Chicken Bacon Zucchini Pasta

Chicken Bacon Zucchini Pasta with Cherry (or Grape) Tomatoes is a colorful dish that will be a joy to your eyes! This easy and delicious recipe is a well-balanced weeknight meal combining protein (chicken), vegetables (zucchini and tomatoes), and carbs (fettuccine).  This pasta is then finished with basil pesto, freshly chopped basil leaves, and toasted pine nuts!  And who doesn’t love bacon?!  It’s a great family-friendly dinner that is easy to make and looks beautiful on a plate!

chicken bacon zucchini pasta with cherry tomatoes, basil, and pine nuts on a white pasta plate

Well-balanced pasta dish

This delicious and colorful pasta was inspired by my popular recipe, chicken zucchini pasta with cherry tomatoes.  Here, I added bacon, pine nuts, and used a different kind of pasta (fettuccine).   The resulting dish is not your average pasta.  It features lots of ingredients and combines veggies with pasta and protein in a tasty way that a whole family can enjoy!  There is no heavy cream, no half-and-half.   The ingredients are combined together with simple basil pesto (I used store-bought).  If you like refreshing dinner recipes, you might also enjoy this chicken tomato spinach pasta.

sections of food in a stainless steel pan: cooked sliced zucchini, cooked fettuccine, cooked chopped bacon, cherry tomatoes, cooked sliced chicken

What type of pasta to use

I used fettuccine pasta, as its wide strands are perfect for absorbing basil pesto sauce. You can also use spaghetti or bucatini. Angel hair pasta will work well, as well. You can even use spaghetti squash instead of pasta.

How to make chicken bacon zucchini pasta

Start by cooking sliced zucchini (use 2 medium-size zucchini) in a large skillet with olive oil and a pinch of salt until slightly browned and soft.

cooked sliced zucchini in a stainless steel pan

Then, remove the cooked zucchini to a bowl or a plate.

sliced cooked zucchini on a white plate

Add chicken tenders seasoned with salt and red pepper flakes in the same skillet, and cook with olive oil.

raw chicken tenders on a white plate

Cook the bacon and drain it from the fat.

cooked bacon strips on a baking sheet

Cook fettuccine according to the package instructions, and combine all ingredients together in the skillet: cooked fettuccine, cooked chicken tenders (sliced), cooked zucchini, sliced and cooked bacon, and cherry (or grape) tomatoes. I used 2 colors of tomatoes, yellow and red, and I sliced each tomato in half.

stainless steel skillet with sections of fettuccine, sliced zucchini, red and yellow grape tomatoes, cooked bacon, and cooked chicken

Finally, finish the pasta by adding basil pesto, chopped fresh basil leaves, and toasted pine nuts!

chicken bacon zucchini pasta with cherry tomatoes and pine nuts on a white pasta plate

Cooking Tips

  • Toast the pine nuts in the preheated oven at 350 F for only 5 minutes.  Watch the oven carefully – the nuts can burn quickly.  Toasted pine nuts acquire a beautiful color and crunch.
  • Cook bacon in advance, drain it and chop it.  I usually cook the bacon in the preheated oven at 350 F for 20 minutes, then lay it on paper towels to remove extra grease.

What to serve with chicken pesto pasta

Other refreshing pasta recipes

If you like refreshing pasta dinners that feature no cream and have plenty of veggies, try these next:

chicken bacon zucchini pasta with tomatoes and pine nuts on a white plate

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Chicken Bacon Zucchini Pasta

Chicken Bacon Zucchini Pasta with Cherry (or Grape) Tomatoes is a colorful dish that will be a joy to your eyes!   This easy and delicious recipe is a well-balanced weeknight meal combining protein (chicken), vegetables (zucchini and tomatoes), and carbs (fettuccine).  This pasta is then finished with basil pesto, freshly chopped basil leaves, and toasted pine nuts!  And who doesn’t love bacon?!  It’s a great family-friendly dinner that is easy to make and looks beautiful on a plate!
Course Main Course
Cuisine American, Mediterranean
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 819kcal
Author Julia

Ingredients

  • 1 tablespoon olive oil
  • 2 zucchini (medium size) sliced
  • 1 tablespoon olive oil
  • 1 lb chicken tenders uncooked, sliced
  • ¼ tablespoon red pepper flakes
  • 8 oz fettuccine
  • ½ cup basil pesto
  • 5 oz red grape tomatoes sliced in half
  • 5 oz yellow grape tomatoes sliced in half
  • 8 strips bacon cooked and drained from fat
  • ¼ cup fresh basil leaves chopped
  • cup pine nuts lightly toasted
  • salt to taste

Instructions

  • Heat a large high-sided skillet over medium-hot heat. Add 1 tablespoon olive oil, sliced zucchini, sprinkle with salt, and cook, for about 5 minutes, flipping once, until the zucchini is soft and slightly browned. Remove zucchini from the skillet to a large bowl.
  • To the same skillet, add 1 tablespoon olive oil and chicken tenders. Sprinkle the chicken with salt and red pepper flakes. Cook on medium-high heat for about 5-7 minutes, flipping chicken tenders a couple of times, until the chicken is slightly browned, cooked through, and no longer pink in the center. Remove the cooked chicken to the same bowl with zucchini and slice it into thin strips.
  • Bring a large pot of water to boil, add the fettuccine, and cook until al dente, according to the package instructions. Drain pasta.
  • Add cooked and drained pasta to the skillet where you cooked chicken. Add basil pesto and stir. Add red and yellow grape (or cherry) tomatoes (each one sliced in half). Add chopped cooked bacon. Add cooked zucchini and sliced cooked chicken. Stir everything together, and reheat gently on low-medium heat.
  • Taste and add extra basil pesto (if desired) and extra salt, if needed. Remove from heat.
  • Sprinkle chopped fresh basil leaves and toasted pine nuts over the pasta in the skillet.

Notes

  • Toast the pine nuts in the preheated oven at 350 F for only 5 minutes.  Watch the oven carefully – the nuts can burn quickly.  Toasted pine nuts acquire a beautiful color and crunch.
  • Cook bacon in advance, drain it and chop it.  I usually cook the bacon in the preheated oven at 350 F for 20 minutes, then lay it on paper towels to remove extra grease. 

Nutrition

Calories: 819kcal | Carbohydrates: 51g | Protein: 43g | Fat: 50g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 745mg | Potassium: 1150mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1727IU | Vitamin C: 29mg | Calcium: 107mg | Iron: 3mg

The post Chicken Bacon Zucchini Pasta appeared first on Julia’s Album.

Originally posted at Julias

Skillet Sun Dried Tomato Chicken Thighs

Skillet Sun Dried Tomato Chicken Thighs - Juicy, golden brown chicken in the sauciest, sun dried tomato cream sauce with sneaked-in greens!

Juicy, golden brown chicken in the sauciest, sun dried tomato cream sauce with sneaked-in greens!

Skillet Sun Dried Tomato Chicken Thighs - Juicy, golden brown chicken in the sauciest, sun dried tomato cream sauce with sneaked-in greens!

So much yes here. Juicy, tender, perfectly cooked chicken thighs. The creamiest, sauciest, garlicky sun dried tomato cream sauce. Sneaked-in greens (always a plus). And freshly grated Parmesan?

YES YES YES.

When I’m feeling super fancy, I’ll serve this with my favorite IP mushroom risotto and all the crusty bread. Oh and extra Parmesan for serving. Because you can never ever have enough.

Skillet Sun Dried Tomato Chicken Thighs - Juicy, golden brown chicken in the sauciest, sun dried tomato cream sauce with sneaked-in greens!

