Monday, September 26, 2011

Mediterranean Chicken with Pasta or as Elise said, "Chicken Bacon"

I thought last night's dinner should have won some sort of award.  It was a one dish meal, (well, I guess the noodles cooked separately) and it tasted like it came out of the back of some expensive restaurant.  Also, since a friend of mine recently told me I don't really have a food blog because I don't ever have pictures, I have a picture of the food.  NOW, I'm not saying it's a good picture, but it's a picture nonetheless.  I had the children name this last night, and had nothing really creative come out of them.  Maybe they were tired.

1 lb boneless skinless chicken breast
3 tablespoons garlic olive oil
2 cups sliced baby bella mushrooms
1/2 cup diced (red, orange, or yellow) peppers
1/2 lb diced bacon
1/2 cube Edward & Son's not Chick'n Bouillon
1 can finely diced (or crushed) tomatoes
1 cup burgundy cooking wine
~1 cup of Mediterranean Olives OR Capers
1 tablespoon of flour
1/4 cup of water
1 lb of noodles

Slice the chicken into small bite-size strips, if your mushrooms aren't presliced - slice them lengthwise, dice your pepper if it isn't prediced, slice your bacon into 1/2 inch pieces.

Begin browning the bacon in the large saucepan and start your water for boiling for noodles (two different dishes, just saying).  Once the bacon is crispy add your mushrooms, peppers, and garlic olive oil.  After the vegetables have softened some add the can of diced tomatoes, the cooking wine, olive mixture (I got mine from CostCo) OR capers, and the bouillon cube.  (I will stop here and say that my vegetables are all prediced and then frozen, so if this looks a little thin add about 2 tablespoons of water)  Let this simmer covered for about 5 or 6 minutes.  At this point it's probably time to put your noodles in your boiling water.  We went with traditional spaghetti noodles, but that doesn't stop you from using something different.  Now, back to your main dish.  Mix together the flour and water in a small bowl and stir into the bubbling mixture.  Add your chicken, stir, and cover yet again.  Your food should all be done at the same time.  Enjoy!

Ours was served with a side of piping hot bread

Tuesday, September 13, 2011

Chicken Spinchetta

Yes, I seriously made up the name by myself.  Don't you love it?  Okay, don't laugh.  However, after I tell you how to make it, you'll be giggling all the way to the kitchen.  I created this recipe out of desperation the other night.  I had to leave the house and start dinner at the same time (I wasn't going to be back for about 2 hours).  So, instead of creating a duplicator (like Calvin) I invented this dish on the spot.  I'm a genius.  I hope you like it as much as my family did.

1/2 a bag of frozen spinach
1 jar of Trader Joe's Bruchetta
~1 lb of frozen boneless chicken breasts
1 box of farfalle noodles
garlic olive oil (optional)

Set oven to 325 degrees

In a 2 quart lidded casserole dish layer the spinach, chicken breasts, and jar of bruchetta.  Put the lid on the dish and slide into the oven.  It doesn't have to be preheated.  This will cook for about one and a half hours.  HOWEVER, if your chicken breasts are dethawed it will take 30-45 min.  IF you decide to use dethawed chicken I suggest adding about 1/4 cup of water to the casserole dish before putting it in the oven.  When there's about 20 min left on the timer set your water to boil, cook your farfalle noodles as directed and after they've drained drizzle garlic olive oil over them.  Remove your casserole dish from the oven when the timer goes off, check that your chicken has reached the almost done point.  Shred the chicken (which will be tender and moist) and serve over your noodles.  Serve with a side of fresh baked bread!