Lemon Cream Pasta with Chicken

Lemon Cream Pasta with Chicken
My Kitchen Cafe

Serves 4-6

3 cups shredded or cubed Lemon Garlic Chicken (see below)
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package tube pasta (I used rigatoni)
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded

DIRECTIONS
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.

Lemon and Garlic Grilled Chicken

Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I'll be sharing a few with you soon).

Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.

Crispy Seasoned Chicken Cutlets

Crispy Seasoned Chicken Cutlets

1/2 tsp salt
8 chicken breast cutlets (2 lbs)
1/3 cup yellow cornmeal
1 1oz. envelope ranch dressing mix
2 T flour
1 T paprika
3 T olive oil

Sprikle salt evenly over cutlets.

Stir together cornmeal and next three ingredients in a shallow dish or pieplate. Dredge cutlets in cornmeal mixture, coating both sides.

Cook cutlets in batches in hot oil in a large nonstick skillet over medium heat 3 minutes on each side or until golden brown and done. Serve immediately.

Spicy Roasted Chicken Legs

Spicy Roasted Chicken Legs
The Pioneer Woman Cooks

24 chicken legs
1 T hot salt
1 cup utter
lemon juice

Melt 2 sticks of butter in a saucepan. Pour 1/2 cup of lemon juice (fresh or bottled). Now add hot salt. Stir together until combined.

Rinse and pat your chicken legs dry and with metal tongs transfer them, one by one to the butter mixture and place them on a baking sheet. When all of the chicken legs are coated and on the baking rack. With a pastry brush, give them one last coating of the butter mixture. sprinkle them with more of the hot salt.

Place them inot a 44 degree oven for 30 minutes. Remove when they are golden brown.

Chinese Chicken Salad

Chinese Chicken Salad

Chicken, cooked and cubed
3Tbsp. Vinegar
Tbsp Sugar
1Tsp Salt
1/2 tsp pepper (I add more)
4 green onions, chopped
2 Tbsp. sesame seeds, browned in the oven ( I use more)
2Tbsp. silvered almonds, browned in the oven (I use more)
2 oz rice sticks cooked and broken up
lettuce salad mix

Add all ingredients except the rice sticks to cooked and cubed chicken. (I put in a large ziplock bag and put in the fridge. This is best if left overnight.) The next day, deep fry rice sticks and break up a little. Put lettuce in large bowl, add chicken mixture and toss. Just before serving add rice sticks.

Walnut Chicken

Walnut Chicken

1 T oil
2 tsp soy sauce
1 tsp cornstarch
2 whole chicken breasts, skinned and cubed

1/2 cup chicken broth
1/2 tsp ground ginger
3 tsp soy sauce
2 tsp cornstarch

dried red pepper
1 med onion, cut into 1 inch pieces
1 clove garlic, minced
1 red bell pepper, cut into pieces
1/2 lb. broccoli, cut
1/2 cup chopped walnut
Rice, cooked

Mix 1 T oil, soy sauce and 1 tsp cornstarch in small bowl. Stir in chicken breast. Cover and refrigerate for 3o minutes.

Meanwhile, mix chicken broth, ginger, 3 tsp soy sauce, and 2 tsp cornstarch. Set aside.

Heat oil in large skillet. Stir fry refrigerated chicken mixture and dried red pepper over medium heat until chicken is no longer pink. Remove chicken from skillet. Stir fry onion, garlic, red bell pepper. Cook until onion is tender. Add broccolli. Cook until tender. Add chicken and broth. Cook stirring constantly, until thickened. Stir in walnuts.

Serve with rice.

Mexican Chicken

Mexican Chicken
Paula Deen

1 can cream of chicken soup
1 can cream of mushroom soup
1 can cheddar cheese soup
1 can diced tomatoes with green chiles

combine in a bowl

2 chicken breasts, cooked and shredded
tortillas
shredded cheese

In a casserole dish layer tortilla, chicken, soup mixture until soup mixture is gone (I did 3 layers) and top with a tortilla and shredded cheese. Cook for 20-30 minutes at 350 degrees.

We made this yesterday and it was super fast and really good.

Easiest Burritos Ever

Easiest Burritos Ever

from Katie Webb

2-4 chicken breasts (however much you like)
1 can black or kidney beans (whichever you prefer)
Salsa (your choice)
Crock pot
Tortilla shells

Put frozen chicken, beans and just enough salsa to cover chicken in the crock pot. Cook on low for 6 hours. Take chicken out and shred with a fork or however you shred your chicken. Put it back in the crock pot until you're ready to eat. Put it in tortilla shells and top with whatever toppings you like (sour cream, cheese, guacomole, etc.). This is SO easy and yummy!

Lime Chicken Tacos

Lime Chicken Tacos

1 1/2 lbs boneless, skinless chicken breasts

3 Tbsp lime juice

1 Tbsp chili powder

1 cup frozen corn

1 cup chunky salsa

12 flour tortillas, warmed

Sour cream, shredded cheddar cheese, shredded lettuce optional.

Place the chicken in a 3 qt crockpot. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.

Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Seve in tortillas with toppings if desired.

Spring Shepherd's Pie

from Rachael Ray

2 1/2-3 pounds Idaho potatoes (about 4 large), peeled and cut into chunks
1 tablespoon extra virgin olive oil (EVOO)
2 pounds boneless, skinless chicken breast, cut into small dice
Salt and ground black pepper
1 cup store-bought shredded carrots, roughly chopped
1/2 box frozen peas (10 ounces) (about 1 cup)
7-8 scallions, thinly sliced
6 sprigs of tarragon, leaves removed and chopped
2 tablespoons butter
2 tablespoons flour
2 cups chicken stock
1 tablespoon Dijon mustard
1 5-ounce package soft garlic and herb cheese, such as Boursin
2 egg yolks
1/2 cup flat leaf parsley (about a handful), chopped
1/4 cup milk or chicken stock, to loosen potatoes
Paprika, for garnish

Preparation

Pre-heat broiler.In a medium-size pot, add potatoes and cover with cold water. Bring up to a boil and cook until tender, about 10 minutes. Once the potatoes have finished cooking, drain them and put them back into the same pot they were boiled in.While potatoes are cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon.

Add the chicken, season it with salt and pepper, and cook until golden brown and cooked through, 6-7 minutes.Remove the chicken from the pan to a plate or bowl and toss the carrots, peas, scallions and tarragon into the pan. Season the veggies with a little salt and pepper, and cook until tender, about 2 minutes.

Scoot everything in the pan over to one side and melt in the butter. Sprinkle the flour over the butter and cook for about 1 minute. Whisk the chicken stock into the flour-butter mixture and cook until thickened, about 1 minute. Season the sauce with a pinch of salt and ground black pepper, then add the chicken back to the pan along with the Dijon mustard. Give everything a good stir and turn it out into a casserole dish.

When your potatoes are done cooking and drained, add the herb cheese, egg yolks, parsley, milk or chicken stock and some salt and pepper to the spuds. Mash them up until they're the consistency you like (you can add more liquid if you like them a little thinner), then spread them over top of the chicken and veggie filling in the casserole dish.Put the dish under the broiler until the top is golden brown, about 2 minutes. Keep your eye on it so it doesn't burn!

When the casserole comes out of the oven, dust the top lightly with some paprika and serve it up with your favorite salad alongside.

Chicken Enchilada Soup

Chicken Enchilada Soup

from Picky Palate

2 Tbsp extra virgin olive oil
1 medium onion finely chopped
2 14.5oz cans chicken broth
1 28oz can mild green enchilada Sauce
½ tsp cumin
½ tsp roasted garlic seasoning
1 4oz can diced green chilies
2 14oz cans diced tomatoes undrained
8oz sour cream
2 Cups shredded cheddar cheese
4 large boneless skinless chicken breasts cooked and cubed
1 Bag Tortilla Chips

Place oil in 5qt dutch oven over medium high heat. Place onions into hot oil and sauté for 3-5 minutes or until tender. Add chicken broth, enchilada sauce, cumin, garlic seasoning, green chilies and tomatoes. Stir and bring to a boil. Reduce heat to low then add sour cream, cheese, and chicken. Stir and let simmer for 15-20 minutes or until cheese is melted through.

Top each soup bowl with a handful of crushed tortilla chips. Enjoy!

Creamy Crockpot Chicken and Broccoli Over Rice

Creamy Crockpot Chicken and Broccoli Over Rice

from Picky Palate

3-4 boneless chicken breasts

1 14oz can cream of chicken soup
1 14 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon Cajun seasoning (I used Emeril’s brand)
¼ teaspoon garlic salt seasoning (Lawrys)
1 Cup sour cream
6 Cups broccoli florets, lightly steamed, just fork tender ( I cook it in boiling water for 3-4 minutes)
1 Cup shredded cheddar cheese

1. Place soups, chicken broth, salt, Cajun and garlic seasoning into a crockpot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.

2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.

3. Serve over steamed rice and sprinkle with cheese.
4-6 servings

Chicken, Brown Rice and Spinach Vegetable Soup

from Picky Palate

2 Tablespoons extra virgin olive oil
½ white onion, finely chopped
1 anaheim pepper, finely chopped
4 medium carrots, diced
2 Cups thinly sliced fresh baby spinach leaves
3 cloves fresh garlic, minced
3 14 oz cans chicken broth
2 large boneless chicken breasts, cooked and shredded
2 Cups cooked brown rice
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt
¼ teaspoon Cajun seasoning (I used Emerils)

1. Place olive oil into a large dutch oven or pot over medium heat. Saute the onion, pepper, carrots and spinach leaves for 8-10 minutes, stirring frequently. Stir in garlic; stir for 1 minute. Stir in chicken broth, chicken, rice, salt, pepper, garlic salt and Cajun seasoning. Reduce heat to low and simmer for 15-30 minutes. Taste and season with additional salt if needed.

