Chicken Philly Pasta

I can’t believe it’s almost July, and the temperatures are rising in California, where I live. So am always looking for easy, quick recipes that get me out of the kitchen fast.

Seriously, this  Chicken Philly Pasta  is what  dreams are made of. quick, easy, and delicious it’s a meal the whole family loves. And it’s ready in less than 30 minutes.

We need recipes like this, that don’t take hours to prepare and the whole family loves. This creamy, cheesy meal has ingredients even picky eaters will like. Who doesn’t like cream and cheese?

Another great thing about this recipe, it uses  few ingredients you probably have in your kitchen, and the best part it’s made in one pan. It’s a quick and easy recipe that doesn’t have to be saved for special occasions, it’s a prefect meal any night of the night.

It comes together in 30 minutes, doesn’t use ingredients you can’t pronounce,  let alone know what they are and my favorite way of cooking it’s make all in one pan YIPEEEE!!!!

Customize Chicken Philly Pasta

You can customize this Chicken Philly Pasta recipe to make it your own, by changing the protein and your choice of pasta. If possible try to use ingredients you have on hand in different recipes.

In my kitchen I use the same ingredients in many different recipes. It saves trips to the store and cuts down on waste. For instance, this pasta dish uses the same ingredients I would use to make a chicken Philly sandwich or a Philly style pizza, cooking this way makes meal easier.

If you keep following  along pretty soon you wouldn’t be looking at recipes as often. You’ll easily be able to add, change or subtract ingredients to fit your lifestyle and taste.

This recipe works well with shrimp too. If you use shrimp saute them 3 minutes per side them remove them from pan to prevent overcooking, adding them back in at the end just to heat through. And of course you can use steak and made it a true Philly steak pasta.

Whatever ingredients you use keep it simple and fresh, and remember in one pan cooking the saute pan needs to be deep enough to hold the pasta. one pan of this size is all you need. This is the one I use from Target, it’s the prefect size for one pan cooking and not too expensive.

One more good thing about this recipe, it stay’s fresh in the fridge for 2 to 3 days, for quick meal reheats and it’s freezer friendly for ready made meals.

Let me know if you made this recipe. Please leave me a  comment and don’t forget to tag me on Instagram. I love hearing from you, it’s my favorite part!!!!

Ingredients

• 1/2 lbs. gemille shaped pasta
• 2 skinless boneless chicken breast
• 2 tablespoons each butter and olive oil
• 1 red cubed bell pepper
• 2 cups sliced mushrooms
• 1/2 cup chopped onions
• 1 Tablespoon chopped garlic
• 1 cup heavy whipping cream
• 1 cup chicken stock
• 1 cup water
• 1 cup grated parmesan cheese
• 1 Tbs. each chopped Italian parsley, basil, and thyme

Instruction

• Heat oil and butter  add onion and garlic saute until tender
• Add peppers and mushrooms saute until crisp tender about 5 minutes Push to one side of saute pan
• Add chicken brown on both sides remove from skillet
• Add heavy whipping cream, chicken stock, water and pasta
• Simmer until thickens about 10 minutes
• Add spinach and parmesan Simmer 5 minutes more……. Enjoy!!!!

Balsamic BBQ Sauce

This Balsamic BBQ Sauce is the best barbecue sauce that is both sweet and tangy is ready in 15 minutes and made from scratch.

BBQ sauce is one of those foods that differ from state to state you have Kansas City style, Memphis style, Texas style and many between. Everyone has their personal favorite. I like them all.

Growing up in an Italian household our BBQ sauce consisted of a basic olive oil, garlic, lemon juice and herbs, still one of my favorites.

But today I wanted to share this quick and easy BBQ sauce that uses few ingredients you probably have  on hand,is ready in 15 minutes. and comes out prefect every time.

Storing Balsamic BBQ Sauce

When you make this Balsamic BBQ sauce as a made-ahead meal prep allow it to cool, then pour it onto mason jars. Seal it tight with a tight fitting lid and store it in the refrigerator to use for quick and easy meals throughout the week.

