Tag: chicken

Chicken & Sun-Dried Tomato Orzo

orzo
If you’re looking for something healthy AND tasty, look no further than this chicken and sun-dried tomato orzo dish. Matt and I both loved it and the dish is actually pretty simply to make!
The sun-dried tomatoes combined with Parmesan cheese pack a flavorful punch along with the Italian aroma  of the fresh marjoram and mushrooms. Serve with a side a green vegetables or salad and you’ve got a complete meal. Enjoy!
orzo 2
Chicken & Sun-Dried Tomato Orzo
Serves: 4
Adapted fro Eating Well
Ingredients
  • 8 oz orzo, preferably whole wheat
  • 1 cup water
  • 1/2 cup chopped sun-dried tomatoes, (not oil-packed), divided
  • 1 plum tomato, diced
  • 1 clove garlic, peeled
  • 3 tsp. chopped fresh marjoram, divided
  • 1 Tbs. red-wine vinegar
  • 2 tsp. plus 1 Tbsp. extra virgin olive oil, divided
  • 4 boneless, skinless chicken breasts, trimmed (1 – 1 1/4 pounds)
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 8 oz. mushrooms
  • 1/2 cup finely shredded Parmesan cheese, divided
Instructions
  1. Cook orzo in a large saucepan of boiling water until just tender, 8-10 minutes or according to package directions. Drain and rinse.
  2. Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
  3. Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3-5 minutes per side. Transfer to a plate; tent with foil to keep warm.
  4. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo, mushrooms and 6 tablespoons of cheese. Cook, stirring, until heated through, 1-2 minutes. Divide among 4 plates.
  5. Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram.

 

Chicken Capri

This is my grandmother, Nila’s Chicken Capri recipe.  It is wonderful and an super simple casserole that she used to serve back in the 1970’s in Ohio when they had friends come over.  To tell you had good this casserole is, my mom told me a story of when she and my dad had a friend over for dinner.  The man’s wife was out of town, so between him and my mom and dad (more so my dad than my mom),  they finished off this entire casserole in one sitting!
This casserole dates back to the 1970’s and supposedly serves 10 people.  This day in age, in 2011, I would more likely say it serves 6-8, since we as Americans eat larger portions and consequently weigh more than Americans did back in the 70s.  haha 🙂
Enjoy!
You will need chicken broth, Chow Mein Noodles, an onion, celery, a can of mushroom soup, a small jar of pimiento, and cashew nuts.
Cook chicken until done.  Chop into bite-sized pieces.  Simmer celery and onion in chicken broth.
Dilute soups with additional chicken broth.  Mix all ingredients together, reserving some nuts and noodles.
Place in a casserole dish and bake at 350 degrees F for 40 minutes.
Top with additional cashews and noodles during the last 10 minutes of baking.
We served ours with peas, strawberries, and blackberries.  Enjoy!

 

Chicken Capri
Recipe Type: Main
Serves: 6-8
Ingredients
  • 4 chicken breasts or 1 whole chicken
  • Salt and pepper to taste
  • 2 cups celery, chopped
  • 1 cup onion, chopped
  • 1/2 cup chicken broth, 1/2 cup additional chicken broth
  • 1 can mushroom soup
  • 1 small jar pimiento, chopped
  • 1 can Chow Mein Noodles
  • 1/2 cup cashew nuts, halved
Instructions
  1. Cover chicken with water seasoned with salt and pepper.  Cook until done, then de-bone chicken and chop into bite-sized pieces.
  2. Simmer celery and onion in chicken broth.  Dilute soup with 1/2 cup chicken broth.  Mix all ingredients, reserving some noodles and nuts.
  3. Place in casserole dish and bake at 350 degrees F for about 40 minutes or until bubbly.  Top with remaining noodles and nuts the last 10 minutes of baking.

Chicken Tetrazzini

This is one of my husband’s absolute favorites now, especially since the sauce tastes like alfredo. It was actually one of my favorite dishes growing up, and I remember dishing myself out not only seconds, but thirds everytime I ate this. It is super easy to make and even the pickiest of eaters should like it. I like to add mushrooms and peas to make it a little healthier.

Boil the spaghetti.
Meanwhile, make the sauce by melting the butter and adding salt, pepper, flour, chicken broth and heavy cream.
Bring sauce to a boil and cook 1 minute longer.
After the sauce thickens, stir in the cooked chicken, mushrooms, and peas.

Add the spaghetti.
Pour into an ungreased baking pan and bake for 30 minutes, uncovered at 350 degrees F.

Chicken Tetrazzini
Serves: 6
Ingredients
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 package (of a 12 oz package) spaghetti, cooked and drained
  • 2 cups chicken, cooked, cubed and drained
  • 1 can (3oz) mushrooms, drained
  • 1/4 cup frozen peas (I didn’t measure, so you put in the amount you desire)
  • 1/2 cup Parmesan cheese, grated
Instructions
  1. Heat oven to 350 degrees.
  2. Melt butter in a large pan. Add flour, salt and pepper. Cook over low heat, stirring until smooth and bubbly.
  3. Remove from heat. Stir in broth, and cream. Heat to boiling, stirring constantly. Boil and stir for 1 more minute.
  4. Stir in spaghetti, chicken, mushrooms, and peas.
  5. Pour into ungreased 2-quart casserole dish. Sprinkle with Parmesan cheese.
  6. Bake uncovered for about 30 minutes or until bubbly. Place under broiler for a few minutes to brown.

Bow Tie Pasta

This is a casserole that I have not made in years, but it is sooo good. The dried tomatoes add a unique flavor, and who doesn’t love chicken with pasta? I recommend making it the day of because if you let it sit in the fridge until the next day, the sauce soaks into the pasta and it is not as creamy when you bake it.

Bow Tie Pasta

Ingredients
10 ozs. pasta, such as bow ties or penne
2 shallots, chopped*
1 clove garlic, minced
1 T. olive oil
1 pound boneless, skinless chicken breast halves, cubed
1/4 c. dry white wine**
1/4 c. chopped fresh basil
1 T. chopped parsley
1 10 oz. container refrigerated light alfredo sauce
3/4 c. oil-packed dried tomatoes, drained and chopped
1/3 c. milk
1/2 c. grated Parmesan cheese
1/4 tsp. pepper
Fresh basil (optional)

Directions
Cook pasta according to package directions; drain. Meanwhile, in a large skillet cook shallots and garlic in hot oil over medium-high heat for 1 minute. Add chicken. Cook and stir for 5 to 7 minutes or until no pink remains in chicken. Carefully add wine, basil, and parsley. Cook for 2 to 3 minutes more.

In large mixing bowl combine cooked pasta, chicken mixture, alfredo sauce, dried tomatoes, milk, 1/4 cup of the Parmesan cheese, and pepper.

Turn into a 2 1/2 quart baking dish. Sprinkle with remaining Parmesan cheese. Cover and bake in a 350 degree oven for 15 minutes. Uncover and bake for 10 to 15 minutes more or until heated through and top is slightly golden. If desired, garnish with fresh basil.

Serving Ideas: Serve with French Bread or breadsticks and a green salad.

Notes: *I substituted onions for shallots. Shallots are much smaller than onions, so if using an onion, chop about 1/4 cup.
**I substituted chicken broth for white wine.
Instead of the prepared alfredo sauce, I prepare a dry packet of McCormick alfredo sauce according to package directions and use that in the recipe…it is less expensive.

Enjoy!