Healthy Chinese Orange Chicken


Who doesn’t love a bit of Chinese takeout?  Problem is they are often pretty unhealthy, and sometimes you just have no idea what goes into it, but likely MSG.  I actually really enjoy recreating our favorites at home, and there are no shortage of recipes floating around the net from which to do so.

Although I have made other versions of Orange Chicken in the past in the more traditional way of a breaded chicken bite, and they were great, I was very excited to come across this recipe which eliminates the breading making it not only healthier but a thousand times easier!  This recipe was so easy in fact I could hardly believe it!  It’s also made with honey in place of some of the sugar which helps keep it lighter and better for you.

I honestly didn’t miss the breading, and felt this had a nice heat level and orange flavor.  We had ours with some rice, which I also like to take a little shortcut with and use boil in a bag.  For me it just turns out way better than our rice maker which I have yet to perfect.  Overall it was a great dinner and one I would make again!

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Healthy Chinese Orange Chicken

Ingredients :

  • 2 lb boneless, skinless chicken breast cut into bite size pieces
  • 1 T. oil
  • 3 garlic cloves, minced
  • 5 T. Worcestershire sauce
  • 6 T. white vinegar
  • 1/4 cup honey
  • 2 tsp. brown sugar
  • 1/2 cup fresh orange juice
  • 1/2 tsp. fresh ginger
  • 1/4 cup green onions, chopped
  • 3 T. corn starch
  • zest from 1 orange
  • red pepper flakes to taste (I think I used about 1/4 tsp)
  • salt and pepper to taste
  • 1/4 cup red pepper, chopped
  • sesame seeds and more green onion slices for garnish (optional)

Directions :

  1. Heat 1 T. of oil in a pan.  Add salt and pepper to chicken and saute until chicken is no longer pink.  Remove any excess water or oil from the pan.
  2. In a saucepan mix together the rest of the ingredients minus the garnish.  Bring to a boil and stir a few times until the sauce thickens.
  3. Pour sauce over the chicken and mix thoroughly.  Serve.

Recipe from Clever Spoon

Strawberry Balsamic Pizza with Chicken & Applewood Bacon


When choosing recipes for my menu, and hopefully for my blog I often spend hours searching through thousands of them.  I don’t really go into a week of planning with specifics in mind, I like to stay pretty open to whatever catches my eye.  Among the many that just don’t make the cut are some that I like to save for a later date for one reason or another… perhaps they are a bit too indulgent for my current eating habits, or would be great for a nice meal, or other times they just look so interesting to me that I can’t help but save them to reconsider later on.

Tonight’s recipe falls under the last category.  While the idea of fruits in savory dishes is most definitely not a “new” thing, it is somewhat foreign to me.  I guess it’s just hardwired into my brain that they are sweet… and thus best suited for desserts.  Of course this is not true, and through my experimentation I have come to realize this, but there are still plenty of fruit and savory combinations I have yet to try…. perhaps someday.  One that had been a long time on my list was strawberries and balsamic vinegar.  When I saw this recipe it just really stood out, and I knew I HAD to try it.  Not only do we love gourmet pizzas, and want to try the flavor combo, but it also has bacon!  Who could ask for more!?

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Let’s just say…. I was NOT disappointed.  In fact I could easily put this up there in my top favorite pizzas.  It has such a freshness to it from the strawberries and cilantro, balanced perfectly with the sweet, tangy and ever so slightly spicy sauce (which according to my husband tastes like BBQ sauce, but perhaps a fruity version) and salty crisp bacon.  Plus, it’s a gorgeous pizza with all the colors, and sure to impress.  I honestly would not change a thing about this recipe or even embellish it.  I plan on making this one over and over again.

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Though I wouldn’t change anything, there are a couple places that leave some room for versatility based on what you use.  For the crust I used a Stone Fire flatbread (multigrain) which I found in my local grocery store.  And for the strawberry jam I went with Santa Cruz Organics Strawberry Spread, which I feel is a little fresher/less sweet than some of the popular brands.  As I mentioned above the sriracha lends just a HINT of heat to this, and it was great as is, but I would also like to try it with a bit more and see what that does in terms of balance as well.  For the cheese I used an Italian Blend, pre-shredded.  Feel free to over-estimate your ingredients like I tend to do and really pile them on there… mine was kind of heaping when I got it all on there because my crust was already perhaps a bit smaller than a typical “ball of dough” would yield and I get a bit heavy handed.  As long as you have a crust that can stand up to it, I say the more the better!

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Strawberry Balsamic Pizza with Chicken & Applewood Bacon

Ingredients :

  • 1/2 cup strawberry jam or preserves
  • 1/4 cup balsamic vinegar
  • 1 tsp. Sriracha Chili Sauce
  • 1 ball pizza dough
  • 1 cup diced or shredded cooked chicken breast (I used rotisserie)
  • 1/2 cup applewood smoked bacon, cut into 1 inch pieces, cooked
  • 1/2 cup thin sliced sweet onion
  • 12 oz. shredded Italian blend cheese (I used closer to 6-8 oz because my crust was smaller)
  • 1/4 cup fresh cilantro, finely chopped
  • 1/4 cup fresh strawberries, diced small

Directions :

  1. Place pizza stone or sheet pan on middle rack of oven.  Preheat to 450 degrees (I was making other things at the same time and with a pre-baked crust I just left mine at 400 which worked great)
  2. Place balsamic vinegar in a small saucepan.  Bring to boil, then reduce heat and simmer 4-5 minutes or until reduced to half of original volume and mixture is thick and syrupy.  Add strawberry preserves and Sriracha and mix well.  Set aside to cool.
  3. Pat or roll out pizza dough on lightly floured surface to approximately a 14 inch circle.  Place a piece of parchment paper, slightly larger than your dough, on a pizza peel or upside down sheet pan (to help in transfer).  Sprinkle parchment paper lightly with cornmeal.  Fold dough in quarters and place on parchment paper, then unfold.  (Or if you are using ready made crust like me forget all that)
  4. Combine chicken with 2 T. of the balsamic-strawberry mixture and mix to coat all chicken with sauce.  Pour rest of sauce onto pizza dough and spread to cover, leaving 1 inch border on edges.  Scatter chicken evenly over the sauce.
  5. Place about 3/4 of the cheese on top of dough and spread to cover sauce evenly.  Scatter bacon and sweet onion over cheese.  Scatter remaining cheese over this layer.
  6. Slide parchment paper with pizza on top onto stone or cookie sheet.  Bake for approximately 8-10 minutes or until cheese is bubbly and crust is golden brown.  Watch carefully, at this temperature it is easy to burn the pizza. (I only had to bake mine the same amount of time at 400 with the pre-made crust)
  7. Remove from oven and let cool slightly, 1-2 minutes.  Sprinkle with chopped cilantro and fresh diced strawberries and serve!

