Wednesday, May 28, 2014

Grilled Chicken and Pesto Farfalle Recipe

 

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Grilled Chicken and Pesto Farfalle Recipe. Enjoy our collection of quick & easy recipes and learn how to make Grilled Chicken and Pesto Farfalle.

This pasta dish comes together quickly if one person grills chicken while another cooks the pasta and sauce. Garnish with basil sprigs, if desired. If you serve wine, a chardonnay complements the creamy sauce.

Yield: 10 servings (serving size: 2 cups pasta and about 1 1/2 tablespoons cheese)

Ingredients

 1 3/4 pounds skinless, boneless chicken breast halves $
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
Cooking spray
20 ounces uncooked farfalle (bow tie pasta)
1 tablespoon butter
3 garlic cloves, minced
1 1/2 cups 1% low-fat milk, divided $
2 tablespoons all-purpose flour
1 (3.5-ounce) jar commercial pesto (about 1/3 cup)
3/4 cup half-and-half
2 cups (8 ounces) shredded fresh Parmesan cheese, divided $
4 cups halved grape tomatoes (about 2 pints)
1/2 cup chopped fresh basil

Preparation


1. Prepare grill to medium-high heat.

2. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill rack coated with cooking spray; grill 10 minutes or until done, turning after 6 minutes. Remove from grill; let stand 5 minutes. Cut chicken into 1/2-inch pieces; keep warm.

3. Cook pasta according to package directions, omitting salt and fat. Drain in colander over a bowl, reserving 1/4 cup cooking liquid. Place pasta in large bowl.

4. Heat butter in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring occasionally. Combine 1/2 cup milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan, stirring constantly with a whisk. Stir in pesto. Gradually add remaining 1 cup milk and half-and-half, stirring constantly with a whisk. Cook 8 minutes or until sauce thickens, stirring frequently. Add 1/4 cup reserved cooking liquid, remaining 3/4 teaspoon salt, remaining 1/2 teaspoon pepper, and 1 cup cheese; stir until cheese melts.

5. Add chicken and sauce to pasta, tossing well to coat. Add tomatoes and basil; toss gently. Sprinkle with remaining 1 cup cheese. Serve immediately.

Maureen Callahan, Cooking Light
SEPTEMBER 2008


More Chicken Recipes:


Nutty Fried Chicken with Milk Gravy Recipe
Pan Fried Chicken Recipe
Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe
Thai Chicken Pizza Recipe
Chicken & Sun-Dried Tomato Orzo Recipe


Tuesday, May 27, 2014

Nutty Fried Chicken with Milk Gravy Recipe


The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Nutty Fried Chicken with Milk GravyRecipe. Enjoy our collection of quick & easy recipes and learn how to make Nutty Fried Chicken with Milk Gravy.

From Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen by Elizabeth Sims with Chef Brian Sonoskus/Andrews McMeel Publishing.

The combination of this nutty dusting for frying the chicken and the sweet and creamy potatoes awash in milk gravy leaves The Colonel in the dust. The roasted mixed nuts add a touch of unexpected complexity. And if you’re looking for a family night comfort food fix, this is it.

Yield: 6 servings

Ingredients:

6 (6-ounce) boneless, skinless chicken breasts
2 cups buttermilk
2 cups panko bread crumbs
2 cups roasted and salted
mixed nuts
2 cups canola oil
Milk Gravy

Read full directions on ivillage.ca


More Chicken Recipes:

Pan Fried Chicken Recipe
Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe
Thai Chicken Pizza Recipe
Chicken & Sun-Dried Tomato Orzo Recipe
Homemade Frozen Chicken Fingers Recipe

Chicken Chive Burgers Recipe


The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Chive Burgers  Recipe. Enjoy quick and easy chicken recipes and learn how to make Chicken Chive Burgers.

