Chicken Scampi with Angel Hair Pasta Recipe
- 1/2 pound angel hair pasta
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 pound boneless, skinless chicken cutlets
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cloves garlic, minced
- 1/8 teaspoon (a pinch) crushed red pepper flakes
- 1/2 cup dry white wine, such as Sauvignon Blanc
- Zest and juice of 1 lemon, plus more lemon wedges for serving (about 1 tablespoon of zest and 3 tablespoons of juice)
- 1/4 cup chopped Parsley.
- Make the pasta: Cook the pasta in a large pot of salted boiling water, according to package instructions or until al dente. Scoop out about a cup of the pasta cooking water and set it aside. Drain the pasta.
2 Cook the chicken: Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Pat the chicken dry and season both sides with the salt and a few grinds of fresh black pepper. Add the chicken to the skillet and cook about 2 minutes per side, until golden brown and cooked through.
Transfer the chicken to a cutting board to rest, leaving the fat in the pan.
Make the sauce: Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the wine and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer until reduced by about half, 3 to 5 minutes
- Finish the pasta: Add the cooked pasta, lemon zest, parsley, and 1/2 cup of the reserved pasta water to the skillet and toss to combine. If it seems too dry or like the sauce isn’t coating the pasta, stir in some more of the reserved pasta cooking water.
Cut the chicken into slices and toss with the pasta. Serve with extra lemon wedges for squeezing over the scampi.
Credit : image and recipe from simply recipe
Paleo Chicken & Sweet Potato Bake
- 2 chicken breasts (free-range organic is preferred)
- 2 large sweet potatoes, washed and cut into wedges (I left the skin on)
- 1 pint assorted grape tomatoes
- 4 large cloves of garlic, minced (you can use more or less according to taste)
- 2 Tbs. Italian seasoning
- 1/2 tsp. red cracked pepper
- sea salt
- olive oil
Preheat your oven to 425 degrees
In a large Ziploc bag, add potato wedges, a drizzle of olive oil, and half of your spices – 2 cloves of minced garlic, 1/2 tsp. salt, 2 tsp. Italian seasoning, and 1/4 tsp. of cracked pepper. Seal and shake ingredients until fully coated. Empty onto a baking sheet and bake for 10-15 minutes or until edges begin to turn slightly brown.
In the same large Ziploc bag, add chicken breasts, a drizzle of olive oil, and the other half of your spices – 2 cloves of minced garlic, 1/2 tsp. salt, 2 tsp. Italian seasoning, and 1/4 tsp. of cracked pepper. Seal and shake ingredients until fully coated.
Then in a large skillet over med high heat, add a drizzle of olive oil and brown chicken on both sides (a splatter screen is very helpful for this step!). Once the chicken is browned on both sides, your sweet potatoes should be ready. Remove them from the oven and add them to the outer edges of the pan, along with your tomatoes. Cook uncovered (shaking the pan every so often to prevent sticking) for another 7-10 minutes or until chicken is cooked through. This dish will serve 2 and can easily be doubled or tripled to suit your needs.
© Linda Wagner All Rights Reserved
Cherry-Topped Chicken Recipe
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 tablespoon canola oil
- 1/2 cup cherry preserves
- Flatten chicken to 1/4-in. thickness. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink.
- Meanwhile, in a small microwave-safe bowl, combine preserves and allspice. Heat in the microwave until warmed. Serve with chicken.Yield: 4 servings.
Credit Originally published as Cherry-Topped Chicken in Simple & Delicious September/October 2006, p35 Taste of Home
- 1 quart buttermilk
- 1/2 cup chopped shallots
- 2 tablespoons chopped garlic
- 2 tablespoons kosher salt
- 1 tablespoon ground cumin
- 1 teaspoon pepper
- 6 chicken thighs (about 2 1/2 lb. total)
- 6 chicken drumsticks (about 1 3/4 lb. total)
1. In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.
2. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes).
3. Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.
4. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.
Amount per serving
- Protein 70.5 g
- Fat 17.5 g
- Saturated fat 6.4 g
- Carbohydrate 16 g
- Fiber 0.5 g
- Sodium 396 mg
- Cholesterol 282 mg
- Copyright © 2016 Time Inc. Lifestyle Group. All Rights Reserved.
◾1 container 2 % Greek yogurt
◾1/3 cup crumbled feta cheese
◾4 pita flatbreads
◾1/4 cup shredded rotissiere chicken
◾Shredded iceberg lettuce
◾1 tomato, sliced
Combine Greek yogurt and crumbled feta cheese. Cut 4 pita flatbreads into 8 halves. Spoon an equal amount of yogurt mixture into each half, 1/4 cup shredded rotissiere chicken, shredded iceberg lettuce and slices of cucumber, tomato and red onion.
Awesome Cooker Copyright © 2016.
Recipe By:Marissa Wright
“I was given this recipe by my mom when I went away to college, and it has become all of my friends’ favorite!”
