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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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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...
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Crispy Chicken with Creamy Pasta

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Crispy Chicken with Creamy Pasta


This Crispy Chicken with Creamy Pasta is a delicious and satisfying dish that combines perfectly fried chicken with a rich, creamy pasta. It’s an ideal dinner for any occasion!

Ingredients:

For the Crispy Chicken:

4 boneless, skinless chicken breasts

1 cup breadcrumbs

½ cup grated Parmesan cheese

1 tsp garlic powder

1 tsp paprika

2 eggs, beaten

Salt and pepper, to taste

Olive oil (for frying)

For the Creamy Pasta:

8 oz pasta (penne or fettuccine work great)

1 cup heavy cream

½ cup grated Parmesan cheese

3 cloves garlic, minced

2 tbsp butter

Salt and pepper, to taste

Fresh parsley (for garnish)

Directions:

Prepare the Chicken Coating:

In a bowl, combine the breadcrumbs, grated Parmesan, garlic powder, paprika, salt, and pepper. Set aside.

Coat the Chicken:

Dip each chicken breast into the beaten eggs, then coat them in the breadcrumb mixture, ensuring they are fully covered.

Cook the Chicken:

Heat olive oil in a large pan over medium heat. Fry the chicken breasts for 5-6 minutes per side until golden brown and crispy. Remove and set aside.

Cook the Pasta:

Meanwhile, cook the pasta according to the package instructions. Drain and set aside.

Prepare the Creamy Sauce:

In a separate pan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese and cook for 2-3 minutes until the sauce thickens.

Season and Combine:

Season the sauce with salt and pepper. Toss the cooked pasta in the creamy sauce until well coated.

Serve:

Serve the crispy chicken over the creamy pasta, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4 servings

Calories: Approximately 600 kcal per serving

Enjoy this comforting and flavorful dish that’s sure to please everyone at the table!

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