Prep Time 10 Minutes
Cook Time 1 Hour30 Minutes
Servings 8
Difficulty Easy
Ingredients
■2 whole Boneless, Skinless Chicken Breasts
■1 Tablespoon Olive Oil
■1-½ teaspoon Cumin
■1 teaspoon Chili Powder
■½ teaspoons Garlic Powder
■½ teaspoons Salt
■1 Tablespoon Olive Oil
■1 cup Diced Onion
■¼ cups Diced Green Bell Pepper
■¼ cups Red Bell Pepper
■3 cloves Garlic, Minced
■1 can Rotel Tomatoes And Green Chilies
■32 ounces, fluid Low Sodium Chicken Stock
■3 Tablespoons Tomato Paste
■4 cups Hot Water
■2 cans Black Beans, Drained
■3 Tablespoons Cornmeal Or Masa
■5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
Garnishes:
■Sour Cream
■Diced Avocado
■Diced Red Onion
■Salsa Or Pico De Gallo
■Grated Monterey Jack Cheese
■Cilantro
Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
http://thepioneerwoman.com/cooking/2011/01/chicken-tortilla-soup/
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Monday, January 10, 2011
Tuesday, December 14, 2010
Chicken and Dumplings
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■2 Tablespoons Butter
■2 Tablespoons Olive Oil
■½ cups All-purpose Flour
■1 whole Chicken, Cut Into Pieces (cut Up Fryer)
■Salt And Pepper
■½ cups Finely Diced Carrots
■½ cups Finely Diced Celery
■1 whole Medium Onion, Finely Diced
■½ teaspoons Ground Thyme
■¼ teaspoons Turmeric
■6 cups Low Sodium Chicken Broth
■½ cups Apple Cider
■½ cups Heavy Cream
■Dumplings:
■1-½ cup All-purpose Flour
■½ cups Yellow Cornmeal
■1 Tablespoon (heaping) Baking Powder
■1 teaspoon Kosher Salt
■1-½ cup Half-and-half
■2 Tablespoons Minced Fresh Parsley (optional)
■Salt As Needed
Preparation Instructions
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.
*Adapted from Gourmet Magazine
http://thepioneerwoman.com/cooking/2010/12/chicken-and-dumplings/
Cook Time: 30 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■2 Tablespoons Butter
■2 Tablespoons Olive Oil
■½ cups All-purpose Flour
■1 whole Chicken, Cut Into Pieces (cut Up Fryer)
■Salt And Pepper
■½ cups Finely Diced Carrots
■½ cups Finely Diced Celery
■1 whole Medium Onion, Finely Diced
■½ teaspoons Ground Thyme
■¼ teaspoons Turmeric
■6 cups Low Sodium Chicken Broth
■½ cups Apple Cider
■½ cups Heavy Cream
■Dumplings:
■1-½ cup All-purpose Flour
■½ cups Yellow Cornmeal
■1 Tablespoon (heaping) Baking Powder
■1 teaspoon Kosher Salt
■1-½ cup Half-and-half
■2 Tablespoons Minced Fresh Parsley (optional)
■Salt As Needed
Preparation Instructions
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.
Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.
In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.
While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.
Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.
*Adapted from Gourmet Magazine
http://thepioneerwoman.com/cooking/2010/12/chicken-and-dumplings/
Monday, December 13, 2010
Quick & Easy Mulligatawny
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
■Salt And Black Pepper To Taste
■4 Tablespoons Butter
■1 whole Medium Onion
■3 cloves Garlic, Minced Finely
■¼ cups All-purpose Flour
■1 Tablespoon Curry Powder
■32 ounces, fluid Chicken Broth
■2 cups Half-and-half
■1 whole Granny Smith Apple, Peeled And Diced
■1 Tablespoon Sugar (white Or Brown) More Or Less To Taste
■2 teaspoons Salt, More To Taste
■Freshly Ground Black Pepper
■Cayenne Pepper (optional, For Spice)
Preparation Instructions
Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.
In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.
Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.
Pour in chicken broth. Stir to combine, then cook for five minutes. Add half and half, salt, pepper, and sugar, then cook for another five minutes.
Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.
http://thepioneerwoman.com/cooking/2010/12/easy-mulligatawny/
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 8
Ingredients
■1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
■Salt And Black Pepper To Taste
■4 Tablespoons Butter
■1 whole Medium Onion
■3 cloves Garlic, Minced Finely
■¼ cups All-purpose Flour
■1 Tablespoon Curry Powder
■32 ounces, fluid Chicken Broth
■2 cups Half-and-half
■1 whole Granny Smith Apple, Peeled And Diced
■1 Tablespoon Sugar (white Or Brown) More Or Less To Taste
■2 teaspoons Salt, More To Taste
■Freshly Ground Black Pepper
■Cayenne Pepper (optional, For Spice)
Preparation Instructions
Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.
In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.
Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.
Pour in chicken broth. Stir to combine, then cook for five minutes. Add half and half, salt, pepper, and sugar, then cook for another five minutes.
Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.
http://thepioneerwoman.com/cooking/2010/12/easy-mulligatawny/
Monday, August 23, 2010
Curried Chicken Pasta Salad
Prep Time: 30 Minutes
Difficulty: Easy
Servings: 12
Ingredients
3 pounds Chicken, Cooked And Diced/shredded
6 ounces, weight Dry Pasta, Cooked And Drained
4 whole Ribs Celery, Thinly Sliced - Leaves Included (use Interior Ribs)
¾ cups Golden Raisins
¾ cups Slivered Almonds
½ cups Mayonnaise
½ cups Sour Cream
1 cup Heavy Cream
3 Tablespoons Curry Powder, More Or Less To Taste
1 Tablespoon Sugar, More Or Less To Taste
1 teaspoon Kosher Salt
Freshly Ground Black Pepper
Preparation Instructions
Boil chicken to cook. Boil pasta in chicken broth.
Dice/shred chicken. Drain pasta.
Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper. Whisk together until well combined.
Combine chicken, drained pasta, sliced celery, raisins, and almonds in a large bowl. Pour curry dressing over the top. Fold together with a rubber spatula. Make sure it’s all combined, then add more of whatever it needs. Make sure the sweet/savory balance is right for you! (I like mine a little sweet.)
Chill for several hours. Serve with juicy grapes on the side.
http://thepioneerwoman.com/cooking/2010/08/curried-chicken-pasta-salad/
Difficulty: Easy
Servings: 12
Ingredients
3 pounds Chicken, Cooked And Diced/shredded
6 ounces, weight Dry Pasta, Cooked And Drained
4 whole Ribs Celery, Thinly Sliced - Leaves Included (use Interior Ribs)
¾ cups Golden Raisins
¾ cups Slivered Almonds
½ cups Mayonnaise
½ cups Sour Cream
1 cup Heavy Cream
3 Tablespoons Curry Powder, More Or Less To Taste
1 Tablespoon Sugar, More Or Less To Taste
1 teaspoon Kosher Salt
Freshly Ground Black Pepper
Preparation Instructions
Boil chicken to cook. Boil pasta in chicken broth.
Dice/shred chicken. Drain pasta.
Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper. Whisk together until well combined.
Combine chicken, drained pasta, sliced celery, raisins, and almonds in a large bowl. Pour curry dressing over the top. Fold together with a rubber spatula. Make sure it’s all combined, then add more of whatever it needs. Make sure the sweet/savory balance is right for you! (I like mine a little sweet.)
Chill for several hours. Serve with juicy grapes on the side.
http://thepioneerwoman.com/cooking/2010/08/curried-chicken-pasta-salad/
Monday, May 3, 2010
Grilled Chicken Sandwich with Apricot Sauce
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 2
Ingredients
2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Out Thickness
Sliced Sourdough Or Other Crusty Bread
Apricot Preserves
Mayonnaise
Dijon Mustard
Cayenne Pepper (Optional)
Baby Spinach
Red Onion, Sliced Thinly
Preparation Instructions
Season chicken breasts with salt and pepper. Drizzle with olive oil and grill until cooked all the way through. Wrap in plastic wrap and efrigerate until needed.