Recipe from The Cafe

Chipotle Lime Chicken Bacon Flatbread Tacos


That name sure is a mouthful, but nothing compared to the actual mouthful you get from these delicious gourmet tacos.  They are definitely a bit on the labor intensive side, but I consider truly good food to be a labor of love.  The great thing is you can easily make this in pieces ahead of time.  Myself, I spaced things out through the course of the day…. marinating my chicken and making the sauce when I got up.  Then midday I made my bacon… in the oven of course which I have talked about more than once on this blog.  When it came time to really get down to cooking I still had a few tasks to get through, but it wasn’t quite as chaotic as it probably would have been.  Let’s just say multitasking in life is a forte of mine I like to think, however multitasking in the kitchen…. not so much!  This is why I like to get everything ready BEFORE I start cooking. I LOVED these tacos…. if you can call them that.  As the blogger from whom I got this recipe mentioned, there is not really a good way to fold over such an overflowing mountain of goodness in a taco shell…. but I guess if you must you can just go lighter on everything to make it fit better.  I piled mine HIGH both for the picture aspect and because I knew I was only going to eat a couple so wanted to get my money’s worth!  I was thinking these would make a great taco bowl though if you want the best of both worlds.  You do want the thicker shell though.  The recipe calls for flatbread, but I was able to find very thick handmade taco shells at my local grocery store that worked perfectly and I imagine folded up a bit easier than flatbread would. There is an overwhelming amount of flavor packed into this taco.  You get the smokey heat of the chipotle, the acidity and brightness of the lime, the creaminess of the avocado and sour cream, the freshness of cilantro (my addition) and other toppings, and then who could forget the bacon….. mmm the bacon!  This is definitely not your average taco, but rather one to impress with….. my husband sure seemed to be! I took the suggestion of melting my cheese directly onto the chicken under the broiler for a minute and that worked perfectly, keeping the cheese from falling out… brilliant!  To keep all my goodies on top I also spread the chipotle sauce onto the tortilla first (which I heated beforehand until started to brown/firm up a bit) and that acted as my glue for the chicken.  The recipe does suggest lettuce as a topping, but I decided to just leave it out.  I honestly don’t think it is necessary at all.  For cheese I chose pepperjack.  The recipe doesn’t really say how much bacon to use… I cooked up about 9 slices and we used that for about 6 tacos, which allowed us a fairly generous amount on each.  It also doesn’t specify type of onion, but I suggest red/purple onion for this, it just goes so well with the flavor profile. _MG_0863-1 copy copy

Chipotle Lime Chicken Bacon Flatbread Tacos

Chicken Marinade:

  • 4 chicken breasts (I used about 1lb total)
  • 3 T. chipotle in adobo, smashed up or pureed
  • juice from 2 limes
  • 1 T. light oil (I used evoo)
  • 1/2 tsp. salt

Chipotle Sauce:

  • 1/2 cup sour cream
  • 2 T. chipotle in adobo, smashed or pureed
  • 1 clove garlic, minced
  • 2 T. lime juice
  • pinch of salt

Guacamole:

  • 2 avocados
  • juice of 1 lime
  • 1 T. onion, chopped (I used a bit more)
  • 1/4 C. tomatoes, chopped (I used roma, with seeds removed)
  • 1 garlic clove, minced
  • salt to taste

Other Taco Components:

  • flatbread (note above, I used thick small tortillas, and we made 6 generously filled tacos)
  • cooked bacon
  • cheese
  • optional toppings : additional chopped tomatoes, onion, cilantro, avocado, etc.
  • Lime wedges

Directions :

  1. Combine the lime juice, chipotles, oil, and salt for the chicken and marinade the chicken and then grill it. When it’s done, chop it up small and toss it with more chipotles in adobo sauce if you want it spicy.
  2. Combine all the ingredients for the chipotle cream sauce and set aside.
  3. For the guacamole, smash up one avocado and then add the lime, garlic, onion,  tomatoes, and salt and mix well. Chop up the remaining avocado and stir it in, smashing it up slightly.
  4. Assemble tacos for best results… heated flatbread/shell, chipotle sauce, chicken and cheese (melted together), guacamole, other toppings and bacon.  Serve with wedge of lime.

*Remember you can do multiple steps earlier in the day when you start your marinade cutting back on the workload later.  You do want to make the guacamole just before assembling however, because it will start to brown (though with that amount of lime juice not quite as quickly as without). Recipe from Yammie’s Noshery

Thai Quesadillas With Grilled Chicken


You know the feeling…. the one where you made the effort to plan well thought out meals for the week, made your grocery list and then find out the grocery store doesn’t have one of the ingredients you so desperately needed for that new recipe!  This happens to me fairly often actually.  Living in Portland, OR I could likely find whatever ingredient I needed by going to one of the many choices I have for markets around here.  However, as a busy mom, that is not always practical, so like most of the world I just make do and find a substitute if I can.

Tonight’s recipe called for red chili peppers.  I’ve seen them, and even bought them before, but apparently it wasn’t at my main store.  In the past I have just substituted serranos or even jalapenos, but I just felt like it wasn’t enough for some reason.  Maybe I just wanted more color… forgetting that it would be blended up anyway.  Anyway, for some reason unbeknownst to me I grabbed some habaneros….. if you know much about peppers you know they are HOT.  I apparently wasn’t think about that, and was surprised to find out they are more like doubling up on your jalapenos.  OOPS.  Too late, I decided to just go with them, and use less than the recipe called for.  Like a good chef I tested a piece before I put it in there…. yep, definitely hot lol.  It worked out though, as the rest of the ingredients in the sauce mellowed it out nicely and it really wasn’t hot at all.  My husband would have liked it hotter, but I like it where you can taste the heat at certain points but not be overwhelmed by it so it was great for me.

