Chicken Archives

Category: Chicken

01
Jan
2019

Chicken Noodle Soup

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Delicious, homemade chicken noodle soup, made with leftover rotisserie chicken, celery, carrots, garlic, onions and spinach, will warm you up on a cold day!

We recently bought a rotisserie chicken at Costco. They always seem to have the best roasted chicken! After a couple days of enjoying it, we were left with a mostly picked over whole chicken in our fridge. About 75% of the meat was gone off the bones, and we had the “skeletal remnants” in the fridge.

A lot of folks would throw out the rest of the chicken, at that point. But did you know the bones and tiny bits of chicken left hanging on for dear life can make an incredible tasting chicken noodle soup? YEP! I decided not to waste the leftovers, and make a big pot of soup for our rainy night dinner!

The results? A wonderful tasting homemade chicken noodle soup that we enjoyed for a few more days, for dinner and a couple lunches! So the next time you have a leftover roasted chicken (or have some leftover pre-cooked chicken and chicken broth in your kitchen), make soup! It’s EASY! Here’s how:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making Chicken Noodle Soup Using Leftover Roasted Chicken

The photo below shows you what was left of our rotisserie chicken. Poor thing never had a chance! Most of the meat had already been eaten, but there was still some attached to the bones. This is PERFECT for making a delicious broth for the soup!

So, to make a good broth for the chicken noodle soup, place the chicken (or what’s left of it) into a large soup pot, and cover it with water.

Add sliced carrots, celery, chopped onions and two smashed cloves of garlic to the pot. The carrots, onion, and celery are considered the holy trinity of cooking, because they impart so much flavor. They will be perfect to flavor the chicken noodle soup base!

Add salt, pepper, and two large chicken bouillon cubes to the soup pot. Bring the water to a boil on medium high heat. Cook for about 35 minutes, then remove from heat. Carefully remove whole chicken from pot, and let it cool a bit.

Once it has cooled some, pick off all the pieces of chicken you can get from the bones, and add them back into the pot. Believe it or not, I ended up with about 2 cups of shredded chicken! Discard the bones once finished. Skim any accumulated grease off the top of the soup, and remove the two smashed garlic cloves.

If NOT Using A Whole Chicken To Make This Chicken Noodle Soup

NOTE: If NOT using a whole chicken, simply cook the veggies for about 15 minutes (to soften), then add two cups of cooked, shredded chicken into the pot. Make sure to add THREE large chicken bouillon cubes to the water, for flavor.

Timesaving Tip For Making Homemade Chicken Noodle Soup

I made this soup to use up our rotisserie chicken leftovers. HOWEVER… IF YOU WANT TO SAVE TIME, simply use 4 quarts of store bought chicken broth with your veggies and precooked chicken. Then there is no need to make your own chicken broth, and it will still have lots of flavor!

It will end up costing you a bit more to make the soup, but will save you time, if that’s an issue!

Put the chicken noodle soup back on the stove on medium high heat. Bring the soup to a full boil, then add the uncooked rotini pasta. If you don’t have rotini pasta noodles, add your favorite! Stir, and cook the noodles for the time stated on package (typically this is between 11-13 minutes).

When the noodles are finished cooking, add 1 Tablespoon of butter to the pot. Stir in the thawed and drained chopped spinach. Continue cooking the soup for a couple minutes, until chicken noodle soup is heated through. Take a small taste, and add salt and/or pepper, as desired.

And there you have it! Instead of throwing away the remnants of a whole rotisserie chicken, you have used it to make a delicious pot of homemade chicken noodle soup!

Who’s Ready To Eat Some Chicken Noodle Soup?

All that’s left to do is ladle up a bowlful of hot soup, and serve it to those you love! It’s really quite easy to make a delicious, filling pot of chicken noodle soup very inexpensively! The best part is that this soup, filled with chicken, pasta, spinach, carrots, onions, celery and a wonderful tasting broth TASTES SO GOOD!

Sure hope you will consider trying this recipe for homemade chicken noodle soup! I think it’s fun to get a huge pot of delicious soup using only a few simple, common ingredients!

Looking For More SOUP Recipes?

You can find all my soup recipes in the Recipe Index, located at the top of the page. A few favorites of ours include:

Interested In More Recipes?

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0 from 0 votes

Chicken Noodle Soup

Prep Time

40 mins

Cook Time

15 mins

Total Time

55 mins

Delicious, homemade chicken noodle soup, with leftover rotisserie chicken, celery, carrots, garlic, onions and spinach, will warm you up on a cold day!

Category: Main Course, Soup

Cuisine: American

Keyword: chicken noodle soup

Servings: 8

Calories Per Serving: 152 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups cooked chicken
4 quarts water , to cover chicken
2 cubes chicken bouillon , large cubes
2 large carrots , peeled, sliced
1/2 cup onion , chopped
2 stalks celery , chopped
2 garlic cloves , peeled, smashed
1/2 teaspoon salt
1/2 teaspoon black pepper
1½ cups uncooked rotini pasta , or pasta of choice
1 Tablespoon butter
1 cup chopped frozen spinach , thawed & drained

US Customary - Metric

Instructions

If Using Rotisserie Chicken Carcass (to make soup base)

Place the chicken carcass (what's left of it) into a large soup pot, and cover it with water. Add sliced carrots, celery, chopped onions and two smashed cloves of garlic to the pot. Add salt, pepper, and two large chicken bouillon cubes.
Bring the water to a boil on medium high heat. Cook for 35 minutes, then remove pan from heat. Carefully remove chicken carcass from pot, and let it cool a bit. Once it has cooled some, pick off all the pieces of chicken you can get from the bones, and add them back into the pot. Discard bones, once finished. Skim any accumulated grease off the top of the soup, and remove the two smashed garlic cloves.
Put the soup back on the stove on medium high heat. Bring the soup to a full boil, then add uncooked rotini pasta. Stir, and cook the noodles for the time stated on package until done (typically this is between 11-13 minutes).
When noodles are finished cooking, add 1 Tablespoon of butter to the pot. Stir in the thawed, drained chopped spinach. Continue cooking soup for a couple minutes, until it's heated through. Take a taste, and add salt and/or pepper, as desired. Serve, and enjoy!

If Using Pre-Cooked Chicken And Store Bought Chicken Broth (TIMESAVER)

Cook the veggies (carrots, onions, celery, garlic) in the boiling broth (4 quarts) for 15 minutes, then add shredded chicken and pasta (etc.) and cook per instructions above. Once noodles are cooked, add butter, spinach, and season with additional salt/pepper as desired. Serve, and enjoy!

Recipe Notes

Caloric calculation is based on "made from scratch" method (using leftover chicken and bones).

Nutrition Facts

Chicken Noodle Soup

Amount Per Serving (1 (1/8 of total))

Calories 152 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Cholesterol 30mg10%

Sodium 220mg10%

Potassium 264mg8%

Carbohydrates 12g4%

Fiber 1g4%

Sugar 1g1%

Protein 10g20%

Vitamin A 5410IU108%

Vitamin C 3.4mg4%

Calcium 45mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

14
Dec
2018

Chicken Black Bean Quesadilla

categories: Chicken, Lunch - Quick and Easy, Main Dishes, Mexican / Southwestern

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You’ll love this easy, tasty, grilled Chicken Black Bean Quesadilla with salsa verde, corn, and cheddar cheese, served with lettuce, tomatoes and sour cream.

