Posts tagged ‘parmesan’

Creamy Chicken and Asparagus

IMG_20150512_182526

1 lb boneless skinless chicken breasts, cut into bit-sized chunks

1 Tbsp olive oil

1 tsp dried basil

1/2 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp each salt and freshly ground black pepper, plus more for sauce

12 oz penne pasta

1 lb asparagus, trimmed of ends, remaining diced into 2-inch pieces and steamed

1 1/2 Tbsp butter

2 Tbsp all-purpose flour

2 cloves garlic, minced

1 3/4 cup milk

1/4 cup cream or half and half

3 oz  light cream cheese

1/3 cup finely shredded parmesan cheese

4 – 5 slices bacon, cooked and crumbled into small pieces (optional)

  • In a small bowl, stir together basil, oregano, thyme and 1/4 salt and pepper. Sprinkle the herb mixture over the chicken and stir to coat. Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add chicken to skillet. Cook chicken until fully cooked through, about 8 – 12 minutes, occasionally rotating chicken. Transfer cooked chicken to a plate, let rest 5 minutes.
  • Meanwhile cook pasta according to directions listed on package, reserving 1/2 cup pasta water before draining.
  • In a clean skillet (large and deep), melt butter over medium heat. Whisk in flour and cook 1 minute, stirring constantly, add garlic and cook 30 seconds longer, stirring constantly. While whisking, slowly pour in milk then cream (whisk vigorously to break up clumps). Season with salt and pepper to taste (a fair amount of each) and bring mixture to a boil, stirring constantly. Once it reaches a boil and thickens, reduce heat to medium-low, add Neufchatel and parmesan cheese and cook, stirring frequently, until cheeses have melted.
  • Toss in cooked pasta, then add cooked chicken, steamed asparagus and bacon and toss to evenly coat. Add in reserved pasta water as desired (it will thicken as it rests and the pasta will absorb the liquids, so add up to 1/2 cup as needed). Serve immediately

Chicken, Pasta, Cheese, and Trees (can also go meatless!)

image

1 lb of Penne, Corkscrew Pasta, or medium shells
1 lb of broccoli (fresh or frozen)
3 Tbsp EVOO, divided
2 Tbsp butter, chopped up
3 cloves of garlic, minced (I used dry.)
1 cup of Ricotta cheese
1/2 cup grated Parmesan or Romano
Salt and pepper, to taste
1 lb chicken, chopped bite-sized

~Heat 2 Tbsp EVOO in a skillet, and add chicken. Brown through, then remove from skillet and set aside.
Cook pasta according to package directions.
If you are using fresh broccoli, cook while pasta is cooking. Put broccoli into a pot and just cover with water. Bring to a boil and add 4 pinches of salt. Boil for 5 minutes. Drain.
Drain pasta.
Pour remaining EVOO and butter into the skillet and heat over low. When all the butter is melted, add in garlic. If using fresh, let it cook 5 minutes. If dry, continue on. Stir in broccoli, chicken, and pasta. Add the Ricotta and Parmesan cheeses and stir well to combine. Season with salt and pepper.

Parmesan Turkey (chicken) Noodle Casserole

image

8 oz egg noodles
2/3 cup plain bread crumbs
3/4 cup Parmesan cheese
6 Tbsp melted butter, divided
1 1/8 tsp salt
1 1/4 cup mushrooms
1 cup chopped onion
3/4 lb cooked turkey, or chicken
1 cup frozen peas
28 oz chicken broth
6 Tbsp flour
2 tsp lemon juice
1/2 tsp Thyme

~ Preheat oven to 425°.
Cook noodles according to package, drain and set aside.
In a bowl, mix bread crumbs, 1/4 cup Parmesan, 3 Tbsp melted butter, and 1/8 tsp salt. Set aside.
In a medium saucepan, combine 1 Tbsp butter, mushrooms, onion, and 1 tsp salt. Cover and cook over medium high heat for 3 minutes. Cover and cook, stirring occasionally, 3 more minutes. Move to a bowl and mix with turkey and peas. Set aside. 
For sauce, whisk broth, 2 Tbsp butter and flour in the saucepan and bring to a boil. Reduce heat and simmer, whisking constantly until thickened, 4-5 minutes. Remove from heat, stir in 1/2 cup Parmesan, lemon juice and Thyme. Season with salt and pepper.
In a 13×9 baking dish, mix the noodles, turkey mix, and sauce. Cover with bread crumb mixture.
Bake 13-15 minutes.

Parmesan Ranch Chicken Tenders

image

1 lb chicken tenders, or make your own by slicing up chicken breast
2/3 cup Bisquick
1/2 cup Parmesan cheese
1 packet dry Ranch mix
1 tsp garlic powder
1 tsp Paprika
1/2 tsp seasoned salt
1/2 tsp pepper
1/2 tsp onion powder
(This is one you can pretty much anything you would like to the mix.)
2 eggs, beaten
1/4 cup melted butter

~ Preheat oven to 450°.
Cover a cookie sheet with foil.
In a resealable large baggy, mix Bisquick, Parmesan, Ranch, and all seasonings.
Dredge chicken in the egg a few pieces at a time, and then place in baggy.
Shake until chicken is fully coated, and place on cookie sheet.
Repeat until all chicken is coated.
Drizzle melted butter over the chicken pieces.
Bake 15-20 minutes, turning chicken over half way through.

Parmesan Paprika Chicken Legs

chicken legs

paprika

EVOO

garlic powder

onion powder

salt and pepper

Parmesan cheese

~Preheat oven to 475 degrees.

Peel skin off of legs and pat dry with a paper towel.

In a bag or sealed container, place 2 chicken legs at a time. Add in all seasonings and shake well. Move to another bag or sealed container. Add in some EVOO and shake to coat also.  Repeat until all chicken is covered.

Place on baking sheet and cook for 40 minutes, flipping half way through.

Sprinkle on Parmesan cheese.

Broil chicken for a few minutes for a nice crispy outer layer.

Parmesan Garlic Brussel Sprouts

2 Tbsp EVOO

1/4 cup butter

1/2 Tbsp garlic powder

1 lb fresh brussel sprouts (ends chopped off, cut in half)

Parmesan cheese

salt and pepper to taste

 

~ Heat butter and EVOO in skillet.

Add in garlic powder and then brussel sprouts.

Stir fry for 8 minutes.

Sprinkle on Parmesan cheese and season with salt and pepper.

Heat until cheese is melted.

Parmesan Honey Pork Roast

2-3 lb pork roast

2/3 cup Parmesan cheese

1/2 cup honey

3 Tbsp soy sauce

2 tsp dry basil

1 tsp minced garlic

2 Tbsp olive oil

1/2 tsp salt

2 Tbsp cornstarch

1/4 cup cold water

 

~Spray the inside of the slow cooker with cooking spray.  Place the roast inside.

Mix all ingredients up to and including the salt.  Pour over roast.

Cook on low for 6-7 hours.

Remove roast and keep warm.  Skim off the fat from the sauce.  Pour the sauce into a small pan.  Mix the water and the cornstarch until well dissolved.  Gently mix the cornstarch and water with the sauce.  Bring to a boil, cook and stir for 2 minutes.  Serve over roast.