The dish in it’s entirety was AWESOME!  Great Thai flavors for sure, and a nice combination of textures with the bit of crunch from the peanuts and carrots.  Everything comes together very quickly, and even more so if, like me, you opt to use rotisserie chicken.  Why not take a shortcut when you can?!  I did taste my sauce after first mixing it and decided to add a bit more of the more acidic ingredients (vinegar and lime juice) because it was almost too peanut buttery still.  I also threw in some lime zest…. no sense in wasting it!  I used about 1.5 T of the sriracha.

Having a child with peanut allergies (obviously  he doesn’t eat things like this lol), means extra work.  I am not a minimalist cook, and use a lot of dishes/surfaces to create my masterpieces.  Especially if I am blogging the dish and want it to look as good as it tastes as there are sometimes extra steps to ensure that.  This means peanuts of some form likely touch MANY surfaces in my kitchen before I am done.  That means EXTRA cleaning up after it’s all done, and definitely not being able to take the lazy approach and swear to myself I will get it later.  But a great Thai dish with a peanut sauce is ALWAYS worth it for me!  Such a fantastic blend of flavors!  If you have never tried it, I suggest you dive right in and make this dish ASAP!

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Thai Quesadillas With Grilled Chicken

Ingredients :

  • 1 boneless, skinless chicken breast (I used about 8oz shredded rotisserie chicken)
  • 2 carrots, cut into matchsticks
  • 1/2 onion, sliced
  • 2 T. cilantro, chopped
  • 2 T. peanuts, crushed
  • 4 oz. Monterey Jack cheese, shredded (I used about like 6 oz)
  • 4 (10″) flour tortillas
  • 1/3 cup + peanut sauce (below)
  • salt and pepper to taste
  • cooking spray
  • cilantro for garnish

Sauce Ingredients :

  • 1/4 cup creamy peanut butter
  • 1/2 tsp. garlic, minced
  • 1/2 tsp. red chili peppers, minced
  • 1/4 tsp. fish sauce
  • 1 T. honey
  • 1 T. soy sauce
  • 1 T. vinegar (I used rice vinegar)
  • 1/2 T. olive oil
  • juice of 1/2 lime (throw in zest too optional)
  • 2 T. water
  • 1-2 T. sriracha

Directions :

  1. To make chicken, preheat an indoor grill over medium-high heat. Season the chicken breast with salt and pepper and place on the hot grill. Grill each side until cooked through and the juices run clear, about 4 minutes per side. Once cooked, remove the chicken from the grill and allow it to rest.
  2. While the chicken is resting, prepare the peanut sauce. Add all of the ingredients to a blender and pulse until smooth. Add additional Sriracha for a spicier sauce. Set aside.
  3. Heat a skillet over medium-high heat. Spray with a little cooking spray and add the onions. Cook until the onions start to soften, then add the carrots.  Add salt and pepper to taste.  Cook for an additional minute, then remove from heat. Set aside.
  4. Cut the chicken into strips against the grain. Toss the strips with about ¼ to ⅓ cup of peanut sauce. Reserve the remaining sauce for drizzling.
  5. Assemble the quesadillas by topping a tortilla with half of the chicken in peanut sauce, onions, carrots, cilantro, and cheese. Top with a second tortilla. Place the tortilla on a skillet or griddle over medium-high heat. Once the quesadilla is golden on the first side, carefully flip the quesadilla over. Cook until the cheese has completely melted and the second side is golden brown. Repeat with remaining tortillas and fillings.  * a tip for flipping it is to slide it out of the skillet onto a flat surface so you can better get a spatula and hand under it without burning yourself.  This way you can also respray your skillet to ensure better browning on the second side, then just flip it carefully in.
  6. Top the quesadillas with cilantro, crushed peanuts, and a drizzle of the remaining peanut sauce. Serve immediately.

Recipe from That Oven Feelin’

Crispy Asian Chicken Bites


A new year brings new beginnings…. or not so much beginnings as just picking up where I left off I hope!  Last year I really neglected this blog, but I hope to do better this year.  The great thing is that even in my year off I had lots of views for my blog, so people are still enjoying it which is great!  That’s one of the best things about a food blog… it has staying power!  I find myself browsing back through all the recipes from time to time even, when I am stuck and not sure what to make.  Anyway, thanks for sticking around!

As is typical for me, I am feeling refreshed after the new year and ready to take on new projects, and more specifically new recipes!  Unfortunately I haven’t had uber success yet with the few I have tried, but a couple were still good enough to make my blog, just with a few notes and tweaks.  This is one of those.

My issue was with the sauce.  I doubled everything, and was very careful when jotting it down, so I can only assume the error (if there is any) lies in the recipe itself.  Who knows, maybe, had I just trusted it, things would have worked out, but I just don’t think so.  Once I got to the part where you add the corn starch slurry it thickened up immediately into one gelatinous blob!  I would hardly call it a sauce by any means… and I was certain it would NOT coat the chicken bites.  Admittedly I was a little shy on the soy sauce (ran out) but it is not my belief that this small amount could have made that much difference.  As I searched through my fridge and cupboards for ANYTHING Asian inspired to add to this blob to help thin it out I realized I really needed to get to the store and replenish my stock!  So I hesitantly added some water instead… which did help, but I didn’t want to JUST add water and wash out the flavor.  I decided any good sauce needs some acid so I grabbed some rice wine vinegar and added a bit of that as well.  After some back and forth tweaks I was able to get a really thick sauce, and decided to just go with it.  Thankfully it worked out ok, though ideally it could have been a bit thinner.  I would suggest first off, having plenty of soy sauce on hand.  Second, start with maybe half or 3/4 of the cornstarch slurry and add more as needed.

Despite that little set-back we did enjoy this dish, and I served it along with some brown rice.  I know my limitations however and cut back the sriracha to just 2 T (I had doubled everything remember).  This was a nice heat level for us.  I also added just a bit of salt and pepper to the flour when coating my chicken out of habit.  I wouldn’t say my chicken was crispy as the name suggests, but it was definitely more so before adding the sauce.  Perhaps a lighter sauce would have allowed it to retain some crunch.