I don’t know about you, but we LOVE Mexican food in our home. We especially love tacos, enchiladas and quesadillas! Sometimes people tend to think of quesadillas only as melted cheese on a flour tortilla, and call that a quesadilla.

While that type of quesadilla tastes okay, we like to serve them loaded with more ingredients at our house, to really make it a MEAL! We’ve enjoyed these so many times over the years I can’t even begin to count! The cooking process for cooking a plain or loaded quesadilla is the same. I really think you’re gonna like eating this filling chicken black bean quesadilla a whole lot MORE than a plain one!

Occasionally I change up the recipe a bit, depending on what we have in the pantry at the moment. However, the core recipe I came up with over 30 years ago almost always stays the same. I am glad to share it with you today!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make This Chicken Black Bean Quesadilla

Quesadillas are simple to make, taste absolutely delicious, and are a super simple dinner to throw together after a busy day! You can save time by using leftover cooked chicken breasts or a rotisserie chicken!

For each chicken black bean quesadilla, place grated cheddar cheese, sliced green onions and cooked chicken breast chunks onto ONE HALF of the flour tortilla. Once you have all the filling ingredients ready to go, it’s amazing how quickly you can throw several of these quesadillas together!

Evenly distribute the corn, black beans and a spoonful of the salsa verde sauce to each chicken black bean quesadilla. Remember to leave one half of the tortilla bare.

Grilling The Chicken Black Bean Quesadilla

The empty half of the flour tortilla is folded up and over the toppings for the quesadilla. Each of the quesadilla halves are placed onto a lightly oiled grill (or large skillet) on medium low heat. NOTE: If using a large skillet, you may need to cook these in batches.

Cook each chicken black bean quesadilla for a few minutes on medium low heat until golden brown on the bottom.

Carefully turn each quesadilla to the other side using a spatula. Continue cooking until the bottom side has turned nice and golden brown as well. When done, the cheese should be melted and the other fillings should be heated through.

Slicing The Chicken Black Bean Quesadilla

Once the chicken black bean quesadilla is done cooking, carefully remove two halves (at a time) to a cutting board or surface.

It’s been my experience that a pizza cutter (or a really sharp knife) works really well to slice the quesadilla into serving portions. Slice the quesadilla similar to how you would cut a pizza, into 3 slices per half.

Garnishing The Chicken Black Bean Quesadilla For Serving

In the photo below I placed 2 quesadilla halves on a plate all together, to garnish and photograph the finished meal. It sure looks GOOD once it is “prettied up” a bit, right?

The grilled, sliced chicken black bean quesadilla is garnished with additional grated cheddar, shredded lettuce, diced fresh tomatoes, salsa verde sauce, and a dollop of sour cream! A typical serving would be 3 slices per person, but if you’re REALLY hungry (and don’t mind the extra calories), go for the whole thing!

You can see the chunks of chicken breasts, melted cheese and black beans inside a slice of the chicken black bean quesadilla! This is one great tasting quesadilla, whether you pick up each slice like pizza OR use a fork for each bite! Yum!

I really hope you will give this recipe for a delicious chicken black bean quesadilla a try! The quesadillas are really easy to make, and they sure do taste GREAT! Have a fantastic day, friends. Make it a good one!

Looking For More Tex-Mex Recipes?

You can ALL of my recipes using the Recipe Index, located at the top of the page. Some of our favorite Tex-Mex recipes include:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a GREAT day!

Recipe Source: my hungry brain…

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Chicken Black Bean Quesadilla

Prep Time

10 mins

Cook Time

6 mins

Total Time

16 mins

You'll love this easy grilled Chicken Black Bean Quesadilla with salsa verde, corn & cheddar cheese, served with lettuce, tomatoes and sour cream.

Category: Entree

Cuisine: Mexican

Keyword: chicken black bean quesadilla

Servings: 4

Calories Per Serving: 394 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 flour tortillas
1 cup shredded cheddar cheese
2 boneless, skinless chicken breasts , pre-cooked
1 stalk green onions , white and green parts
6 Tablespoons whole kernel corn (canned) , drained
6 Tablespoons black beans (canned) , drained
4 Tablespoons salsa verde sauce , or substitute red salsa
cooking spray or vegetable oil , for grill or skillet

For Garnish (OPTIONAL):

1/2 cup shredded cheddar cheese
1 cup shredded iceberg lettuce
1/2 cup fresh tomato , diced
4 teaspoons salsa verde sauce
4 Tablespoons sour cream

US Customary - Metric

Instructions

For each quesadilla, place grated cheddar cheese, sliced green onions and cooked chicken breast chunks onto ONE HALF of a flour tortilla. Evenly distribute corn, black beans and a spoonful of the salsa verde sauce to each quesadilla. Leave one half of each tortilla bare.
Fold empty half of tortilla up and over the toppings. Place each quesadilla half on a lightly oiled or sprayed flat grill (or large skillet) on medium low heat. NOTE: If using a large skillet, you may need to cook these in batches. Cook for a few minutes on medium low heat until golden brown on the bottom. Carefully turn each quesadilla to the other side, and continue cooking until the bottom is golden brown. When done, cheese should be melted and filling heated through.
Transfer each quesadilla to a cutting board. Slice each half into 3 pieces. Garnish with cheese, lettuce, diced tomatoes, salsa verde, and a dollop of sour cream! Serve, and enjoy!

Recipe Notes

Caloric calculation is for three quesadilla slices, and includes all garnish toppings (salsa verde, lettuce, cheese, tomatoes and sour cream).

Nutrition Facts

Chicken Black Bean Quesadilla

Amount Per Serving (1 (3 slices))

Calories 394 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 10g63%

Cholesterol 84mg28%

Sodium 822mg36%

Potassium 507mg14%

Carbohydrates 26g9%

Fiber 3g13%

Sugar 4g4%

Protein 27g54%

Vitamin A 795IU16%

Vitamin C 4.4mg5%

Calcium 368mg37%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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01
Nov
2018

Traeger Roasted Chicken

categories: Chicken, For The BBQ Grill, Main Dishes, Traeger Grill Recipes

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Traeger Roasted Chicken, well seasoned with a dry rub spice mix, is a great meal! Cooking whole chickens on a smoker/pellet grill couldn’t be easier!

My husband and I have enjoyed “getting to know” the Traeger grill he got for his birthday this past summer. We’ve made several items on it, including a smoked Pork Loin Roast, and a delicious dessert of Berry Cobbler. Both recipes were both amazing!

One of our favorite things we make often is Traeger roasted chicken. Whole chickens are covered with a dry spice rub mix, then the chickens roast, quite happily I might add, in the Traeger grill for about an hour, until done! It’s so easy to make chicken this way!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Making The Spice Rub For Traeger Roasted Chicken

The dry rub mix for Traeger roasted chicken is ridiculously easy to prepare. The spices are combined in a small bowl. Spices are mixed well, until all spices are fully incorporated. The spice rub recipe makes approximately 2 cups. You will only have to use a small PART of this to coat one chicken.

My recommendation is to go ahead and make up the whole batch, as written. After seasoning chicken(s), place remaining dry rub mix into an airtight bottle, and store in pantry. The spices will keep for at least 6 months, so you will have it handy, to use over and over! Guess what? This spice rub tastes fantastic on PORK, too!