Yield: 6 Servings

Ingredients:

1 1/2 pounds ground chicken (light and dark meat)
4 slices Fontina cheese (optional)
1 teaspoon coarse salt
4 whole wheat hamburger buns
1/4 teaspoon freshly ground black pepper
Sliced tomato (optional)
1 teaspoon Dijon mustard
Sliced red onion (optional)
1/3 cup fresh bread crumbs
Lettuce (optional)
2 tablespoons fresh lemon juice
Mayo (optional)
2 tablespoons chopped fresh chives
Pickles (optional)
 

Read full directions on ivillage.ca

More from the Chicken Recipes Kitchen:

Chicken fajita Recipe 
Chicken with lime recipe 
Fiesta Chicken Tacos with Mango and Jicama Salad
Spiedini of Chicken and Zucchini with Almond Salsa Verde Recipe
Ancenis chicken with potatoes recipe
Andy Water’s Thai chicken soup in a cup recipe
 

Thursday, May 22, 2014

Black Bean and Chicken Chilaquiles Recipe


The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Black Bean and Chicken Chilaquiles Recipe. Enjoy quick and easy chicken recipes and learn how to make Black Bean and Chicken Chilaquiles.

Traditionally a Mexican breakfast, black bean and chicken chilaquiles requires only 8 ingredients and can be enjoyed at any time of day. Serve with a mixed green salad topped with diced avocado, tomato wedges, and olives.

Yield: 6 servings
Total: 45 Minutes
 

Ingredients

Cooking spray
1 cup thinly sliced onion
5 garlic cloves, minced
2 cups shredded cooked chicken breast
1 (15-ounce) can black beans, rinsed and drained
1 cup fat-free, less-sodium chicken broth
1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)
15 (6-inch) corn tortillas, cut into 1-inch strips
1 cup shredded queso blanco (about 4 ounces)

Preparation Preheat oven to 450°.
 

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
 

Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.

Note:

A traditional Mexican breakfast favorite, chilaquiles (chee-lah-KEE-lays) is a sauté of day-old tortilla strips, fresh tomato sauce, cream, and cheese. This hearty version is baked. Refrigerate leftover chilaquiles in individual containers with tight-fitting lids. To reheat, drizzle with a tablespoon of water, and microwave just until thoroughly heated.

Nutritional Information
Amount per serving
Calories: 293
Calories from fat: 15%
Fat: 4.9g
Saturated fat: 1.7g
Monounsaturated fat: 1.5g
Polyunsaturated fat: 1.2g
Protein: 22.9g
Carbohydrate: 40g
Fiber: 5.9g
Cholesterol: 46mg
Iron: 2.3mg
Sodium: 602mg
Calcium: 200mg

Julianna Grimes Bottcher, Cooking Light
NOVEMBER 2006
 

More from the Chicken Recipes Kitchen:

Italian Chicken Sausage and Artichoke Soup Recipe
Southern Italian Chicken Soup Recipe
Chicken-Vegetable Soup Recipe
Andy Water’s Thai chicken soup in a cup recipe
Adam Bennett's chicken soup safari
Aztec Chicken & Corn Soup Recipe

Monday, May 19, 2014

Italian Chicken Sausage and Artichoke Soup Recipe


The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Italian Chicken Sausage and Artichoke Soup Recipe. Enjoy quick and easy chicken recipes and learn how to make Italian Chicken Sausage and Artichoke Soup.

We like the fennel flavor of Italian sausage, but any chicken sausage will work.

Yield: Serves 4 to 6
Total: 40 Minutes
Ingredients

2 tablespoons olive oil
1 pound Italian chicken sausage, casings removed and meat broken into chunks
3 cans (15 oz. each) reduced-sodium chicken broth
1 pound frozen artichoke hearts, thawed and halved
1 bunch chard (1 lb.), stemmed and chopped
Parmesan cheese
Warm ciabatta bread

Preparation

1. Heat oil in a large pot over medium-high heat. Cook sausage until browned, stirring often, 10 minutes. Add broth, artichokes, and 2 cups water and bring to a boil.
 

2. Reduce heat to a simmer. Add chard and cook, covered, until wilted, about 3 minutes. Ladle soup into bowls and serve with freshly grated cheese and bread.
 

Note: Nutritional analysis is per 1 1/2-cup serving.
 

Nutritional Information
Amount per serving


Calories: 225
Calories from fat: 51%
Protein: 20g
Fat: 13g
Saturated fat: 2.8g
Carbohydrate: 8.6g
Fiber: 5.2g
Sodium: 611mg
Cholesterol: 81mg 

Sunset
JANUARY 2011
 

More from the Chicken Recipes Kitchen:

Southern Italian Chicken Soup Recipe
Chicken-Vegetable Soup Recipe
Andy Water’s Thai chicken soup in a cup recipe
Adam Bennett's chicken soup safari
Aztec Chicken & Corn Soup Recipe
Arroz Con Pollo Verde Recipe 

Southern Italian Chicken Soup Recipe


The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Southern Italian Chicken Soup Recipe. Enjoy quick and easy chicken recipes and learn how to make Southern Italian Chicken Soup.

