Southern Chicken Pasta

Do you ever start making dinner and then come to realize that you are missing most of the ingredients in your recipe? Well that is exactly what I did for my Southern Chicken Pasta only to find out that this dish is fabulous! I have been making all types of pasta dishes with boneless skinless chicken breasts and this one was voted 5 stars out of 5 by my family! It has a great Southern Flavor with the caramelized onions and green beans and tomatoes, it’s like having a Southern Fried Chicken supper without the “Fried” part.

Ingredients

  • 1 pound broken up Lasagne Noodles
  • 4 whole Boneless, Skinless Chicken Breasts
  • Salt And Pepper, to taste
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • I Red Onion, chopped
  • 3/4 cups Dry White Wine
  • 3/4 cups Low-sodium Broth, More If Needed
  • 1 cup fresh green beans, cut into 1 inch pieces (steamed)
  • 1 small can chopped tomatoes (drained)
  • 2 ounces Parmesan Cheese, grated

Method

Cook pasta according to package directions in lightly salted water. Drain and set aside.
Cut chicken breasts into chunks and sprinkle on salt and pepper.
Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add onion and let cook until golden brown. After about 1 minute, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point.)
Turn off the heat. Add green beans, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine. Add plenty of Parmesan Cheese and toss to combine.
Serve with extra Parmesan Cheese.
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Chicken Saltimbocca with Pasta

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When we lived in New Jersey, we frequented a great restaurant called Hook Line and Sinker. I always ordered the Chicken Saltimbocca with Pasta. It was so delicious and enough for a family of four! Don’t you just love those restaurants that do take out and when you order a meal it’s enough for a family of four? I do. My kids were small at the time, but still! I tried recreating the dish, this is super close. I forgot to add mushrooms, but will next time. I would also add more chicken broth next time too, when I added the pasta to the sauce it soaked it all up. But other wise I think this is a fabulous dish, my family ate it all like it was nobody’s business. Meanwhile I was still walking down Memory Tasting Lane.

Chicken Saltimbocca With Pasta
Serves 8

Ingredients:
3 chicken breasts, cut into chunks or strips
5 slices of prosciutto di Parma, sliced into strips
4 cloves garlic, sliced
1 cup Marsala Wine
1 cup all purpose flour
2 cups chicken broth
salt and pepper
fresh sage
4-5 tablespoons butter (can be adjusted or substituted with Olive Oil)
Extra Virgin Olive Oil
1 pound Rigatoni pasta or any short tubular pasta will do
1 box frozen spinach, drained or one bag of fresh spinach

Method:

1. Season all purpose flour with salt and pepper and stir to combine. Lightly dredge chicken into flour shaking off excess. Melt 2 tablespoons butter and 1 tablespoon oil into a large hot pan. Sauté chicken over medium high heat until nicely browned, remove from pan and set aside for later.

2. In the same pan sauté 4 cloves garlic adding more butter or oil if the pan is dry. After a minute or so add the prosciutto slices and let them crisp up. Add a few torn leaves of fresh sage. Toss garlic and prosciutto together and then add Marsala Wine and use a wooden spoon to scrape up any brown bits in the pan. Let liquid reduce to about half. Add chicken broth and cook for about 10 minutes until reduced a bit. At this point you can add some more sage to infuse the flavor into the liquid. Sprinkle in flour a little at a time and stir after each addition until you get the the thickness you like. You want the sauce to coat the back of a spoon. Once desired consistency is reached add cooked chicken and any accumulated juices into the sauce and spinach.

3. Meantime cook pasta in boiling salted water until al dente.  Drain pasta and add in with the sauce and toss.

Chicken Pot Pie Fancy!

