I had a lonely chicken breast in the fridge just waiting to be used. I opted for a quick noodle and veggie dish for the two of us. It’s hard to not over cook and overeat so I’ve been trying to scale back some of my dishes. This was just enough for dinner, although I could have and would have eaten more if it was there! The asparagus lost its color a bit with the way I cooked it, perhaps a quick blanch first would have helped but the flavor was great.
2 cups uncooked egg noodles
1 large boneless chicken breast – diced or sliced
1 Tbs olive oil – I used an olive oil with a hint of cumin but any flavor or plain will work great
salt, pepper and a bit of cayenne if desired
2 cloves garlic minced
1/2 pound fresh asparagus
juice of half a lemon and some zest if desired
Cook noodles according to package directions. In skillet heat oil, add chicken breast. Season with salt, pepper, and cayenne and cook for 5 – 6 minutes until chicken is cooked through. Add asparagus to skillet and cook a few minutes or until asparagus is tender. Stir in garlic, lemon and egg noodles; heat and serve.
I’ve been experimenting with my broiler again. Unfortunately I have an old electric range so I don’t get the browned bubbly results I always imagine but the chicken still came out fantastically. It took longer than I expected, I assumed the broiler would work a little quicker. Anyway, here is my recipe for today!
Place chicken breast on foil lined pan and broil 4 inches from broiler for about 8 – 10 minutes. Flip over pieces and continue cooking about 5 more minutes. Flip back over and spoon some bbq sauce over the top. Broil another 3-4 minutes; flip and repeat on other side. I flipped back to the top side and added a bit more sauce. I was hoping the sauce would stick a bit more but the chicken was so tender and juicy that I really can’t complain about a thing.
I made this dish for for lunch yesterday. It was very good; really more than we should have eaten! This was a great alternative to my usual spaghetti dishes. I really enjoyed the fresh mushrooms and the green pepper. I’ve come to learn that marjoram always works well with tomato dishes; it used to be one of my underused spices but I find it making its way into more and more dishes all the time.
Chicken and Mushrooms with Tomato Sauce
1 large boneless chicken breast 6 o.z. fresh mushrooms ~ cut into sliced or chunks
1/4 cup onion ~ sliced
1 Tbs olive oil
1/4 cup green pepper ~ diced
1 jalapeno ~ diced 1 clove garlic ~ minced
2/3 cup diced tomato
1/4 tsp marjoram salt and pepper to taste
2 – 3 o.z. angel hair pasta ~ cooked according to package directions
2 – 3 o.z. goat cheese or mozzarella if desired
In large skillet heat oil; add mushrooms and onion. Cook about 5 minutes. Meanwhile cut chicken breast into small pieces. Add green pepper, jalapeno, garlic, and chicken to mushrooms and cook for an additional 7 – 10 minutes or until chicken is cooked through. Stir in diced tomato season with marjoram, salt and pepper. Serve over cooked pasta; sprinkle with cheese and broil for 2 – 3 minutes if desired.
I know I post chicken recipes often but there are so many ways to fix it and quite simply it is delicious. Today I started by sautéing some mushrooms to make a flavorful base then added the sliced chicken to the broth for poaching. I went with rice and broccoli and I seasoned with rosemary, but thyme would be delicious too.
Mushroom Poached Chicken and Rice with Broccoli
8 o.z. fresh mushrooms
2 Tbs olive oil
1/2 tsp salt
1/4 tsp black pepper
2 cups water
1/2 tsp crushed dried rosemary
1 large boneless chicken breast cut into thin strips
2 cloves garlic
3/4 cup long cook rice ~ I like jasmine
3 – 4 cups fresh broccoli florets
salt and pepper
In large skillet sauté mushrooms in olive oil over medium high heat for about 8 – 10 minutes until tender and starting to brown.
Season with salt and pepper, add water and rosemary and bring to simmer. Add chicken and garlic and reduce to medium low cooking for about 3 – 5 minutes or until chicken is just cooked. Remove chicken and some of the mushrooms from the broth in skillet; cover and set aside.
Add rice to broth and begin cooking for about 5 minutes. Add broccoli florets and cook an additional 10 – 15 minutes or until rice is tender. Stir in chicken and mushrooms; heating through if necessary. Season with additional salt and pepper if desired.
I decided I needed to clean up some leftovers and thought I would start with the extra pizza sauce I had made. Any tomato sauce will work; I just happened to have the extra sauce from the pizza. I choose to use asparagus, chicken and mushrooms; but broccoli instead of asparagus or sausage in place of the chicken would be great too.
Bow-tie Pasta with Chicken and Tomato Sauce
2 cups uncooked bow-tie pasta; any shape will work
1 boneless chicken breast – sliced
1 cup diced mushrooms
1 cup diced asparagus
2 garlic cloves minced
2 cups sauce
Cook pasta according to package directions. In medium skillet heat a little olive oil. Add chicken sliced and cook for 3-4 minutes. Flip pieces of chicken over and add mushrooms, asparagus, and garlic. Continue cooking 4 – 5 more minutes until mushrooms are tender and chicken is cooked through. Stir in sauce and cooked pasta. Pour into oiled baking dish, sprinkle with some fresh grated parmesan, and bake at 375 degrees for 15 – 20 minutes. Add additional parmesan if desired just before serving.
While rummaging through the refrigerator I came across fresh green beans and mushrooms that needed used. I decided to make a simple dish with chicken. One skillet seemed even better; here is my creation.
One Skillet Chicken Dinner
2 Tbs olive oil
1 lb boneless chicken
1 tps granulated garlic
salt and pepper
4 o.z. mushrooms
8 o.z. fresh green beans
Cut chicken into strips, sprinkle with salt, pepper, and garlic; saute in large skillet with olive oil over medium high heat for about 5 minutes. Add mushrooms and continue cooking another 5 minutes. Add fresh green beans and cook another 5 minutes or until green beans are desired tenderness.
Cook longer if you like your green beans more tender. Five minutes left them still a bit crunchy and green but we enjoy them that way. There are so many different ways to dress up this dish; onions, fresh garlic, use left over cooked chicken, add extra mushrooms. Just use your imagination and make it your way!