It’s the prefect sauce to use for pulled pork or chicken and keeps fresh in you fridge up to 2 weeks.

When you make this BBQ sauce please leave me a comment, let me know in what recipe you used it, and don’t forget to tag me on Instagram with your creations I love hearing from you!!!

Ingredients

• 2 cups ketchup
• 1 cup water
• 1 cup balsamic vinegar
• 1/4 cup red wine vinegar
• 1/2 cup brown sugar
• 2 Tablespoons hot sauce
• 1 Tablespoon each powered garlic, onion, smokey paprika, Worcestershire sauce
• Salt and pepper to taste

Instructions

1. Mix all ingredients in a medium size sauce pan
2. simmer covered 15 minutes over low heat or until sauce thickens stirring occasionally

Tuscan Chicken Penne

You need to add this Tuscan Chicken Penne to your weekly pasta night menu. It’s a creamy pan sauce filled with sun dried tomatoes, spinach and mushrooms and goes prefect with the chicken and pasta. This is a delicious base sauce to add any shape pasta to, it doesn’t have to be penne, use what you have on hand.

My recipes and the way I cook is to use what  I have on hand, or what is on sale and the freshest seasonal  ingredients.  This meal came about because on a shopping trip I bought whole, skinless. boneless chicken breast, they were on sale.

I like to cut them into different shapes to use in different recipes. For this penne pasta I cut the chicken into strips.

The rest I cut into fillets for grilling or baking, lay it flat in baggies and freeze it.

It’s great when all you have to do is take the chicken out of the freezer and it’s pan ready for your recipe, for those busy night , when commitments are long and time is short.

This quick dinner can be on your table in about thirty minutes and has few ingredients so you don’t have to go to the store as often, because you forgot something, and leaving with more than you came for, plus a little extra frustration you didn’t have to pay for in this crazy times.

Lets Talk Pasta Water

In this Tuscan Chicken Penne recipe I used pasta water in the sauce, like I do in 75% of my recipes. Pasta water is the magical ingredient to add to your pan sauces.

Add 1 cup or a couple ladle fulls to your sauce before adding the pasta.The salty, starchy water not only adds flavor but helps to glue the sauce and pasta together, it will also help thicken the sauce.

Save the pasta water before you drain the pasta, this is an easy step to forget. I like to save more of the pasta water then I need to adjust for the consistency am looking for.

If you want to thicken any pan sauce a little pour do this, coat a pat or two of butter with flour and drop it in the sauce. Be sure to cook the sauce at least 5 minutes after adding floured butter so there is no flour taste.

This is a delicious restaurant quality base sauce  you can customize to fit your lifestyle and taste and your family will love it. If you make this recipe please leave me a comment and  don’t forget to tag me on Instagram with your creations, hearing from you is my favorite part.

 

Ingredients

1 lbs. penne

1/2 Lbs. chicken sliced into strips

4 cups spinach chopped

4 oz, sun dried tomatoes

1 cup parmesan cheese

1 cup heavy whipping cream

1 cup chicken stock

1 cup reserved pasta water

2 Tbs. chopped garlic

1/2 cup chopped onion

1 Tbs. each chopped Italian parsley, basil, and thyme

2 Tbs. each olive oil and butter

Salt and pepper to taste

Instruction

1.Heat oil and butter  add onion and garlic saute until opaque

2. Salt and pepper chicken

3. Add s chicken saute on high heat till golden

4.  Add heavy whipping cream, chicken stock, pasta water and parmesan cheese

5. Simmer  covered until thickens about 15 minutes

6. Add  spinach and sun dried tomatoes simmer 5 minutes longer

7. Toss cooked penne in sauce

8. Top with additional parmesan……. Enjoy!!!

Baked Chicken Rigatoni

This baked chicken rigatoni pasta dinner will let us know what Italians knew all along, that pasta is easy to prepare, versatile and good for you.

By having just a few basics, you can trow together a satisfying dinner ready to serve in less than a hour.

Virtually anything, yesterdays left over chicken, that’s what I used,  some fresh vegetables, a handful of cheese can be turned into a simple quick pasta dinner.

