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chicken

Pesto Tortellini

This dish is ideal for carbo loading before a race, and tastes even better (if that’s even possible) cold the next day.

Ingredients:
1 package (3ish servings of pasta) tortellini
3 large portobello mushrooms
1 bunch (10-15 stalks) asparagus
3/4 c. pesto (optional: spicy!)
1/2 onion
3 cloves of garlic
2-4 tbsp. Parmesan cheese
Olive oil
2-3 large chicken breasts (optional: with chimichurri sauce)
Salt
Pepper

Dice mushrooms, asparagus, onion, and garlic, and saute in (a lot of) olive oil. Add salt and pepper to taste. Cut chicken into bite-sized pieces and saute in a separate pan. Boil water and make tortellini according to the package. When done, drain the tortellini and combine with pesto, sauteed vegetables, chicken, and parmesan cheese. Serve with garlic bread and wine for a delicious experience.

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Chicken Tacos

These tacos are delicious and pretty to look at too!

Ingredients:
Corn tortillas
1 lb raw chicken tenders
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1 red onion
cilantro for garnish
all ingredients for Peach Salsa

Slice the onion into wedges. Cover the chicken in chili powder, paprika and dried oregano. Bake at 400 or grill until the chicken is cooked throughout, 15-20 minutes in the oven. All to cool and then slice into bite sized pieces. The onion can be roasted in the oven or grilled while the chicken is cooking. Prepare the salsa according to Peach Salsa. Heat the tortillas in a frying pan until the surface just begins to brown. Do this step right before preparing the tacos. Add the grilled or roasted onion wedges, chicken pieces and salsa to each taco shell. Garnish with cilantro and serve immediately!

Cashew Ginger Chicken with Broccoli

Happy Galentine’s day!! Here is a dish to cook for the gals in your life.

Ingredients:
1/4 onion, diced
1 tablespoon olive oil
1 clove garlic, chopped finely
1 tablespoon fresh ginger, chopped finely
3/4 cup water
1/2 teaspoon chicken broth powder
1 boneless chicken breast, cooked and cubed
1 tablespoon flour
1 small head broccoli
1/4 cup spinach
1 tablespoon soy sauce
2 tablespoons cashews

In a large pan, sauce the onion in olive oil. Once the onion is soft, add the garlic and ginger and saute for another minute. Add the water, chicken broth powder, chicken and flour. Keep the heat on medium so that the water is boiling and cook for 5 minutes. Add the broccoli, spinach, soy sauce and cashews and cook for an additional 2-3 minutes. Serve immediately over rice or noodles.

Moroccan Chicken Stew

Another stew… even though it’s summer.

Ingredients:
1 lb. chicken
1 garlic clove, minced
1 large carrot
1 can chickpeas
1 tbsp. lemon juice
2 tbsp. tomato paste
1 tomato, diced
2 c. chicken broth
1 tsp. cumin
1/2 tsp. cinnamon
1/4 c. dried apricots, chopped
3 c. spinach
Salt
Pepper
1 tbsp. oil

Bake the chicken until fully cooked. While it is baking, saute garlic and carrots in large pot with oil. After a few minutes, add in chicken broth, chickpeas, tomato paste, lemon juice, tomato, cumin, and cinnamon. Cook on medium for about 30 minutes, stirring occasionally. Once the chicken is cooked, shred it apart with a fork. Add the chicken, spinach and dried apricots to the stew and allow to simmer for 10 more minutes. Add salt, pepper, and more lemon juice, cumin, and cinnamon to taste.

Chicken Cordon Bleu

This meal is easy to make and classy to eat!

Ingredients:
5 chicken breast cutlets
5 slices of ham
5 slices of swiss cheese
1 c. bread crumbs
1-2 eggs

Pour the bread crumbs onto a plate or bowl. In a different bowl, whisk the eggs. Take each chicken cutlet and dunk it in the egg mixture so that it is coated. Then lay chicken in the bread crumbs and flip each piece over, so that both sides are fully covered in bread crumbs. Lay the cutlets in a casserole dish, cover with a slice of ham and a slice of cheese, and roll each one up. Bake at 350 for about 40 minutes, or until the chicken is cooked all the way through. Serve with rice or couscous and enjoy!

