[[COLOR=Magenta]FONT=Georgia]Hi Everyone. I am new to this board but I am looking for a new recipe to spice up chicken a little insead of just having boaring chicken all of the time :( ! Any sugesstions would be greatly appreciated!Thanks in advance :) .
April
http;//aprilk.themomteam.com[/FONT][/COLOR]
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Thanks everyone for the help! I can't wait to try these new recipes, they sound great
Thanks again
April
[url]http://aprilk.themomteam.com[/url]
You can use any wide flat pasta....I often use wide egg noodles. I omit the wine as we never have white wine.
2 boneless, skinless chicken breast halves
3/4 lb. bow-tie pasta 365g
10 oz. bag prewashed spinach, trimmed, and torn into bite-sized pieces 300g
1 medium onion, halved lengthwise & thinly sliced crosswise
1 1/2 cups chicken broth 375mL
1/4 cup white wine 60mL
1 tsp. grated lemon zest 5mL
3 Tbsp. fresh lemon juice 45mL
2 tsp. minced garlic 10mL
salt & pepper to taste
1/4 cup chicken broth 60mL
1 Tbsp. flour 15mL
2 tsp. chopped fresh thyme 10mL
2 tsp. butter 10mL
Instructions:
Poach chicken in water to cover for 5 minutes, or until no longer pink in the middle. Cut into bite-sized pieces. In large pot, cook pasta according to package directions. When cooked, add spinach to pasta and boil until wilted, about 10-20 seconds. Drain and return to pot. Coat frying pan with cooking spray. Sauté onion over medium-low heat, stirring occasionally, until well browned and caramelized, about 7 minutes. Stir in broth, white wine, lemon zest, juice, garlic, salt and pepper. Simmer 2 minutes. Whisk together broth and flour. Stir into mixture. Simmer and stir, until slightly thickened. Add thyme and butter and stir in chicken. Remove from heat and pour over pasta and spinach in pot. Toss to mix. Serves 4.
We like this one too.
2 cups chicken, cooked and cubed
1 cup chopped celery
1 cup chopped toasted slivered almonds
2 cups cooked rice
1 cup mayonnaise
2 Tbsp. chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
salt and pepper to taste
juice of 1 lemon (2 Tbsp.)
2 tsp. chicken bouillon powder (or 2 chicken bouillon cubes) dissolved in 1/2 cup water
Crushed potato chips or toasted slivered almonds to garnish
Instructions:
Combine all ingredients and place in a casserole dish. Cover with crushed potato chips and bake at 350 F. for 45 minutes of until heated through. Serves 8.
I often omit the nuts.
We love this recipe..for a baked casserole.
3 chicken breasts, skinned & boned
1/4 tsp. pepper 45ml
3 Tbsp. oil 45ml
1 - 10 oz. pkg. frozen asparagus or broccoli (fresh is even better) 280g
1 - 10 oz. can cream of chicken soup 284ml
1/2 cup mayonnaise 125ml
1 tsp. curry powder 5ml
1 tsp. lemon juice 5ml
1 cup grated cheddar cheese 250ml
Instructions:
Cut chicken into bite-sized pieces and sprinkle with pepper. Saute' in oil over medium heat until opaque, about 6 minutes. Drain. Cook asparagus or broccoli until tender crisp; drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayonnaise, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350F (180C) for 30-35 minutes. Serves 6