Tuscan chicken pasta

 

Ingredients

• 2 boneless, skinless chicken breasts cooked and diced
• 2 cups ditalini pasta or elbows (For a low carb alternative, replace the pasta with cooked cauliflower cut bite-sized)
• 2 cups chicken broth (do NOT add this if cooking on the stovetop! It’s just for cooking the noodles!)
• 2 Tablespoons butter
• 8 ounces cream cheese 1 package
• ½ cup milk
• ½ cup grated parmesan cheese
• 4 ounces sun dried tomatoes drained and chopped (I often use a can of drained diced tomatoes instead. It tastes different, but also good.)
• ½ teaspoon garlic salt
• ½ teaspoon black pepper
• 1 Tablespoon dried basil
• 2 cups fresh spinach leaves

Instructions for Instant Pot

• In the Instant Pot, add the pasta, chicken broth, butter, and chicken.
• Place lid securely on and move the knob to sealing.
• Set on manual, (or pressure cook) for 3 minutes.
• Once timer goes off, allow a natural pressure release for 5 minutes before releasing valve to remove remaining pressure.
• Remove lid and stir the noodles and chicken.
• Turn off manual button and push the saute button
• Stir in the cream cheese, milk, garlic salt, black pepper, basil, and Parmesan cheese.
• Add in the sun dried tomatoes and spinach stirring until spinach is cooked down a bit.
• Serve immediately.
  
  

  ***You can also make this recipe on the stove top! Here’s how:

  • Boil your noodles separate in water or chicken broth.
  • Over medium heat on the stove, add butter! cream cheese! milk, Parmesan cheese, sun dried tomatoes, garlic salt, black pepper, basil, and chicken.
  • Add in your noodles and spinach until spinach is wilted and everything is well combined.

  
  

  Leftovers freeze well!

Chicken Caesar Salad sandwiches

Combine the following in a bowl:

Shredded cooked chicken

Caesar salad dressing

Ground black pepper

Shredded Parmesan cheese

Fresh parsley

Serve on a roll or croissant with romaine lettuce leaves.

OR serve as a tortilla wrap or in a pita.

OR for a low carb option, serve as a lettuce wrap.

Cheesy Southwestern Chicken Tortilla Soup

An easy, cheesy soup made on the stovetop. From Mama T.

2-3 chicken breasts—cooked and shredded

15 oz jar salsa con queso

1 can cream of potato soup

1 c sour cream

1 can chicken broth (14.5 oz)

1 can diced green chilies

2 ½ c frozen corn Or 2 cans corn, drained

1 packet taco seasoning

¼ c chopped cilantro

Tostitos scoops chips

In large pot over medium heat add salsa con queso, cream of potato soup, sour cream and broth. WHISK together.

Switch to wooden spoon and add chilies, corn, taco seasoning, chicken and cilantro.

Bring to a simmer and serve or keep on low heat 1-2 hours.

Serve with tortilla chips.

Pasta Primavera Salad

1 16 oz package dry pasta

1 16 oz package frozen veggies (california blend and stir fry are the best)

1 cup Italian salad dressing

Grated Parmesan cheese
Cooked chicken (optional)

Cook pasta according to package directions, rinse in cold water and drain well.  Place drained pasta in a large bowl.  Run cold water over vegetables in a colander to thaw completely; drain well.  Add vegetables, chicken, and salad dressing to pasta and toss lightly.  Cover and refrigerate for at least 1 hour before serving.  Garnish with grated Parmesan cheese.  Serves 8.

Chicken Fettuccini Alfredo

Got this recipe from my neighbor Kate Meiners.

1 lb chicken

8 oz cream cheese

3/4 cup parmesan cheese

1/2 cup butter

1/2 cup milk

fettuccini noodles

salt, pepper and nutmeg to taste

vegetables: broccoli, carrots, peas, etc

Cut up chicken into bite size pieces. Season with salt and pepper. Cook over medium heat on stove top. Set on paper towel to drain oil. Start water boiling for fettuccini and cook pasta with tsp of salt. Drain pasta. Melt butter in a medium pan on low heat. Add cream cheese and milk. Stir together. Add parmesan cheese. Keep stirring until smooth consistency. If it is too thick add a little more milk. Add pasta, chicken, and any vegetables you would like. Frozen peas and carrots or fresh broccoli go great. Check seasonings and add any salt or pepper as needed. I also add nutmeg and garlic powder. Cook until warmed through, about 5-7 minutes.

* you can also use leftover cooked chicken, which makes this even faster

Chicken Bow tie Pasta

Another recipe from Jennifer Meyer that I love!

4 tbsp extra virgin olive oil
2 tsp dried basil (crush in hand first)
6 cloves garlic, minced
salt and pepper to taste
1 cup chopped tomatoes (at least!  I like more...)
1/2 cup chopped green onions
2 pkg grilled chicken strips
1 box (12 oz) bow tie pasta, cooked and drained
1/3 cup grated Romano or Parmesan cheese

Cook pasta per directions on box, drain.  In large skillet heat oil, basil and garlic for 2 minutes.  Stir in chicken and heat approximately 4 minutes.  Add pasta, onion and tomato.  Stir and heat 2 minutes.  Stir in cheese, season with salt and pepper.  Serve immediately so it doesn't dry out.

Low-carb option: I tried this with zucchini noodles instead of the pasta and it was delicious.

Monterey Chicken

Grilled (marinated) chicken
BBQ sauce
Cheese
Bacon
Diced tomatoes
Green onions

Cover chicken with BBQ sauce, cheese, and bacon.  Broil til cheese is melted.  Add tomatoes and green onion before serving.

