Chicken Noodle Pasta Toss

March 6, 2009


2 tablespoons extra virgin olive oil (EVOO)
4 boneless, skinless chicken thighs, cut into bite-sized pieces
Salt and ground black pepper
1 medium onion, thinly sliced
2 carrots, cut into matchsticks
4 ribs celery from the heart, cut into matchsticks
2 small zucchini, cut into matchsticks
1 pound extra-wide egg noodles
1 tablespoon butter
1/2 box frozen peas (10 ounces), defrosted
PreparationPlace a large pot of salted water over high heat and bring to a boil for the egg noodles.

Place a large skillet over medium-high heat with the EVOO. Season the chicken with salt and pepper, and cook until golden brown and cooked through, 6-7 minutes. Add the onion, carrot and celery to the pan, and cook until the veggies start to soften, 3-4 minutes. Toss the zucchini into the pan along with some salt and freshly ground black pepper, and cook another 2-3 minutes until all the veggies are tender.

While the meat and veggies are cooking, drop the noodles into the boiling water and cook to al dente according to package directions. Drain the noodles and return them to the pot they were cooked in. Add the butter to the pot and give everything a good toss to melt the butter and coat the noodles.

To serve, spoon some noodles into bowls and top with the chicken and veggie mixture. Serves 4.

From Rachel Ray

Chicken Oregano

March 6, 2009


A robust oregano-seasoned red sauce served with pasta is a perfect scenario.

1 1/2 pounds skinless, boneless chicken breasts
1 onion, chopped
1/2 teaspoon minced garlic
Salt and pepper to taste
1 tablespoon dried oregano leaves
1 (16-ounce) can whole tomatoes, crushed, with their juices
1/2 pound mushrooms, sliced
1/4 cup dry red wine, optional

In a large non-stick skillet coated with non-stick cooking spray, brown the chicken on both sides over medium heat, about 5 minutes in all, cooking in batches if necessary. Add the onion and garlic and cook 5 minutes more, or until the vegetables are tender. Sprinkle with salt and pepper and oregano. Add the tomatoes, mushrooms, and wine. Cover and cook over low heat about 25 to 30 minutes, or until the chicken is tender. If the sauce gets too thick, add a little water.

To Prepare and Eat Now: Serve with angel hair pasta.
To Freeze: Cool to room temperature, wrap, label, and freeze
To Prepare After Freezing: Remove from freezer to defrost. Reheat in non-stick skillet over low heat until thoroughly heated. Serve with pasta.

Makes 4 to 6 servings
Food Facts
Calories 171
Protein (g) 29
Carbohydrate (g) 9
Fat (g) 2
Calories from Fat (%) 9
Saturated Fat (g) 0
Dietary Fiber (g) 2
Cholesterol (mg) 66
Sodium (mg) 194
Diabetic Exchanges: 3 very lean meat, 2 vegetable

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Easy Italian Chicken with Onions

February 19, 2009


Just make and bake!

6 chicken pieces either
dark or white meat
oil for frying
2 large onions sliced
salt/pepper to taste
1 tsp oregano
4 oz. red wine

Preheat oven to 350
degrees. Brown chicken in
oil in pan and set aside.
Lightly saute onions in oil.
Place chicken in baking
plan. Put onions over top
and sprinkle with salt,
peper and oregano. Cover
pan. Bake 1/2 hour. Add
wine and bake another 1/2
hour stirring occasionally.

Chicken with Sun-Dried-Tomato Sauce

February 19, 2009


¼ cup chopped sun-dried tomatoes-do not use the ones packed
with oil
½ cup chicken broth
4 boneless skinless chicken breasts halves (about 1 lb.)
½ cup sliced fresh mushrooms
2 tablespoons chopped green onions
2 cloves garlic, minced
2 tablespoons dry red wine
1 teas. veg oil
½ cup skim milk
2 teas. cornstarch
2 teas. chopped fresh basil or ½ dried basil

Mix tomatoes and broth; let stand 30 minutes Cook mushrooms,
onions and garlic in wine in skillet over medium heat about
3 minutes until mushrooms are tender. Put mushroom mixture on
warm plate and set aside. Add oil to skillet. Cook chicken in oil
over medium heat until brown on both sides. Add tomato mixture
into pan. Heat to boiling; reduce heat and cover. Simmer about
10-15 minutes, stirring occasionally, until chicken is done. Remove
chicken; keep warm. Mix milk, cornstarch and basil and stir into
tomato mixture. Heat to boiling, stirring constantly. Stir in
mushroom mixture and heat through. Serve with fettuccine or rice.
Serves 4.

Indian Tandoori Chicken

February 18, 2009

(From the Rana’s)

6 pieces of chicken either white or dark meat

2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon chili powder
1 1/2 cups plain yogurt
5 garlic cloves chopped
2 teaspoons of garam masala which you can get at a local
Indian store
1/2 teaspoon chopped fresh ginger
1/2 teaspoon ground cinnamon

Place ingredients except chicken in blender and mix well.
Spray baking pan with non-stick spray. Put chicken in pan.
Cut small slits in chicken to let sauce get in. Pour sauce
over chicken and sprinkle with a little more garam masala.
Cover and let stand overnight in frig or for at least four
hours before cooking. Preheat oven to 375 degrees. Bake
chicken uncovered for about an hour or until done. Chicken
is also excellent when grilled on an outdoor grill in the
summer. Served with onions or lemons and rice pilaf.
Serves 4 to 6 people

Chicken with Artichoke and Pistachio Nuts

February 18, 2009


1 (10 oz.) pkg. Frozen Artichoke Hearts
2 cups Chicken Broth
1 Garlic Clove, minced
2 Shallots, minced
1 tablespoon Oil
¼ cup Unsalted Butter
2 large Chicken Breast fillets, skinned, and cut into 1 inch pieces
½ cup dry Vermouth
4 ½ teaspoons Fresh Basil, minced (or 1 ½ teaspoons dried)
¼ cup Blanched Pistachio Nuts, toasted

In small pan simmer the artichoke hearts in the broth for 15 minutes, or until tender. Drain and keep warm. In heavy skillet add garlic, shallots, oil, and only 2 tablespoons of the butter. Saute
over moderately high heat, stirring, for 1 minute. Add chicken and cook for 5 minutes. Add vermouth and basil and bring to boil. Remove from heat and swirl in remaining 2 tablespoons butter. Season with salt and pepper. To serve place artichoke hearts around serving dish,
chicken mixture in center, and sprinkle pistachio nuts on top.
Serves: 2

Chicken Poached in Coconut Curry

February 18, 2009


3 tablespoons Red Curry Paste
6 Chicken Thigh Fillets, halved
2 cups Sweet Potato, diced
2 cups Chicken Stock
1 ½ cups Coconut Milk (can use lite)
¼ cup Coriander Leaves (cilantro)

Place curry paste in frying pan over medium-high heat and cook 1-2 minutes, or until fragrant. Add chicken and sweet potato and cook 2 minutes. Add stock and coconut milk and reduce to low – DO NOT BOIL or coconut milk will separate. Allow to simmer gently
for 12 minutes, or until chicken and sweet potato are cooked. Sprinkle with cilantro. Serve over rice, or in bowl like soup. Serves: 4

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