Tempting Shredded Chicken Taquitos

Tempting Shredded Chicken Taquitos

from Picky Palate

2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped red pepper
1 tablespoon finely chopped jalapeno pepper
2 cups cooked, then shredded chicken breast
3 tablespoons finely chopped cilantro leaves
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 (14 1/2 oz.) can diced tomatoes with green chilies
3 Tablespoons vegetable oil
burrito size flour tortillas

1. In 10-inch non stick skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes.

2. Place oil into large skillet over medium heat. Place about 2 large Tablespoons of chicken mixture into each tortilla. Tightly roll, securing ends with toothpicks. In batches, place taquitos into hot pan. Pan fry until nice and golden brown on each side. Remove, transfer to a paper towel lined plate to dry. Serve and enjoy!

Garlic Toasted Balsamic Chicken Bruschetta Sandwich

Garlic Toasted Balsamic Chicken Bruschetta Sandwich

from Picky Palate

4 boneless skinless chicken breasts.
Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil

4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar
8 thin slices fresh mozzarella
4 ciabatta rolls, or other rolls of choice

1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through.

2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Set aside.

3. Preheat same grill pan over medium heat and spray with additional cooking spray. Place 2 slices of cheese on bottom rolls then layer with chicken breasts, spoonfuls of tomato mixture and 2 more slices of cheese. Place top rolls to close sandwich and grill both sides on hot grill pan until toasty and warm. Serve warm.

Chicken Roll-ups

Chicken Roll-ups

3oz. cream cheese

2 Tbls. butter

1/2 tsp. lemon pepper

1 pkg. refrigerated crescent rolls

1 cup diced, cooked chicken

1 stick margarine or butter, melted

1-2 cups crushed bread crumbs

Gravy:

2 cups chicken broth

1 can cream of chicken soup

2 cups diced cooked chicken

Soften the cream cheese and butter. Mix well. Add the chicken and lemon pepper. Roll out the crescent rolls and divide into 8. Spread the chicken mixture on, roll up, and dip in melted butter. Roll in the crushed bread crumbs.Bake at 350 degrees for 20 minutes.

To make the gravy:Combine the chicken broth, soup, and chicken and simmer.Pour the gravy over the roll-ups, and enjoy!!

Chicken Enchilada Casserole

I got this recipe from my friend Kristi Thompson. It's yummy.

Chicken Enchilada Casserole

2 chicken breasts, cooked and cubed (flavor with chili powder and whatever other spices you like)

Sauce:

2 Tbsp buter or margarine

3 Tbsp chili powder

16 shakes garlic powder

1/3 cup flour

2 1/2 cups water

1 can cream of chicken soup

Fritos

grated cheese

Layer fritos, chicken, sauce, and grated cheese in a small casserole dish. Make more layers until all chicken and sauce aer used. Top with a layer of fritos and cheese.

Bake at 350 for 1/2 hour.

*Add green chilies, onions, or olives for more taste. Top with sour cream if desired.

Salpicao

I got this recipe from my friend Josy Basel. It's really good. I had it all the time in Brazil.

Salpicao

3 boneless, skinless chicken breasts

1 potato, cooked and cubed

2 carrots, cut into thin strips

2 cups shredded cabbage

1 or 2 apples, cubed

1 red pepper, cut into strips

1 yellow pepper, cut into strips

1 green pepper, cut into strips

1 package of potato sticks

mayonnaise

Season the chickn to taste (I use season all). Cook the chicken in a saucepan with a little oil or water and then shred it using a fork. In a bown mix potato, carrots, cabbage, apples, and peppers. Add chicken and potato sticks. Add mayonnaise to taste (Not too much about a cup or less) enjoy.

Buttermilk Fried Chicken

This recipe I got from my friend Nikki Grandy. Jimmy loves it. It works great for left over wraps too.

Buttermilk Fried Chicken

2 lbs. boneless, skinless chicken breasts

1 half gallon buttermilk

4 or 5 cups flour

1 Tbsp salt

2 Tbsp seasoned salt

2 Tbsp coarse ground pepper

Vegetable oil or olive oil

Cut chicken into desired size. Soak in a bowl of buttermilk in the fridge overnight. Combine flour and seasonings in a bowl. Coat chicken in flour then put into hot oil. Turn when chicken reaches golden brown in color. Drain on paper towels.

Deniece's Chicken Salad

Deniece's Chicken Salad

2 cups chicken, cooked and cubed

1/2 cup mayonnaise

1 Tbsp lemon juice

1/4 tsp salt

1/4 tsp pepper

1/3 cup chopped almonds, toasted

2 stocks celery, chopped

1 cup red grapes, chopped in half

onion to taste (optional)

Mix all ingredients together. Store in fridge until ready to serve. Serve on croissants.

BBQ Chicken or Turkey

BBQ Chicken or Turkey

2 cups vegetable oil

4 cups 7-up or Sprite

2 cups soy sauce

1 Tbsp horseradish

1 Tbsp garlic powder

10 lbs. turkey or chicken

Cute meat into desired size. Mix all other ingredients well. Add meat and marinate for at least 4 hours, overnight is best. Barbeque slowly. Do not overcook. Cook until meat is white when cut with a knife.