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Crispy Asian Chicken Bites

Ingredients :

  • 8oz chicken breast, cubed
  • 1/4 cup flour
  • 1 egg, whisked
  • 3/4 cup panko
  • 1/2 T. olive oil
  • 2 garlic cloves, minced
  • 1 1/2 T. honey
  • 1/4 cup soy sauce
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. sesame seeds
  • 1 1/2 T. sriracha
  • 1/2 T. sesame oil
  • 1 T. cornstarch
  • 1 T. water
  • scallions for garnish (optional)

Directions :

  1. Preheat oven to 400°
  2. Bread chicken by first rolling in the flour, tapping off the excess.  Then dipping into the egg and allowing the extra to run off, before placing it in the panko and rolling it around.  Shake any excess off.
  3. Place breaded chicken on a greased baking sheet and bake for 15 minutes or until fully cooked.
  4. While chicken is baking make your sauce.
  5. Heat oil over medium heat in a saucepan.  Add garlic and saute just until fragrant, about 30 seconds.
  6. Add honey, soy sauce, pepper flakes, sesame seeds, sriracha, and sesame oil.  Bring to a simmer.
  7. In a small cup mix together cornstarch and water until dissolved.  Once sauce is simmering add this (see notes above as I suggest starting with less) and mix in.  Allow to come back to a simmer and continue to cook until thickened.  Keep sauce warm on low heat until chicken is done.
  8. Once chicken is cooked toss in the sauce and serve with sliced scallions on top.

Recipe from Chef Savvy

Published in: on January 7, 2015 at 9:04 pm  Leave a Comment  
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Paprika Chicken Stroganoff


This dish has almost all the elements that to me make a perfect meal…. pasta, mushrooms, garlic, meat, bold flavor, creamy sauce, and some fresh parsley!  The only thing it IS missing to be a perfect combo of my favorite things is some cheese, but this isn’t really a recipe that needs it, so I guess I will give it a pass on that lol.  This is not only a tasty dish, but is also very visually appealing.  The red/orange color of the sauce, the white of the pasta, and the bright green of the parsley make it look like a piece of art!

As if those elements alone weren’t enough to make me or anyone else want to try this, I was also intrigued by the use of Greek yogurt in the dish.  When I think of stroganoff I think of cream of mushroom soup, or some other variety.  If the recipe is more health conscious or just more involved it at least calls for cream or butter or something to make it so good and creamy, but not quite so healthy.  With this dish there really was no need.  The sauce was thick and creamy from the yogurt and the flour alone.  This for me at least cuts back on the guilt of either using cream and butter or “cream of soup” (which I am trying to phase out in our house).

I didn’t make any changes to the recipe, which for me is rare lol.  So with that, I will just get on with it and share the recipe.

Paprika Chicken Stroganoff

Ingredients :

  • 1 1/4 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 T. paprika
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 2 T. all-purpose flour
  • 1 T. olive oil, divided
  • 1 medium  yellow onion, diced
  • 8 oz. baby bella mushrooms, sliced
  • 2 cloves garlic, finely minced
  • 1 3/4 cups low-sodium chicken broth
  • 2 T. tomato paste
  • 1 bay leaf
  • 1/4 cup plain nonfat Greek yogurt
  • 1 T. all-purpose flour whisked with 1 T. water
  • 1o oz. dry egg noodles
  • fresh parsley, chopped, for garnish

Directions :

  1. In a medium bowl, toss the cubed chicken with the paprika, salt and pepper. Sprinkle the flour on top of the chicken and toss to coat.
  2. Heat 2 teaspoons of olive oil in a large nonstick skillet over medium heat until rippling and hot. Add the chicken and cook 4-5 minutes, stirring occasionally, until no longer pink (no need to cook through); remove the chicken onto a plate and set aside.
  3. Add the last teaspoon of oil to the pan and allow to get hot, about 1 minute; stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes. Add garlic, saute 30 seconds or until fragrant.
  4. Meanwhile, heat 2 quarts of water in a large pot. Bring water to a boil and add noodles. Cook 8-10 minutes, stirring occasionally. Drain and set aside.
  5. Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, whisking well. Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt and cook for about 2-3 minutes longer.
  6. Add the flour and water slurry to the simmering mixture in the skillet, whisking quickly to combine. Let the mixture simmer for 2-3 minutes until thickened. Serve over hot noodles and garnish with fresh parsley.

Recipe from Prevention RD

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Pumpkin Thai Chicken Pizza


Sounds odd right?  Well I thought so at least, but I am only just starting to come around to using pumpkin in anything other than dessert.  Still, I was intrigued, and put it on my menu as soon as I saw it.  I love Thai pizzas, so I figured why not?  If it turned out I would have an interesting post for my blog, and if not, at least it would be simple to make and I won’t have wasted too much of my time.

Turns out it not only doesn’t taste like pumpkin… something I was rather concerned about given the amount of pumpkin vs the amount of other ingredients… but it tastes great too!  My husband said that he felt it wasn’t too different from a more traditional peanut sauce which is a good thing because that’s definitely his favorite part of Thai pizza, but also the highest portion of fat/calories!  My only critic on this would be that I felt it had room for more flavor.  Perhaps some red peppers!

In regards to the ingredients… I had way more sauce than I needed for one pizza.  I could have probably gotten two out of the amount I had.  The only problem was I didn’t have enough chicken for two pizzas.  I also don’t feel like the amount of cheese listed is enough for a pizza…. I probably used 3 times that to be honest, and I encourage you to use however much you like.  With such a simple pizza I like there to be a nice layer of cheese.  I used a store-bought crust, it was a large square one, that bakes in 8 minutes according to the package, so I ended up basing my time off that, and then at the end I broiled it for just a minute to get some color on the top too.  My last change was to use chicken breast I seasoned with some salt and pepper and cooked in a skillet.

I would definitely make this again, and perhaps try it with the addition of the peppers I mentioned.  It came together easily, and was a nice change from the more traditional pizzas.