Skillet Sun Dried Tomato Chicken Thighs

Juicy, golden brown chicken in the sauciest, sun dried tomato cream sauce with sneaked-in greens!

chicken
Skillet Sun Dried Tomato Chicken Thighs

15 minutes15 minutes

Chungah Rhee

Ingredients:

  • 1 1/2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 5 1/2 tablespoons all purpose flour, divided
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 1 small shallot, diced
  • 1 cup chicken stock
  • 1/2 cup half and half
  • 1/2 cup sun dried tomatoes halves
  • 2 cups baby spinach
  • 3 tablespoons freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in 4 tablespoons flour until evenly coated.
  2. Heat canola oil and butter in a medium skillet over medium heat.
  3. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Reduce heat to medium low.
  4. Add garlic and shallot, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.
  5. Whisk in remaining 1 1/2 tablespoons flour until lightly browned, about 1 minute.
  6. Gradually whisk in chicken stock, half and half and sun dried tomatoes. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3 minutes. Stir in spinach, Parmesan and parsley; season with salt and pepper, to taste. Return chicken to the skillet.
  7. Serve immediately.

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The post Skillet Sun Dried Tomato Chicken Thighs appeared first on Damn Delicious.

Originally posted at Damn Delicious

Chicken Broccoli Rice Bake

This Chicken Broccoli Rice Bake requires very little prep and is mixed and baked all in one dish. This easy casserole is an excellent choice for a busy day.

An over the top shot of a spoon resting in a casserole dish full of Chicken Broccoli Rice Bake.

Classic recipes like this easy Chicken Broccoli Rice Bake have stood the test of time for good reason. This family-friendly chicken dinner requires just 10 minutes of prep, is prepared and baked all in one dish with no mixing bowls to clean, and is reliably tasty.

Just slice some French bread and you’ll have a hearty, complete meal with minimal cleanup. When you are short on time and energy, this recipe is just the ticket!

A spoon scoops Chicken Broccoli Rice Casserole from a baking dish.

Ingredient Notes

The ingredients for Chicken Broccoli Rice Bake with text overlay.
  • Cream of Chicken Soup – The one, the only!
  • Chicken Broth – Be sure it’s low sodium.
  • Rice – Long grain white rice, like Jasmine rice.
  • Broccoli – Fresh broccoli is best.
  • Chicken – Boneless, skinless chicken breast.
  • Seasoning – A combination of all-purpose seasoning like Lawry’s Seasoned Salt, garlic powder, paprika, and freshly ground black pepper.
  • Green onions
  • Cheese – Shredded sharp cheddar.

How to Make Chicken Broccoli Rice Bake

Rice, broccoli, chicken, and seasonings being added to a casserole dish.
  1. Add the soup and chicken broth to a 13- x 9-inch dish and whisk until smooth. Scatter the rice evenly over the top and then the broccoli. Place the chicken on top of the rice mixture (don’t stir).
  2. Sprinkle the casserole with the seasoned salt, garlic powder, paprika, and freshly ground black pepper (be sure the pieces of chicken get seasoned).
  3. Cover the baking dish tightly with foil. Bake for 45 minutes or until the chicken is cooked through and the rice is tender.
A spoon stirs a casserole and a hand adds cheese.
  1. Remove the foil and stir.
  2. Sprinkle the green onions over the top and then top with the shredded cheese.
  3. Return to the oven for an additional 5 minutes or until the cheese has melted.

Serve this Chicken Broccoli Rice Bake with some warm, sliced French bread for a stress-free meal.

An over the top shot of serving of Chicken Broccoli Rice Casserole on a white dinner plate.

More Easy Casseroles

Creamy Chicken Broccoli and Rice Casserole is my updated, made from scratch version of this classic recipe.

A fork digs into a serving of Chicken Broccoli Rice Casserole on a white dinner plate.
An over the top shot of a spoon resting in a casserole dish full of Chicken Broccoli Rice Casserole.

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Chicken Broccoli Rice Bake

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This Chicken Broccoli Rice Bake requires very little prep and is mixed and baked all in one dish. This easy casserole is an excellent choice for a busy day!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 432kcal

Ingredients

  • 10.5 ounce can Cream of Chicken Soup
  • 1 cup low-sodium chicken broth
  • ¾ cup uncooked long grain white rice (I used Jasmine rice)
  • 8 ounces broccoli florets, chopped (about 3 cups)
  • 1 ½ pounds boneless skinless chicken breast cut into bite-size pieces
  • 1 ½ teaspoons all-purpose seasoning (like Lawry’s Seasoned Salt)
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon freshly ground black pepper or to taste
  • 2 green onions thinly sliced
  • 2 cups shredded sharp cheddar cheese

Instructions

  • Preheat oven to 375 degrees F.
  • Add the soup and chicken broth to a 13- x 9-inch dish and whisk until smooth. Scatter the rice evenly over the top and then the broccoli. Place the chicken on top of the rice mixture (don’t stir). Sprinkle the casserole with the seasoned salt, garlic powder, paprika, and freshly ground black pepper (be sure the pieces of chicken get seasoned). Cover the baking dish tightly with foil.
  • Bake for 45 minutes or until the chicken is cooked through and the rice is tender. Remove the foil and stir. Sprinkle the green onions over the top and then top with the shredded cheese. Return to the oven for an additional 5 minutes or until the cheese has melted.

Nutrition

Calories: 432kcal | Carbohydrates: 26g | Protein: 38g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 1321mg | Potassium: 681mg | Fiber: 2g | Sugar: 1g | Vitamin A: 860IU | Vitamin C: 36mg | Calcium: 315mg | Iron: 2mg
An over the top shot of a casserole filled with Chicken Broccoli Rice Bake with text overlay.

The post Chicken Broccoli Rice Bake appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Beer and Garlic Grilled Chicken

This simple Beer and Garlic Chicken Marinade has become a staple in our house over the past few years.

Juicy, incredibly flavorful grilled chicken is easier than you might think; especially when it starts with a marinade loaded with flavor from beer, garlic, and a sprinkling of herbs.

Beer marinated chicken turns out absolutely perfect; tender and juicy every time.

Beer and Garlic Marinade for Grilled Chicken - get the recipe at barefeetinthekitchen.com

Beer Marinated Chicken

I used beer in a marinade for the first time when I made the Smoky Chicken and Bacon Burgers almost five years ago. (And yes, those burgers are every single bit as amazing as they sound!)

We loved the beer marinated chicken so much, I immediately started playing with a larger batch marinade recipe for grilled chicken.

I’m not a fan of beer myself and I don’t much like the taste or smell of it at all. I do, however, LOVE this marinade. 

If you do not typically have beer in your house (and don’t want to buy a six-pack just to try a new recipe), I have a tip for you. If you’re lucky enough to live near a Trader Joe’s, they sell individual bottles of beer for less than $1. (You can thank my awesome little sister for that tip.)

Ways To Use Grilled Chicken

We like to make a good bit of extra chicken each time we are grilling chicken and then keep it in the fridge for easy lunches, like the Southwest Chicken Salad pictured below.

I usually double this marinade recipe and will grill a huge batch of chicken all at once. We’ll quite happily eat it all week by itself, over salads, and in sandwiches and wraps.

There’s nothing better than having pre-cooked chicken in the fridge ready to use through the week. Try grilled chicken in one of these recipes for a terrifically tasty and EASY weeknight meal.

Beer and Garlic Grilled Chicken is perfect for quick meals all week long! - recipe at barefeetinthekitchen.com

Chicken Marinade Recipes

It’s amazing what a great marinade can do for a simple piece of chicken and this beer marinated chicken is evidence of that. However, I’m of the opinion that you can’t have too many awesome ways to marinate chicken.

This Very Green Grilled Chicken by Kalyn’s Kitchen and Honey Buttermilk Roast Chicken by The View From Great Island both sound delicious.

Chipotle Chicken Marinade and Mojo Marinade are a couple more go-to chicken marinade recipes that I reach for frequently.

Loaded with some of our favorite flavors, these chicken marinades make all the difference between just another chicken dinner and a meal that the whole family will love.

A close up of a plate of food, with Chicken and Grilling

Beer Chicken Marinade Recipe

  1. Place the chicken in a gallon-size zip-close bag or an airtight container. Stir together the marinade ingredients and pour over the chicken. Seal and turn the bag or container to coat the pieces evenly.
  2. Let rest in the refrigerator for 12-36 hours. I try to marinate chicken for a minimum of 24 hours most of the time because the longer time makes a huge difference in the flavor.
Freezer Meal Instructions

Combine the marinade and chicken in a gallon-size zip-close bag and freeze them together. When you are ready to cook the chicken, thaw in the refrigerator, allowing the marinade to work its flavors throughout the meat. Once thawed, cook as directed.