Combine equal parts apricot preserves, Dijon mustard, and mayonnaise. Add cayenne to taste. Refrigerate until needed.
To assemble, spread apricot sauce on two slices of bread. Add chicken breast, baby spinach, and red onion slices.
Serve cold or drizzle with olive oil and brown on a panini grill.
Serve with kettle-cooked potato chips.
http://thepioneerwoman.com/cooking/2010/05/grilled-chicken-sandwich-with-apricot-sauce/
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 2
Ingredients
2 whole Boneless, Skinless Chicken Breasts, Pounded To Even Out Thickness
Sliced Sourdough Or Other Crusty Bread
Apricot Preserves
Mayonnaise
Dijon Mustard
Cayenne Pepper (Optional)
Baby Spinach
Red Onion, Sliced Thinly
Preparation Instructions
Season chicken breasts with salt and pepper. Drizzle with olive oil and grill until cooked all the way through. Wrap in plastic wrap and efrigerate until needed.
Combine equal parts apricot preserves, Dijon mustard, and mayonnaise. Add cayenne to taste. Refrigerate until needed.
To assemble, spread apricot sauce on two slices of bread. Add chicken breast, baby spinach, and red onion slices.
Serve cold or drizzle with olive oil and brown on a panini grill.
Serve with kettle-cooked potato chips.
http://thepioneerwoman.com/cooking/2010/05/grilled-chicken-sandwich-with-apricot-sauce/
Monday, October 19, 2009
Chicken Parmigiana
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Difficulty: Easy
Servings: 6
Ingredients
4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper, to taste
½ cups Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ cubes Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine
Preparation Instructions
Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.
http://thepioneerwoman.com/cooking/2009/10/chicken-parmigiana/
Cook Time: 45 Minutes
Difficulty: Easy
Servings: 6
Ingredients
4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper, to taste
½ cups Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ cubes Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine
Preparation Instructions
Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.
Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.
http://thepioneerwoman.com/cooking/2009/10/chicken-parmigiana/
Monday, August 10, 2009
Coq au Vin
1 whole cut up fryer chicken (this is a whole chicken the butcher has cut into pieces.)
4 slices bacon, cut into small pieces
1/2 medium onion, diced
1/2 cup roughly chopped carrots, washed and unpeeled
5 cloves garlic, minced
2 tablespoons butter
1 pound sliced white mushrooms
2 cups Burgundy wine
1 pound pasta (egg noodles or fettuccine)
2 tablespoons butter
Fresh minced parsley
Salt and Pepper to taste
Sautee bacon pieces in a large skillet over medium low heat until fat is rendered. Remove bacon from the skillet and set aside. Increase heat to medium.
Salt fat site of chicken pieces, then place chicken, fat side down, in skillet and cook in bacon grease until both sides are nice and golden brown. Remove from pan and set aside in a 2-quart baking dish, skin side up.
Saute onions, carrots and garlic in bacon grease until onions are translucent, about 3 minutes. Remove from grease with slotted spoon and set aside.
In a separate skillet, saute mushrooms in 2 tablespoons butter until golden, about 3 minutes. Set aside.
Layer half of the bacon pieces, carrot/onion mixture, and mushrooms in pan with chicken.
Drain grease from the large skillet, then place over medium heat. Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits. Lightly salt liquid and allow to cook for 3 minutes. Pour over chicken and vegetables. Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours.
Cook pasta until al dente. Drain and toss with 2 tablespoons butter.
Serve chicken in a pasta bowl with noodles, sprinkling minced parsley over the top. Spoon juice from baking dish over the top of everything.
Delicious!
http://thepioneerwoman.com/cooking/2009/08/coq-au-vin/
Monday, March 30, 2009
PW’s Chicken Scallopine
1 pound linguine
6 boneless, skinless, trimmed chicken breasts
Flour
Salt & Pepper
2 tablespoons olive oil
4 tablespoons butter
12 ounces white mushrooms, sliced thin
1 cup dry white wine
Chicken broth (optional)
1 lemon
1/2 cup heavy cream (can use half & half)
1 heaping tablespoon capers
chopped fresh Italian parsley
Cook pasta according to package directions.
Flatten chicken breasts to uniform thickness.