Applying Spice Rub On The Traeger Roasted Chicken

Rinse and pat dry (with a paper towel) one or more whole chickens. Remove any giblets that may be inside the chicken cavity, and discard.

Cover the entire chicken generously with dry rub mixture, patting it into chicken to adhere. Sprinkle some into the cavity of the chicken, also. NOTE: You will definitely have some of the spice rub left over, which can be used for other recipes, or to coat about 4 more chickens).

Prepare Chicken To Roast Evenly

Tuck the tips of the chicken wings under the chicken, to hold in place. Tie the front legs of chicken together with cooking twine. NOTE: I didn’t have cooking twine available, so used some of my raffia, from crafting, to tie legs together. It worked perfectly!

The reason it is a good idea to tuck wings under chicken, and tie legs together, is that it helps the chicken cook more evenly. You can see in the photo below how the legs were tied. As always, when working with fresh poultry, wash your hands thoroughly with soap and water after handling chicken.

How To Roast Chicken On A Traeger Grill

When ready to begin, start the Traeger grill on SMOKE setting, with the lid OPEN, until the fire has ignited and is smoking (about 4-5 minutes). Set the temperature gauge to 375°. Close the lid. Let the Traeger preheat for 10-15 minutes. Add a small pan of apple juice (or cider) to the top rack of the grill. This helps to keep some flavorful steam circulating while roasting the chicken.

After grill has preheated, place the chicken directly on the grill grate. Cook at 375°F (with the lid closed) for approximately 60 minutes, or until the internal temperature reaches 165°F.

How To Test For Correct Temperature Of Traeger Roasted Chicken

To test for internal temperature, insert the temperature probe into the chicken in between the leg and the thigh joint. You will need to also check the internal temperature of a chicken breast, to ensure it also reaches an internal temp of 165°F once done. NOTE: If it looks like the chicken is starting to get blackened on top when near the end of the roasting time, lightly cover the chicken with aluminum foil, and continue cooking until done.

Remember, due to varying weights of chicken used, fluctuating temps on your grill, and how chilled the chicken is before adding it to the grill, your cooking time may be shorter or longer.

Okay, The Chicken Is Ready, Now What?

Once Traeger roasted chicken has reached an internal temp of 165°, remove them from the grill and place on cutting board or tray with rimmed edges (to catch any juices). Untie the chicken legs by slicing through and removing the cooking twine.

Let the chicken rest for about 10-15 minutes, before attempting to slice. This will allow the juices inside the meat time to redistribute throughout the chicken. Trust me, you WANT juicy chicken!

After your Traeger roasted chicken has rested for 10-15 minutes, it is time to slice, and serve!

And that is how easy it is to make Traeger Roasted Chicken! The meat turns out perfectly juicy and flavorful. You can eat it, as is, or use it in a variety of other recipes! Sure hope you will consider trying this easy recipe for Traeger roasted chicken! You’re gonna love it!

Looking For More TRAEGER Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of Traeger recipes you might be interested in, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: The recipe booklet that came with the purchase of our Traeger grill.
Dry Rub Source: https://www.thegratefulgirlcooks.com/dry-rub-spice-mix/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Traeger Roasted Chicken

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

Traeger Roasted Chicken, well seasoned with a dry rub spice mix, is a great meal! Cooking whole chickens on a smoker/pellet grill couldn't be easier!

Category: Dinner

Cuisine: American

Keyword: roasted chicken

Servings: 1 whole chicken

Calories Per Serving: 1987 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 pound fresh young chicken (1 whole) (between 3-4 pounds total)

For Dry Rub Mix:

1/3 cup dark brown sugar
1/2 cup smoked paprika
1/4 cup garlic powder
1/4 cup salt
2 Tablespoons black pepper
2 Tablespoons onion powder
1 Tablespoon cayenne pepper
1 Tablespoon ground cumin
1 Tablespoon dry mustard

US Customary - Metric

Instructions

Prepare Dry Rub Mix and Chicken

Make dry rub mix by combining all spices in small bowl. Stir or whisk well, to fully blend ingredients. Set aside.
Rinse and pat dry (with a paper towel) one or more whole chickens. Remove any giblets that may be inside the chicken cavity, and discard. Cover the entire chicken generously with dry rub mixture, patting it into chicken to adhere. Sprinkle some dry rub mix into the cavity of the chicken, also. Tuck the tips of the chicken wings under the chicken, to hold in place. Tie the front legs of chicken together with cooking twine. It's a good idea to do this, because it helps the chicken cook more evenly.

To Roast Chicken(s)

Start the Traeger grill on SMOKE setting, with the lid OPEN, until fire has ignited and is smoking (about 4-5 minutes). Set temperature gauge to 375°. CLOSE LID. Let grill preheat for 10-15 minutes. Add a small aluminum pan of apple juice (or cider) to the top rack of grill (this helps keep flavorful steam circulating while roasting). After grill has preheated, place chicken directly on the grill grate. Cook at 375°F (with lid closed) for about 60 minutes, or until internal temperature reaches 165°F.
To test for internal temperature, insert the temperature probe into the chicken in between the leg and the thigh joint. You will need to also check the internal temperature of a chicken breast, to ensure it also has reached 165° temp. NOTE: If it looks like chicken is starting to blacken on top near the end of roasting time, lightly cover chicken with aluminum foil; continue cooking until done.
Once chicken has reached an internal temp of 165°, remove from grill and place on cutting board or tray with rimmed edges (to catch any juices). Untie chicken legs by slicing through and removing cooking twine. Let chicken rest for 15 minutes (to let juices inside redistribute throughout meat). Slice and serve!

Recipe Notes

NOTE: Caloric calculation is an estimate for a WHOLE 3 pound chicken. Calorie counts will vary, due to pieces of chicken eaten, OR the total starting weight of the chicken.

Nutrition Facts

Traeger Roasted Chicken

Amount Per Serving (1 whole chicken)

Calories 1987 Calories from Fat 990

% Daily Value*

Fat 110g169%

Saturated Fat 29g181%

Cholesterol 489mg163%

Sodium 28832mg1254%

Potassium 3120mg89%

Carbohydrates 127g42%

Fiber 26g108%

Sugar 78g87%

Protein 135g270%

Vitamin A 29735IU595%

Vitamin C 17.6mg21%

Calcium 455mg46%

Iron 24.8mg138%

* Percent Daily Values are based on a 2000 calorie diet.

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17
Sep
2018

Kung Pao Zoodles

categories: Asian, Chicken, Main Dishes, Meatless Meals

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Kung Pao Zoodles is a low calorie (under 300), low carb dish using spiralized zucchini noodles, cooked in a sweet/spicy Asian sauce, and it can be made with or without chicken.

I’ve got to be honest here… this recipe totally surprised me! I purchased a spiralizer recently, to essentially make “noodles” out of a lot of different vegetables. I’d been wanting one for a while, and finally bought a fairly inexpensive one ($29).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What If I Do Not Have A Spiralizer?

If you do not have access to a Spiralizer, it IS possible to make zucchini noodles by hand. The best video I’ve seen to describe how to do this is on YouTube, which demonstrates three easy ways to make your own “zoodles” (with box grater, vegetable peeler, or mandoline). I recommend watching it! Here’s the link to the short video, from Kelly Senyei at “Just A Taste”: https://www.youtube.com/watch?v=ETgPaDQh9S4 This was the first recipe I made using it, and my expectations were fairly low for what Kung Pao Zoodles would taste like. Zoodles is a word commonly used to describe Zucchini Noodles!