This is the Chicken Pot Pie that Susan and I made for my pie party. Neither one of us had ever made a chicken pot pie before, we have probably combined eaten thousands of them and love them, but make one, never. We know what we like in a chicken pot pie : Chicken, Mushrooms, onions, peas. But you can add carrots, garlic, potatoes, anything that makes your heart sing! We made a large pie, since we were inviting 15 women to the party and I wanted to make a savory pie just in case everyone was hungry for an early supper. There were so many oohs and aaahs and there was a tiny little sliver of a pie left for hubs supper. What a hit! The great thing is you can use turkey, beef, pork, goose, venison, moose, any meat that you have on hand for this recipe. I also wanted to try something pretty and tasty, drop biscuits, so that you could see what the pie looks like inside, great idea, beautiful presentation. Also you can do any crust or use puff pastry, as individual servings, it makes quite a statement when serving!
Diced Chicken and Portabella mushrooms.
Saute onions and carrots in EVOO.
Cut shortening with flour.
Making gravy, melt butter, add flour.
Add chicken broth and heavy cream.
Of course, we used a small container of heavy cream. MM M.
Shred chicken, add carrots and onion. Place in pie dish.
Add Thyme to gravy.
Pour gravy over chicken mixture.
Place 1 cup of frozen peas in glass measuring cup, heat for 30 seconds- 1 minute until defrosted. pour over chicken and gravy.
Drop biscuits over pie mixture.

Bake pie until biscuits are golden brown and pie is bubbly.

Chicken Pot Pie

Ingredients

  •     6 tbs butter
  •     6 tbs flour
  •     2 cups chicken broth
  •     1 cup heavy cream
  •     4 cups diced, cooked chicken
  •     2 large carrots, diced and cooked
  • 1/2 cup diced Portabella Mushrooms
  •     1 onion chopped
  •     1 cup peas
  • 1/2 teaspoon thyme
  •     Drop Biscuits ( Baking Powder Biscuits)
  •     salt and pepper, to taste


Method

  1.     Preheat oven to 425 degrees F.
  2.     Melt butter in a large saucepan. Add flour gradually and cook for 2 minutes.
  3.     Gradually add chicken broth and milk or cream. Stir until thickened, about 5 minutes.
  4.     Add chicken, carrots and peas to chicken broth mixture. Combine thoroughly.
  5.     Pour mixture into a deep-dish pie plate or casserole. Place drop biscuits over top of chicken mixture.
  6.     Bake pie for 25-30 minutes, until top is crusty and brown.

Drop Biscuits
yield: 16 Biscuits

Ingredients

  •     2 cups flour
  •     ½ teaspoon salt
  •     4 teaspoons baking powder
  •     1 tablespoon sugar
  •     ½ cup vegetable shortening
  •     1 cup milk


  1. Put the flour, salt, baking powder, and sugar in a bowl. 
  2. Cut the shortening into the flour with two knives or a pastry blender until the mixture resembles coarse meal. 
  3. Add the milk all at once and stir just until the dough forms a ball around the fork. 
  4. Using two teaspoons, place a heaping spoonful on the chicken and vegetable mixture, use other spoon to scrape off dough. 
  5. Leave a bit of space between biscuits.  

Recipe adapted from The Fannie Farmer Cookbook.


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Grand T’s Shredded Chicken Tacos

This is my Mama’s recipe for Shredded Chicken Tacos. My Mama adds onions which is yummy, but I used my last one last night. This is an easy recipe that everyone will love. Fresh ingredients add so many wonderful flavors. The ingredients for this recipe are chicken thighs, corn tortillas, Monterey jack cheese, cilantro and seasonings. I like using garlic powder, onion powder, paprika and lots of ground cumin.
Boil chicken thighs in a large pot of water add seasonings. Cook until thighs are tender and falling off the bone, about 1 hour.
Shred chicken with 2 forks, remove all skin and bones and return back to pot of herbs and chicken stock.
In a saute pan, add a tsp of olive oil, heat tortilla until brown, flip and heat other side.
Add a heaping tablespoon of chicken, shredded cheese and cilantro. I like Mrs. Renfro’s green salsa.
It’s a Mexican fiesta in your mouth!!!   This post is shared at these wonderful blogs:

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