Poultry

I am having chicken tonight. Mine won't be this recipe because I don't have the chicken or the penne pasta but it may be similar to it. It sounds delicious. Of course mine will be broccoli and spaghetti noodles because that is all I have in my cupboards that is close to this!!


INGREDIENTS

1 (16 ounce) package dry penne pasta
2 tablespoons olive oil, divided
3/4 pound skinless, boneless chicken breast meat - cut into bite-size pieces
4 cloves garlic, minced
12 ounces asparagus, trimmed and cut into 1 inch pieces
1 teaspoon crushed red pepper flakes
salt and pepper to taste
1/2 cup grated Parmesan cheese

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl.

2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper.

3. Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.

Posted by Sabriena at 12:59

Stuffed chicken always seemed like some hard thing to do to me. I never wanted to try it because it did seem difficult. This recipe seems to make it easy and healthy, which is always a plus in my book. I am going to try this when the weather warms up and I don't mind spending some extra time in the kitchen.

INGREDIENTS

6 boneless skinless chicken breasts (about 5 oz each)
1 box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, well drained
2 oz 1/3-less-fat cream cheese (Neufchâtel), softened
1/4 cup shredded Parmesan cheese
1/2 teaspoon dried basil leaves
1 clove garlic, finely chopped
1/4 cup fat-free egg product
12 stone-ground wheat crackers, crushed (about 1/2 cup)
1 teaspoon dried basil leaves
1/2 teaspoon pepper
1 cup Muir Glen® organic Italian herb pasta sauce
1/4 cup shredded mozzarella cheese (1 oz)

DIRECTIONS

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

2. In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.

3. In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.

4. Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.

Posted by Sabriena at 11:51

Ahh chicken, how many ways are there to cook you. I know of a whole bunch off the top of my head and I love finding new recipes. This one is like a slow cooked chicken and has had a lot of good reviews over at Spark Recipes. I believe if you do not have the white pepper needed you can just skip that step. But, wow..slow cooked chicken at home, how can you go wrong?


INGREDIENTS

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup chopped onion

DIRECTIONS

1. In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a re-sealable plastic bag, seal and refrigerate over night.

2. When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 F for 5 hours. After the first hour, baste the chicken occasionally (every half hour or so) with pan juices. The pan juice will start to caramelize on the bottom of the pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving.

Posted by Sabriena at 15:42

Oh spinach, how I love you so. A lot of people do not like spinach...I don't really know why. I have always loved spinach. Fresh, canned, or frozen it doesn't matter to me! Spinach Turkey burgers...the best of both worlds! You get the bold taste of spinach with the yummy meaty taste of turkey! There isn't much to do with this, just throw all the ingredients together!


INGREDIENTS

1 1/2 lb lean ground turkey
1 package of frozen spinach (10 oz.)
1/2 cup parmesan cheese
4 cloves of garlic, chopped
2 tbsp olive oil
2 tbsp dried basil
Salt and pepper to taste

DIRECTIONS

Defrost and strain frozen spinach. Use a paper towel to drain off any excess liquid.
Mix the ground turkey, spinach, cheese, garlic, dried basil and olive oil together and form burger patties. Season with salt and pepper.
Grill on BBQ or cook in a pan over medium heat until cooked through. You could also substitute feta for the parmesan.

Posted by Sabriena at 10:01

Most of the time when I think of chicken I only think of grilling it. But, a chicken salad sounds yummy, don't you think? You can put it in some lettuce or make it into a wrap. You can also have a chicken salad sandwich. You know, I don't even know if I have ever HAD chicken salad. I'm going to have to try this out!


INGREDIENTS

Chicken Breast, no skin, 4 ounces cooked and chopped
Kraft Mayo Fat Free Mayonnaise Salad Dressing, 2 tbsp
Peppers, sweet, red, fresh, 4 tbsp
Celery, raw, 4 tbsp
Claussen Sweet Pickle Relish, 2 tbsp

DIRECTIONS

Really simple...Stir all ingredients together!!! Can't get any quicker than that, right?

Posted by Sabriena at 08:43