Beer Chicken Marinade is a go-to marinade that works for countless chicken dishes!
A close up of a plate of food, with Chicken and Grilling

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Beer and Garlic Grilled Chicken

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Juicy, incredibly flavorful grilled chicken is easier than you might think; especially when it starts with a marinade loaded with flavor from beer, garlic, and a sprinkling of herbs.
Course Main Course
Cuisine American
Keyword beer chicken marinade, chicken marinade
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings
Calories 244kcal

Ingredients

  • 11 ounces dark Mexican beer
  • 3 tablespoons sesame seed oil
  • 5 large cloves of garlic minced, approximately 1 1/2 tablespoons
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 3-4 pounds chicken I typically use 9-10 boneless skinless chicken thighs

Instructions

  • Place the chicken in a gallon size zip-close bag or an airtight container. Stir together the marinade ingredients and pour over the chicken.
  • Seal and turn the bag or container to coat the pieces evenly. Let rest in the refrigerator for 12-36 hours. I try to marinate chicken for a minimum of 24 hours most of the time, because the longer time makes a huge different in the flavor.
  • When ready to cook the meat, let the chicken rest on the counter for 30 minutes to an hour prior to cooking.
  • Preheat the grill to medium heat. For boneless skinless chicken thighs, cook the meat 6 minutes on each side. Then increase the heat closer to medium-high and cook an additional 4 minutes, as needed. Enjoy!

Notes

The nutritionals from the recipe card are calculated based on the full recipe of marinade. However, the chicken will only absorb a small percentage of the marinade.

Nutrition

Calories: 244kcal | Carbohydrates: 2g | Protein: 16g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 495mg | Potassium: 177mg | Fiber: 1g | Sugar: 1g | Vitamin A: 173IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

{originally published 1/9/12 – recipe notes and photos updated 8/24/21}

This Beer Chicken Marinade is an incredibly flavorful garlicky marinade that you're going to love!

The post Beer and Garlic Grilled Chicken appeared first on Barefeet in the Kitchen.

Originally posted at Bare Feet in the Kitchen

Chicken Caprese

Chicken Caprese is a gorgeous, restaurant quality meal loaded with Italian flavor. Sautéed chicken with oven roasted tomatoes, balsamic, and melted mozzarella cheese.

An over the top shot of Chicken Caprese in a cast iron skillet.

As much as I love to cook, I always look forward to a meal out. Not an easy feat when you’ve got little ones.

I will never forget the amount of planning and organization that had to take place to have a date night with my husband when the boys were small. It was a pretty major ordeal that required lining up a babysitter and planning and cooking a meal they could eat in our absence. For years now we’ve been able to just hop in the car and go, and I will forever consider it a true luxury. That effort is REAL and those memories don’t fade.

This Chicken Caprese recipe was inspired by the caprese salad we always ordered when we hit up our favorite little Italian place back in California. It’s got the basics – slices of fresh mozzarella layered with red, ripe tomatoes, and basil, but they also include prosciutto and the whole thing is drizzled with balsamic vinegar. Simple and perfect. With a little bread and some wine, we could easily call it dinner. I got to thinking about this and decided to add some chicken and do exactly that.

Caprese Chicken on a white dinner plate with tortellini.

This is a recipe that has had some time to marinate (pun intended). It was first published here on Valerie’s Kitchen way back in 2013. Since then I’ve had time to work with it and make some improvements including a simple chicken marinade that ensures the chicken will be tender and flavorful and a fabulous method for crisping prosciutto.

It’s all prepared in one skillet, starting on the stove and ending in the oven. Chicken Caprese is a restaurant quality meal that is stunning on the plate.

An over the top shot of a a plate of Caprese Chicken with tortellini next to a bowl of grated Parmesan.

Ingredients for the Chicken Marinade

Ingredients for chicken marinade with text overlay.
  • Chicken – You’ll need thin-sliced boneless, skinless chicken breasts. If they are regular thickness, pound them with a mallet to about ¼-inch thickness or use a sharp knife to slice them vertically through the center to create two pieces.
  • Lemon juice – From a fresh lemon, not the bottled stuff.
  • Extra virgin olive oil
  • Dijon mustard
  • Rosemary – Either fresh or dried rosemary will work just fine.
  • Minced garlic
  • Kosher salt and freshly ground black pepper

Marinate the Chicken

Chicken and marinade in a plastic storage bag.
  1. Combine the marinade ingredients and place it in a resealable plastic storage bag.
  2. Add the chicken, press out as much air as possible and seal the bag. Move the chicken around inside the bag until well coated with the marinade and refrigerate for at least 1 hour and up to 8 hours.

Ingredients for the Chicken Caprese

Ingredients for Chicken Caprese with text overlay.
  • Cherry tomatoes – I love to use a package of multi-colored cherry or grape tomatoes for beautiful color contrast.
  • Balsamic vinegar
  • Extra virgin olive oil
  • Minced garlic
  • Sugar – A little sugar enhances the sweetness of the tomatoes which get even sweeter when they soften in the oven.
  • Salt and freshly ground black pepper
  • Prosciutto – I’m listing this as an optional ingredient because I know it can be pricey. This dish is plenty flavorful without it but crisped prosciutto adds a really nice element. See below for more on this.
  • Fresh mozzarella – Logs of fresh mozzarella come pre-sliced now which is pretty awesome.
  • Fresh basil
  • Parmesan – I will also use Pecorino Romano cheese from time to time. If you really want the Parmesan to stand out, try shaving it it with your box grater or you can use a vegetable peeler or very sharp knife. Use a light touch for thin shavings.
  • Marinated chicken

How to Crisp Prosciutto in the Oven

Crisped prosciutto is an easy way to add great depth of flavor to appetizers, salad, or pizza fresh out of the oven. It’s like crumbled bacon but fancier.

Prosciutto on a parchment paper lined baking sheet before and after it has been crisped in the oven.
  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or foil and lay the prosciutto out in an even layer.
  2. Bake for 10 to 15 minutes (depending on thickness) until nicely crisped. Remove it from the oven and set it aside while you prepare the chicken
An over the top shot of Caprese Chicken in a cast iron skillet.

How to Make Chicken Caprese

Marinated tomatoes and chicken in a skillet are topped with mozzarella cheese.
  1. in a medium mixing bowl combine the cherry tomatoes, balsamic vinegar, olive oil, minced garlic, sugar, salt and pepper. Mix well to combine and set it aside.
  2. Heat olive oil in a 12- to 14-inch skillet over MEDIUM-HIGH heat. Add the chicken (discard the marinade) and cook for about 3 minutes per side, or until golden brown on both sides.
  3. Remove the skillet from the heat and pour the tomato mixture with all the liquid from the bowl evenly over and around the chicken.
  4. Tear the slices of fresh mozzarella into small pieces and scatter them over the top.
Chicken and tomatoes in a skillet topped with crispy prosciutto and fresh basil.
  1. Bake the Chicken Caprese uncovered, for 8 to 10 minutes or until the cheese has melted, the tomatoes have softened, and the chicken has an internal temperature of 165 degrees F when measured in the thickest part with an instant read thermometer.
  2. Scatter the basil over the top, sprinkle with shredded or shaved Parmesan cheese and pieces of the crisped prosciutto and serve.
An over the top shot of Caprese Chicken in a skillet next to a plate of tortellini.

Serving Suggestions

It’s a natural fit to serve Chicken Caprese with pasta. We love it with cheese tortellini tossed in a little olive oil and sprinkled with black pepper and fresh basil. More great side dish ideas:

A fork presses into sliced chicken on a plate with tomatoes and tortellini.

More Italian Chicken Recipes

A close up of chicken in a tomato sauce with mozzarella in a skillet.

This post was originally published on April 27, 2013. It has been updated with new text and images.