Chicken Lo Mein

1/2 pound angel hair pasta
3 T. hoisin sauce
1/4 cup chicken broth
2 T. soy sauce
2 tsp toasted sesame oil
1 tsp cornstarch
2 tbsp vegetable oil (divided)
1 tbsp finely chopped fresh ginger
1 medium onion, halved lengthwise and thinly sliced
4 to 5 shiitake mushroom caps, thinly sliced
1/2 cup thinly sliced carrots
1 cup broccoli florets
1 cup sugar snap pea pods, halved
1 15 oz can Chinese baby corn, drained and cut in thirds
1-1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips

Cook the noodles until just tender.  Drain.  Rinse the noodles with cold water, drain well, and then set them aside.

In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch.  Then set the sauce aside.

Heat 1 T. vegetable oil in a large wok or nonstick skillet over medium-high.  Stir-fry the ginger for 30 seconds.  Then add the onion and stir-fry for 2 minutes.  Add the mushrooms and carrots and stir-fry 2 more minutes.  Finally, add the broccoli, pea pods, and corn.  Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.

Heat the remaining T. oil in the pan.  Add chicken and stir-fry until it's no longer pink, about 3-4 minutes.   Add the cooked noodles, vegetables, and sauce.  Turn the heat down to medium.

Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.  Serves 6-8.

Quick Chicken Enchilada Nachos

This is one of the easiest meals ever invented! Perfect to have in your food storage :)

1 can (12.5 oz) chicken, drained (Tyson brand is best)
1 can (15 oz) black beans, rinsed and drained
1 jar (16 oz) Pace picante sauce
1 can cream of mushroom soup
1 can green chilies
1 T. chili powder

Heat all in a 4 qt saucepan over medium heat until bubbling.
Arrange tortilla chips on a large serving platter. Top with mixture and toppings. OR serve in dipping bowls with chips on the side.

(Toppings (opt): cheese, olives, green onion, avocado, cilantro)

Club Tacos

This is one of Aaron's favorite things to order at Chili's.  We decided to make our own at home.

Place 2 flour tortillas on a baking sheet, top with shredded cheese and grilled chicken slices, then bake for 2-3 minutes until crisp and melted.

Remove to plates and add toppings:

Bacon crumbles

Lettuce

Tomato

Sauce (ranch dressing mixed with a little taco sauce)

This can also be made with grilled steak and sliced avocado.  That's my favorite at Rubio's.  YUM!

Quesadillas

raw tortillas, cooked fresh
shredded cheese
chicken, pork, or beef (optional)

Cook over medium heat until crispy.
Top with pico de gallo, sour cream, guacamole

OR add shredded mozzarella cheese and pepperonis for a pizzadilla! (dip wedges in marinara)

Tastiest Chicken Pot Pie

Chop veggies (carrots, celery, onion, peas...).  Saute veggies in butter.  Add thyme, parsley, sage, salt, and pepper.  Add chicken slurry and mix well.  Pour into refrigerated double pie crust (cut vents in the top crust) and bake at 450 for 40min (I cover with foil after 15 min so it doesn't burn.)

Easiest chicken pot pie

Combine chicken slurry and frozen mixed vegetables (carrots, green beans, peas, corn).  Pour into refrigerated double pie crust (cut vents in the top crust) and bake at 450 for 40min (I cover with foil after 15 min so it doesn't burn.)

Hawaiian Haystacks

Serve chicken slurry over rice and top with any combination of the following: shredded cheese, cooked peas, sliced green onions, chow mein noodles, pineapple chunks, etc.

Chicken tetrazzini

2 ½ cups broken raw spaghetti

¼ cup butter

3 T. chopped onion

1 can evaporated milk (or another can of cream of chicken soup, thinned by a bit of milk)

¼ tsp. marjoram
2 T. chopped pimento (opt)

2 Cups cubed cooked chicken or turkey

1 cup shredded cheddar cheese

1 can cream chicken soup 

1 tsp celery salt

pepper to taste

frozen peas

Cook spaghetti 7 min. Drain and rinse. Melt butter, sauté onions. (or skip this step and throw in some dried onion flakes)  Stir in everything else, including cooked spaghetti  and pour into greased 9x13 pan.  Sprinkle with cheese (cheddar or parmesan). Bake covered at 350 for 30 min.

Creamy Chicken Enchiladas

1 dozen corn tortillas

1 cooked chicken

2 cans cream chicken soup

1 can cheddar cheese soup

1 cup grated cheddar cheese

¼ cup minced onion

Mix chicken, onion, and ¾ of undiluted soups. Put mixture on tortillas, roll, and place in pan. Dilute the remaining soups just so they are pourable and cover the enchiladas with soups. Sprinkle grated cheese on top. Cover pan with foil and bake 30 min. @ 325. Remove foil and bake 10 min more.


OR if you have chicken slurry to start with:

Mix chicken slurry with 1/2 can cream chicken soup and 3/4 can cheddar cheese soup. Put mixture on  a dozen corn tortillas and roll up.  Mix the remaining soups and add enough water to make them pourable, then pour over the enchiladas.  Cover with grated cheddar cheese.  Cover pan and bake at 325 for 30 min.  Remove cover and bake 10 min more.

Creamy chicken noodle soup

In a large saucepan, bring 4 cups water and 4 chicken bouillion cubes to boil. Add 3 cups uncooked egg noodles; cook uncovered about 10 minutes. Optional, add frozen veggies with 5 minutes to go. Add 1 can cream chicken soup and 1 ½ cups cooked cubed chicken (can use chicken slurry); heat thoroughly. Remove from heat. Stir in ½ cup sour cream. Sprinkle with minced fresh parsley.