Salt and pepper both sides, then dredge in flour.
Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
Throw mushrooms into the pan and stir. Immediately pour in wine, then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, then cook vigorously for 1 minute, until sauce reduces.
Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t undersalt!
Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.
People will fall in love instantly.
They’ll like the pasta, too.
Enjoy!
Love,
P-Dub
http://thepioneerwoman.com/cooking/2009/03/chicken-scallopine/
6 boneless, skinless, trimmed chicken breasts
Flour
Salt & Pepper
2 tablespoons olive oil
4 tablespoons butter
12 ounces white mushrooms, sliced thin
1 cup dry white wine
Chicken broth (optional)
1 lemon
1/2 cup heavy cream (can use half & half)
1 heaping tablespoon capers
chopped fresh Italian parsley
Cook pasta according to package directions.
Flatten chicken breasts to uniform thickness.
Salt and pepper both sides, then dredge in flour.
Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
Throw mushrooms into the pan and stir. Immediately pour in wine, then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, then cook vigorously for 1 minute, until sauce reduces.
Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t undersalt!
Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.
People will fall in love instantly.
They’ll like the pasta, too.
Enjoy!
Love,
P-Dub
http://thepioneerwoman.com/cooking/2009/03/chicken-scallopine/
Tuesday, November 11, 2008
Patsy’s Chicken Salad
Combine the following:
1 roasted chicken, deboned and cut or pulled into small bite-size chunks
1 – 1 ½ cups dried cranberries
½ - 1 cup coarsely chopped pecans
2 tablespoons poppy seeds
Mix:
½ cup plain yogurt
½ cup sour cream
½ cup mayonnaise
Combine with chicken mixture, place in storage container and refrigerate.
http://thepioneerwoman.com/cooking/patsys-chicken-salad/Saturday, November 1, 2008
Indian Grilled Chicken Marinated in Milk/yogurt
Chicken pieces (whatever kind your family eats)- must have the bone and skin still on.
Plain yogurt
2% Milk
Garam Masala spice
Kosher Salt
Black Pepper
Marinate chicken OVERNIGHT in a mixture of all ingredients.
Heat grill to around 300-400
Place chicken skin down on grill and bake for until internal temp is 140.
Flip chicken over and continue to bake until chicken has reached 165 F for at least 4 minutes.
Remove from grill and let it "rest" for at least 3 minutes.
Saturday, October 25, 2008
Pioneer Woman's Linguine with Chicken Thighs
Olive Oil
8 boneless, skinless chicken thighs, chopped into 1/2 inch pieces
Salt
Pepper
1/2 to 1 medium Onion, chopped
2 to 3 cloves Garlic, chopped
1/2 cup White Wine (or Chicken Broth)
2 28-ounce cans crushed tomatoes
Pinch of Sugar
3 to 4 tablespoons chopped Fresh Parsley
8 large fresh Basil leaves, chiffonadededededed
1 package Linguine noodles, cooked. (Can use any pasta you'd like.)
Fresh Parmesan Cheese, grated, in abundance
Boil a pot of water for the pasta. Cook linguine noodles until al dente.
Heat olive oil in a hot skillet, then add diced chicken thighs in single layer. Don't stir around; just let them brown on one side. Flip over with spatula, allow to brown, then remove to separate plate. In same pan, over medium heat, add onions and garlic and stir to combine. Pour in wine (or broth) then scrape bottom of pan with whisk to loosen brown bits. Next, pour in crushed tomatoes, add salt, pepper, and pinch of sugar, then simmer for fifteen minutes. After fifteen minutes, throw in all the cooked chicken, including its juice from the plate. Allow to simmer for fifteen more minutes. Add chopped fresh herbs at the end, then pour over cooked linguine in large bowl or platter. Top with lots and lots of fresh grated Parmesan cheese. Eat. Faint. Then feel grateful you've discovered boneless, skinless chicken thighs. Vow never to be without them again.
Love,
Pioneer Woman
Thursday, October 9, 2008
Pioneer Woman Chicken Spaghetti
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry's Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)
http://thepioneerwoman.com/cooking/2007/06/chicken_spaghet/
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