Chicken Caprese on a white plate with tortellini.

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Chicken Caprese

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Chicken Caprese is a gorgeous, restaurant quality meal loaded with Italian flavor. Sautéed chicken with oven roasted tomatoes, balsamic, and melted mozzarella.
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 16 minutes
Marinating Time 1 hour
Total Time 1 hour 36 minutes
Servings 4
Calories 516kcal

Ingredients

  • pounds boneless skinless chicken breasts thin-sliced or see directions below

For the Chicken Marinade

  • 1 lemon juiced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh minced rosemary or 1 teaspoon dried
  • ¾ teaspoon kosher salt
  • freshly ground black pepper to taste

For the Marinated Tomatoes

  • 10 ounces multi-colored cherry or grape tomatoes halved
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon minced garlic
  • ¼ teaspoon sugar
  • ¼ teaspoon salt
  • freshly ground black pepper to taste

For the Rest

  • 2 ounces prosciutto optional
  • 6 ounces fresh mozzarella sliced
  • ¼ cup chopped fresh basil
  • ¼ cup shredded Parmesan or Pecorino Romano cheese

Instructions

Marinated Chicken

  • If chicken is more than ¼-inch thick, place it on a cutting board and use a sharp knife to slice all the way through the pieces, vertically, creating two thin pieces. If necessary, pound the chicken to ¼-inch thickness. Cut into smaller portion sizes, if needed. Transfer chicken to a resealable plastic storage bag and set aside.
  • Combine the marinade ingredients in a small bowl and pour it over the chicken. Press out as much air as possible from the bag and seal it. Move the chicken around inside the bag until well coated with the marinade. Refrigerate for at least 1 hour and up to 8 hours.
  • Preheat oven to 375 degrees F.

Marinated Tomatoes

  • While the oven is preheating, in a medium mixing bowl combine the cherry tomatoes, balsamic vinegar, olive oil, minced garlic, sugar, salt and pepper. Mix well to combine and set it aside.

Crisped Prosciutto (Optional)

  • Lay the prosciutto slices on the prepared baking sheet in a single layer without overlapping. Bake in the preheated oven for 10 to 15 minutes (depending on thickness). Remove from the oven and set aside while you prepare the chicken. Leave the oven set to 375 degrees F.

Caprese Chicken

  • Heat 2 tablespoons olive oil in a 12- to 14-inch skillet over MEDIUM-HIGH heat. Add the chicken (discard the marinade) and cook for about 3 minutes per side, or until golden brown on both sides. Remove the skillet from the heat and pour the tomato mixture with all the liquid from the bowl evenly over and around the chicken. Tear the slices of fresh mozzarella into pieces and scatter them over the top. Bake, uncovered, for 8 to 10 minutes or until the cheese has melted, the tomatoes have softened, and the chicken has an internal temperature of 165 degrees F when measured in the thickest part with an instant read thermometer. Remove from the oven.
  • Scatter the basil over the top, sprinkle with the finely shredded Pecorino Romano or Parmesan cheese and pieces of the crisped prosciutto and serve.
  • Serve with cooked pasta of your choice or all on it’s own.

Nutrition

Calories: 516kcal | Carbohydrates: 7g | Protein: 51g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1288mg | Potassium: 889mg | Fiber: 1g | Sugar: 4g | Vitamin A: 842IU | Vitamin C: 22mg | Calcium: 318mg | Iron: 2mg


The post Chicken Caprese appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Chicken Margherita Skillet

Looking for a well-balanced Mediterranean meal to make at home?  Try this easy Chicken Margherita skillet that features cherry tomatoes, basil pesto, mozzarella, olive oil, and fresh basil!

Chicken Margherita

Easy Chicken Margherita – a perfect Mediterranean dinner!

Whether it’s still Summer outside or the cold weather already starts to settle in, Chicken Margherita is a great recipe to have in your rotation!  Why?  This Italian-style dish is a perfect example of a healthy, well-balanced Mediterranean meal that’s packed with veggies, fiber, healthy fats, as well as protein.  If you are looking for a low-carb, high-protein, gluten-free, and keto-friendly recipe, this colorful Chicken Margherita will become one of your favorites!  It’s comfort food that’s healthy!

Everything is cooked in one pan on the stovetop.  There is no need to start your grill.  The chicken is seared to perfection in a cast-iron skillet and topped with fresh basil pesto, gooey mozzarella cheese, garlic, and juicy cherry tomatoes!

Chicken Margherita with Mozzarella, Cherry Tomatoes, Basil Pesto

What makes this recipe unique?

This Chicken Margherita features all the classic ingredients: mozzarella cheese, basil pesto, cherry tomatoes, and olive oil.  The unique twist here is the addition of seared bell peppers to the bottom of the skillet, and then nestling the Chicken Margherita on top.   First, the chicken is lightly seared and then roasted in the oven in the same skillet on top of the bed of bell peppers.   The bell peppers catch and absorb all the yummy juices from the Chicken Margherita nestled on top and are a delicious accompaniment to the chicken!

My favorite part about this recipe is that it uses so many fresh and whole ingredients.  Combining fresh vegetables and poultry in a single meal makes this a classic Mediterranean dish.

If you prefer to keep this recipe low-carb, gluten-free, and keto-friendly, serve it as is.  If you do wish to add some carbs, try Chicken Margherita over pasta (such as angel hair or spaghetti) or grains (rice or quinoa).  I also suggest some delicious side dishes (including keto-friendly ones!) towards the bottom of the recipe.

Chicken Margherita with Mozzarella, Cherry Tomatoes, Basil Pesto

Substitutions and Variations

  • Cherry Tomatoes – these can be replaced with regular chopped tomatoes or sun-dried tomatoes.
  • Fresh Mozzarella Cheese works best here.  However, you can also use shredded mozzarella cheese or provolone instead.
  • Chicken – use skinless boneless chicken thighs or skinless boneless chicken breasts.  If using large chicken breasts, cut them in half horizontally to form 2 thinly sliced fillets.
  • Basil pesto– make your own or use a store-bought version.  I recommend choosing basil pesto that is of bright green color, just like in my step-by-step photos.

How to make Chicken Margherita – step-by-step photos

I highly recommend that you follow these step-by-step photos as they making this easy recipe even simpler!  Let’s start!

Preheat oven to 350 F. Heat 1 tablespoon of olive oil on medium-high heat in a skillet until hot. Add sliced bell peppers (one green, one red) seasoned with salt and pepper.

sliced green and red bell peppers in a cast iron skillet

Sear for 5 minutes. Remove to a plate.

seared red and green bell peppers in a cast iron skillet

Sear chicken thighs (seasoned with salt and pepper) in olive oil on medium-hot heat until nicely browned, about 4 minutes per side. Remove chicken to a plate. (Note: Chicken doesn’t have to be cooked through at this point, you will continue cooking it n the oven in the next step.)

Return cooked bell peppers to the same skillet. Place seared chicken thighs on top.

seared chicken thighs on top of cooked bell peppers in a cast iron skillet

Top with minced garlic.

minced garlic on top of seared skinless, boneless chicken thighs on top of cooked bell peppers in a cast iron skillet

Spread basil pesto evenly over each chicken thigh.

basil pesto over chicken thighs in a cast iron skillet

Add thickly sliced fresh Mozzarella cheese on top.

thickly sliced fresh mozzarella cheese on top of chicken thighs in a cast iron skillet

Bake at 350 F in the preheated oven for 20-30 minutes, until the chicken thighs are done.  You can see the mozzarella cheese nice and melty in the photo below!

melted mozzarella cheese on top of chicken thighs in a cast iron skillet

When serving, top each chicken thigh with fresh chopped basil.

chicken margherita topped with fresh basil

And, add sliced cherry tomatoes on top of the chicken, as well, before serving this beautiful dish to yourself, your family, or friends!