 

Pumpkin Thai Chicken Pizza

Ingredients :

  • pizza dough, prepared (I used a prepared crust)
  • 1 (15oz) can pure pumpkin
  • 1 T. chili garlic sauce
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 1/2 tsp. Thai red curry paste
  • 1 chicken breast from a rotisserie chicken, shredded (see note above)
  • 1/2 lime, juiced
  • 1/2 cup shredded mozzarella (see note above, I used a lot more)
  • 2 thin slices of onion, chopped
  • handful fresh cilantro, chopped

Directions :

  1. Preheat your oven to 400 degrees F.  In a large bowl mix together the pumpkin, chili garlic sauce, salt and pepper.
  2. In another smaller bowl mix together the cut chicken, curry paste and lime juice.  Mix together until the chicken is evenly coated with the red curry paste.
  3. Flour your surface and roll out the prepared pizza dough.  Sprinkle the pizza stone or cookie sheet with corn meal and place the dough on the sheet/stone.  Evenly spread the pumpkin mixture on the dough leaving about an inch bare for the crust.  Sprinkle the chicken on top of the pumpkin mixture and evenly place the onion slices on the chicken.
  4.  Finally sprinkle with cheese and bake for 16-18 minutes until cheese has melted and crust is a light golden brown.
  5. While it’s baking chop or tear the cilantro.  After you take the pizza out and it’s cooled sprinkle the cilantro over it and serve.  Enjoy!

Recipe from Seaweed & Sassafras

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Broccoli-Chicken Mac & Cheese


Continuing on with my comfort food theme of late I decided to give this Broccoli-Chicken Mac & Cheese a try.  I am not really a fan of basic mac and cheese, but I do like the jazzed up versions.  Nothing screams comfort like pasta, cheesy sauce, and other flavorful bits all mixed in with it!

We both thought this was really good.  It has a rich creamy/cheesy feel to it, but the best part is that you are saving so many calories by using laughing cow cheese in this dish.  I used garlic and herb as suggested in the recipe, but I bet it would be good with the french onion variety or perhaps some of the others as well.  I used oricchiette, but the person who posted it used shell noodles.  The last change I made was to use half and half in place of the milk.  I know it undid some of the benefit of using the laughing cow cheese, but I had some left over from another recipe and I didn’t want to waste it.  I used probably about 1/2 cup of that, and 1/2 cup of fat free milk.

Anyway, this dish is a complete meal, comes together easily, and would please even the pickier eaters (as long as you can actually get yours’ to try things that is lol).  It also looks very nice on the plate with all the colors, I would just suggest tossing it a bit more gently than I did since I broke up a lot of my broccoli in my haste to get dinner on the table.  What can I say, I was hungry! lol

 

Broccoli-Chicken Mac & Cheese

Ingredients :

  • 8 oz. large macaroni noodles (or whatever noodle you prefer)
  • 3 cups small broccoli florets
  • 2 large chicken breasts (about 1 lb), cut into bite-sized pieces
  • salt and pepper
  • 2 tsp. oil (I used oil from the sun-dried tomatoes)
  • 6 oz. laughing cow lite cheese wedges (I used Garlic & Herb)
  • 3/4 – 1 cup milk
  • 1/4 cup sun-dried tomatoes, chopped

Directions :

  1. Cook macaroni noodles in a large pot of salted, boiling water. Add broccoli to the pot 3 minutes before noodles are done cooking, then drain well and set aside.
  2. Meanwhile, season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat, then add chicken and cook until no longer pink. Remove to a plate and set aside. In the same skillet, add cheese, milk, sun-dried tomatoes, salt, and pepper, then stir until cheese is melted, and sauce is thick. Add cooked chicken, noodles, and broccoli to the skillet then stir well to combine. Add more milk if sauce isn’t creamy enough, then serve.

Recipe from Iowa Girl Eats

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Cheesy Chicken Stroganoff Bake


If you are looking for a dish low in calories, while still allowing you to eat your fill, this is a great one for you.  It definitely resembles that stroganoff taste, but tastes lighter.  My husband liked it, but when asked to elaborate he said it tasted like health food lol.  Well he’s right, it is health food, but that’s not a bad thing.

It came together easily, and I didn’t change a thing.  I would say it is somewhat thinner than I might have liked, but not terribly so.  I didn’t get a chance to eat the leftovers (my husband took them to lunch) but I imagine by then it soaked things up a bit better.  I almost broke from the directions and put more pasta in, but I really wanted to give the dish a chance because of the low calorie count.    For a whopping 2 cups it boasts only 390 calories.  And while I know my husband would have appreciated more pasta, I was fine with the smaller amount.

Overall, if you are watching what you eat, and don’t mind compromising just a bit on those comfort food dishes this is one to try!

Cheesy Chicken Stroganoff Bake

Makes : 4 servings

Ingredients :

  • 5 oz. whole-wheat or multi-grain rotini pasta, uncooked
  • 6 cups small broccoli florets
  • 12oz. boneless skinless chicken breast, cut into bite-sized pieces
  • optional : salt, pepper, onion powder, and garlic powder to taste (I just did salt and pepper)
  • 2 cups sliced mushrooms
  • 1 cup chopped onions
  • 1 tsp. garlic, minced
  • 1 11/2 tsp. Italian seasoning
  • 1 cup (about 1 can) 98% fat-free condensed cream of mushroom soup (I used the whole can)
  • 1/4 cup light sour cream
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 T. reduced-fat grated Parmesan cheese

Directions :

  1. Preheat oven to 375 degrees. Spray a 9×13 inch baking pan with nonstick spray.
  2. Cook pasta according to package directions, adding broccoli to the boiling water for the last 5 minutes. Drain and set aside.
  3. Meanwhile, season chicken if you like (I definitely recommend this!). Bring a large skillet sprayed with nonstick spray to medium-high heat. Add mushrooms, onion, and garlic and cook and stir for about 2 – 3 minutes. Add chicken and cook and stir until chicken is cooked through, about 8 minutes. Add soup and sour cream and cook and stir until hot and well mixed. Remove from heat. Add drained pasta and broccoli to skillet and mix well.
  4. Spoon mixture into baking pan, cover with foil, and bake 15 minutes. Uncover, top with mozzarella and Parmesan cheese, and bake uncovered until cheese is melted, about 3 – 5 minutes.

