Chicken & Shrimp Fettuccine

March 24, 2014 Leave a Comment
Chicken & Shrimp Fettuccine

Chicken & Shrimp Fettuccine

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Saucy and special, this hearty pasta works as well for Wednesday night as it does for a Saturday dinner with company.  You’ll love the rich combination of bacon, chicken, shrimp and fresh baby spinach.

 

Chicken & Shrimp Fettuccine Recipe

Chicken & Shrimp Fettuccine

8 oz. uncooked fettuccine

4 bacon strips, chopped

¾ lb. boneless skinless chicken breast, cubed

1 can (14 ½ oz.) diced tomatoes with garlic and onion, drained

2 cups fresh baby spinach, coarsely chopped

¾ cup heavy whipping cream

½ tsp. dried sage leaves

½ cup grated Parmesan cheese, divided

¾ lb. peeled and deveined cooked medium shrimp

 

Cook fettuccine according to package directions.  Meanwhile, in a large skillet, cook bacon over medium heat until crisp.  Remove to paper towels with a slotted spoon; drain, reserving 2 teaspoons drippings.

In the same skillet, sauté chicken in reserved drippings until chicken juices run clear.  Remove and keep warm.

Add the tomatoes, spinach, cream, sage and ¼ cup cheese to the skillet; cook and stir over medium heat until slightly thickened and spinach is wilted.  Drain fettuccine and add to skillet.  Stir in the chicken and shrimp; heat through.  Remove from the heat.  Sprinkle with bacon and remaining cheese.       5 serving

 

(Recipe for Chicken & Shrimp Fettuccine was on www.tasteofhome.com, 2014)

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Super Easy Oven Baked Buffalo Chicken Fingers

February 6, 2014 Leave a Comment
Super Easy Oven Baked Buffalo Chicken Fingers

Super Easy Oven Baked Buffalo Chicken Fingers

 

Baking instead of deep-frying makes these mouth-watering chicken fingers easier to prepare and lower in fat.

Super Easy Oven Baked Buffalo Chicken Fingers Recipe

Super Easy Oven Baked Buffalo Chicken Fingers

 

¼ cup buffalo wing hot sauce

1 ¼ cups Progresso plain panko crispy bread crumbs

½ tsp. paprika (I add extra paprika as well as cayenne because I like mine a bit more spicy)

¼ tsp. salt

2 Tbsp. butter or margarine, melted

1 Lb. boneless skinless chicken breasts, cut crosswise into 24 (1/2 inch-thick) strips

Heat oven to 425 F.  Line cookie sheet with foil; spray foil with cooking spray.  (I use a Silpat liner because I found the chicken sticks to the foil even with the cooking spray).

In shallow dish, place buffalo wing sauce.  In another shallow dish, mix bread crumbs, paprika, salt and butter.  Dip chicken into wing sauce (I let it marinate overnight to allow the chicken to absorb more flavor); coat evenly with bread crumb mixture.  Place on cookie sheet.

Bake uncovered 8 to 10 minutes or until chicken is no longer pink in center and coating is starting to brown.

These can be served with celery and ranch dressing; but the ranch dressing is not calculated into the nutritional info.

 

(Recipe for Super Easy Oven Baked Buffalo Chicken Fingers came from Diabetic Connect, 2014)

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Chicken Neapolitan

October 23, 2013 Leave a Comment
Chicken Neapolitan

Chicken Neapolitan

 

I often prepare a week’s worth of recipes on the weekend and freeze them so I can quickly have dinner ready for our hungry teenage boys after one of their many sports activities.  Serve over noodles, this moist chicken with a flavorful sauce is a favorite.