Chicken Margherita topped with fresh basil and sliced cherry tomatoes in a cast iron skillet

Different ways to serve Chicken Margherita

Chicken Margherita is a complete meal on its own and can be served as is, especially if you want to keep this recipe low-carb, gluten-free, and keto-friendly.  However, if you wish to add carbs, here are some delicious ideas:

  • Sandwich. Place each chicken fillet (with all the toppings!) on top of the toasted slice of Italian bread to form an open-sided sandwich!
  • Pasta. Serve Chicken Margherita over garlic butter spaghetti or angel hair pasta.
  • Pizza. Slice the chicken, and add it (plus everything else from the skillet) on top of pizza crust to make Pizza Margherita!

Side Dishes to Serve alongside

Different kinds of grains, such as rice or quinoa, pair well with Chicken Margherita. Take a look at these 3 fantastic side dishes:

If you prefer keto-friendly side dishes, here are my suggestions for veggie sides:

Chicken Margherita

Other Mediterranean-style chicken recipes

Since Chicken Margherita features cherry tomatoes, basil pesto, mozzarella, and, well, chicken, below are some recipes that feature either all or most of these ingredients:

chicken margherita

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Chicken Margherita Skillet

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Looking for a well-balanced Mediterranean meal to make at home?  Try this easy Chicken Margherita skillet that features cherry tomatoes, basil pesto, mozzarella, olive oil, and fresh basil! 
Course Main Course
Cuisine Italian, Mediterranean
Keyword Chicken Margherita
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 people
Calories 722kcal
Author Julia

Ingredients

  • 1 tablespoon olive oil
  • 2 bell peppers (red and green), sliced
  • salt and pepper
  • 2 tablespoons olive oil
  • 5 chicken thighs (skinless, boneless)
  • 4 cloves garlic (minced)
  • ½ cup basil pesto
  • 8 oz fresh Mozzarella cheese (sliced)
  • 2 tablespoons fresh basil
  • 5 oz cherry tomatoes each sliced in half

Instructions

  • Preheat oven to 350 F.
  • Heat 1 tablespoon of olive oil on medium-high heat in a large skillet until hot. Add sliced bell peppers (one green, one red). Season with salt and pepper. Sear the bell peppers for 5 minutes, until lightly softened. Remove to a plate.
  • Season boneless, skinless chicken thighs with salt and pepper. Heat 2 tablespoons of olive oil in the same skillet until hot. Add chicken thighs and sear until browned, about 4 minutes per side. Remove chicken to a plate. Note: Chicken thighs don’t have to be cooked through at this point, as you will continue cooking them in the oven in the next steps.
  • Return cooked bell peppers to the same skillet. Place seared chicken thighs on top of bell peppers.
  • Top with minced garlic.
  • Spread basil pesto evenly over each chicken thigh.
  • Add thickly sliced fresh Mozzarella cheese on top.
  • Bake at 350 F in the preheated oven for 20-30 minutes, until the chicken thighs are done. Do not overcook!
  • When serving, top each chicken thigh with fresh chopped basil, and cherry tomatoes sliced in half. 

Notes

  1. Step-by-step photos are provided above the recipe card.  It’s much easier to follow the recipe just by looking at step-by-step photos – I highly recommend that you view them.
  2. Chicken – use skinless boneless chicken thighs or skinless boneless chicken breasts.  If using large chicken breasts, cut them in half horizontally to form 2 thinly sliced fillets.
  3. Basil pesto – make your own or use a store-bought version.  I recommend choosing basil pesto that is of bright green color, just like in my step-by-step photos. 
  4. Fresh Mozzarella cheese is the best for this recipe, however, you can also use shredded mozzarella cheese or provolone instead.
  5. Cherry tomatoes – these can be replaced with regular chopped tomatoes or sun-dried tomatoes.

Nutrition

Calories: 722kcal | Carbohydrates: 10g | Protein: 38g | Fat: 58g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 761mg | Potassium: 551mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3208IU | Vitamin C: 85mg | Calcium: 363mg | Iron: 2mg

The post Chicken Margherita Skillet appeared first on Julia’s Album.

Originally posted at Julias

Spicy and Creamy Cajun Chicken Pasta

This spicy and creamy Cajun Chicken Pasta features bell peppers, perfectly seasoned flavorful chicken breasts, and luscious cream sauce.  It’s a simple and quick dinner recipe packed with vegetables and loaded with flavor!

Creamy and spicy Cajun Chicken Pasta with Bell Peppers in a large stainless steel skillet

If you’re looking for a family-friendly weeknight meal or an easy-to-make romantic dinner for two, look no further.  This cajun chicken pasta is pure comfort food that can be customized to be as spicy (or not spicy at all) and as creamy (or not creamy) as you want while still retaining its distinctive Cajun flavor.  Read on to review all the ways you can change and customize this recipe to fit your taste.

Of course, rich pasta dishes like this are best accompanied by a simple and healthy salad.  I recommend Arugula Salad with Pine Nuts or simple Spinach Salad with Parmesan.

If you enjoy Cajun flavors, my other absolute favorite and super-simple Cajun-inspired recipe is Cajun Chicken Bake with Bell Peppers.

Creamy and spicy Cajun Chicken Pasta with Bell Peppers and homemade Cajun seasoning

Variations

  • Protein. This is a great recipe to use skinless and boneless chicken breasts.  I recommend using thinly sliced chicken breasts.  If you bought large ones be sure to slice each one in half horizontally.   This will simplify the cooking process and make it much quicker.   You can also use skinless and boneless chicken thighs, as well as chicken tenderloins. You can even add some shrimp or sausage.
  • Carbs. I prefer a short type of pasta for this cajun chicken pasta. Use penne, rigatoni, farfalle (bow-tie pasta), fusilli (spiral pasta), pasta shells, or any other type of short pasta you have available.
  • Vegetables. In addition to bell pepper, you can add chopped asparagus, sliced tomatoes, mushrooms, broccoli, or sliced zucchini.
  • Extra toppings. Add chopped cooked bacon or bacon bits.  Sprinkle the pasta with chopped green onions if you like.
  • Substitution for cream.  If you don’t have heavy cream, use half-and-half.  You can also use coconut milk.

How to reduce fat and make this recipe healthier

  • Omit heavy cream, Parmesan Cheese, and add EVOO.  While I absolutely love this cajun chicken pasta with cream and Parmesan cheese, you can omit both to make it healthier.  Instead, add a tablespoon or two of extra virgin olive oil to combine all cooked ingredients together.
  • Add more veggies.  This recipe features bell peppers, but you can load up this cajun chicken pasta with all sorts of vegetables: zucchini, broccoli, asparagus, mushrooms, and tomatoes.

Creamy and spicy Cajun Chicken Pasta with Bell Peppers and homemade Cajun seasoning in a stainless steel skillet

How to make Cajun seasoning

Ingredients list

  • 2 teaspoons Smoked Paprika
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Thyme (dried)
  • 1 teaspoon Marjoram (dried)
  • 1 teaspoon Garlic Powder
  • ¼ teaspoon Cayenne pepper
  • ¼ teaspoon salt

Stir together the above ingredients in a small bowl. Your homemade Cajun seasoning is ready to use in accordance with the recipe. In this recipe, you apply some of it over the chicken breasts, and then use the remaining amount to season the pasta.

My favorite store-bought Cajun Seasoning

I’ve tried many Cajun spice mixes offered by my local store, and my absolute favorite is Frontier Cajun Seasoning.   This Cajun seasoning is not overly spicy, and the flavor is much better than other brands I’ve tried.  My local store recently ran out of this particular seasoning mix, but gladly Amazon carries it, too.

While I do provide the recipe for the homemade Cajun seasoning mix in the recipe card, you can use any store-bought Cajun spice.  I wholeheartedly recommend Frontier Cajun Seasoning.

How to adjust the spiciness

  • Homemade Cajun seasoning.  If you use my homemade recipe for the Cajun seasoning mix, you can easily adjust the spiciness of the mix by reducing the amount of Cayenne pepper in half or removing it from the mix altogether.
  • Store-bought Cajun spice.  I find that a lot of the store-bought Cajun seasonings are pretty mellow as far as the spiciness, but it’s always best to taste it and judge for yourself.  My absolute favorite is Frontier Cajun Seasoning.  They sell it in my local store, and you can also find it on Amazon.