Recipe from Callie Cooks

 

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Italian Chicken Bake


Don’t let the simplicity of this fool you, it’s full of flavor.  The fact that it’s super simple to throw together any night of the week is just an added bonus.  While it is great as is, you could take it a step further even and maybe add a little lemon juice or zest, or a few more herbs, or perhaps use a different type of cheese.  This is one of those great basic recipes that is perfect for making little alterations to best suit you and your family.

I served ours with rice, which was a nice combo.  The rice was perfect for the bit of sauce in this dish.  Instead of basil, because the store was out, I used parsley.  One issue I had though, was regarding liquid.  The recipe states to drain the artichokes and tomatoes very well, even going so far as to lay them on paper towels to ensure the flour would thicken up the liquids.  However I didn’t have any liquid left in my dish after draining them so well.  The recipe poster used thighs in her dish and I can only assume they let off more liquid than the breasts I used.  I didn’t want to end up with floury artichokes and tomatoes so I added a bit of chicken stock (maybe 1/4-1/3 cup) to the dish and that worked perfectly.  It was still a little thin after the first cooking, but I opted to use a combination of both the grated Parmesan and the Mozzarella, and the Parmesan helped to thicken it up that last bit.

One thing I would suggest if you are using breasts, is to pound them out somewhat thin or butterfly them.  Not only do they cook better/more evenly, but I just think it is a better balance per bite than a thick bite of chicken would be.  It’s all preference though.  Also the recipe called for 6 chicken thighs, but since I was using breasts I was left to guess at how much that might be.  I went with about 2 lbs, or just under.  You can use canned artichokes or the marinated kind, and the recipe poster suggests the marinated for more flavor.  That is what I used and I agree.  I also used a roasted tomato that had basil and some other Italian seasonings in it.

Italian Chicken Bake

Ingredients :

  • 6 chicken thighs
  • 1 8oz jar marinated artichoke hearts, drained well
  • 1 14.5 oz can roasted tomatoes, drained well
  • 2 cloves garlic, chopped
  • 2 T. flour
  • 2 T. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup grated mozzarella or parmesan
  • basil – optional

Directions :

  1. Preheat oven to 350 degrees.
  2. Coat a 9 x 9 baking dish with non stick spray.
  3. Place chicken in baking dish.
  4. In mixing bowl, combine all other ingredients.
  5. Pour over chicken.
  6. Bake for 40 minutes or until chicken is completely cooked through.
  7. Top with cheese and bake an additional 5 minutes.
  8. Garnish with fresh basil if desired.

** Be sure to read notes above regarding liquid.

Recipe from Laughing Spatula

 

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Published in: on September 27, 2013 at 1:07 pm  Leave a Comment  
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Skinny Crockpot Santa Fe Chicken


I know I posted a very similar dish recently (Cheesy Chicken & Rice Casserole) but with just a few changes this is a much lighter version.  And of course, using the crockpot, makes it even simpler for a lot of people with busy schedules.

Though it is very similar in theory, it’s actually quite different in flavor.  While the casserole was creamy and more mild, this dish is a bit more spicy and thin I guess.  If I were being totally honest I would have to admit I prefer the casserole, however this is still a great alternative for those times when you are trying to cut back a bit and eat a little healthier.  The chicken mixture itself is very low calorie, so if you are truly trying to cut back you need to be aware of the way you serve it and any toppings you may add.  We used a bit of brown rice and some tortillas with just a little bit of cheese and it was good that way as a sort of burrito.  You could easily serve it with just the rice though, or maybe even with just the wraps.  There are many other things you can top this with, like sour cream, avocado, more cheese, chips, or anything you want really…. just be careful!

As I mentioned, it’s a bit on the spicy side (at least to me), so if you have little ones eating it you may want to cut back a bit on the cayenne pepper.

Skinny Crockpot Santa Fe Chicken

Yields : 8 (1 cup) servings

Ingredients :

  • 1 lb (about 2) boneless skinless chicken breasts, trimmed of fat
  • 1 can diced tomatoes with green chilies, drained
  • 1 can black beans, rinsed and drained
  • 1 1/2 cup low sodium chicken broth (I just used an entire 14oz can)
  • 1 cup frozen corn
  • 1 large green bell pepper, chopped
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1 tsp each : chili powder, garlic powder, onion powder, cayenne pepper, cumin
  • 1/4 cup chopped fresh cilantro
  • 6 scallions, chopped

Directions :

  1. Combine all ingredients except cilantro and scallions in your slow cooker. Nestle chicken into mixture and cook on low for 8-10 hours or high for 4-6 hours.
  2. Half an hour before serving, remove chicken and shred with two forks. Return chicken to slow cooker and stir. Adjust salt and seasoning to taste. Stir in cilantro and garnish with scallions.
  3. Serve over rice, tortillas, or large lettuce leaves to make a lettuce wrap. Add your favorite toppings.

Recipe from The Comfort Of Cooking

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Published in: on August 29, 2013 at 10:34 am  Comments (2)  
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Cheesy Chicken & Rice Casserole


If you are looking for simple, quick and delicious comfort food, casseroles are definitely the way to go.  They are such a versatile dish, with so many fantastic flavor combinations.  This particular one is a southwestern inspired casserole, and I promise your entire family will love it!  As long as they aren’t as picky as my kids who wouldn’t even try it that is lol…..

There is a lot of flavor in this casserole, but not a lot of heat which makes it even more family friendly.  It is nice and creamy from the yogurt and sour cream, but  has lots of texture from the beans, corn, chicken, and rice.  The cilantro adds a nice freshness to the whole thing, and the the cheese…. well you know how I feel about cheese lol.  As with most casseroles, this heats up beautifully the next day and could be a great thing to make ahead for quick lunches throughout the week.

I used brown rice like it calls for, but if you prefer white go ahead and use that. I did change things a little though and used a  Mexican blend cheese.  And, you can probably guess, I used rotisserie chicken.

As for low FODMAP or not…. you’ll have to be the judge.  I can handle some sour cream and yogurt so it was no problem for me, but it depends on your triggers.  Generally though this is pretty low FODMAP friendly.

