Wednesday, August 24, 2011

Chicken & Vegetable Spaghetti

Better Homes & Gardens August 2011
2 cups frozen peeled pearl onions
12 oz. dried spaghetti
1 tbsp. olive oil
8 oz. boneless, skinless chicken breast, cubed
8 oz. broccolini, trimmed or broccoli cut in pieces
1 tsp. dried parsley
1/4 tsp. salt
Crushed red pepper (optional)
1 1/2 cups yellow or red cherry tomatoes (8oz.)
1 cup chicken broth

What to do:
1. In a large pot of water, cook onions for 3 minutes. Remove with slotted spoon; set aside. In same water cook pasta according to package directions. Reserve 1 cup water. Drain pasta; set aside.
2. While pasta cooks, in 12-inch skillet cook chicken in hot oil over medium-high heat for 3-4 minutes, stirring occasionally. Add broccolini and onions. Sprinkle parsley, salt, and red pepper. Cook, stirring frequently, for 5 minutes. Add tomatoes, broth, reserved water, and spaghetti. Cover; simmer about 5 minutes or until broth is slightly reduced and vegetables are tender.


Chicken Stir Fry

This is my own recipe so the measurements are not exact.
4 Chicken breast cubed
4 Servings Brown Rice (cooked)
5 celery stocks chopped
5 green onions chopped
Orange Bell Pepper chopped
8 oz bag frozen corn
1 can Rotel
1 tbsp. Minced Garlic
Pepper to taste
Tony's Cajun Seasoning
1 tbsp. canola oil

Due to the fact I do this all in my cast iron skillet I have to take turns with what I cook because its not a huge skillet. (like at Silver Dollar City)

What to do:
1. Add veggies, a couple splashes of worcestershire with oil and sauté until tender. Once veggies are tender add rotel, warm completely then place in large serving bowl.
2. Add chicken and garlic to skillet and cook until chicken is no longer pink. Then add prepared rice.
3. Once you have a light toast over your rice add your veggies and Tony's seasoning to taste.