Equipment to use

I prefer to make this type of pasta in an 11-inch deep skillet.  I used stainless steel skillet, a cast-iron skillet works, too.

What to serve with cajun chicken pasta

Recipe Notes

  • This creamy cajun chicken pasta recipe can easily feed 4 people, especially if served with a side salad or a slice of garlic bread.
  • Grate your own Parmesan cheese.  I buy wedges of Parmesan cheese and grate it myself right before using it.  Freshly grated Parmesan cheese melts and blends better in the sauce.
  • Before serving, sprinkle the pasta with extra grated Parmesan cheese and chopped fresh parsley (or chopped green onions).
  • Adjust the spiciness of the dish by reducing or eliminating the amount of Cayenne pepper and red pepper flakes.

Creamy and spicy Cajun Chicken Pasta with Bell Peppers and homemade Cajun seasoning

How to store, freeze, and reheat cajun chicken pasta

  • Refrigerate. Store leftover pasta in an airtight container in the refrigerator for up to 4 days.
  • Freeze. Freeze the pasta in an airtight container for up to 2 months.  Allow the pasta to thaw overnight in the refrigerator before reheating.
  • Reheat. Reheat cajun chicken pasta gently on the stovetop in the skillet over low heat, stirring halfway through.  Be sure to reheat on low heat otherwise the cream sauce can separate and drastically change texture if reheated on higher heat.  Add a small amount of chicken stock, extra milk, or heavy cream to thin out the sauce and to keep the pasta from drying out.

Other Chicken Pasta Recipes

Cajun Chicken Pasta with Bell Peppers

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Spicy and Creamy Cajun Chicken Pasta

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Spicy and creamy Cajun Chicken Pasta is packed with vegetables and loaded with flavor! This simple and quick dinner recipe features bell peppers, perfectly seasoned flavorful chicken breasts, and luscious cream sauce.
Course Main Course
Cuisine American, Cajun
Keyword cajun chicken pasta
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 people
Author Julia

Ingredients

Cajun Seasoning

  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • 1 teaspoon garlic powder
  • ¼ teaspoon Cayenne pepper
  • ¼ teaspoon salt

Cajun Chicken Pasta

  • 2 tablespoons olive oil
  • 1.5 pounds boneless skinless chicken breasts , thinly sliced
  • 10 ounces pasta
  • 1 red bell pepper , diced
  • 1 yellow bell pepper , diced
  • 1 cup heavy cream
  • ¼ cup Parmesan cheese freshly shredded
  • ¼ teaspoon red pepper flakes
  • salt to taste

Instructions

  • Combine ingredients for Cajun seasoning in a small bowl. Or, alternatively, use 2 tablespoons of your favorite Cajun seasoning. My recommendation is Frontier Cajun seasoning.
  • Place 2 chicken breasts in a shallow bowl and coat on both sides with ½ of the Cajun seasoning. Save the remaining ½ of the seasoning for pasta. Note: be sure to use thinly sliced chicken breasts. That means if you bought large chicken breasts, slice each one in half horizontally.
  • Heat 2 tablespoons of olive oil in a large skillet on medium-high heat. Add the chicken breasts seasoned with Cajun spice and cook for about 4 minutes on each side. Turn off the heat, cover the skillet with the lid, and let the chicken sit, covered, off heat for about 10 minutes until it’s completely cooked through. Remove the chicken to a plate and slice chicken thinly.
  • In the meantime, bring a large pot of water to boil. Add pasta and cook according to the package instructions (that usually means somewhere between 10 or 15 minutes). Drain pasta.
  • Add diced bell peppers to the same, now empty, skillet that you just used to cook chicken. Cook on medium heat for about 4 minutes until bell peppers are slightly softened. Remove ½ of the cooked bell peppers to a plate, leaving the remaing ½ in the skillet.
  • To the same skillet with ½ of the cooked bell peppers, add the cream, the remaining ½ of the Cajun seasoning, and freshly shredded Parmesan cheese. Bring to a brief boil, reduce to simmer, and cook, constantly stirring, until the cheese starts to melt, for several minutes.
  • Add drained cooked pasta to the skillet with the cream sauce and heat through on low heat. Season with red pepper flakes, more salt and extra cayenne pepper, if desired. Top with sliced cooked chicken and the remaining ½ of cooked bell peppers.

Notes

  • Adjust the amount of Cajun spice.  This recipe uses a rich amount of Cajun seasoning.  You can adjust this amount to your liking reducing it in half, for example.  I use half of the amount to season the chicken, and then the remaining half to add to the sauce.   Use your best judgement and taste to adjust the amount of seasoning at either step.
  • Red Pepper Flakes.  I also use red pepper flakes to spice up the pasta even more at the end.  You can omit them or reduce the amount if you don’t like your pasta to be too spicy.
  • Salt.  In the last step, make sure to taste the pasta and add more salt if it tastes too bland.  
  • Final touches. Sprinkle the pasta with finely chopped fresh parsley or chopped green onions, and with freshly grated Parmesan cheese, if desired.

The post Spicy and Creamy Cajun Chicken Pasta appeared first on Julia’s Album.

Originally posted at Julias

Creamy Chicken Noodle Soup (quick)

No soup is as heartwarming as a creamy chicken noodle soup made from scratch!

This recipe turns the most simple ingredients into the ultimate hug in a bowl. Tender chicken and noodles in a creamy broth with fresh veggies. The perfect remedy for cold, blustery days or when the kids get the sniffles!

laddle full of Creamy Chicken Noodle Soup

Easy to Make

Why buy canned soup when you can whip up this easy, stovetop version in no time at all!

  • Uses fresh ingredients (you likely have most on hand already).
  • Use cooked chicken to make this recipe extra fast (great for leftovers or rotisserie chicken).
  • Raw chicken works great in this recipe, see the recipe notes for extended cook time.
  • Quick to make in just one pot.

ingredients to make Creamy Chicken Noodle Soup with pasta

Best Chicken Soup Ingredients

VEGETABLES Our recipe has all the traditional ingredients found in chicken noodle soup like onions, carrots, and celery.

CHICKEN Rotisserie chicken or leftover chicken make this soup extra fast but raw chicken can be used too (or even start with a whole chicken and boil it if desired).

If using raw chicken breasts, see the notes for the extended cook time.

PASTA Use any kind of pasta you’d like. Cook the pasta on the side and add it to each bowl. This keeps it from getting mushy and is better if you plan to have leftovers.

I love using fresh linguine (or even making it into a tortellini soup) because they cook so quickly.

Great Toppings

 Why not top with bacon bits, sliced green onions, or our own homemade garlic and herb croutons.

Serve up hot bowls of creamy chicken soup with air fryer grilled cheese sandwiches, or some cheesy garlic breadsticks.

How to Make Creamy Chicken Noodle Soup

Creamy delicious homemade soup is so easy to make, especially with pre-cooked chicken!

  1. Sauté veggies until tender (per the recipe below).

cooking vegetables and seasonings in pan to make Creamy Chicken Noodle Soup

  1. Add broth & seasonings and simmer until veggies are tender.
  2. Whisk cream & corn starch and add to the simmering with chicken.

adding ingredients to pot to make Creamy Chicken Noodle Soup

  1. Stir in pasta, season & serve immediately.

Tips for Creamy Soups

  • If adding extra vegetables, increase the amount of the broth so the pot doesn’t get overcrowded.
  • To use raw chicken, increase the broth by 2 cups and add two chicken breasts. Simmer the uncooked boneless chicken 20 minutes and 30 minutes if bone-in. Remove chicken, shred and add back to the pot.
  • Cook pasta on the side if you plan to keep leftovers.

To Thicken Soups

To thicken creamy soups stir in some potato flakes or combine cornstarch with an equal amount of water and stir into the simmering soup a little bit at a time.