       Joan Williams                                                                   Baltimore, Maryland

 

Chicken Neapolitan Recipe

Chicken Neapolitan

8 boneless skinless chicken breast halves (4 oz. each)

2 tsp. salt

1 tsp. pepper

3 Tbsp. olive oil

1 cup chopped onions

4 garlic cloves, minced

1 lb. fresh mushrooms, quartered

2 cans (10 ¾ oz. each) condensed tomato bisque soup, undiluted

3/4 cup red wine or beef broth

1 tsp. dried basil

1 tsp. dried oregano

Hot cooked noodles or rice

Sliced ripe olives and minced fresh parsley, optional

 

Sprinkle chicken with salt and pepper.  In a large skillet, cook chicken, uncovered, over medium-high heat in oil for 8-9 minutes.  Turn chicken; add the onion, garlic and mushrooms.     Cook 8 minutes longer or until a meat thermometer reaches  170 F.

Using a slotted spoon, remove four chicken breast halves and half of the vegetables to a greased 2 ½ qt. baking dish.  Cool.

In a large bowl, whisk together the soup, wine, basil and oregano; pour half over chicken in skillet.  Cover and simmer for 5-10 minutes or until heated through.  Serve over noodles.  Garnish with olives and parsley if desired.

Pour remaining soup mixture over chicken in baking dish.  Cover and freeze for up to 3 months.

TO USE FROZEN CHICKEN:  Thaw in the refrigerator overnight.  Cover and bake at 350 F. for 35-40 minutes or until heated through.  Garnish with olives and parsley if desired.          8 servings

(Recipe for Chicken Neapolitan came from tasteofhome.com)

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Chicken with Artichokes and Olives

October 1, 2013 Leave a Comment
Chicken with Artichokes and Olives

Chicken with Artichokes and Olives

This recipe is for Chicken with Artichokes and Olives, I had gotten if from “Best of Diabetic Connect Low-Carb Recipes”.  Even if you aren’t diabetic, these recipes would be a nice change.  A way to lighten up your everyday evening meals.

Chicken with Artichokes and Olives Recipe

Chicken with Artichokes and Olives

2 cups sliced fresh mushroom

14 ½ oz. can diced tomatoes, undrained

1 cup reduced-sodium chicken broth

½ cup chopped onion (1 medium)

¼ cup dry white wine or reduced-sodium chicken broth

1  2 ¼ oz. can sliced, pitted ripe olives or ¼ cup capers, drained

2 to 3 tsp. curry powder

1 tsp. dried thyme, crushed

¼ tsp. black pepper

1   8 or 9 oz. package frozen artichoke hearts

2 ½ Lb. skinless, boneless chicken breasts halves and/or thighs

3 Tbsp. cornstarch

3 Tbsp. cold water

In a 4 to 5 quart slow cooker combine mushrooms, undrained tomatoes, chicken broth, onion, wine, olives, curry powder, thyme, salt and pepper.  Add artichoke hearts.  Place chicken on top; spoon some of the tomato mixture over the chicken.

Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 ½ to 4 hours.  Using a slotted spoon, transfer chicken and artichokes to a serving bowl.  Cover chicken and artichokes with foil to keep warm.

If using low-heat setting, turn to high-heat setting.  In a small bowl combine cornstarch and water.  Stir into mixture in cooker.  Cover and cook about 15 minutes more or until thicken.  Spoon tomato mixture over chicken and artichokes.               8 servings

 

(Recipe for Chicken with Artichokes and Olives came from Best of Diabetic Connect “Low-Carb Recipes”)

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Lemony Chicken Noodle Soup

September 26, 2013 Leave a Comment
Lemony Chicken Noodle Soup

Lemony Chicken Noodle Soup

This isn’t Grandma’s Chicken soup, but it is comforting.  The lemon juice gives this easy soup enough zip to make it interesting.

             Bill Hillbrich                                                       St. Cloud, Minnesota

 

Lemony Chicken Noodle Soup Recipe

Lemony Chicken Noodle Soup

1 small onion, chopped

2 Tbsp. olive oil

1 Tbsp. butter

¼ lb. boneless skinless chicken breast, cubed

1 garlic clove, minced

2 cans (14 ½ oz. each chicken soup

1 medium carrot, cut into ¼ inch slices

¼ cup fresh or frozen peas

½ tsp. dried basil

2 cups uncooked medium egg noodles

1-2 Tbsp. lemon juice

 

In a small saucepan, sauté onion in oil and butter until tender.  Add chicken; cook and stir until chicken is lightly browned and meat is no longer pink.  Add garlic; cook 1 minute longer.

