprika
  • 1 Tbsp. onion powder
  • salt and pepper, to taste
  • 1 Lb. liguine noodles
  • 1 Lb. shrimp (uncooked, peeled, de-veined)

Instructions

  • In a large stockpot or large, deep-walled skillet heat oil over medium heat. Add chicken and cook until white (it doesn’t need to be cooked through). Add remaining ingredients (minus shrimp and cilantro).
  • Bring to a boil, stirring often. Once boiling, reduce heat and simmer* for about 20-25 minutes or until noodles become soft, stirring often. Add more chicken broth if necessary.
  • *If adding shrimp, add about 15 minutes into the simmering process.
  • Garnish with cilantro before serving.

Yummy Chicken Pasta

snip

I found this recipe on the internet but the site is no longer available to link to.  I think it was called ‘thatwhichnourishes.’

Ingredients:

2 cups cooked chicken, shredded
1-16 oz. box pasta
1 lb. Velveeta
1 can diced tomatoes (with or without green chilies)
1 can cream of chicken soup
1/2-1 tsp. pepper
1/8 tsp. garlic powder

Cook the pasta and grease a 9×13 inch pan.  Lay the cut up Velveeta cheese in the greased pan.  When the pasta is done and drained, add it to the cheese mixture in the pan to melt the cheese. Add the cooked chicken and stir to mix well.

Bake at 400 degrees for 20 minutes.

Honey Lime Chicken Enchiladas

Procrastination is the art of keeping up with yesterday. Don Marquis

 Ingredients
  • 1/3 cup honey
  • 1/4 cup lime juice
  • 1 Tablespoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 pound chicken, cooked and shredded
  • 8-10 flour tortillas
  • 1 pound Mexican blend cheese, shredded
  • 2 cups green enchilada sauce
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix the honey (spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for 1/2 hour in a Ziploc bag.
  3. Spray a 9X13 pan and a 9X9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
  4. Mix the remaining enchilada sauce with the cream and any leftover chicken marinade.
  5. Spread sauce on top of the enchiladas.  Top with shredded cheese.
  6. Bake at 350 degrees for 30 minutes until brown and crispy on top.
  7. Serve with cilantro lime rice, black beans, sour cream, or whatever else you like.

One-Pot Teriyaki Chicken and Vegetables

You either get bitter or you get better.  It’s that simple.  You either take what has been dealt to you and allow it to make you a better person, or you allow it to tear you down.  The choice does not belong to fate, it belongs to you. —Josh Shipp

 INGREDIENTS

Servings: 4

1 tablespoon olive oil
2 chicken breasts, sliced
Salt and pepper to taste
2 cloves garlic, minced
1 tablespoon ginger
2 cups + 1/4 cup water
1 cup white rice, rinsed
1/2 cup soy sauce
1 tablespoon rice vinegar
1/4 cup honey
2-3 tablespoon sriracha
1 tablespoon cornstarch
1 cup broccoli
1 cup carrots
1/2 red bell pepper
Scallions for garnish (optional)

PREPARATION

1. Heat olive oil in a large pot on medium heat.
2. Add chicken, season with salt and pepper, and sauté for 8 minutes
3. Add garlic and ginger, sauté for 2 minutes until fragrant.
4. Add 2 cups of water and the rice and stir.
5. Cover the pot and bring water to a boil.
6. Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
7. Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
8. Combine 1/4 cup of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).
9. Garnish with scallions (optional) and serve immediately.

Chicken Pillows

 

pic

“The ache for home lives in all of us. The safe place where we can go as we are and not be questioned.” –Maya Angelou

The first time I had chicken pillows was on a date with your dad.  Our friend Jeff Hansen invited a few couples to his home for dinner and his mother served this recipe.

    • 8 ounces cream cheese, softened
    • ½ cup sour cream
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 1 ½ Tablespoons dried chives
    • 3 chicken breasts, cooked and diced (around 3 cups)
    • 2 (8 ounce) cans Pillsbury crescent rolls
    • 1/4 cup melted butter
    • Crushed croutons or use bread crumbs
Gravy:
  • White country gravy mix (sold at Smiths)
  1. Preheat oven to 350 degrees.
  2. Using a hand mixer or by hand, beat cream cheese and sour cream until well combined. You can do this by hand if your cream cheese is soft enough. Stir in salt, pepper, chives, and diced chicken.
  3. Using Pillsbury crescent rolls, put about 1 1/2 tablespoons of chicken mixture in the center of each square. Fold the dough corners to the center over the chicken mixture forming a pillow.
  4. Dip each pillow in melted butter on both sides. Roll in crushed croutons on both sides. Shake off excess crumbs.  Flatten the pillow and place it on cookie sheet and bake at 350 degrees for about 18-20 minutes.

Serve with rice and white gravy.

 

Lightened Chicken Alfredo

snip

Lightened Chicken Alfredo

I found this quick, easy and delicious recipe at My Fitness Pal. Click here for site:   http://blog.myfitnesspal.com/lightened-chicken-alfredo/