Chicken

Garlic Parmesan Pasta with Chicken & Peppers

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This is a recipe for Garlic Parmesan Pasta with Leftover Chicken and fresh peppers. It’s a great way to use up leftover chicken and please the whole family.

Sometimes when you stumble on fresh vegetable bounty you just have to throw caution to the wind and fly by the seat of your pants.

That’s been the thing lately.

Despite not having a successful garden of our own right now we are still full of fresh veggies thanks to our family and friends. I’m so thankful that so many of them love to garden as much as I do, it has been awesome.

Zucchini, cucumbers, and green beans seem to be the big stars at the moment, though as summer winds down I’m looking forward to more tomatoes, peppers, squash, and root veggies.

Recently I walked into the store for some pantry staples and my jaw dropped when I saw the abundance of red, green, and yellow peppers lining the produce section shelves. I tossed my original dinner plan and decided to make something with these beautiful little babies instead.

I decided on a variation of Chuck’s favorite Garlic Parmesan Pasta, needless to say this recipe got a double thumbs up. I just like that it’s a different way to use up cooked chicken, which we always seem to have hanging around our house. The peppers wilt just a little and add a wonderfully sweet flavor to the dish balancing out the salty and creamy nature of the parmesan.

If you were interested in leaving the chicken out it would also make a really great side dish to go with a number of summer meals.

Garlic Parmesan Pasta with Chicken & Peppers

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 4 Servings

Ingredients

1/3 package whole wheat pasta
1 tablespoon olive oil
4 cloves of garlic, minced
1 red pepper, sliced thin
1 yellow pepper sliced thin
½ cup chicken broth
½ teaspoon crushed red pepper flakes
1 cup shredded, cooked chicken
¼ cup fresh grated parmesan
Salt & pepper to taste
1 tablespoon chopped basil for garnish (optional)

Instructions

Cook pasta according to package directions and set aside, reserving 1/3 cup of pasta water.
Heat oil in a large skillet over medium high heat. Add garlic and sauté for 1 minute. Add peppers and cook for another minute.
Stir in broth, cover and simmer for 4 to 5 minutes, or until the peppers have softened.
Add the red pepper flakes chicken, pasta and reserved liquid tossing to combine.
Remove from heat and add parmesan cheese and toss gently.
Adjust seasonings and serve with garnish.

Easy Chicken and Rice Casserole, a Dump Dinner

By Jessica

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This is a one dish recipe for Easy Chicken and Rice Casserole, a Dump Dinner. A healthy family meal with little prep time that is sure to please.

As you know we bought a house recently, and spent the subsequent few weeks in full on work mode, to get several things done before we could move in. Because of the short notice and upcoming events we were unable to take days off to get the work done, so it’s been a lot of late nights after work, which despite my best efforts has resulted in more take out than either of us is interested in. Luckily the grocery store near us makes a mean salad, has great sushi, and a sandwich station so we have been able to keep it somewhat healthy. The other thing that has helped us keep our stuff together is the great American casserole.

I’ve been trying to keep them as healthy as possible, avoiding the condensed soup, and mayo train, but once in a while you just have to use the condensed soup. This recipe uses it, but it’s still way better for you than ordering pizza, which has happened plenty lately believe me. Using the condensed soup makes all the difference in adding depth and flavor to this recipe without adding steps. The point here was to fix it and forget it so we can get back to work on those floors damnet!

I really think this is a casserole I can get behind though. It was delicious and made the whole house smell great while it cooked away. Besides I loaded it up with traditional mixed vegetables and protein packed chicken which in my book makes it one of those classic American meals. If you grew up in the US I’m sure your mother or grandmother cooked something very similar at some point.

I did decide to add a few more mushrooms because really most condensed cream of mushroom soups actually lack a number of mushrooms. Once we get into this house and I can actually use all those awesome wedding shower gifts that I got I vow to start making and canning my own condensed soups that will be loaded with veggies!

Any-whoodles the recipe is below, and sorry for the pics, we were working with a cell phone camera here. I can’t wait to have all my stuff in one place again!