Whoa! I’m NOT KIDDING… I totally LOVED this dish! This dish can also be a healthy/delicious meatless meal, by simply omitting the chicken breast. It only took a couple minutes to turn two medium sized zucchini into gorgeous pasta like strands of veggie goodness! Once cooked with the amazingly easy Asian inspired sauce, this dish made me GIDDY with excitement with my first bite!

This recipe for Kung Pao Zoodles is very easy to prepare. If there is one tip I can give you, it is to HAVE EVERYTHING PREPPED AND READY TO GO BEFORE BEGINNING COOKING! The dish comes together very quickly once started, so be prepared!

How Do I Make Kung Pao Zoodles?

Cut ends off both zucchini, then spiralize them into spaghetti-like noodles, catching them as they come out into a medium sized bowl. If using a Spiralizer, cut the noodles with kitchen shears into 7 or 8 inch strips (cut long zoodles right in the bowl a couple of times- snip, snip!). Set aside.

Stir or whisk Asian sauce ingredients together in a small bowl (soy or tamari sauce, balsamic vinegar, hoisin sauce, water, sriracha, sugar and cornstarch). Set sauce aside.

If You Are Preparing Kung Pao Zoodles WITH Chicken:

If adding chicken to this dish, season lightly with salt and black pepper. Heat vegetable oil over medium high heat. Place chicken cubes into large skillet; cook until lightly browned on all sides and cooked through. Remove chicken from skillet and set aside (or drain on paper towel).

Prepare The Rest of This Dish

Turn the heat down to medium and add sesame oil, minced garlic and grated fresh ginger to skillet. Stir and cook for 30-45 seconds, being careful to not let the garlic burn.

Add chopped red peppers, then stir in the Asian sauce. Bring sauce to a quick boil, then turn heat down to LOW, and cook for a minute or so until sauce is bubbling and has thickened.

Add zucchini noodles (zoodles) to skillet. Stir while cooking until the zoodles are coated with sauce. Cook for two minutes, stirring often. As the zucchini noodles cook, they will release water, which will help to blend the sauce together with the noodles.

Time To Eat Some Kung Pao Zoodles!

When done, add the cooked chicken pieces (if using) to the skillet, and stir to combine. I found using tongs worked great at getting everything mixed together. Divide Kung Pao zoodles between two serving bowls, and garnish each with chopped dry roasted peanuts and sliced green onions.

Serve these delicious Kung Pao zoodles and enjoy! I absolutely LOVED this dish…there is so much yummy flavor! This meal is filling (as each serving is about 2 cups), it tastes amazing, and it so low in calories! Winner, winner… ZOODLE dinner!

I really hope you will try making these Kung Pao Zoodles! If you prefer the more traditional version of Kung Pao Chicken, I hope you will check out that recipe, as well.

Looking For More SPIRALIZED FOOD Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a few delicious zoodle recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://recipestotry.ca/kung-pao-chicken-with-zucchini/

0 from 0 votes

Kung Pao Zoodles

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Kung Pao Zoodles is a low calorie (under 300), low carb dish using spiralized zucchini noodles, cooked in a sweet/spicy Asian sauce, w/or without chicken.

Category: Dinner

Cuisine: Asian

Keyword: kung pao zoodles

Servings: 2 (approx. 2 cups per serving)

Calories Per Serving: 281 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Zoodles:

2 medium zucchini , ends trimmed
1 teaspoon vegetable or canola oil **if adding chicken
6 ounces boneless, skinless chicken breast **cut in 1/2 inch cubes (if adding chicken)
1 pinch salt and pepper , to taste
1/2 medium red bell pepper , cut into 1/2" pieces
1 teaspoon sesame oil
1 teaspoon freshly ground ginger
2 cloves garlic , minced
2 Tablespoons finely chopped dry roasted peanuts (for garnish)
2 Tablespoons thinly sliced green onions (for garnish)

For Asian Sauce:

1½ Tablespoons reduced sodium soy sauce (tamari for gluten free)
1 teaspoon hoisin sauce
1 Tablespoon balsamic vinegar
2½ Tablespoons water
1/2 Tablespoon Sriracha sauce
2 teaspoons granulated sugar
2 teaspoons cornstarch

US Customary - Metric

Instructions

Cut ends off both zucchini, then spiralize them into spaghetti-like noodles,. Cut noodles with kitchen shears into 8 inch strips. Set aside.
Stir or whisk Asian sauce ingredients together in a small bowl (soy or tamari sauce, balsamic vinegar, hoisin sauce, water, sriracha, sugar and cornstarch). Set sauce aside.
If adding chicken to this dish, season lightly with salt and black pepper. Heat vegetable oil over medium high heat. Place chicken cubes into large skillet; cook until lightly browned on all sides and cooked through. Remove chicken from skillet and set aside (drain on paper towel).
Turn heat down to medium and add sesame oil, minced garlic and grated fresh ginger to skillet. Stir and cook for 30-45 seconds, being careful to not let garlic burn. Add chopped red peppers, then stir in Asian sauce. Bring sauce to a boil, then turn heat to LOW, and cook for a minute or so until sauce is bubbling and has thickened. Add zucchini noodles to skillet. Stir while cooking until zoodles are coated with sauce. Cook for two minutes, stirring often. As the zucchini noodles cook, they will release water, which will help to blend the sauce together with the noodles. When done, add cooked chicken pieces (if using), and stir to combine. I found using tongs worked great at getting everything mixed together.
To serve, divide Kung Pao zoodles between two serving bowls, and garnish with chopped peanuts and sliced green onions. Serve hot, and enjoy!

Recipe Notes

NOTE: Caloric calculation of 281 per serving includes chicken and vegetable oil to cook it in. If preparing this recipe as a MEATLESS meal, the calorie count would be approximately 167 calories per (2 cup) serving.

**Weight Watchers - Points+ = 7 points (with chicken).

Nutrition Facts

Kung Pao Zoodles

Amount Per Serving (1 g)

Calories 281 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Cholesterol 54mg18%

Sodium 724mg31%

Potassium 976mg28%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 12g13%

Protein 24g48%

Vitamin A 1410IU28%

Vitamin C 78.6mg95%

Calcium 42mg4%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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14
Sep
2018

Easy Chicken Caesar Salad

categories: Chicken, Main Dish Salads, Main Dishes, Salads

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Easy Chicken Caesar Salad is a light, yet filling entree, with grilled chicken breast on crisp romaine lettuce, with Parmesan cheese, croutons, and bottled dressing!

Do you enjoy Chicken Caesar Salad? We sure do, in our home! We have one for dinner every couple of weeks (especially in the summer), and it continues to be a family favorite meal.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

How Do You Season The Chicken For The Caesar Salad?

Whenever we grill chicken and use my Mom’s trusty chicken basting sauce (been using her recipe for over 40 years), I always try to grill two extra breasts to put aside for this salad! That way, the chicken is ready to go, any time we want to have this salad for dinner!

Having the chicken already grilled makes this a very quick meal to make… BUT… whether you use leftover chicken breasts, or grill them on an indoor grill, in the skillet, or on your BBQ, simply make sure you have a cooked, lightly seasoned chicken breast for each salad!

When you are ready to make the chicken caesar salad, slice a head of romaine lettuce into thin strips. I typically buy romaine hearts (these have a lot of the darker outside leaves taken off) for this salad, but it really doesn’t matter.

