I made this for dinner last night…it was super yummy! It’s a keeper!
8 oz Fettuccine – cooked and drained 2 tbs each butter and olive oil 2 chicken breasts – sliced thin 1/2 pound mushrooms – washed and sliced 4 oz white wine 4 green onions – sliced 2 cloves crushed garlic garlic powder salt and pepper 1 jar Vodka Pasta Sauce (or 16 oz homemade) 2 tbs crumbled feta cheese Parmesan cheese for garnish
In a deep saute’ pan, heat up butter and oil over medium-high heat. Add chicken and cook until no longer pink on the outside. Add the mushrooms, wine, green onions, crushed garlic, garlic powder and salt and pepper to taste. Stir and continue cooking until chicken is done on the inside and mushrooms are soft. Add the jar of pasta sauce and feta cheese. Stir until well blended. Taste and season with more salt, pepper or garlic powder if needed. Heat thoroughly. Serve over cooked fettuccine. Add bread sticks and a salad for a lovely dinner.
2 tablespoons each butter and olive oil 4 chicken breast cutlets 1/2 pound fresh mushrooms, diced 1 tablespoon diced fresh garlic 1 tablespoon dried onion flakes 1 tablespoon chicken bouillon 1/2 cup Marsala wine (or white wine) 3 cups milk 2 tablespoons flour salt and pepper 1/2 tsp dried Italian seasonings 8 oz dried pasta, cooked al dente’, tossed with olive oil and kept warm
In large deep sided frying pan, heat oil and butter over medium heat. Add chicken breast cutlets and saute until lightly browned on each side. Remove chicken from pan and keep warm. To frying pan, add the mushrooms, onion, garlic and wine. Scrape bottom of pan to deglaze the chicken bits. Cook until mushrooms are softened. Meanwhile, place flour in liquid measuring cup and whisk in 1/2 cup of the milk until flour is dissolved. Add the rest of the milk and bouillon and mix well. Pour mixture into the hot pan with the mushrooms and wine. Stir constantly until thickened over medium heat. Season with salt, pepper and Italian seasonings. Return chicken to the pan and simmer in the sauce for 5 minutes. Serve over warm pasta.
1 tbsp. olive oil 1 medium onion, cut iont 1/4 inch thick slices 1/2 cup chopped green or red sweet pepper 3/4 cup regular or honey barbecue sauce 4 cups shredded roasted or rotisserie chicken 6 whole grain buns, split and toasted, if desired
1. In a large skillet, heat the olive oil over medium heat. Add onion and sweet pepper; cook and stir about 5 minutes or until tender. Add barbecue sauce and chicken; toss gently to coat. Heat through. 2. To serve, spoon chicken mixture onto buns
Thai Chicken Pizza – California Pizza Kitchen Copycat
2 Servings
pizza crust PEANUT SAUCE CPK 1 boneless chicken breast, half, skinless, cut into bite-sized chunks 1 1/2 teaspoons olive oil 1 1/4 cups mozzarella cheese, grated 1 to 2 green onion tops, julienned 1/2 cup bean sprouts 1/2 carrot, julienned or grated (1/4 cup) 2 teaspoons fresh cilantro, minced 1 tablespoon peanuts, chopped fine
Place chicken in zip-top bag, add 1/3 of the peanut sauce, seal and refrigerate for 2 hours. Heat 1 tsp. oil in a small pan over medium-high heat. Cook the marinated chicken for 3-4 minutes. Prepare pizza crust, or use ready made bread shell. Top crust with remaining pizza sauce. Sprinkle 1 cup of mozzarella cheese over sauce. Sprinkle julienned green onion tops over cheese, followed by the chicken, bean sprouts and carrots. Top with remaining cheese, cilantro and nuts. Bake for 10-12 minutes or until crust turns light brown. Cut into 8 slices.
