Chicken
I love one pot dishes that come together easily with everything I have in my pantry! To make this dish even easier I used a store bought rotisserie chicken. This is definitely a great dish on a cold evening. The BBQ sauce gives it that warm flavor and what’s not to love about a pasta dish with bacon! Add a salad and your dinner is complete!
INGREDIENTS
6 slices of bacon, diced
1 rotisserie chicken, shredded
1 onion diced
1 jalapeño, de-seeded and minced
1 1/2 cups chicken broth
1 14.5 ounce can of diced tomatoes, not drained
1/2 cup milk
3 cups dry pasta shells
1 cup frozen corn
1 cup shredded cheese
3/4 cup BBQ sauce, I used a honey BBQ sauce
Salt to taste
DIRECTIONS
In a Dutch oven or heavy bottom pot, cook the bacon over medium high heat until crisp. Remove bacon and drain on a paper towel lined plate. Set aside. Add the onion and jalapeño to the pan and cook stirring frequently until the onion is tender and begins to brown. Stir in the chicken broth, tomatoes and the juices, milk and add the pasta shells, stir to combine. Bring to a boil and then reduce heat to simmer, uncovered for about 15 minutes or until the shells are cooked al dente. Stir in the bacon, add the shredded chicken, corn and let warm through. Add the cheese and BBQ sauce stirring until the cheese is melted. Add salt if desired, remove from heat and serve warm.
Enjoy!
I am so excited to share the new Taste of Home book with you! Although I was given a complimentary copy all of my opinions are mine. This is one of the most family friendly cook books that I have seen, and I love it for so many reasons. This book is not only packed with recipes but it’s full of ideas about how to bring the family back together around the table. Lots of great ideas for starting conversations or removing distractions all around a busy family schedule. This week I am sharing three recipes from the book from three different categories and I’ll talk more about the benefits of this terrific book. The recipe I’m sharing today is from the CHICKEN AND TURKEY category. It’s also a Fast Fix. This category is a great place to find dinner ideas for those crazy weeknight meals. I chose the Thai Chicken Tacos to make and share with you. These were fabulous, we loved the flavor combination with the peanut sauce and the fresh vegetables on top. Although this recipe said it served six my rotisserie chicken gave me a little less than six servings, I would buy two rotisseries next time as we loved it that much! On to the recipe!
NOTE- we used both hard and soft taco shells
THAI CHICKEN TACOS
INGREDIENTS
12 Taco shells
1 Rotisserie chicken, skin removed and shredded
1 bottle Thai peanut sauce, divided
1 medium cucumber, julienned
1 medium carrot, julienned
1/3 cup minced fresh cilantro
DIRECTIONS
Heat taco shells according to package directions. Meanwhile in a large skillet combine chicken and 1/2 cup of peanut sauce stirring and heating through. In a small bowl mix the cucumber, carrot and cilantro. Serve chicken in taco shells topped with the cucumber mixture. Add a drizzle of peanut sauce on top. Serve warm.
PER SERVING – 2 Tacos equals 434 cal., 21g fat (4g sat. Fat).,
62mg chol., 589mg. Sodium, 31g carb. (14g sugars, 1g fiber),
29g pro.
Enjoy!
TammyCookBlogsBooks Quinoa & Black Bean-Stuffed Peppers
Mom Can You Make Thai Chicken Tacos
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There is nothing better than on a busy day throwing everything in the slow cooker and calling dinner done! I found this recipe on Pinterest and although it did not come out exactly as described it was not a fail by any means. The chicken is very tender with flavors everyone will enjoy, even the little ones. I served this over jasmine rice but you could easily make a wrap out of it or just eat it right out of the pot!
INGREDIENTS
2 pounds boneless, skinless chicken breasts
3 cups chicken broth
1 cup pineapple juice
1 cup crushed pineapple
3 cloves garlic, minced
Pinch of salt
1/2 cup apricot jam
1/4 cup soy sauce
2 Tablespoons teriyaki sauce
1/4 cup Hoisin sauce
1/4 teaspoon crushed red pepper flakes
1 Tablespoon Wondra, a flour
Hot cooked rice for serving
Scallions, sliced for garnish if desired
DIRECTIONS
Place chicken breast, chicken broth, pineapple juice, crushed pineapple, garlic and salt in your slow cooker and set on high. Cook for 4 hours, then remove the chicken to a cutting board and shred the chicken using two forks. Drain the broth from the slow cooker reserving two cups of liquid and some of the pineapple bits. Place the two cups of liquid back in the slow cooker. Add the apricot jam, soy sauce, teriyaki sauce, Hoisin sauce, crushed red pepper flakes and the Wondra flour. Whisk to combine. Return the shredded chicken back to the slow cooker and cook for 1 more hour. Serve over hot cooked rice and garnish with scallions. Serve warm.
Enjoy!
This casserole was so easy and delicious. It has all the notes of a chicken pot pie, but in a pasta form. This is definitely going to be my “go to” this winter. Everyone in my family loved this and went back for seconds and that is a huge win! Serve with a salad and dinner is done!
INGREDIENTS
1 package of egg noodles
2 cups shredded chicken (I used a store bought cooked rotisserie chicken)
1 package frozen peas and carrots
1 package frozen corn
1 cup of milk
2 cans cream of chicken soup
1/2 medium onion diced
3 Tablespoons melted butter
1 sleeve of Ritz crackers, crushed
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Pinch of salt
Pinch of pepper
DIRECTIONS
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick spray. Boil egg noodles according to package directions. While the noodles are cooking, in a large bowl mix the shredded chicken, frozen vegetables, both cans of cream of chicken soup, onion, basil, oregano, red pepper flakes, salt and pepper, mixing well. When the noodles are cooked, drain, and add to your other ingredients mixing until well combined. Pour into the prepared baking dish and top with the cracker crumbs and drizzle with the melted butter. Cover with foil and bake 30 minutes. Remove foil and continue to cook for 10 additional minutes.remove from oven and serve warm.
Enjoy!
This is a quick, easy dinner with lots of heat! I cheated a little with this dinner and used a Caesar salad kit, added the baked, spicy chicken and a drizzle of extra dressing and dinner was done. Jim had this the next day for lunch as well. He added the chicken in a wrap and really enjoyed it that way too. This is not a child friendly dish, you need to enjoy hot sauce for this recipe. My family all loves spice so for us it was great!
INGREDIENTS
Chicken breast strips from three boneless skinless chicken breasts.
1/2 cup of flour
3 eggs
2 Tablespoons of water
1 1/2 cups Panko bread crumbs
SAUCE
1/2 cup brown sugar
1/3 cup Frank’s hot sauce
2 Tablespoons water
Caesar salad kit for serving
DIRECTIONS
Preheat oven to 425 degrees. Spray baking sheet with non-stick cooking spray. Place chicken strips and flour in a Ziploc bag coating all of the chicken with flour. Place Panko bread crumbs in a bowl. Place the eggs and two Tablespoons of water in another bowl mixing the eggs and water together. Dip the flour coated chicken into the egg mixture then into the Panko coating the chicken. Place the chicken on the baking sheet and continue for all of the chicken pieces. When all of the chicken is on the baking sheet, spray the tops of the chicken lightly with non-stick cooking spray and place in the oven to bake for 15-20 minutes until chicken is cooked thoroughly and lightly browned. While the chicken is cooking, add the sauce ingredients into a small saucepan over medium high heat, stir until well combined and slightly reduced. When the chicken is done, remove from oven, toss in sauce and serve over salad adding extra dressing if desired. Serve while chicken is warm.
Enjoy!
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