Stir in the broth, carrot, peas and basil.  Bring to a boil.  Reduce heat; cover and simmer for 5 minutes.  Add noodles.  Cover and simmer for 8-10 minutes or until noodles are tender.  Stir in lemon juice.           2 servings

 

(Recipe for Lemony Chicken Noodles Soup came from tasteofhome.com)

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Caribbean Baked Chicken with Mango

September 19, 2013 Leave a Comment
Caribbean Baked Chicken with Mango

Caribbean Baked Chicken with Mango

This recipe is for Caribbean Baked Chicken with Mango, I had gotten it from “Best of Diabetic Connect Low-Carb Recipes”.  Even if you aren’t diabetic, these recipes would be a nice change.  A way to lighten up your everyday evening meals.

Caribbean Baked Chicken with Mango Recipe

Caribbean Baked Chicken with Mango

2 jalapeno chile peppers, halved and seeded (wear plastic gloves when handling)

½ medium onion, halved

2 cloves garlic, minced

1 slice (1/4 inch thick) peeled fresh ginger

1 Tbsp. extra virgin olive oil

1 Tbsp. white wine vinegar

1 tsp. jerk seasoning

1 tsp. ground allspice

4 boneless, skinless chicken breast halves

½ mango, peeled and finely chopped

1 Tbsp. chopped cilantro leaves

Preheat oven to 450 F.  Coat 13×9 inch baking pan with cooking spray.  In food processor, combine peppers, onion, garlic, ginger, oil, vinegar, jerk seasoning, allspice and salt.  Process until very finely chopped, stopping machine a few times to scrape down inside of container.  Spread jalapeno mixture on both sides of chicken breast.  Place into prepared baking pan.

Bake 30 minutes or until thermometer inserted into thickest portion registers 170 F. and juices run clear.  Place chicken onto 4 plates, and scatter mango on top.  Sprinkle with cilantro.

 

(Recipe for Caribbean Baked Chicken with Mango came from Best of Diabetic Connect “Low-Carb Recipes”)

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Almond Chicken Stir-Fry

September 17, 2013 Leave a Comment
Almond Chicken Stir-Fry

Almond Chicken Stir-Fry

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

Almonds and water chestnuts add crunch to this speedy supper.  It’s great the frozen stir-fry vegetables, too.

                Denis Uhlenhake                                                             Ossian, Iowa

 

Almond Chicken Stir-Fry Recipe 

Almond Chicken Stir-Fry

1 ½ Lbs. boneless skinless chicken breast, cut into strips

3 Tbsp. canola oil

1 ½ cups fresh cauliflowerets

1 ½ cups fresh broccoli florets

¾ cup julienned carrots

½ cup chopped celery

¼ cup sweet red peppers

1 can (8 oz.) sliced water chestnuts, drained

3 cups chicken broth

3 Tbsp. cornstarch

½ cup cold water

Hot cooked rice, optional

1/3 to ½ cup slivered almonds, toasted

In a large skillet or wok, stir-fry chicken in oil until no longer pink.  Stir in the vegetables, broth and soy sauce.  Bring to a boil.  Reduce heat to low; cover and cook until vegetables are crisp-tender.  Combine cornstarch and water until smooth; stir into chicken mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with rice if desired.  Sprinkle with almonds.             6 servings

 

(Recipe for Almond Chicken Stir-Fry was in tasteofhome.com)

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Lemon & Dill Chicken

September 13, 2013 Leave a Comment


Lemon & Dill Chicken

Lemon & Dill Chicken

This recipe for Lemon & Dill Chicken gets a “10” from me.  It’s from “Diabetic Connect” by Eating Well.  Try this recipe, it’s really good.  When I made this recipe I made it for dinner for my son and myself.  My son ate it all and said “it was good because it was different and tasty”.  Keep your eyes open for other recipe from Diabetic Connect.

