CHICKEN WITH MUSTARD CREAM SAUCE. Skinny Chicken & Broccoli Alfredo. Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat-free, low sodium chicken broth >1/4 cup plain FAGE Total 0% greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package directions.
Drain and set aside. In a medium saucepan, heat the olive oil over medium-low heat. Whisk in the flour until smooth, about 2 minutes. Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Prep Time: 10 minutes Cook Time: 15 minutes. Broccoli Cheddar, Chicken and Tater Tot Casserole… Good Tuesday friends!
What a whirlwind the last week or so has been. We’ve been traveling back and forth to AZ for Thanksgiving and just got back a couple days ago. Had the best time being with our family. Now Christmas is in full swing! Managed to get the house decorated yesterday, feels nice and festive I don’t know about you guys, but getting dinner on the table these days is rough with everything else going on.
Broccoli Cheddar, Chicken and Tater Tot Casserole 2 small cans cream of chicken soup 2 small cans cheddar cheese soup 1 1/2 Cups milk 8-10 Cups broccoli florets 2 large boneless skinless chicken breasts, cooked and shredded (bake or I throw mine in the pressure cooker) 1 teaspoon hot sauce (Tabasco or Chalula) 1/2 teaspoon kosher salt 1/4 teaspoon fresh cracked black pepper 1/8 teaspoon Lawry’s Garlic Salt with Parsley 1/2 bag Ore Ida Seasoned Tater Tots, frozen 1/2 Cup shredded cheddar cheese 1. 6 servings Had so much fun decorating for Christmas yesterday with the family.
Chicken Rolls with Asparagus and Mozzarella « Better Balanced Life. The other day I walked into Fairway and right in front of me were these petite asparagus spears – they looked perfect for the chicken rolls that were dancing around in my head and with that, an impromptu recipe was born.
After picking up some thin chicken cutlets, I was ready to cook - I had everything else at home, making this an easy weeknight recipe that takes little thought, effort, or preparation. Ingredients 4 chicken cutlets, pounded thin and evenly1 bunch of asparagus1 tsp. olive oilpart-skim mozzarella cheesenon-stick cooking spraysalt and pepper, for seasoning meatwhole wheat bread crumbs Chicken rolls w/ asparagus and mozzarella! Directions Sautee asparagus in olive oil until bright green. That’s it – veggies plus protein in one fell swoop and a nice way to switch up chicken and vegetables! *October 31, 2012 update: It might take a little longer than 10 minutes to cook your chicken depending on the strength of your oven, size of cutlets, etc.
Like this: Like Loading... His Mercy Endureth Forever: New Recipe. As I stated in a previous post, I have found through Pinterest a new Food Blog that has some neat recipes.
I decided to try this particular recipe this evening. It was absolutely delicious and a HUGE hit with the kids (which is always a winning recipe in my book). However, it does have some negatives that I wanted to share. I began preparing the chicken at 5:30 this evening (because we were out running errands after the kids got out of school) and did not get it into the oven until about 6:15. Now granted, I have a toddler clawing at my leg during this 45 minute prep/cook time as well as homework questions and I probably could have used a larger frying pan to cook more of the chicken at one time.
Anyway, I did a couple of things different. Baked Sweet and Sour Chicken The chicken coating: 3-4 boneless chicken breasts salt + pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil The sweet and sour sauce: 3/4 cup sugar 4 tbs ketchup 1/2 cup vinegar 1 tbs soy sauce 1 tsp garlic salt.