This simple pasta dish gets some savory Southern flare with the addition of okra and black-eyed peas. In just under an hour, this succulent soup comes together for a flavorful autumn or winter favorite.

Yield: Makes 8 servings
Total: 50 Minutes

Ingredients


1 large onion, diced
1 celery rib, thinly sliced
2 carrots, chopped
1 garlic clove, minced
3 tablespoons olive oil, divided
6 cups chicken broth
1 (15.5-oz.) can diced tomatoes
1 teaspoon dried Italian seasoning
1/4 teaspoon dried crushed red pepper
4 (6- to 8-oz.) skinned and boned chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups sliced fresh okra
1 (15.5-oz.) can black-eyed peas, drained and rinsed
1 (9-oz.) package refrigerated cheese-filled tortellini
Freshly grated Parmesan cheese

Preparation

1. Sauté first 4 ingredients in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes or until tender. Stir in broth and next 3 ingredients; bring to a boil, stirring occasionally. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes.
 

2. Meanwhile, sprinkle chicken with salt and black pepper. Cook in remaining 1 Tbsp. hot oil in a large nonstick skillet over medium-high heat 5 minutes on each side or until lightly browned. Cool slightly (about 5 minutes); cut into 1-inch pieces.
 

3. Add okra, black-eyed peas, and chicken to Dutch oven. Simmer, stirring occasionally, 10 minutes or until okra is tender. Add tortellini, and cook, stirring occasionally, 3 minutes or until tortellini is done. Serve with Parmesan.

Charles Pierce, Southern Living
DECEMBER 2012
 

More from the Chicken Recipes Kitchen:

Chicken-Vegetable Soup Recipe
Andy Water’s Thai chicken soup in a cup recipe
Adam Bennett's chicken soup safari
Aztec Chicken & Corn Soup Recipe
Arroz Con Pollo Verde Recipe
Arroz Con Pollo Recipe
 

Pan Fried Chicken Recipe


The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Pan Fried Chicken Recipe. Enjoy quick and easy chicken recipes and learn how to make Pan Fried Chicken.

Pan-fried chicken is a healthy alternative to traditional fried chicken.  Replacing some of the salt with spices like ginger, paprika, cinnamon, and nutmeg reduces the amount of sodium and pumps up the flavor.

Yield: 4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick)
Total: 3 Hours

Ingredients

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon ground ginger
1/2 teaspoon hot paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon fine sea salt
2 bone-in chicken breast halves, skinned 

2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned 

1/4 cup peanut oil

Preparation

1. Sift together first 6 ingredients; place mixture in a large zip-top plastic bag. Sprinkle salt evenly over chicken. Add chicken, one piece at a time, to bag; seal. Shake bag to coat chicken. Remove chicken from bag, shaking off excess flour. Place chicken on a cooling rack; place rack in a jelly-roll pan. Reserve remaining flour mixture. Loosely cover chicken; chill 1 1/2 hours. Let chicken stand at room temperature 30 minutes. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Discard excess flour mixture.
 

2. Heat peanut oil in a large skillet over medium-high heat. Add chicken to pan. Reduce heat to medium-low, and cook 25 minutes or until done, carefully turning every 5 minutes.
 

3. Line a clean cooling rack with brown paper bags; arrange chicken in a single layer on bags. Let stand for 5 minutes.

Note:

The key to success with this recipe is even heat. If the oil gets too hot, the chicken may brown too quickly before fully cooking. You can lower the heat, or brown the chicken on the stovetop and then cook in a 350° oven until done. If the oil is not hot enough, the chicken will absorb too much of it. Omit spices in the breading, if you prefer.

Susan Herrmann Loomis, Cooking Light
JUNE 2009


More Chicken Recipes:


Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe
Thai Chicken Pizza Recipe
Chicken & Sun-Dried Tomato Orzo Recipe
Homemade Frozen Chicken Fingers Recipe
Grilled Chicken With Roasted Kale Recipe
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