- 1 1/2 pounds skinless, boneless chicken breast meat – cubed
- 1/8 cup red wine vinegar
- 1/2 lime, juiced
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 10 (6 inch) flour tortillas
- 1 tomato, diced
- 1/4 cup shredded lettuce
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup salsa
- Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
- Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
ALL RIGHTS RESERVED © 2016 Allrecipes.com
Printed From Allrecipes.com 2/28/2016
TOTAL TIME: Prep: 25 min. Cook: 15 min. 2servings
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon cornstarch
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 2 celery ribs, sliced
- 1 medium onion, halved and sliced
- 5 teaspoons canola oil, divided
- 2 boneless skinless chicken breast halves (4 ounces each)
- 1/2 cup frozen peas
- 1/2 cup chicken broth
- 1 can (4 ounces) mushroom stems and pieces, drained
- 1/3 cup lightly salted cashews, toasted
- 1 cup hot cooked rice
- 1. In a small bowl, combine the first five ingredients until smooth; set aside.
- 2. In a large skillet, saute celery and onion in 2 teaspoons oil until tender. Remove and keep warm.
- 3. In the same skillet over medium heat, cook chicken in remaining oil for 5-6 minutes on each side or until chicken juices run clear. Stir cornstarch mixture and add to the pan. Add the peas, broth, mushrooms and celery mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews; serve with rice. Yield: 2 servings.
1 chicken breast half with 1 cup vegetable mixture and 1/2 cup rice (prepared with reduced-sodium broth) equals 573 calories, 26 g fat (4 g saturated fat), 63 mg cholesterol, 1,425 mg sodium, 48 g carbohydrate, 6 g fiber, 36 g protein
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© 2016 RDA Enthusiast Brands, LLC
- 8 ounces uncooked linguine
- 3/4 pound boneless skinless chicken breasts, cubed
- 2 tablespoons olive oil
- 5 tablespoons stir-fry sauce, divided
- 4 tablespoons teriyaki sauce, divided
- 1 package (12 ounces) frozen stir-fry vegetable blend
- © 2015 RDA Enthusiast Brands, LLC
- Cook linguine according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in oil until no longer pink. Add 2 tablespoons each stir fry sauce and teriyaki sauce. Remove chicken from pan.
- Stir-fry vegetables and 1 tablespoon each stir-fry sauce and teriyaki sauce in the same pan for 4-6 minutes or until vegetables are crisp-tender. Drain linguine. Add the linguine, chicken and remaining sauces to the pan; stir-fry for 2-3 minutes or until heated through. Yield: 4 servings.
From EatingWell: May/June 2011, July/August 2012
This sesame chicken and noodle salad couldn’t be simpler to make. It’s a refreshing dish to serve on a hot summer’s night or bring it to your warm-weather potluck: just toss the salad with the dressing when you’re ready to serve. Recipe adapted from Simply Ming One-Pot Meals by Ming Tsai and Arthur Boehm (Kyle Books, 2010).
12 servings, about 1 1/3 cups each | Active Time: 45 minutes | Total Time: 45 minutes
- 8 ounces Chinese egg noodles or other thin noodles or pasta, fresh or dried
- 1 cup creamy peanut butter
- 3/4 cup rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons Shaoxing wine or dry sherry (see Notes)
- 1 cup thinly sliced scallions
- 1/4 cup chopped fresh cilantro (optional)
- 2 tablespoons naturally brewed reduced-sodium soy sauce
- 1 tablespoon Asian chile sauce, such as sambal oelek or Sriracha (see Notes)
- 2 heads baby romaine or 1 head regular romaine lettuce
- 1 1/2 pounds cooked boneless, skinless chicken breasts (see Tip), sliced crosswise into 1/4-inch slices and chilled
- 2 medium red bell peppers, cut into 1/4-inch dice
- 1 large English cucumber, peeled, seeded, halved lengthwise and cut into 1/4-inch slices
- Salt to taste
- Freshly ground pepper to taste
- Toasted sesame seeds for garnish (see Notes)
- Fill a large bowl with water and add ice cubes. Cook noodles in boiling water until just tender, 2 to 4 minutes if fresh, about 6 minutes for dry (or according to package directions). Drain and transfer the noodles to the ice water. When the noodles are cold, drain well and transfer to a very large bowl. Set aside.
- Meanwhile, whisk peanut butter, vinegar, sesame oil and Shaoxing (or sherry) in a bowl until smooth. Add scallions, cilantro, if using, soy sauce and hot sauce, and stir to blend.
- If using baby romaine, half lengthwise, notch out the core, and cut crosswise into 1/2-inch pieces. If using regular romaine, remove the tougher outer leaves. Halve lengthwise, notch out the core, halve again, and cut crosswise into 1/2-inch pieces. You should have about 8 cups.
- Add the lettuce, chicken, bell peppers and cucumber to the noodles. Add three-fourths of the dressing and toss to coat. Season with salt and pepper. Add the remaining dressing if desired.
- Transfer the salad to a serving bowl. Serve garnished with sesame seeds.
Per serving : 242 Calories; 11 g Fat; 2 g Sat; 5 g Mono; 34 mg Cholesterol; 17 g Carbohydrates; 18 g Protein; 3 g Fiber; 312 mg Sodium; 386 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 1 1/2 lean meat, 2 fat
Credit: 2015, Meredith Corporation. All Rights Reserved