Pasta is an ideal main course it’s high in complex carbohydrates and low in fat, making it a staple in our house two to three times a week.

It’s not often you find a meal the whole family will like, when you do you’ll want to make it often. And because pasta is so versatile you can serve it two to threes a week, without repeating the same dish. What’s not to love? Nothing!!!!

Pass The Pasta

This chicken baked rigatoni recipe uses pantry and refrigerator staples, that I had on hand. Pasta is so versatile, you can change this recipe up by leaving the mushrooms or the spinach out, or changing the pasta shape, without changing the flavor much.

Talk about different shape pasta, did you know there are more than 500 distinct commercial pasta shapes.

Pastas are now made in a variety of flavors and made with many different flours. The most important thing to remember when selecting, cooking and serving dried  pasta is that they are interchangeable.

If you can’t find a particular type called for in the recipe, simply use a pasta of similar size and shape.

If you make this recipe please leave me a comment, let me know your experience with the recipe, and don’t forget to tag me on Instagram, Hearing from you is my favorite part.

Ingredients

• 1/2 Lbs. rigatoni
• 2 skinless, boneless, chicken breasts, cut into thin strips
• 1/2 Lbs. sliced mushrooms
• 2 cups chopped spinach
• 1/4 cup flour
• 2 cups low fat milk
• 1 cup  diced swiss cheese
• 1 cup parmesan cheese
• pinch of nutmeg
• Salt and pepper to taste

Instructions

1. Cook pasta el dente reserve 1 cup of pasta water
2. Preheat oven to 350 degrees
3. In a sauce pan in 2 tablespoons of butter and olive oil saute chicken until brown
4. Push chicken to side of pan, add Mushrooms and garlic saute until golden…..salt and pepper now.
5. Mix the flour with 1 cup of the milk whisk until smooth
6. Slowly add the flour/milk mixture to simmering pan
7. Add remaining milk, cheeses, spinach, nutmeg and drained pasta and re severed pasta water
8.  Transfer to a heat proof casserole dish, sprinkle with additional cheese and Italian Parsley
9. Bake covered for 20 minutes uncover and bake 10 minutes longer
10. Serve and ENJOY!!!!

Air fryer Chicken Parmesan

This air fryer chicken parmesan  dinner can be on your table in 30 minutes, if your using prepared marinara sauce.

What do I mean prepared??? Here is Italian  restaurant cooking 101. Marinara sauce is used in many Italian recipes, so when I make it, I make more than I need, and freeze it in different size containers  for ready made meals.

If you don’t want to make your own marinara you can use store bought. Making your own marinara is so easy you’ll want to make it often.

Here’s how easy it is:  Marinara Sauce recipe……In a stock pot in 4 tablespoons of olive oil saute one bunch of chopped Italian parsley, with one chopped onion and 4 tablespoons of chopped garlic saute until limp add in 3  15 oz cans chopped tomatoes and 3 15 oz cans of tomato sauce, and 2 cans of  water simmer covered for 2 hours, that’s it restaurant quality marinara sauce made in your kitchen!!!

What Is An Air fryer

An air fryer is a counter top kitchen appliance that uses convection to circulate hot air around food to cook it. It produces a fried look and taste without the oil.

Hot air rushes down and around food placed in a fryer style basket. This rapid circulation makes the food crisp, much like deep frying. with a lot less guilt.

Let me tell you I was skeptical, until I tried it this Air fry chicken parmesan recipe. Guess what, this recipe made me a believer in air frying. The chicken was crispy and tender

Here’s a few tips:

• Refrigerate the chicken after coating with the bread crumbs it helps the bread crumbs stick to the chicken
• It helps if the chicken is cut in uniform pieces to insure even heating
• Pre heat the air fryer
• Bring chicken to room temperature before frying

You can also make your own Italian flavored bread crumbs. You know that stale bread that’s about to turn a different color? Don’t toss it, put it your food processor add in 1 cup parmesan cheese to every 3 cups of bread crumbs,

add  1 tablespoon each garlic, onion powder, fresh chopped Italian parsley, thyme and oregano.