Easy Chicken and Rice Casserole, a Dump Dinner

Prep time: 5 mins

Cook time: 1 hour

Total time: 1 hour 5 mins

Serves: 4 to 6 Servings

Ingredients

1 (10.5 ounce) Can Cream of mushroom soup
1 1/3 cup water
¾ cup plain rice
1 (16 ounce) bag of frozen mixed vegetables
1 teaspoon oregano
2 boneless skinless chicken breasts, cut into bite size pieces
¼ teaspoon paprika
¼ teaspoon black pepper
Pinch of salt

Instructions

Preheat the oven to 375 degrees.
In a large dutch oven combine the soup, water, rice, vegetables, oregano. Mix well.
Season the chicken with salt, pepper and paprika, then place it on top in an even layer.
Cover and bake for 45 minutes.
Stir well and return to the oven to cook uncovered for 10 to 15 minutes. When done the chicken should be cooked through and the rice tender.
Let stand for 10 minutes before serving.

Chopped Thai Chicken Salad

By Jessica

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This is a simple recipe for a chopped chicken salad with Thai style dressing.

As you can probably assume things are a little crazy around these parts since we just closed on our house last week, so getting together a recipe post for this week has been a bit difficult. I decided instead today to resurrect an old post that I wrote for The Charming Blog (which is now defunct) almost a year ago. This Thai Grilled Chicken Salad has been a big favorite of both me and Chuck, so I think you guys will enjoy it here too.

Salad is one of those things that people consider rabbit food, you know not real food. This however is one of those life changer type of salads that can turn a real meat and potatoes types into actual salad lovers.

It’s loaded down with veggies and chicken, and a super amazing deliciously sweet salad dressing.

There are a million textures going on and with each of the textures comes a super bright fresh flavor, and it is all brought together with that sweet zingy dressing.

I’m gushing, I know, but seriously, its salad. It’s a delicious wonderful, nourishing salad. It’s also hearty, and satisfying, and filling salad, that can feed the whole family without trouble.

I just grilled the chicken with salt and pepper, but don’t be afraid to use leftover or premade chicken. It will blend into the flavors just fine.

Chopped Thai Chicken Salad

Prep time: 10 mins

Total time: 10 mins

Serves: 4 Servings

Ingredients

Dressing
2 tbsp low sodium soy sauce
1 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp raw honey
1 tbsp lime juice
1 tbsp extra virgin olive oil
2 cloves of garlic, crushed
Salad
16 ounces frozen shelled edamame
4 cups mixed greens, chopped
2 cups chopped Napa cabbage
1 cucumber, diced
1 cup shredded carrot
½ red bell pepper, sliced
½ yellow bell pepper, sliced
4 chopped green onions
½ cup fresh cilantro
1 lb cooked chicken, chopped or shredded

Instructions

In a small bowl whisk together all the dressing ingredients and set aside. Cook the edamame according to package instructions and set aside to cool. Meanwhile chop the rest of your vegetables, and toss them together in a large bowl. Top with chicken and serve with the dressing at the side.

Foil Grilled Fajitas

By Jessica

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This is a simple and healthy recipe for Foil Grilled Fajita’s that can be cooked on the grill or over the fire.

Cooking in the summer is annoying.

I will be the first to admit that.

It’s hot outside and the last thing many of us want to do is stand in front of the stove. I employ grill cooking as often as possible to avoid turning the oven on in our house and it does a lot to save us from the heat as well as save us money.

This recipe is easily one of my favorite foil dinner recipes whether it’s over a camp fire or a grill, it comes out delicious and perfect every time. The prep time is minimal, cooking is easy and it’s healthy, so it’s an all around great recipe.

Since Chuck and I are moving soon I actually made up a couple of these recipes in ziplock bags in the freezer. Then we can spend our evenings un packing and settling into our new house without having to think too much about dinner. Just pull it out of the freezer wrap it in foil and stick it on the grill (just be sure to add a few minutes to the cook time to account for starting with frozen food). Because I know you guys are going to ask some of the other recipes that I made up ahead are Crockpot Apple Barbeque Chicken, Herby Burgers, and Sausage, Pepper and Potato Foil Packets.