Okay… So How Do I Make The Chicken Caesar Salad?

If using romaine hearts, one whole one should be enough for two entree salads. Place thinly sliced romaine into large bowl. Squeeze the juice of half a lemon over lettuce, catching any seeds that try to jump in!

Now, I have seen so many recipes to make homemade Caesar dressing, with anchovies, etc. in it, but when you want a quick dinner, what I use is bottled salad dressing!

We have used Cardini’s Caesar dressing for many many years. Caesar Cardini is the man who is known for creating Caesar salads, and we have found this dressing to be the very best tasting one on the market! Obviously you can use whatever Caesar dressing you wish, but we give this one, found in most grocery stores (or Amazon) a thumbs up, for sure!

Add the Caesar Salad Dressing

Pour the desired amount of salad dressing over the lettuce in the bowl, then mix it, to combine.

TIP: After the lettuce has the salad dressing on it, THEN add grated Parmesan cheese! Because the lettuce has salad dressing on it, the cheese will stick to the romaine and not fall to the bottom of the bowl. Best tip I’ve ever found for a caesar salad! Mix to fully combine ingredients.

Serving The Salad

Portion salad into 2 serving bowls or plates. Place croutons on top, and add a couple thin slices of lemon to dish as a garnish. Adding lemon slices looks good, and each person can squeeze additional lemon juice on their salad, if desired.

Slice the precooked grilled chicken breasts into thin slices. Place the sliced chicken on top of the salad, slightly fanning out the slices across the salad. The chicken can be hot or chilled… we serve it both ways.

Garnish your chicken Caesar salad with additional Parmesan cheese, if desired. Serve, and enjoy this absolutely YUMMY entree salad!

I really hope you enjoy this classic grilled chicken Caesar salad, and trust you will enjoy it as much as we do! If you enjoy this salad, chances are you will also enjoy my recipes for Grilled Chili & Lime Chicken Fajita Salad or Strawberry Avocado Spinach Salad with Grilled Chicken (YUM). Don’t forget to check out ALL my recipes in the Recipe Index, located at the top of the page. Have a wonderful day.

Interested In More Recipes?

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0 from 0 votes

Easy Chicken Caesar Salad

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Easy Chicken Caesar Salad is a light, yet filling entree, with grilled chicken breast on romaine lettuce, Parmesan cheese, croutons, and bottled dressing!

Category: Entree Salad

Cuisine: American

Keyword: chicken caesar salad

Servings: 2 main course salads

Calories Per Serving: 530 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 small boneless, skinless chicken breasts , pre-grilled or baked
1 head romaine lettuce (I use romaine hearts)
1/2 large lemon
1/4 cup Caesar salad dressing
1/2 cup Parmesan Cheese
3 Tablespoons croutons , for garnish
4 thin slices lemon , for garnish

US Customary - Metric

Instructions

NOTE: Having the chicken already grilled makes this a very quick meal to make... BUT... whether you use leftover chicken breasts, or grill them on an indoor grill, in the skillet, or on your BBQ, simply make sure you have a small, cooked, lightly seasoned boneless chicken breast for each salad!
Place thinly sliced romaine into large bowl. Squeeze the juice of half a lemon over lettuce, catching any seeds that try to jump in! Pour desired amount of salad dressing over lettuce, then mix to combine.
After the lettuce has the salad dressing on it, THEN add grated Parmesan cheese! Because the lettuce has salad dressing on it, the cheese will stick to it, and not fall to the bottom of the bowl. Mix to fully combine ingredients.
Portion salad into 2 serving bowls or plates. Place croutons on top, and add a couple thin slices of lemon to dish as a garnish.
Slice precooked grilled chicken breasts into thin slices. Place chicken slices on top of salad, fanning out the slices across the salad. The chicken can be hot or chilled... we serve it both ways. Garnish salad with additional grated Parmesan cheese, if desired. Serve, and enjoy this absolutely YUMMY entree salad!

Recipe Notes

NOTE: Caloric calculation is approximate, based on a 4 ounce chicken breast per serving. Caloric count will vary, due to weight of chicken and amount / type of salad dressing used.

Nutrition Facts

Easy Chicken Caesar Salad

Amount Per Serving (1 g)

Calories 530 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 7g44%

Cholesterol 101mg34%

Sodium 1067mg46%

Potassium 1243mg36%

Carbohydrates 28g9%

Fiber 7g29%

Sugar 4g4%

Protein 40g80%

Vitamin A 27490IU550%

Vitamin C 14.9mg18%

Calcium 436mg44%

Iron 4.9mg27%

* Percent Daily Values are based on a 2000 calorie diet.

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06
Aug
2018

Coconut Milk Braised Chicken

categories: Chicken, Main Dishes

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Easy Coconut Milk Braised Chicken – big in flavor, low in calories (under 300)! Pan seared seasoned chicken breasts are cooked in, and topped with a spiced coconut milk sauce. You’re gonna LOVE this dish! YUM!

We just returned from our annual summer vacation to Whidbey Island, WA. One of my traditions while there is to visit a local community thrift store and browse for cookbooks to add to my collection. I LOVE to look at recipes in cookbooks… it’s been a crazy “down time” hobby of mine for years, even before I started blogging. I love the “thrill of the hunt” for great recipes to make for my family.

This year I found several (8) “new to me” used cookbooks, including the one I found this recipe for coconut milk braised chicken in, for a tiny fraction of their original retail price. I paid $17.35 for 8 cookbooks, but their original retail value was over $150! Now that’s what I call a DEAL!!!! This recipe, for coconut milk braised chicken sounded really interesting to me, so I gave it a try…wowzer! This is a FANTASTIC recipe! Seriously GOOD! It’s also very easy to prepare, so it’s a WIN-WIN in my book!

The chicken is seasoned nicely (it only has a tiny “kick” to it), and the coconut milk sauce tastes amazing! I “might” have taste-tested the sauce several times as it cooked…yum. Who knew coconut milk braised chicken could taste so good? Let me show you how easy this dish is to make!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Prepare Coconut Milk Braised Chicken

Mix spices for the chicken in a small bowl (coriander, cumin, turmeric, cayenne pepper). Add white wine vinegar, and stir to combine ingredients fully.

(SIDE NOTE: I was able to hand grind coriander seeds I had dried from our garden a year or two ago… YAY for homegrown! If you use store bought ground coriander, it will be more powdery, so your sauce will be smoother… mine has “bumps” from hand-grinding coriander seeds).

Give the chicken breasts a rinse, then place them on a paper towel, and pat them dry. Rub or brush on the seasoning mixture, covering both sides of chicken.

Cook The Chicken

Heat oil in a large (10-12 inch) non-stick skillet on high heat. Once the oil gets really hot (but not smoking), add the seasoned chicken breasts. Cook chicken for 2-3 minutes (without moving), then carefully flip chicken over and cook the other side 2-3 minutes.

Both sides should be a nice golden brown color. Transfer the chicken to a rimmed plate (a rimmed plate will catch any juices from chicken as it sits). Do NOT clean out skillet.

Create The Sauce For The Chicken

Place onion slices and minced ginger into the same skillet. Cook, stirring often for 2-3 minutes while the onions turn a golden color. Add the garlic, and stir well while it cooks for 1 more minute. Stir the coconut milk well with a fork or spoon while still in can (it’s thick). Pour entire can of coconut milk into the onion mixture in the skillet. Add salt. Stir well, to combine ingredients.