There you have it, homemade Italian bread crumbs that you can freeze for ready use. the chicken parmesan can be frozen too, for weeknight family meals or

unexpected company is coming, and I need  easy, quick and delicious right now!!!

If you make this recipe please leave me a comment and don’t forget to tag me on Instagram that’s my favorite part!!!!

Ingredients

• !/2 lbs. linguine
• 4 skinless boneless chicken breast
• 2 cups Italian seasoned bread crumbs
• 1 cup grated Parmesan cheese
• 1 egg
• salt and pepper to taste
• 4 cups prepared marinara sauce
• 2 cups shredded mozzarella cheese

Instructions

 

1. turn air fryer to 4oo degrees
2. Cook pasta according to package directions reserving 1 cup of the pasta water
3. Mean while salt and pepper chicken
4. Mix the Parmesan cheese with the bread crumbs
5. Dip the chicken breast in the  slightly beaten egg then the breadcrumbs
6. Air fry the chicken breast for 10 minutes
7.  Add shredded mozzarella on top of the chicken breast
8. Air fry 5 minutes longer or until cheese is melted
9. Heat the prepared marinara if sauce is too thick add reserved pasta water
10. Toss pasta with marinara
11. Top each chicken breast with the marinara and additional parmesan…..ENJOY!!!!

Tetrazzini is not Italian, it’s an American dish named after the Italian opera star Luisa Tetrazzini.

It  is usually made with diced poultry or seafood with mushrooms in a butter/ cream  and cheese sauce.

My chicken sausage Tetrazzini is a comforting casserole that is prefect for a dinner party or family meal.

It has savory chicken sausage, and pasta tossed together with mushrooms, garlic in a creamy,

cheesy sauce  baked to a golden, gooey  goodness all your family and friends will love bake

it in this 13 x 9 oven to table pretty white casserole dish it will look lovely on the table and it makes for hands serving, your family

and friends can serve themselves, not to mention less pots and pans to wash…YEPEEE!!!

Even though my Tetrazzini pasta is made with Italian flavored chicken sausage, don’t be afraid to use

chicken breast, Make it even easier if you need to, use precooked store-bought rotisserie chicken.

As am writing this I think shaved sirloin steak would be delicious in this recipe.

I take the casings of the sausage, and break it into large bite size pieces, you can leave the casings on,

and cut the sausage in slices.

This chicken sausage tetrazzini pasta casserole is easy   looks pretty on any table, served on pretty plates

or serve it family style in one bowl it’s decade enough for Saturday night  company’s coming dinners.

I don’t drink alcohol, so I give you options in all my recipes to use wine or stock, use whatever fits your lifestyle and taste.

In some recipes I do use wine, Am okay with that, if your not use stock.

When cooking pasta salt the water and add 1 tablespoon of oil to flavor and keep the pasta from sticking. The water

should be boiling rapidly before dropping the pasta. I used spinach linguine, you can use any shape pasta or flavor pasta you like.

It’s also easier if the pasta water pan is on the back burner and the saute pan on the front one.

I  like this 8 quart stock pot for pasta and soups

The saute pan needs more tending to than the pasta water.

In the restaurant we precooked our pasta halfway and ran it under cold water to stop the cooking process,

when we had an order we put the pasta in a strainer, dropped in boiling water, it taste like it was just cooked .

You can use the same process at home, if you cooked to much it stays fresh for 1 to 2 days.

If you try this recipe don’t forget to leave me a comment and tag me on Instagram, That’s my favorite part!!!!