Flavor Booster

If using a rotisserie chicken and you have lots of time, remove all the meat and set aside for the recipe. Then simmer the bones (with low sodium broth & some onion) for at least 2-3 hours or all day in the slow cooker on low to make a delicious broth that tastes like homemade.

bowls of Creamy Chicken Noodle Soup with a pot full beside it

Storing and Reheating

  • Reheat on the stovetop or in single servings in the microwave. Chicken soup will keep in the refrigerator about 4 days as long as it’s covered.
  • If freezing, cook pasta separately and do not add to the soup. Add fresh cooked pasta once thawed.
  • To freeze creamy chicken soup, ladle portions in quart or gallon-sized zippered bags and write the date on the outside and freeze up to 3 months. It may need to be thickened with cornstarch once thawed.

More Creamy Soups

Did you love this Creamy Chicken Noodle Soup? Be sure to leave a rating and a comment below! 

laddle full of Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

This chicken noodle soup is creamy, flavorful, and full of chicken & fresh veggies!
Course Appetizer, Chicken, Lunch, Side Dish, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 336
Author Holly Nilsson

Ingredients

  • 1 tablespoon butter
  • 1 onion diced
  • 2 large carrots sliced
  • 2 ribs celery sliced
  • 4 cups chicken broth
  • 1 teaspoon poultry seasoning
  • 1 bay leaf
  • 4 ounces dry pasta such as spaghetti or linguine
  • 1 cup heavy cream
  • 1 ½ tablespoons cornstarch
  • 2 cups cooked chicken chopped
  • parsley for garnish optional

Instructions

  • Melt butter in a saucepan over medium heat. Add onion, carrots, and celery and cook 3-4 minutes or until onion is softened.
  • Add broth, seasoning, and bay leaf and cover. Simmer 10 minutes.
  • While the soup is simmering, cook pasta al dente according to package directions. Drain well.
  • Whisk cream and corn starch in a small bowl. Add to the soup along with chicken and let simmer 5 minutes more.
  • Remove bay leaf, stir in pasta, season with salt and pepper to taste.

Notes

  • If adding extra vegetables, increase the amount of the broth so the pot doesn’t get overcrowded.
  • To use raw chicken, increase the broth by 2 cups and add two chicken breasts. Simmer the uncooked boneless chicken 20 minutes and 30 minutes if bone-in. Remove chicken, shred and add back to the pot.
  • Cook pasta on the side if you plan to keep leftovers.
  • To thicken this soup further stir in some potato flakes or combine cornstarch with an equal amount of water and stir into the simmering soup a little bit at a time. 
  • If using a rotisserie chicken and time is not an issue, remove all the meat and set aside for the recipe. Then simmer the bones for at least 2-3 hours, or all day in the Crockpot or slow cooker on low to make a delicious homemade stock.

Nutrition

Calories: 336 | Carbohydrates: 22g | Protein: 19g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 669mg | Potassium: 458mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4733IU | Vitamin C: 14mg | Calcium: 68mg | Iron: 1mg
bowl full of Creamy Chicken Noodle Soup with writing
Creamy Chicken Noodle Soup in the pot with writing
bowls of Creamy Chicken Noodle Soup with a title
Creamy Chicken Noodle Soup in the pot and plated with a title

Originally posted at Spend with Pennies

Chicken Lasagna Roll Ups

Chicken Lasagna Roll-ups are a cozy weeknight meal. Tender chicken, broccoli and cheese are rolled in lasagna noodles and baked in a homemade cream sauce.

A complete meal in one dish, this is a family favorite!

plated Chicken Lasagna Roll Ups

What are Lasagna Roll-Ups?

We love new takes on a classic lasagna!

A lasagna roll up is made by rolling all of the traditional lasagna ingredients in pasta instead of layering them in a pan.

In this case, we’ve taken the ingredients in our favorite chicken lasagna and created rolls filled with chicken and veggies.

Ingredients

CHEESE Our recipe lightens it up by using a cottage cheese mixture but ricotta works if you’d prefer.

VEGGIES Chicken and Broccoli is the classic comfort food combination but any steamed veggie from carrots to asparagus will work.

SAUCE This recipe uses a creamy homemade sauce. It’s rich and delicious while still being a bit lighter than a traditional alfredo sauce. While I prefer the flavor of the homemade sauce, to make prep quicker, you can substitute a jar or two of alfredo sauce.

process of rolling Chicken Lasagna Roll Ups

How to Make Chicken Lasagna Roll-Ups

Chicken lasagna roll-ups have a few steps involved, but the result is so luscious it’s worth the extra effort of making rollups!

  1. Cook noodles, set aside. Combine cheese mixture, set aside.
  2. Make the cream sauce per recipe below and spread some in the bottom of a casserole dish.
  3. Lay out noodles & spread each one with cheese, broccoli, & chicken. Roll up each filled noodle & lay, seam side down in a dish.

Chicken Lasagna Roll Ups after rolling process

  1. Top the rolls with remaining sauce, cover & bake.
  2. Uncover, sprinkle with cheese and bake until bubbly.

What to Serve with Lasagna Roll-Ups

Serve with our tasty homemade garlic bread, a bright and tangy Caprese salad, a side of grilled lemon parmesan asparagus, and a delicious easy cheesecake for dessert!

top view of a slice of Chicken Lasagna Roll Ups

Leftovers

  • Keep creamy chicken roll-ups in a covered container in the refrigerator for up to 3 days. Reheat the entire casserole in the oven or individual portions in the microwave. Add extra cheese and place the roll-ups under the broiler until the cheese is browned and bubbly.
  • Cooked and cooled lasagna roll-ups can be frozen up to 2 months. Thaw and reheat using one of the methods above.

More Cozy Chicken Recipes

Did your family love these Lasagna Roll Ups? Be sure to leave a comment and a rating below! 

close up of finished Chicken Lasagna Roll Ups on a plate

Chicken Lasagna Roll Ups

Chicken and broccoli are the perfect combination in this creamy pasta dish!
Course Dinner, Entree, Main Course, Pasta
Cuisine American, Italian
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Cooling time 15 minutes
Total Time 1 hour 45 minutes
Servings 6 servings
Calories 931
Author Holly Nilsson

Ingredients

  • 12 lasagna noodles cooked and cooled
  • 4 cups cooked chicken
  • 3 cups broccoli cooked and cooled
  • 2 ½ cups mozzarella shredded

Cheese Mixture

  • 2 cups cottage cheese or ricotta
  • 1 cup mozzarella shredded
  • ¼ cup parmesan shredded
  • 2 eggs
  • 2 tablespoons parsley chopped

Sauce

  • ¼ cup butter
  • 1 onion diced
  • 2 cloves garlic minced
  • ¼ cup flour
  • 2 cups chicken broth
  • 1 ½ cups milk
  • 4 ounces cream cheese
  • 1 cup mozzarella shredded
  • ¼ cup Parmesan shredded
  • 1 teaspoon dried basil
  • ½ teaspoon oregano chopped

Instructions

  • Combine cheese mixture ingredients and set aside.

Sauce

  • In a medium saucepan, cook onion and garlic in butter until tender, about 3 minutes. Add flour and cook for 1-2 minutes.
  • Add broth and milk a bit at a time whisking after each addition. It will be thick at first but will thin out. Once all of the liquid has been added, stir in cream cheese until melted. Simmer 1 minute.
  • Remove from heat and stir in mozzarella cheese, Parmesan, dried basil, and oregano.

Assembly

  • Place 1 cup of the sauce mixture in the bottom of a 9×13 pan.
  • Lay out noodles. Divide cheese mixture, broccoli, and chicken over noodles. Top each with 2 tablespoons mozzarella cheese.
  • Roll noodles and place seam down in the pan. Top with the remaining sauce.
  • Cover with foil and bake for 30 minutes. Remove foil, sprinkle with remaining cheese, and bake for another 15 minutes.
  • Remove from the oven and let cool 15 minutes before serving.

Notes

Cottage cheese can be substituted with ricotta if you’d prefer.

Any steamed veggie from carrots to asparagus can be added with or instead of broccoli.

We prefer the flavor of the homemade sauce, to make prep quicker, you can substitute a jar or two of alfredo sauce.