(Note: this recipe (as written) calls for LIGHT canned coconut milk, which has far less calories than regular. I only had regular coconut milk in our pantry, so that is what I used, and what you see in photo below).

Finish The Coconut Milk Braised Chicken

Cook on medium heat until the sauce comes to a boil. Transfer the chicken breasts back into the sauce. Pour any accumulated juices into the skillet, as well. Reduce heat, and cook chicken (turning once) for 10-12 minutes total, and the chicken is cooked through and no longer pink in the thickest part. I also spoon sauce over the top of chicken occasionally as it cooks.

When chicken is finished cooking, remove chicken breasts; transfer them back onto the rimmed plate. Cover with foil to keep warm. Turn the heat back up to high and bring sauce to a boil. Cook the coconut sauce for about 4 minutes, or until the sauce has thickened a bit, and reduced down to about 1½ cups.

Toast Shredded Coconut While the Sauce Thickens

While the sauce is cooking, I quickly toast some shredded coconut in a small dry skillet. I use this toasted coconut as a garnish for the finished dish.

To toast coconut, simply place coconut in skillet, and cook on low heat, stirring often, until coconut turns a golden brown in color (only takes a couple minutes). Remove from heat; transfer coconut to a plate or paper towel to cool. This step can also be done ahead of time or while the chicken is cooking.

Serve Coconut Milk Braised Chicken

Place the coconut milk braised chicken breasts onto individual plates or a serving platter. Spoon the sauce evenly over the pieces. Garnish with chopped fresh parsley and toasted coconut, (if desired). Season with additional salt, if desired. I served the coconut milk braised chicken with white rice and peas. YUM!

I REALLY hope you will give this recipe for coconut milk braised chicken a try. My husband and I really enjoyed it, and I will definitely be making this quick dish again! I sure got my money’s worth finding that old used cookbook!

Looking For More CHICKEN Recipes?

If you enjoy chicken dishes, be sure to check out my recipes for Coq au Vin, Chicken Broccoli Fettucine Alfredo, Chicken Fried Chicken, and many, many others, all of which are listed in the Recipe Index shown at the top of the page.

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Have a WONDERFUL day!

Recipe Source: Sunset – Recipe Annual Cookbook (2002 Edition), page 14, Published November, 2001 by Sunset Publishing Corporation.

0 from 0 votes

Coconut Milk Braised Chicken

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Coconut Milk Braised Chicken - big flavor, low calorie (under 300)! Pan seared seasoned breasts are cooked in/topped with a spiced coconut milk sauce.

Category: Entree

Cuisine: American

Keyword: coconut milk braised chicken

Servings: 4

Calories Per Serving: 277 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Chicken Seasoning:

2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground dried turmeric
1/2 teaspoon cayenne pepper
2 Tablespoons white wine vinegar

For Rest of Dish:

4 chicken breasts (5-6 oz. each) (boneless, skinless)
1 teaspoon vegetable oil
1 cup thinly sliced onion
2 Tablespoons minced garlic
1 Tablespoon minced fresh ginger
1 (14 oz.) canned coconut milk (reduced fat)
1/2 teaspoon salt
2 Tablespoons fresh parsley, chopped (optional garnish)
3 Tablespoons shredded coconut

US Customary - Metric

Instructions

Mix seasonings for chicken in a small bowl (coriander, cumin, turmeric, cayenne pepper). Add white wine vinegar; stir to combine ingredients fully.
Rinse chicken, then place on paper towel, and pat dry. Rub or brush on seasoning mixture, covering both sides of chicken. Heat oil in a large (10-12 inch) non-stick skillet on high heat. Once oil gets hot (but not smoking), add chicken. Cook 2-3 minutes (without moving), then flip chicken over and cook other side 2-3 minutes. Both sides should be golden brown. Transfer chicken to a rimmed plate (rimmed plate will catch juices from chicken). Do NOT clean out skillet.
Place onion slices and minced ginger into the same skillet. Cook, stirring often for 2-3 minutes until onions turn a golden color. Add garlic; stir well while it cooks for 1 minute. Stir coconut milk with a fork or spoon while still in can (it's thick). Pour coconut milk into onion mixture. Add salt. Stir well to combine ingredients. Cook on medium heat until it comes to a boil.
Transfer chicken back into sauce. Pour any accumulated juices into skillet. Reduce heat; cook chicken for 10-12 minutes total (turning once), until chicken is no longer pink in the middle of thickest part. Spoon sauce over top of chicken often as it cooks. When chicken is done, remove chicken from skillet back onto rimmed plate. Cover chicken with foil to keep warm.
Turn heat back up to high; bring sauce to a boil. Cook sauce for 4 minutes, or until the sauce has thickened a bit, and reduced down to about 1½ cups.
While sauce is reducing, toast coconut (for garnish) by placing shredded coconut into a dry skillet; cook on low, stirring often, until it turns golden brown (takes a couple minutes). Remove from heat; transfer coconut to a paper towel to cool. **This step can also be done ahead of time or while the chicken is cooking.
Place chicken breasts onto individual plates or serving platter. Spoon sauce evenly over chicken. Garnish with chopped fresh parsley and toasted coconut, (if desired), and season with additional salt, to taste. Serve, and enjoy!

Nutrition Facts

Coconut Milk Braised Chicken

Amount Per Serving (1 chicken breast + sauce)

Calories 277 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 9g56%

Cholesterol 72mg24%

Sodium 524mg23%

Potassium 531mg15%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 4g4%

Protein 25g50%

Vitamin A 305IU6%

Vitamin C 8.5mg10%

Calcium 30mg3%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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06
Jul
2018

Simple Chicken Sausage Pasta

categories: Chicken, Italian, Main Dishes, Pasta

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Simple chicken sausage pasta is an easy, quick and delicious meal to prepare. Pasta is tossed with Italian spices, olive oil, butter, Parmesan cheese and chicken sausage, then served in this flavor-filled, simple dish!

We love pasta at our house… do you? Years ago, I started experimenting with simple pasta dishes that were not drenched in Italian tomato sauce or alfredo sauce, and came up with this EASY, yet great tasting chicken sausage pasta!

We love those traditional sauces I mentioned above, but I was trying to create SIMPLE and QUICK new pasta dishes without using heavy sauces! This one is our favorite!

I make this dish when I don’t want to mess with making a sauce, and just want something for dinner that is filling, tasty, and EASY to fix after a busy day. Sometimes we have it without meat of any kind added, but other times we add it in.

We had two leftover grilled chicken sausages in our refrigerator, so when my husband asked if we could have pasta for dinner, it was so easy to pull this meal together in a matter of minutes!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Simple Chicken Sausage Pasta

This recipe uses two links of Italian flavored chicken sausage, and gives it a little extra protein and flavor! Here’s how to make this chicken sausage pasta:

Two COOKED chicken sausages are sliced, then each slice is cut into quarters. If you want, you can pan cook the sausages while the pasta is cooking (to save time). Set aside the chicken sausages until ready to add to pasta.

Prepare pasta according to package instructions. My preferred pasta is fettucine noodles, but regular spaghetti noodles work just as well for this simple meal (I speak from experience!).

Once the pasta is done cooking, drain the noodles in a colander (but do not rinse), then put hot noodles immediately back into the pot you cooked them in (minus the water, of course).