.The whole idea behind food and creating recipes is to experiment and have fun doing it…..!!!!!Happy day

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves 4

1 Lbs.  linguine

1 lb Italian style chicken sausage

1/2 lbs white mushrooms

1 cup frozen peas

1 cup heavy whipping cream

1 cup chicken stock or white wine

3 tablespoons chopped  garlic

1 chopped onion

!/2 stick butter

2 tablespoons olive oil

4 cups milk

1 cup cream

1 cup chicken broth

1 cup parmesan cheese

1 cup bread crumbs

1 teaspoon nutmeg

11/2 teaspoons black pepper

1 Tbs. each chopped Italian parsley, basil, and thyme

Instruction

Cook pasta el dente

Mean while heat oil and butter remove casing from sausage and break into

large pieces

Saute sausage until just cooked through remove and set aside, in the same pan saute mushrooms until the liquid evaporates.

add garlic and onions,continue cooking until onions and garlic are translucent remove mushroom mixture from the pan and add to the sausage

to the same pan melt 2 tablespoons butter add the flour .

Add cream, chicken stock and herbs stirring continuously

Simmer until sauce thickens about 10 minutes

Add sauce to sausage and mushroom mixture

Drain pasta toss in sauce transfer to oven proof casserole dish

Mix bread crumbs with parmesan cheese and one tablespoon of chopped Italian parsley

Bake  30 minutes or until top is golden and bubbly

….ENJOY!!!!

 

,

 

r

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves 4

1 Lbs.  linguine

1 lb Italian style chicken sausage

1/2 lbs white mushrooms

1 cup frozen peas

1 cup heavy whipping cream

1 cup chicken stock or white wine

3 tablespoons chopped  garlic

1 chopped onion

!/2 stick butter

2 tablespoons olive oil

4 cups milk

1 cup cream

1 cup chicken broth

1 cup parmesan cheese

1 cup bread crumbs

1 teaspoon nutmeg

11/2 teaspoons black pepper

1 Tbs. each chopped Italian parsley, basil, and thyme

Instruction

Cook pasta el dente

Mean while heat oil and butter remove casing from sausage and break into

large pieces

Saute sausage until just cooked through remove and set aside, in the same pan saute mushrooms until the liquid evaporates.

add garlic and onions,continue cooking until onions and garlic are translucent remove mushroom mixture from the pan and add to the sausage

to the same pan melt 2 tablespoons butter add the flour .

Add cream, chicken stock and herbs stirring continuously

Simmer until sauce thickens about 10 minutes

Add sauce to sausage and mushroom mixture

Drain pasta toss in sauce transfer to oven proof casserole dish

Mix bread crumbs with parmesan cheese and one tablespoon of chopped Italian parsley

Bake  30 minutes or until top is golden and bubbly

….ENJOY!!!!

 

,

 

r

 

 

 

 

 

 

 

 

 

 

 

MAKE THIS,

Chicken parmesan, when your craving classic Italian, but need it to be simple and quick.

The secret to this extra cheesy parmesan chicken? I use equal parts of cheese and bread crumbs,

to coat the chicken, before oven frying it.

When oven frying the important thing to keep in mind…

the oven and pan need to be smoking hot before you put the chicken on it.

If it’s not you’ll have more bread crumbs on the pan than on the chicken.

Another tip…if you refrigerate the chicken after breading, the bread crumbs stick to the chicken better.

This is a great family meal to serve any day of the week, but fancy enough for your next Saturday dinner party.

It’s delicious and looks pretty on any table, not to mention almost everyone loves Italian.  I like to use this 3.3 casserole dish to bake the chicken,

and serve it in this uncovered  8 x 8   casserole dish .

This dish will be your go-to-recipe when serving family and friends.

If you make a complete meal, precook some penne or rigatoni pasta, toss it with the marinara,

top it with chicken and bake, for a baked pasta meal.

You’ll want to make extra, this chicken parmesan dinner is great for next day reheats or freeze it for ready make meals

I use home made marinara sauce, it’s simple to make your own,

Saute 1 chopped onion. 2 tablespoons of garlic and a bunch of Italian parsley

until opaque, add 2 15 oz. cans crushed tomatoes and 2 cans tomato sauce,  and 2 cans of water simmer covered for 1 hour, remove from fire add 1 bunch chopped basil and 1/2 stick of butter.

This is my go to recipe when I want a whole family pleasing meal, or I want to feed a crowd.. It’s prefect for those holiday get- together s when you want a meal that you put in the oven,

and forget about.