 

Nutrition

Serving: 2roll ups | Calories: 931 | Carbohydrates: 60g | Protein: 72g | Fat: 44g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 235mg | Sodium: 1456mg | Potassium: 892mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1798IU | Vitamin C: 50mg | Calcium: 747mg | Iron: 3mg
ingredients to make Chicken Lasagna Roll Ups with a plated dish and writing
Chicken Lasagna Roll Ups in a casserole dish with a title
Chicken Lasagna Roll Ups on a plate with a title

Originally posted at Spend with Pennies

Jambalaya Soup (Sausage, Chicken and/or Shrimp)

Jambalaya Soup (Sausage, Chicken and/or Shrimp)

Hearty and rich Jambalaya Soup recipe filled with spicy sausage, shrimp, chicken, the holy trinity (celery, onions and carrots), tomatoes, rice and bold creole seasonings. This Jambalaya recipe is the perfect Southern Recipe, even when it’s not Mardi Gras!

 

Other Southern Recipe favorites: Instant Pot Jambalaya,  Instant Pot Red Beans and Rice and Muffaletta Sandwich with all the fixins’ (Muffaletta Bread and Olive Salad). 

Bowl of Jambalaya Soup sitting upon a white spreckled plate and white napkin.

This hearty and filling Jambalaya Soup is based on our popular Authentic Jambalaya Recipe. It’s LOADED with a variety of proteins (andouille sausage, shrimp and/or chicken), vegetables, rice and spicy seasonings. Some days I actually prefer this bowl full of creole goodness vs the real deal.

What Is Jambalaya Soup?

It’s exactly what it sounds like…Classic Jambalaya turned into soup by adjusting the proportions. What is the Primary Ingredient In Jambalaya Soup? Proteins (Sausage, Chicken and/or Shrimp), Rice, Tomato, Creole/Cajun Spices and broth.

Cooked sliced sausage in a cream dutch oven.

What Is the Difference Between Jambalaya and Paella?

Jambalaya and Spanish Paella are actually distant cousins. Not like “BFF” cousins, where you know each others deepest darkest secrets, but cousins that look a bit alike, but have totally different personalities. 

 

Jambalaya and Paella share similar base ingredients, and many of the same proteins, however the spices are very different. 

How To Make The Best Jambalaya Soup

This recipe is shockingly easy, despite how it may look. A little browning here, a little spice there, and next thing you know your soup recipe is good to go!

 

Brown the sausage and chicken: Heat olive oil and add the sausage and chicken and cook until browned, about 3-4 minutes. 

 

Sauté veggies: Add onion, bell pepper, celery and green onions and sauté for 4-5 minutes. 

 

Add seasonings: Add the garlic, creole seasoning, oregano and thyme and sauté for 30-60 seconds.

 

Add liquids, rice and bay leaves: Add the chicken broth, tomatoes, rice and bay leaves and simmer for 15 minutes, while stiring.

 

Add the shrimp: Stir in the shrimp and cook for 5 minutes until the shrimp is done.

 

Taste and adjust seasonings: Taste and add extra salt or creole/cajun seasonings, if desired.

Jambalaya Ingredients un-mixed in a cream dutch oven.

What To Serve With Jambalaya Soup

As with the real thing, this easy Jambalaya Soup Recipe is a one pot meal, no sides are required. HOWEVER, I often serve it up with this Keto Cornbread Recipe.

Recipe Variations

 

Keto Jambalaya

Replace the rice with riced cauliflower. Just add it in with the shrimp at the end as it only needs about 5-8 minutes to cook.

 

Vegetarian Jambalaya Soup

Omit all the proteins and just increase the veggies and/or rice to bulk it up, if desired. Use vegetable stock in place of the chicken stock.

 

Slow Cooker Jambalaya

Add all the ingredients, except the rice, to the slow cooker and cook for 6-7 hours on low or 3-4 hours on high. 5 minutes before serving, add cooked rice (Not uncooked) and shrimp. 

 

Seafood Jambalaya

Replace the chicken and sausage with a mixture of your favorite seafood. Think shrimp, oysters or crayfish.

Up close picture of jambalaya soup being ladled out of a cream dutch oven.

Can This Recipe Be Made In Advance?

For the most part, yes! Make it as written, however keep the rice out of it until you’re ready to consume it. The rice will turn to must after a few hours.

Bowl of Jambalaya Soup sitting upon a white spreckled plate and white napkin.

Print

Easy Jambalaya Soup

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Hearty and rich Jambalaya Soup filled with spicy sausage, shrimp, chicken, the holy trinity (celery, onions and carrots), tomatoes, rice and bold creole seasonings.
Course Dinner, Lunch, Main Course
Cuisine American, Southern
Keyword Cajun Recipes, Creole Recipes, Fall Recipes, Fat Tuesday Recipes, Mardi Gras Recipes, New Orelans Recipes, Shrimp, Soup Recipe, Southern Recipes, White Rice, Winter Recipes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 703kcal
Cost $20

Ingredients

  • 2 tbsp Olive Oil, Divided
  • 12 oz Andouille Sausage, Cut Into 1/4″ Rounds
  • 2 Boneless and Skinless Chicken Thighs, Cut into 1/2″ Pieces
  • 1 Medium Onion, Chopped
  • 1 Medium Bell Pepper, Chopped
  • 1 Stalk Celery, Sliced
  • 1/4 Cup Green Onions, Chopped
  • 3 Cloves Garlic, Minced
  • 2-4 tsp Creole or Cajun Seasoning
  • 1/4 tsp Ground Thyme
  • 1/4 tsp Dried Oregano
  • 6 Cups Low Sodium Chicken Stock
  • 2/3 Cup Uncooked Long-Grain White Rice
  • 1 (14.5 oz) Can Low Sodium Diced Tomatoes, Undrained
  • 2 Dried Bay Leaves
  • 12 oz Large Raw Shrimp, Peeled and De-veined
  • Salt and Black Pepper

Instructions

  • Heat the olive oil in a large stockpot or dutch oven over medium-high heat. Add the sausage and chicken and sauté until lightly browned (approx. 3-4 minutes), stirring occasionally.
  • Add the onion, bell pepper, celery and green onions and sauté until the onions are translucent (approx. 4-5 minutes).
  • Add the garlic, creole/cajun seasoning, oregano and thyme and sauté for 30-60 seconds until fragrant. OPTIONAL: For a less “greasy” final broth, add 2 Tbsp of flour with the garlic and spices.
  • Add the chicken broth, rice, tomatoes and bay leaf, stirring to combine. Bring the soup to a simmer and then reduce the heat to medium-low. Cook until the rice is tender, approx. 15 minutes. Continue to stir, occasionally, so the rice doesn’t burn.
  • Add the shrimp and cook for 5 minutes until the shrimp is cooked through out (the shrimp will be pink and shaped like the letter “C” when cooked).
  • Taste and add extra salt or creole seasoning, to your preferred level. Fish out the dried bay leaves.
  • Transfer to individual bowls and enjoy immediately.

Notes

Note 1 – Kielbasa or smoked polish sausage would make a great substitute if that’s what you have on hand.

Note 2 – If you’re unsure of the spice level you prefer, start with the lower end called for and add in more after cooking and tasting.

Note 3 – I strongly recommend using low sodium broth as the sodium level in the various creole/cajun seasoning vary from brand to brand. This way it won’t be over salted. 

Note 4 –  This recipe has only been tested using long grain rice. You may need to increase the cook time and broth quantity if subbing in brown rice.

Note 5 – I strongly recommend using low sodium tomatoes as the sodium level in the various creole/cajun seasoning vary from brand to brand. This way it won’t be over salted. 

Note 6 – Feel free to add more or less shrimp, or omit all together if seafood’s not your thing. If using frozen large raw shrimp (un-cooked) you may need to add a minute or two to the cook time.

Note 7 – 

Nutrition

Calories: 703kcal | Carbohydrates: 36g | Protein: 55g | Fat: 37g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 339mg | Sodium: 1592mg | Potassium: 975mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1512IU | Vitamin C: 47mg | Calcium: 188mg | Iron: 5mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

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Originally posted at Foodie And Wine