1-1 1/2 lb pasta (recommended bowties)
2-3 lbs butter
1 tbs flour
1 pint heavy cream
3/4 cup grated Parmesan cheese
1/4 cup asiago cheese
1-2 teaspoons cayanne pepper
black pepper
pinch cinnamon
2 cups cooked chicken breast cut into bite size pieces
Cook pasta according to directions and set aside.
Melt butter and flour in medium saucepan. Add heavy cream and heat until thickened on medium heat (about 5 minutes, stirring with whisk). Turn stove down to low heat and add parm; stir until combined. Add asiago cheese and continue to stir. Add spices to taste. Once to desired texture add to pasta and fold in chicken.
Easy Step: purchase already made grilled chicken by Perdue or Tyson in refrigerated isle. Heat on stove or in microwave.
Friday, February 18, 2011
Monday, January 31, 2011
Creamy Chicken with Vegetables and Pastina Soup
1 package of fresh soup greens (pre-packed in produce isle of supermarket)
2-3 TBS Olive Oil
1 TBS unsalted Butter
4-6 cups of Organic Chicken Stock
1 cup cooked boneless chicken breast (about 1/2 lb uncooked)
1/2 Cup Pastina (or other small pasta or rice)
16oz can of Campbells Cream of Chicken condensed soup
Salt and Pepper
Serves about 4
Prepare vegetables: Chop soup greens in to small pieces (about 1/4" cubes). Heat large saucepan with olive oil and butter until melted. Add vegetables and cook until soft on low-medium heat avoid burning (about 7-10 minutes). Add chicken stock and scrape bottom of pan for any brown stuck pieces. Bring stock to a simmer. Meanwhile, chop or shred cooked chicken into small pieces (about 1/2" bites). Add pasta to stock and simmer for about 10-15 minutes, stirring occasionally. Add chicken. Stir in cream of chicken to pot until combined. Simmer for about 5 minutes to allow thickening. Season with salt and pepper.
*Note: if prepackaged soup greens are not available it is basically carrot, celery, small onion, parsnip, turnip, leeks, parsley and rosemary.
*An easy way to prepare chicken is to poach it in boiling salted water until no longer pink. Dry off and chop!
2-3 TBS Olive Oil
1 TBS unsalted Butter
4-6 cups of Organic Chicken Stock
1 cup cooked boneless chicken breast (about 1/2 lb uncooked)
1/2 Cup Pastina (or other small pasta or rice)
16oz can of Campbells Cream of Chicken condensed soup
Salt and Pepper
Serves about 4
Prepare vegetables: Chop soup greens in to small pieces (about 1/4" cubes). Heat large saucepan with olive oil and butter until melted. Add vegetables and cook until soft on low-medium heat avoid burning (about 7-10 minutes). Add chicken stock and scrape bottom of pan for any brown stuck pieces. Bring stock to a simmer. Meanwhile, chop or shred cooked chicken into small pieces (about 1/2" bites). Add pasta to stock and simmer for about 10-15 minutes, stirring occasionally. Add chicken. Stir in cream of chicken to pot until combined. Simmer for about 5 minutes to allow thickening. Season with salt and pepper.
*Note: if prepackaged soup greens are not available it is basically carrot, celery, small onion, parsnip, turnip, leeks, parsley and rosemary.
*An easy way to prepare chicken is to poach it in boiling salted water until no longer pink. Dry off and chop!
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| served with oyster crackers. |
Sunday, January 23, 2011
recent dishes
i have been going back to basics during this snowy winter. here's what i've made so far in 2011. recipes to follow.
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| Lasagna |
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| serving suggestion |
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| chicken pesto panini |
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| special dark brownies |
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| pot roast beef with mashed potatoes, sautee'd spinach, and gravy |
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| brownie sundae |
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| my cat chuey trying to get some! |
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| pork schnitzel with pappardelle, asparagus, and corn bread |
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| my roommate praying to the 'pork gods' |
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