PRO TIP

Don’t overcook the pasta if using it, run it under cold water to stop the cooking process, it will finish cooking in the oven.

So excited to be sharing this easy Italian recipe with you today, It’s a family favorite!!!!

Restaurant style recipes, simplified for the home cook…..Enjoy!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1 pint marinara  sauce

1/3 cup olive oil

4 skinless, boneless chicken breast

2 cups seasoned Italian bread crumbs

1 Tablespoon chopped Italian parsley

2 cups Parmesan cheese

1 cup shredded mozzarella

Salt and pepper to taste

Instruction

Preheat oven to 400 degrees

Heat oil on a cookie sheet till smoking hot

Meal while mix egg with milk

Mix parmesan, Italian parsley and bread crumbs together

Salt and pepper the chicken

Dip first in egg then in bread crumb mixture

Fry chicken in oven till golden turning once to brown on both sides

Remove chicken

Line bottom of casserole pan with marmara sauce

Place chicken on top

Cover with maranara sauce

Sprinkle with parmesan and cheese

Bake covered in  a casserole dish at 375 degree oven  30 minutes uncover add mozzarella last 10 minutes

…ENJOY!!!

 

 

 

 

 

 

 

 

 

 

 

 

Hi guys,

The holidays are coming up fast, and my time is short and to do list list long,

to make it easy for holiday gathering I like these super easy and delicious chicken bites.

They come together in less then 30 minutes, and from one recipe you get two different taste,

one hot and tangy, the other,  full of Italian flavorings, that you can dip in a marinara sauce or my cool ranch dressing.

I serve them with crispy celery sticks, ranch dressing and marinara sauce. Thy’re prefect for football Sundays or

Saturday afternoon tea.

They’re oven fried so you don’t have to feel guilty about eating more then you planned, I don’t.

In fact I eat one or two plain, right out of the oven, they can be addicting.

I use boneless skin lees chicken breast, you can use chicken thighs if that fits your taste.

I also like to use my toaster oven for this recipe, in fact I use my toaster oven more then my regular oven. Amazon has a lot to choose from the saving not having to heat a large oven is well worth the cost.

I use my everyday!!!!!

https://amzn.to/2Nx0AVV

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1/3 cup olive oil 2 tablespoons butter

4 skinless, boneless 6 oz chicken breast cut into large cube

2 cups bread crumbs

1 cup Parmesan cheese

1 tablespoon each dried chili powder, cumin,  garlic, oregano, Italian seasoning

2 eggs slightly beaten

1/3 cup milk

Instruction

Salt and pepper chicken

cut into chunks

mix egg and milk together

add seasonings and parmesan to bread crumbs

Dip chicken into egg mixture then bread crumb mixture until well coated

Heat oil and butter in a cookie sheet in a 425 degree oven until smoking hot

Add chicken fry  until golden brown about 15 minutes turning to brown evenly

Remove from heat

Roll half in a mixture of 1 cup grated parmesan cheese, 1 tablespoon powdered garlic and 1 tablespoon dried Italian herbs

Roll the rest in a mixture of 1/2 cup hot sauce, 1/4 cup melted butter, and 1 tablespoon Italian herbs

Top with parmesan and Italian parsley……. Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hi guys,

Good by October….. Hello November

This is  the tradition at our house on Halloween Eve, chicken chili with crispy polenta croutons.

It’s a kinda of feel good, cozy comforting meal to welcome in the colder November  temperatures.

I lighten it up by using chicken breast, this recipe works if you want to use the traditional ground beef, or chicken thighs.

I like to use boneless, skinless

This chicken and mushroom casserole can be cooked on the stove or in the oven.

It’s easy, uses few ingredients,  delivers lots of flavor and you can cook and serve it in the same pan, OH happy happy day when that happens.

Casseroles usually consist of meat,or fish, various vegetables, and a starchy binder.

They save time and are an easy way to feed a crowd. you can ,cook it on the stove top or in the oven.

You can make it and freeze it to enjoy later, for a made ready meal.

I used chicken broth to de glaze the pan you can use a dry white wine if you like.