Season The Cooked Pasta

Quickly stir in butter while the pasta is hot so it can melt. Add olive oil and Italian spices, and toss to coat the pasta with the ingredients. Tongs work wonderfully for this!

Taste test the pasta. If desired, add additional salt and pepper, to suit your very own taste buds.

Add warm chicken sausage to the pasta, and toss well, to combine. If necessary, turn heat on LOW while tossing pasta, just to keep pasta hot. Once mixed, divide pasta and sausage among serving bowls or plates.

Serve The Chicken Sausage Pasta

That’s it! See how simple it is to make this chicken sausage pasta? To serve, grate additional fresh Parmesan cheese over the top of the hot pasta.

Garnish the dish with some chopped flat leaf Italian parsley. I was able to use some parsley that is growing in our little garden- yay!).

You don’t have to have a thick sauce to serve up a flavor-filled pasta dish! This is one of our favorite ways to have pasta… and it takes hardly any time at all to whip this up for dinner!

If you enjoy pasta, you might also want to try Florentine Manicotti, Pasta Carbonara, or Chicken Broccoli Fettucine Alfredo. I heartily recommend any of those recipes. You can find other yummy pasta recipes in my Recipe Index shown at the top of each blog post.

Sure do hope you will give this simple chicken sausage pasta a try! It tastes wonderful using regular (pork) Italian sausages, too. Next time you grill, throw a couple sausages on, then save them in your refrigerator or freezer until you make this dish. It’s a great timesaver!

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0 from 0 votes

Simple Chicken Sausage Pasta

Prep Time

10 mins

Cook Time

11 mins

Total Time

21 mins

Simple chicken sausage pasta is an easy, delicious meal to prepare. Pasta is tossed with Italian spices, olive oil, butter, Parmesan cheese and chicken sausage!

Category: Entree

Cuisine: Italian

Keyword: chicken sausage pasta

Servings: 4 servings

Calories Per Serving: 440 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 links Italian chicken sausage , cooked
8 ounces fettucine pasta (1/2 pound)
2 Tablespoons butter
2 Tablespoons extra virgin olive oil
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/8 teaspoon dried oregano
1/4 cup Parmesan cheese , grated
1-2 pinches salt/pepper ,to taste
4 teaspoons Parmesan cheese , for garnish (optional)
2 Tablespoons Flat leaf Italian parsley (fresh) , for garnish (optional)

US Customary - Metric

Instructions

Slice two COOKED chicken sausages into 1/2 inch slices, then cut each slice into quarters. You can pan cook the sausages while the pasta is cooking (to save time). Set aside cooked chicken sausage pieces until ready to add to cooked pasta.
Prepare pasta according to package directions. When pasta is done, drain noodles in a colander (do not rinse), then put them back into pot you cooked them in (minus the water, of course).
Quickly stir in butter while the pasta is hot so it can melt. Add olive oil and Italian spices, and toss to coat the pasta with the butter, oil and spices. Taste test pasta. If desired, add additional salt and pepper, to suit your taste buds. Add chicken sausage to pasta and toss, to combine. If necessary, turn heat on LOW while tossing pasta, just to keep pasta hot.
To serve, divide pasta and sausage among serving bowls, grate additional fresh Parmesan cheese over the top of the hot pasta, then garnish with chopped flat leaf Italian parsley. Enjoy!

Recipe Notes

Caloric calculation does not include optional garnish of additional Parmesan cheese and parsley.

Nutrition Facts

Simple Chicken Sausage Pasta

Amount Per Serving (1 (1/4 of total))

Calories 440 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 7g44%

Cholesterol 96mg32%

Sodium 606mg26%

Potassium 138mg4%

Carbohydrates 42g14%

Fiber 1g4%

Sugar 1g1%

Protein 16g32%

Vitamin A 410IU8%

Vitamin C 0.6mg1%

Calcium 94mg9%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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22
Jun
2018

Chicken Broccoli Fettucine Alfredo

categories: Chicken, Italian, Main Dishes

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Chicken Broccoli Fettucine Alfredo- this classic Italian dish with a creamy butter Parmesan sauce is delicious, and can be on the table in about 30 minutes!

You know what? Right up front I have to tell you this “all in one” meal is fairly high in calories, but I gotta be honest here… sometimes you just have to enjoy yourself! This dish is Italian comfort food at it’s very best!!!

Chicken broccoli fettucine alfredo is one of my favorite Italian dishes, but I only make it occasionally, because it has more delicious calories than I need to routinely consume in one meal!

But… having said that, I cannot say enough GOOD things about this dish- the pasta is coated in a creamy Parmesan butter alfredo sauce packed with flavor, and features chicken breasts and broccoli… an all in one dinner! It tastes DELICIOUS! Oh boy… is it ever delicious!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

SO HOW DO I MAKE CHICKEN BROCCOLI FETTUCINE ALFREDO?

The first thing you will need to do is make the alfredo sauce for the pasta. It’s EASY! Melt butter in a large skillet. Once butter is melted, add heavy whipping cream, pepper, and garlic powder. Stir until combined. Cook this sauce for about 5 minutes on medium low. Try to NOT let it come to a boil.

Add grated fresh Parmesan cheese to the sauce, and stir to combine. Cook these ingredients on medium low until the cheese has melted and the sauce has thickened.

Prepare The “Add-Ins”

NOTE: (This step can be done ahead of time!) Cook broccoli florets (either fresh or frozen). I use fresh broccoli florets and steam them over boiling water until they are done. Set aside until you’re ready to add them to the sauce. Cut the cooked chicken breast into bite-sized pieces.

Cook fettucine pasta according to the package directions. When done, drain pasta well.

Finishing The Chicken Broccoli Fettucine Alfredo

Add cooked and drained fettucine noodles to the alfredo sauce. Next add cooked broccoli and chicken pieces. Stir well, to combine ingredients and fully coat everything with the alfredo sauce. TIP: If the mixture seems too thick, simply add a bit more whipping cream to the pan, and stir to blend it in.

Taste test the pasta (it’s a hard job, but someone’s gotta do it). Season with salt and pepper, to suit your taste. Continue cooking on medium low for a minute or two to ensure everything is heated through before serving.

Time To Serve This Delicious Meal

To serve, transfer chicken broccoli fettucine alfredo to individual serving bowls or plates. Garnish each serving with chopped fresh parsley, if desired. If you don’t mind the extra calories, you can also grated a tiny bit of Parmesan cheese over the top, too.

Serve this delicious pasta, and enjoy every single yummy, high calorie bite! If you enjoy this meal, you might also want to check out my recipe for Shrimp and Penne Pasta Alfredo.

While this may not be the “healthiest” dish you’ve ever had… it might be one of the most delicious dishes you’ve ever had! The fettucine is so good… creamy, cheesy, and hey… since there is a vegetable (broccoli) and lean protein (chicken breast) in it, that’s gotta count for something, right? It’s all about BALANCE in everything! Sure hope you enjoy this meal!

Looking For More PASTA Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy pasta dishes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Hope you have a fantastic day!

0 from 0 votes

Chicken Broccoli Fettucine Alfredo

Prep Time

15 mins

Cook Time

11 mins

Total Time

26 mins

Chicken Broccoli Fettucine Alfredo- this classic Italian dish with a creamy butter Parmesan sauce is delicious, and can be on the table in about 30 minutes!