It’s also great for a crowd; served with a number of different toppings everyone can make their own with little extra work from you! My favorite toppings are beans, rice, fresh chopped tomatoes, cheese, cilantro and avocado, while Chucks favorites are salsa, lettuce, sour cream, and cheese.

Find my Clean Homemade Fajita Mix here. The recipe in this post is the exact amount needed to make the recipe below.

Foil Grilled Fajitas

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4 servings

Ingredients

1 packet of fajita spice mix (or homemade)
1 lb boneless, skinless chicken breast cut into strips
1 red or yellow pepper, deseeded and sliced
1 onion, sliced thin
4 tortillas

Instructions

Combine all ingredients in a large bowl, and toss until everything is well coated in seasoning.
Lay two large pieces of foil out and split the mixture up between the pieces of foil.
Take two opposite sides of the foil and crimp them together to create a tube around the mixture. Then crimp the openings on the side closed to create a packet.
Place on a grill preheated to medium high and cook for 8 to 10 minutes, flip and cook for another 5 to 6 minutes, or until the chicken is cooked through.
Remove from heat and carefully open packets allowing the steam to escape before serving over tortillas.

I’m planning on posting a few more foil dinners soon so I’d love it if you guys could share your favorites in the comments for me to give a try!

Hommade Fajita Spice Mix

Homemade Taco Seasoning

Taco Pot Pie

Sweet Chili Grilled Chicken Salad

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is a simple recipe based on McDonald’s Sweet Chili Chicken Wrap for a Sweet Chili Chicken Salad.

I have to admit something to you.

Sometimes I eat fast food.

I know I know, the stigma of a semi-healthy food blogger stopping at drive through windows is quite unsettling, but I’m human!

Besides, sometimes fast food is the best place to get inspiration. For example one of my most popular posts is my Copy Cat Recipe for Panera’s Soba Noodle Broth Bowls, and my second most popular post is my version of Evelyns Favorite Pasta from the Cheesecake Factory.

For this particular recipe I actually took my inspiration from McDonald’s. Yep Good O;’ Mc D’s. We have been traveling a lot and it seems to me that the golden arches may very well have a monopoly on the rest stops on our local highway system, so I’ve eaten there more in the last couple months than I think I have ever in my life. I’ve been trying a few of the healthier options and really liked the Sweet Chili Chicken wrap, so much so that I thought I would try my own version of it at home, except I opted to make it in salad form, because we can’t seem to eat enough salad lately.

I started by copying the golden arches chicken marinade, which I used to grill the chicken before tossing it in my homemade sweet chili sauce. I made a big hearty salad with mixed spring greens, baby Swiss chard, broccoli, carrot, shredded green and purple cabbage, sliced bell pepper, and cucumber.

For the dressing I mixed the sweet chili sauce with some bright Asian flavors. It came out perfectly and complimented the rest of the salad. Overall it turned out great and will definitely be on our regular summer food rotation.

You can find the sweet chili sauce recipe here.

Sweet Chili Grilled Chicken Salad

Author: JC

Serves: Serves 4

Ingredients

Sweet Chili Dressing
½ cup sweet chili sauce
2 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon salt
1 teaspoon dried ginger
½ tablespoon sesame oil
Honey Glazed Grilled Chicken
1/3 cup honey
1 tablespoon rice wine vinegar
1 tablespoon water
½ teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon lemon juice
¼ teaspoon paprika
1 lb boneless skinless chicken breasts (2-3 breasts)
4 cups of prepared salad with ingredients of choice

Instructions

Combine sweet chili sauce, lime juice, fish sauce, salt, ginger, and sesame oil in a small bowl, and whisk until incorporated. Set aside.
Combine the honey, vinegar, water, and spices in a shallow baking dish until well combined.
Add the chicken and toss to coat.
Cover and let sit for at least 30 minutes, or overnight.
Place chicken on a preheated grill and cook for 5 minutes. Flip and cook for another 5 minutes or until cooked through.
Let stand for 3 to 5 minutes and toss with sweet chili sauce.
Serve salad ingredients topped with chopped chicken and dressing.

Chicken

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