Pesto Pasta

Another springtime favorite. The pesto will stay good for a while and is a very versatile ingredient, so you might as well make extra!

Ingredients:
2 c. basil leaves
2 cloves garlic
1/4 c. pine nuts
1/3 c. olive oil
1/3 c. grated Parmesan cheese

Combine all ingredients in food processor or blender until smooth. Serve on top of spaghetti with chicken and sun-dried tomatoes, or use on sandwiches, meat, vegetables, and much more.

Chicken Cacciatore

A classic family dinner that never gets old.

Ingredients:
8 chicken tenders
1 tbsp. olive oil
2 onions, chopped
1 green pepper, chopped
1 clove garlic, minced
3 large tomatoes, chopped
2 cans tomato soup
2/3 c. water
3 tbsp. white or red wine (can substitute with cider vinegar)
1 tsp. salt
1/8 tsp. paprika
dash of pepper

Saute onions, garlic, and green peppers in olive oil in large pot on high heat until soft.Add tomatoes, tomato soup, water, and wine. Separately saute the chicken in olive oil for a few minutes until browned (but does not have to be fully cooked) and add it into the large pot, with seasonings. Allow to simmer for 1/2 hour until chicken is fully cooked. Serve with rice or quinoa.

Notes:
– Best if consumed by the gallon.
– Do not add chunks of turkey to week old cacciatore in hopes of diversifying the taste.
– Can be eaten for breakfast the next day.

Rice/Vegetable Casserole with Tomato-Balsamic Chicken

This main course was an experimental meal that I made for my mom, and she loved it! You could experiment with adding other vegetables to the casserole and varying the amount of cheese in the dish; it’s sure to be delicious no matter what.

Casserole:
2 c. cooked brown rice
1 package (10 oz.) frozen spinach
1 medium-sized head of broccoli
1 c. mushrooms, chopped
1/2 c. scallions, chopped
1/2 c. feta cheese, crumbled
3/4 c. Parmesan cheese, coarsely grated
2 eggs
1/4 c. milk
1 tsp. Worcestershire sauce
Italian seasoning
Salt

Chicken:
3 boneless chicken breasts
1 can diced tomatoes (with basil, oregano, or other spices)
1/4 c. balsamic vinegar
Handful of scallions
Garlic pepper

For the casserole, cook brown rice as directed on the package. Allow spinach to thaw and drain the water using a strainer. Chop mushrooms, broccoli, and scallions into small pieces. In a bowl, whisk the eggs, milk, and Worcestershire sauce, and add a pinch of salt and Italian seasoning. Stir in the scallions, mushrooms, broccoli, and spinach. Then add in the feta and 1/2 cup of Parmesan. Finally, add in the rice and mix well. Pour into a casserole dish (ours was 1.5 quarts) and bake on 350 covered for 30 minutes. It should be warmed all the way through with the cheese beginning to melt. Sprinkle the remaining 1/4 cup of Parmesan on top and return to the oven, uncovered, for 20 minutes, so that the cheese on top is beginning to brown.

Here’s a photo of the casserole just out of the oven!

IMG_3666

While the casserole is baking, prepare the chicken. Cut the breasts into 1-2 inch pieces, sprinkle with garlic pepper, and saute on medium until mostly cooked – it’s okay if they are still pink in the middle. Remove the chicken from the pan, and saute the scallions for a few minutes. Then add in the diced tomatoes and balsamic vinegar. Return the chicken to the pan and allow to cook on medium for another 5-10 minutes, or until the chicken is cooked all the way through. Let the chicken simmer until the casserole is done, and then enjoy the two together!

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