Perhaps the one downside to casseroles, from a photographer’s standpoint anyway, is that it kind of just looks like a blob of stuff.  It’s pretty hard to get creative with the photographs for them, so bear with me if pretty much all my casserole images look the same lol.  I promise they all taste wonderful in their own unique ways!  And the smell…. you may want to have someone “conveniently” stop by for a minute so they can get a whiff and sing praises to your culinary skills.

 

Cheesy Chicken & Rice Casserole

Serves : 6-8

Ingredients :

  • 3 cups cooked brown rice
  • 2 chicken breasts, cooked and shredded
  • 1 (15oz) can black beans, rinsed and drained
  • 1 (4oz) can chopped green chilies
  • 1 cup corn, frozen or canned is ok
  • 1/4 cup cilantro, chopped + more for garnish
  • 1 cup salsa
  • 1/2 cup plain Greek yogurt
  • 1/2 cup sour cream (I used lite)
  • 1 cup shredded Cheddar + more for topping

Directions :

  1. Preheat oven to 350.  Spray a 9×13″ baking dish with cooking spray.
  2. Add all ingredients to a large bowl and stir well to combine, and pour the chicken mixture into your prepared dish.
  3. Top with about a 1/2 cup of extra shredded cheddar cheese.  Place in oven and bake for about 25 minutes, or until nice and hot.
  4. Garnish with a sprinkle of chopped cilantro.

Recipe from Little B Cooks

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Chicken Wild Rice Soup


As I said before, I am ready for fall, and find myself already searching for meals that remind me of my favorite time of year.  Even though I am not a big soup/stew fan, I can’t deny that it just screams fall, and so I am always on the look-out for new soups to try.  I am noticing I tend to gravitate towards rice soups, which isn’t a bad thing, just an observation.  I think it’s because I don’t like a real brothy soup.  Anyway, this is of course a rice soup as well, but for a bit of a change I decided it was finally time I tried wild rice.

As a kid I was a picky eater, and we didn’t eat rice very often and definitely never had wild rice.  As an adult, I am obviously more likely to try new things, but my husband has insisted for years that he absolutely HATED wild rice, so I have skipped over it.  Finally I just decided he needed to “man up” and give it another shot….. he still doesn’t like it.  But I did!  I actually couldn’t find just wild rice at the store other than a tiny box for l like $5 that wouldn’t have even been enough for what I was making and some quick versions I didn’t want, so I ended up with a wild and brown rice blend which was the same price for a much larger amount.  I think it had about 5-6 different types in it.  I really liked the nutty flavor of the rice, which was a nice change from the mostly flavorless other stuff.  I could actually enjoy eating rice by itself if it had flavor!

One note though…. I started to follow the cooking directions on the package but noticed that after about 25-30 minutes (it was supposed to go for 45 minutes and then steam off the heat for another 10) there wasn’t any water left in the pot so I went ahead and did a taste test then.  It was still ever so slightly chewy, but I actually prefer my rice that way.  I don’t appreciate mushy rice, and rather enjoy a bit of texture.  So I took it off then and allowed it to sit for the 10 minutes and that was perfect… especially since it was going into soup and I knew that would soften it even more.

As for the soup… I really enjoyed it, but my husband couldn’t see past his wild rice prejudice lol.  It had a great earthy taste, and was creamy and comforting, just like soup should be.  I used rotisserie chicken again (I know big surprise) and a bit more mushrooms than it called for probably since I actually halved the recipe and still bought an 8oz container of mushrooms.  I used probably 3/4 of the package.  I served a soft multi-grain baguette that I slightly toasted under the broiler with this and it was perfect!  The only thing I will do differently next time, and there will be a next time to my husband’s dismay, is to use poultry seasoning in place of the ground thyme (I know it called for dried thyme but I didn’t have any).  I should have used even less of the ground thyme since it’s flavor is stronger than dried thyme but I guess I misjudged just how much stronger it was.  I have never been a huge fan of thyme and so a blend that still has that earthy/fall taste without such an overpowering thyme flavor seems like it would suit my tastes nicely, and I did end up liking the amount of seasoning the ground variety gave, just not the flavor if that makes sense.    It was great heated up the next day by the way.

Chicken Wild Rice Soup

Serves : 8

Ingredients :

  • 1 cup wild rice
  • 1/4 cup vegetable oil
  • 1 onion, chopped  (I used white)
  • 2 medium sized carrots, peeled and chopped
  • 2 large stalks celery, chopped
  • 1 tsp. dried thyme (see note above)
  • 3/4 cup all purpose flour
  • 8 cups chicken stock
  • salt and pepper
  • 2 cups cooked chicken, cubed
  • 8 oz mushrooms, sliced
  • 1 cup half-and-half
  • 1/2 cup chopped parsley

Directions :

  1. Cook wild rice according to package directions. (See note above)
  2. In a large pot, or dutch oven, heat oil.  Saute carrots, celery, and onions until soft; about 4 minutes.  Add thyme and flour and continue to cook for another 2-3 minutes stirring so it doesn’t burn.
  3. Add in your chicken stock, and bring to a boil.  Add the chicken, mushrooms, and salt & pepper, reduce heat, and allow to simmer for 10 minutes.
  4. Add cooked wild rice and half-and-half, bring back to a boil, and allow to simmer for another 5 minutes.
  5. Turn off heat and stir in the chopped parsley.

Recipe from Roti n Rice

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Published in: on August 23, 2013 at 9:48 am  Comments (1)  
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Chopped Thai Chicken Salad


In my mind summer is pretty much over, and I am ready for fall, and all the stuff that comes with it, including the menu!  However, I may just be willing to hang onto the last bit of summer if it means dinners like this!  Such a refreshing and flavorful salad, with all the right textures.  You get the softness of the chicken (I of course used rotisserie – an obsession of mine if you haven’t realized by now lol), the crispness of the cabbage and peppers, and the crunch from the peanuts all smothered in a fantastic Thai peanut sauce.

Interesting little realization was the lack of dairy in this salad… it’s not often I make even salads that don’t have it, and of course my stomach thanks me on those rare occasions I pull off a meal without it.  Normally salads in my world at least have cheese, but there is no need for it in this one.  Whether you have IBS like me, or are just watching your calories this is always a good thing.  Speaking of IBS and the low FODMAP diet I am “trying” (and I say that in quotes because I have been less than strict with it) I would say this stacks up fairly well unless you are a person that is sensitive to things like cabbage.  It didn’t bother me at all.