Lemon & Dill Chicken Recipe 

Lemon & Dill Chicken

4 boneless skinless chicken breast

Salt & pepper to taste

3 tsp. extra-virgin olive oil, or canola oil, divided

¼ cup finely chopped onion

3 cloves garlic, minced (I used chopped garlic in a jar)

1 cup reduced-sodium chicken broth

2 tsp. flour

2 Tbsp. chopped fresh dill, divided (I used chopped dill from the spice rack)

1 Tbsp. lemon juice (I used RealLemon from concentrate)

Season chicken breast on both sides with salt and pepper.  Heat 1 ½ teaspoons oil in a large heavy skillet over medium-high heat.  Add the chicken and sear until well browned on both sides, about 3 minutes per side.  Transfer chicken to a plate and tent with foil.

Reduce heat to medium.  Add the remaining 1 ½ teaspoons oil to the pan.  Add onion and garlic and cook, stirring, for 1-2 minutes.  Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan.  Cook, whisking, until slightly thickened, about 3 minutes.

Return the chicken any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes.  Transfer the chicken to a warmed platter.   Season sauce with salt and pepper and spoon over the chicken.  Garnish with the remaining 1 tablespoon chopped fresh dill.

(Recipe for Lemon & Dill Chicken came from Diabetic Connect by Eating Well, September, 2013)

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Taste of Summer Chicken

September 8, 2013 Leave a Comment

 

Taste of Summer Chicken

Taste of Summer Chicken

This recipe is for Taste of Summer Chicken, it’s from “Best of Diabetic Connect Low-Carb Recipes”.  Even if you aren’t diabetic, these recipes would be a nice change.  A way to lighten up your everyday evening meals.

 

Taste of Summer Chicken Recipe 

Taste of Summer Chicken

¾ cup Italian far-free salad dressing

¾ cup unsweetened pineapple juice

¾ cup white wine or white grape juice

6 boneless skinless chicken breast halves (1 ½ Lbs.)

In a large reusable plastic bag, combine the salad dressing, pineapple juice and wine/or grape juice.  Add the chicken.  Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade.  Grill chicken, covered, over medium heat for 6-7 minutes on each side or until juices run clear.

 

(Recipe for Taste of Summer Chicken came from Best of Diabetic Connect “Low-Carb Recipes”)

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Mediterranean Chicken Sandwiches

August 21, 2013 Leave a Comment
Mediterranean Chicken Sandwiches

Mediterranean Chicken Sandwiches

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I copied this delightful recipe when I was in Italy visiting my Aunt Elsa.  The refreshing sandwich filling is nicely flavored with oregano and mint.  I like it tucked into chewy pita bread.  (This recipe is Diabetic Friendly!!)

          Marcia Fuller                                                             Sheridan, Montana

 

Mediterranean Chicken Sandwiches Recipe

Mediterranean Chicken Sandwiches

1 ¼ lb. boneless skinless chicken breast, cut into 1 inch strips

2 medium tomatoes, seeded and chopped

½ cup sliced quartered seeded cucumber

½ cup sliced sweet onion

2 Tbsp. cider vinegar

1 Tbsp. olive oil

1 Tbsp. minced fresh oregano or 1 tsp. dried oregano

1 to 2 tsp. minced fresh mint or ½ tsp. dried mint

¼ tsp. salt

6 whole wheat pita pocket halves, warmed

6 lettuce leaves

In a large nonstick coated with cooking spray, cook chicken for 5 minutes or until no longer pink.  Remove from the skillet; cool slightly.

In a large bowl, combine the chicken, tomatoes, cucumber and onion.  In a small bowl, whisk the vinegar, oil, oregano, mint and salt.  Pour over chicken mixture; toss gently.

Cover and refrigerate for at least 1 hour.  Line pita halves with lettuce; fill with chicken mixture, using a slotted spoon.         6 servings

 

(Recipe for Mediterranean Chicken Sandwiches was in tasteofhome.com)

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