Whatever you use wine or chicken broth, scrape up all those brown bits in the bottom of the pan, that’s where all the flavors is.

I used my cast iron skillet, I find it sears the chicken best, and can be cooked on the stove top or put into the oven, or you can use a casserole dish as shown.

It’s an easy throw- together meal with the most delicious sauce full of flavors that wake up your taste buds and fill your home with mouth watering smells.

Garlic,onions,  pasilla peppers, and tomatoes  in a rustic sauce with melt in your mouth chicken.

I topped it with polenta croutons, avocado and cilantro and doused it with lime juice at the end.

For the polenta croutons I used Trader Joe”s log polenta, cut it into cubes coated with with olive oil, salt , pepper and fried it.

It’s a family favorite  it’s easy and by now you know my favorite way to cook, Yes!!!One Pan!!!!!Oh Happy happy me!!!!

Any way you serve it, it serves up delicious…..Enjoy restaurant style recipes simplified for the home cook!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

1/3 cup olive oil 2 tablespoons butter

4 skinless, boneless 6 oz chicken breast

2 chopped onions

2 chopped pasilla chili  peppers

1 can red kidney beans

1 can white beans

1 tablespoon each chili powder, cumin, chopped garlic, oregano, cilantro

1 teaspoon each red pepper flakes and cayene pepper

2 cans diced tomatoes undrained

2 cups chicken broth

salt and pepper to taste

Instruction

Salt and pepper chicken

cut into chunks

Heat oil and butter

Add chicken saute until golden

Add onion and garlic  and pasilla peppers saute until opaque

De glaze pan with chicken broth

Add rest of ingredients simmer covered on stove top 45 minutes or 1 hour in 400 degree oven

Top with your favorite toppings

……. Enjoy!!!!!

 

 

 

 

 

 

 

 

 

 

 

Hi guys,

At this time of year I’am thinking  cozy, comforting casseroles. What is a casserole?

It’s a kinda of stew cooked in a deep pan used both to cook and serve.

This chicken and mushroom casserole can be cooked on the stove or in the oven.

It’s easy, uses few ingredients,  delivers lots of flavor and you can cook and serve it in the same pan, OH happy happy day when that happens.

Casseroles usually consist of meat,or fish, various vegetables, and a starchy binder.

They save time and are an easy way to feed a crowd. you can ,cook it on the stove top or in the oven.

You can make it and freeze it to enjoy later, for a made ready meal.

Coating the chicken with flour is the binder and thickens the sauce to a light smooth consistency.

You can also add a 1/4 stick of butter at the end for a richer sauce.

I used chicken broth to de glaze the pan you can use a dry white wine if you like.

Whatever you use wine or chicken broth, scrape up all those brown bits in the bottom of the pan, that’s where all the flavors is.

I used my cast iron skillet, I find it sears the chicken best, and can be cooked on the stove top or put into the oven.

It’s an easy throw- together meal with the most delicious sauce full of flavors that wake up your taste buds and fill your home with mouth watering smells.

Garlic,onions,  and mushrooms  in a rustic sauce with melt in your mouth chicken.

You can serve it over creamy polenta, garlicky mashed potatoes or pasta. or with crusty bread to sop up

the sauce. Any way you serve it, it serves up delicious…..Enjoy restaurant style recipes simplified for the home cook!!!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients serves four

4 6 oz chicken breast

1/4 cup flour

Salt and pepper to taste

2 tablespoons each butter and olive oil

1 copped onion

2 chopped carrots

8 oz shopped mushrooms

1 10 oz can tomato sauce

1 cup chicken stock

1 tablespoon each chopped Italian parsley, basil,  oregano, and red pepper flakes

6 sprigs of thyme

Instruction

Salt and pepper chicken

Coat with flour

Heat oil and butter  add onion and garlic saute until opaque

Add chicken brown on both sides

Add mushrooms saute until opaque

De glaze pan with chicken broth

Add rest of ingredients simmer covered on stove top 45 minutes or 1 hour in 400 degree oven

……. Enjoy!!!!!