Featured Post

SLOW COOKER QUINOA ENCHILADA CASSEROLE

-
Image
SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
Post a Comment

Chicken Angel Hair Pasta

-
Chicken Angel Hair Pasta



This Chicken Angel Hair Pasta is a savory delight. Made with chicken, and tomatoes, and smothered in a creamy sauce, this recipe is sure to be a family favorite.

INGREDIENTS

  

8 oz. angel hair pasta

For the chicken

1 lb. chicken breast, or bonelles skinless chicken thighs

1 tsp. paprika

1 tsp. garlic powder

½ tsp. sea salt

1 tbsp. olive oil

For the sauce

1 tbsp. olive oil

1 tbsp. butter

½ medium onion, finely diced

¼ tsp. red pepper flakes optional, for heat

4 medium garlic cloves, minced

8 oz. tomatoes, diced or canned diced tomatoes

½ cup heavy cream or Half & Half

1 cup grated Parmesan

¼ cup chopped parsley


INSTRUCTIONS

 


Cut the chicken into bite-sized pieces and season with paprika, garlic powder, and salt.


Bring a large pot of water to a boil and generously season with salt.


To a large skillet, add olive oil and fry the chicken over high heat until cooked through (about 4-5 minutes). Remove from the skillet and set aside.


To the same skillet, add butter, onion, garlic, and red pepper flakes. Cook over medium heat until the onions soften, for about 3-4 minutes.


At this point, add the chopped tomatoes and salt and let them cook for another 5 minutes.


Now is a great time to start cooking pasta. Add the pasta to the boiling water and cook according to the package instructions. Usually, angel hair pasta cooks in 4-5 minutes.


Now, reduce the heat to low and add the heavy cream and Parmesan. Bring to a gentle simmer. Once simmering, add the chicken and stir everything well. The sauce is ready. Taste and add more salt, if needed.


Lastly, add the cooked pasta and fresh parsley to the sauce. Mix them together gently, adding some hot pasta water if the sauce needs to be thinned. Serve.


NOTES

How to Store and Reheat it

You can store any leftovers of this Chicken Angel Hair Pasta in an airtight container in the refrigerator for up to 4 days. To reheat it, either warm it in the microwave or place it back in the skillet on the stovetop until heated through. You may need to add a touch of heavy cream or broth to thin out the sauce as it absorbs into the pasta while stored in the fridge.

Chicken Angel Hair Pasta


Comments

Post a Comment

Popular posts from this blog

Green Chili Chicken Enchiladas (New Way)

-
Image
A creamy, cheesy twist on the classic enchiladas — filled with tender chicken, smothered in green chile sauce, and topped with melty cheese for a rich, comforting meal!  Prep time: 20 minutes Cook time: 25 minutes Total time: 45 minutes Yield: 8 enchiladas Ingredients: * 2 cups cooked shredded chicken * 1 can (10 oz) diced green chiles * 1 can (10 oz) green enchilada sauce * 1/2 cup sour cream * 1/2 cup cream cheese, softened * 2 cups shredded Monterey Jack and cheddar cheese blend (divided) * 8 flour or corn tortillas * 1 tsp garlic powder * 1 tsp cumin * Salt and pepper to taste Instructions: 1. Preheat oven to 375°F (190°C). Lightly grease a baking pan. 2. In a bowl, mix chicken, green chiles, sour cream, cream cheese, half the shredded cheese, garlic powder, cumin, salt, and pepper. 3. Spoon filling into tortillas, roll tightly, and place seam-side down in the pan. 4. Pour green enchilada sauce evenly over the rolls. 5. Sprinkle the rest of the cheese over the top. 6. Cover wit...
Read more

Crunchy Tex-Mex Casserole with Spicy Ranch Drizzle

-
Image
Made with a mix of fresh, frozen, and pantry staples, this crunchy Tex-Mex casserole comes together so quickly and easily that it can be made for dinner in less than an hour on Taco Tuesday. Ingredients 2 (8.5-ounce) boxes cornbread muffin mix 1 cup chicken broth 3 cups shredded rotisserie chicken 1 (15-ounce) jar salsa (mild or medium) 1 (12-ounce) bag frozen corn kernels, thawed 2 cups shredded Cheddar cheese 1 cup lightly crushed nacho-flavored tortilla chips 1 (2.25 ounce) can sliced black olives, drained 3 medium green onions, chopped 1 cup ranch dressing 1 teaspoon hot sauce, or to taste Directions Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C) and spray a 9x13-inch glass or ceramic casserole dish with nonstick cooking spray. Combine cornbread muffin mix and chicken broth in a bowl and stir well. Spread cornbread mixture evenly over the bottom of the casserole dish. Bake in the preheated oven for 15 minutes. Add shredded chicken on top of the cornbread ...
Read more

Mediterranean Protein Power Salad 🥗🐟🥚

-
Image
Ingredients: 2 cups arugula or mixed greens 🌿 ½ cup cooked chickpeas 🧆 ½ cup cooked pasta (fusilli or rotini) 🍝 ¼ cup tuna chunks 🐟 1 boiled egg, quartered 🥚 ¼ cup shredded carrots 🥕 ¼ cup mixed olives (green & black) 🫒 ¼ cup diced mozzarella or feta cheese 🧀 1 tbsp olive oil & 1 tsp lemon juice 🍋 Salt, pepper & chopped parsley to taste 🌿 Instructions: 1. Layer greens in a bowl. 2. Arrange chickpeas, pasta, tuna, egg, carrots, olives, and cheese neatly on top. 3. Drizzle olive oil and lemon juice. 4. Season with salt, pepper, and parsley.
Read more