The recipe came from a blogger living in The Philippines, and her recipe called for green papaya.  I am not all that familiar with papaya in general, and certainly not green vs whatever else.  I know they have papaya at the store, but doubt it’s what her recipe calls for.  Anyway, I decided not to be quite so adventurous and instead replaced the papaya with some red and yellow bell peppers which I knew would go well with the Thai flavors.  Also, in our house the peanut butter is typically crunchy, so that’s what I used though I am sure it meant creamy.  Not a big deal, just makes it a bit harder to whisk up the sauce, but not impossible.  Just make sure you’re wearing an apron!  And the final change I made was to use half a serrano pepper in place of the birds eye chili peppers because I had that already on hand.

This is definitely one recipe I can see myself making often!

Chopped Thai Chicken Salad

Serves : 4-6

Ingredients :

  • 2 boneless skinless chicken breasts (or the equivalent of in rotisserie chicken)
  • 1 small head green or white cabbage (2 cups shredded)
  • 1 large carrot (1 1/2 cup shredded)
  • 1 green papaya (1 1/2 cup shredded) * I replaced with the equivalent of red and yellow bell pepper
  • 1/2 cup fresh cilantro
  • 1/2 cup green onions
  • 1/2 cup peanuts
  • 2 cloves garlic
  • 3 birds eye chili peppers
  • 2 T. soy sauce
  • 2 T. vinegar (I used white wine vinegar)
  • 2 T. sugar
  • 1 T. fresh lime juice
  • 1 T. oil
  • 1/2 tsp. fish sauce
  • 1/4 cup peanut butter
  • 1/4 cup water

Directions :

  1. Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks. (Or skip this because you were smart like me and bought rotisserie chicken… or even better yet pre-shredded rotisserie chicken)
  2. Chop the cabbage into very thin pieces, like it would be for coleslaw. I did this by rolling up several leaves together and making thin vertical slices across the roll and then chopping them once horizontally. Peel and grate the carrots. Cut off the skin, remove the seeds, and grate the papaya. Roughly chop the cilantro and green onions. Toss the chicken and vegetables in a large bowl and keep chilled.
  3. Mince the garlic and chili peppers. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth. Add the peanut butter and water and whisk again until smooth and creamy.
  4. Toss the salad with the dressing. Add the crushed peanuts. Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

Recipe from Pinch of Yum

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Dijon Chicken Linguine with Crimini Mushrooms & Toasted Almonds


This was one of those recipes that had me drooling over my screen when I came across it while browsing for much healthier recipes.  I couldn’t help myself, and even though I knew it wasn’t low FODMAP (in fact with all that cream, garlic, pasta, and mushrooms it is anything BUT), I just didn’t care because it looked so dang good!  I decided to do my best and cut back where I could, but I figured this would be one of those “cheat” nights…. which really just means my stomach will give me hell which it did, but some days you just don’t care.  I cut out the garlic…. sad I know… and cut the cream in half and replaced the other with my fat free/lactose free milk.  It really didn’t seem to diminish the flavor whatsoever so that’s a plus, and I imagine it did a good job of cutting the calories and fat as well.  I REALLY enjoyed this meal, even though I was questioning my sanity shortly after when it starting causing me stomach troubles lol.

Fresh pasta is just so much better than it’s dried cousin.  So soft and delicious!  Top that off with some nice earthy mushrooms, perfectly toasted almonds, simply seasoned chicken and a luxuriously creamy dijon sauce and you have heaven on a plate in my opinion.  Perhaps it wasn’t even just the ingredients in this recipe that caused me so much trouble, but rather the insane amount that I consumed lol.

Other than the changes I already mentioned above, I only made a minor adjustment to the mushrooms.  Rather than only allowing them to simmer in the almost finished dish for a couple of minutes I knew I wanted them a bit more sauteed/soft, so after toasting my almonds I did just that and sauteed them in a bit of butter just for a couple minutes.  The picture that drew me in so easily also had some chives sprinkled on the final dish, and I even bought some for this purpose, but ended up forgetting them since they weren’t listed in the actual recipe.  Oh well… next time.  I did however whip up some crostini to go with this and it was PERFECT together.

Regarding the wine…. not being a connoisseur myself, I am always slightly annoyed when a recipe gives such general instruction such as “white wine” or “red wine”.  This was one of those recipes.  I didn’t really want a fruity wine, which I tend to gravitate towards for drinking when it comes to white wine so I was not sure what to get.  I settled on one that claimed to be crisp and balanced in flavor, as well as low calorie (always a plus lol).  The one I picked was called Skinny Girl California White, and I think it was a great choice for this dish!

Dijon Chicken Linguine with Crimini Mushrooms & Toasted Almonds

Serves : 4

Ingredients :

  • 350 g pkg. fresh linguine (Mine was something like 250g, just whatever I found at the store)
  • 4 boneless, skinless chicken breasts (I used 3 large breasts weighing about 1.5 lbs total)
  • 1 C. sliced crimini mushrooms
  • 3 T. olive oil
  • 4 cloves garlic, minced (I left this out)
  • salt and pepper to taste
  • 1/2 C. toasted slivered almonds
  • 4 oz. white wine (see note above)
  • 2 C. whipping cream (or like me half cream and half fat free milk)
  • 3 T. dijon (I suggest a nice coarse variety)
  • salt and pepper to season

Directions :

  1. If, like me, you would prefer softer mushrooms saute them for a minute or two before you get started after toasting your almonds, and set aside.
  2. Heat olive oil in a large heavy bottomed frying pan over medium low heat. Add chicken breasts, garlic, season with salt and pepper and continue to fry the chicken until completely cooked.  Remove chicken from pan and hold in a warm oven.
  3. Add white wine to pan, and deglaze.  Simmer until volume is reduced by half.
  4. Add cream, dijon, and salt and pepper.  Simmer until sauce thickens enough to coat a metal spoon.
  5. Return Chicken to the sauce, add the mushrooms and simmer for an additional 2 minutes.
  6. Serve over cooked linguine. Sprinkle with toasted slivered almonds.

Recipe from Rock Recipes

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Published in: on August 11, 2013 at 8:15 pm  Leave a Comment  
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