It doesn’t look like any fall weather is coming to Rockdale any time soon, but this first recipe sounds good to me. And no dough to roll out.
Chicken Pot Pie Pasta
3 boneless skinless chicken breasts diced 1/2 yellow onion diced 1 tbsp minced garlic 12 ounces frozen mixed vegetables 10.5 cream of mushroom 10.5 cream of chicken 1/2 cup milk 2 tbsp butter 1 tbsp chicken bouillon powder 1/2 tsp paprika Salt and black pepper to taste
12 ounces egg noodles Cook the egg noodles per package instructions and set aside. In a large skillet over medium high heat, add the butter. Once melted, add the diced onions and allow to cook for 2-4 minutes until they start to soften. Add diced chicken and season with chicken bouillon powder, paprika, salt and black pepper.
Once chicken is almost finished cooking, add in the mixed vegetables. Stir to combine everything and allow the vegetables to cook for around 5 minutes. Add in minced garlic and cook for an additional 30-45 seconds.
Add cream of chicken, cream of mushroom, and milk to the skillet. Stir to combine everything and reduce heat to low. Allow mixture to come to a simmer then turn off heat.
Add drained egg noodles to the skillet and stir to combine with mixture.
—kwc— Here’s another chicken recipe that sounds delicious. We don’t keep dry sherry around the house, so I’d probably just leave it out since it only calls for a 1/4 cup. Just add more wine or chicken stock. And it’s from Ina Garten so you know it’ll be good.
Chicken with Mushrooms
Two 3-1/2- to 4-pound chickens, cut in eighths Kosher salt and fresh-lyground black pepper All-purpose flour 1/2 cup good olive oil 8 whole garlic cloves 1-1/2 pounds assor ted mushrooms, such as porcini and cremini, stems removed and (1-1/2- inch) diced 8 sprigs fresh thyme, tied with kitchen string 1/4 cup dry sherry 1 tbsp minced garlic (three cloves) 2 cups white wine, such as Pinot Grigio 2 cups good chicken stock, preferably homemade 3 tbsp unsalted butter, at room temperature Preheat the oven to 325 degrees.
Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12inch) oven-proof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don’t crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.
—kwc— If you are diabetic like me or eating low carb, this is a good chicken crust recipe for pizza. I made this a long time ago and as I recall I turned it over halfway through cooking to get both sides brown before adding the cheese and then I was able to pick it up and eat it just like regular pizza. This recipe is for a cheese pizza, but you can add any toppings you’d like.
Chicken Crust Pizza
1 pound ground chicken 1/2 cup mozzarella cheese, shredded 1/4 cup freshly grated Parmesan cheese
3 cloves garlic, minced 1 tsp Italian seasoning Salt and pepper to taste 1 tbsp chopped fresh basil Preheat the oven to 400. Line a baking sheet with parchment paper.
Mix ground chicken, mozzarella, Parmesan, garlic, Italian seasoning, salt, and pepper together in a large bowl with your hands until well combined.
Fold in basil. Place chicken mix ture between two pieces of parchment paper.
Gently press on the top piece of parchment and spread mixture into a circle or rectangle with a thickness of 1/4 to 1/2 inch. Remove and discard the top piece of parchment paper.
Bake in the preheated oven until starting to brown on the edges, 35 to 45 minutes.
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