Category: Dinner

Cuisine: Italian

Keyword: chicken broccoli fettucine alfredo

Servings: 5 servings

Calories Per Serving: 934 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

12 ounces fettucine pasta
3/4 cup butter
1½ cups heavy whipping cream
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1½ cups Parmesan cheese , grated
2 chicken breasts (boneless, skinless) , precooked
2 cups broccoli , steamed
2 teaspoons parsley (fresh) , for garnish (if desired)

US Customary - Metric

Instructions

Make the alfredo sauce for the pasta. Melt butter in a large skillet. Once butter is melted, add heavy whipping cream, pepper, and garlic powder. Stir until combined. Cook this sauce for about 5 minutes on medium low. Try to NOT let it come to a boil. Add grated fresh Parmesan cheese to the sauce, and stir to combine. Cook on medium low until the cheese has melted and the sauce has thickened.
NOTE: To save time, these two steps can be done ahead of time: #1-Cook broccoli florets until done. #2-Cut two pre-cooked boneless, skinless chicken breasts into bite sized pieces. Set broccoli and chicken aside until ready to add to sauce.
Cook fettucine pasta according to the package directions. When done, drain pasta well.
Add drained fettucine noodles to the alfredo sauce in pan, then add cooked broccoli and chicken pieces. Stir well, to combine ingredients and fully coat everything with alfredo sauce. If the mixture seems too thick, simply add a bit more whipping cream to the pan, and stir to blend it in. Taste test the pasta. Season with additional salt and pepper, if desired. Continue cooking on low for a minute or two, to ensure everything is hot.
To serve, transfer chicken broccoli fettucine alfredo to individual serving dishes. Garnish each serving with chopped fresh parsley, if desired. If you don't mind the extra calories, you can also grated a tiny bit of Parmesan cheese over the top, too. Serve hot, and enjoy!

Nutrition Facts

Chicken Broccoli Fettucine Alfredo

Amount Per Serving (1 serving)

Calories 934 Calories from Fat 594

% Daily Value*

Fat 66g102%

Saturated Fat 39g244%

Cholesterol 277mg92%

Sodium 829mg36%

Potassium 537mg15%

Carbohydrates 54g18%

Fiber 3g13%

Sugar 2g2%

Protein 32g64%

Vitamin A 2415IU48%

Vitamin C 33.4mg40%

Calcium 453mg45%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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01
Jun
2018

Chicken Enchilada Mole Casserole

categories: Casseroles, Chicken, Main Dishes, Mexican / Southwestern

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Chicken Enchilada Mole Casserole is an easy to make dinner, with layers of corn tortillas, chicken breast strips, enchilada and mole sauce, onions and cheese, and is ready in 35 minutes!

Ever have one of those days where you know you need to fix something for dinner, but don’t have a clue what that will be? That is how I came up with this simple layered chicken enchilada casserole! I used my recipe for Layered Chicken Enchilada Casserole as inspiration (which uses a creamy green sauce). Then I started pulling things out of the refrigerator and pantry and then just started cooking!

I gathered two leftover grilled chicken breasts, some homemade red enchilada sauce (it was in our freezer, but I thawed it out!), a jar of mole sauce (check out this link to find out what is in this traditional Mexican sauce), onion, a few tortillas and some Mexican blend cheese and got busy creating this easy casserole dish that serves 6.

By the way… don’t worry about using homemade enchilada sauce… a large (28 oz.) can will do just fine… and mole sauce? You can pretty much find small 8.25 oz. jars of it in almost every grocery store in the Mexican Foods section. Mole sauce adds a rich depth of flavor to standard enchilada sauce and partners very well in this recipe.

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So… How Do I Make This Chicken Enchilada Casserole?

It’s easy. You will just be creating a layer of ingredients, then repeating the layers, etc. Start by thinly slicing two grilled chicken breasts (I used leftovers). A quick and easy substitution would be to use two rotisserie chicken breasts, lightly seasoned with salt and pepper.

Mix enchilada sauce and mole sauce in pan. Stir until blended, then cook on low heat for 5 minutes. This allows the flavors to come together a bit! (Note: I used homemade enchilada sauce, so your version may look slightly different)

Spray an 8×8 inch pan with non-stick cooking spray. Rip two tortillas into large pieces and layer the bottom of the dish, trying to cover as much as possible.

Spread 1/3 of the sauce over the tortilla pieces, spreading to cover.

Cover the sauce with 1/2 of the chicken slices, 1/2 of the chopped onions and top them with 1/3 of the grated Mexican cheese blend.

Repeat Layers

Repeat another layer in the same order: 2 torn tortillas, 1/3 of the sauce, remaining 1/2 of the chicken and onions, then top this second layer with 1/3 of the grated Mexican blend cheese. For the final layer, simply add the remaining two torn tortilla pieces, top with remaining sauce, then top it all off with the remaining grated cheese.

Time To Bake The Chicken Enchilada Mole Casserole

Bake the casserole (uncovered) in a 350° F. preheated oven for 20-25 minutes (mine was done in 20). The cheese and sauce should be bubbly when done. Remove chicken enchilada casserole from oven to a wire rack.

Let the casserole rest for a minute or two to let the cheese firm up, so it will be easier to slice.

Slice the casserole into 6 pieces, and transfer to plates. Serve each piece with a dollop of sour cream and a cilantro leaf garnish, if desired.

And that’s how this casserole came to be made and eaten at our house! Hope you will give it a try! Since this yummy casserole can be on the table in about 35 minutes, it’s a great meal for busy weeknights!

Looking For More Mexican-Inspired Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few Mexican-inspired recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

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Chicken Enchilada Mole Casserole

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Chicken Enchilada Mole Casserole is an easy to make dinner, with layers of corn tortillas, chicken breast strips, enchilada and mole sauce, onions and cheese, and is ready in 35 minutes!

Category: Dinner

Cuisine: Mexican

Keyword: chicken enchilada mole casserole

Servings: 6 servings

Calories Per Serving: 499 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 corn tortillas
28 ounces Red enchilada sauce
1/2 cup Mole sauce (found in Mexican food sections of grocery store)
2 chicken breasts (cooked)
1/2 cup white onion , finely chopped
2 cups Mexican 4 blend cheese (or combo of cheddar/jack)
4 Tablespoons sour cream
4 cilantro leaves (optional)

US Customary - Metric

Instructions

Preheat oven to 350° F.
Thinly slice two grilled chicken breasts for the casserole. A quick and easy substitution would be to use two rotisserie chicken breasts, lightly seasoned with salt and pepper.
Mix enchilada sauce and mole sauce in pan. Stir until blended, then cook on low heat for 5 minutes.
Spray an 8x8 inch baking dish with non-stick cooking spray. Rip two tortillas into large pieces and layer the bottom of the dish, trying to cover as much as possible. Spread 1/3 of sauce over the tortilla pieces. Cover sauce with 1/2 of the chicken, 1/2 of the onions and top them with 1/3 of the grated Mexican cheese blend. Repeat another layer in the same order: 2 torn tortillas, 1/3 of the sauce, remaining 1/2 of the chicken and onions, then top this second layer with 1/3 of the grated Mexican blend cheese. For the final layer, add remaining two torn tortilla pieces, cover with remaining sauce, then top it all off with the remaining grated cheese.
Bake the casserole (uncovered) in a 350° F. preheated oven for 20-25 minutes (mine was done in 20). The cheese and sauce should be bubbly when done. Remove chicken enchilada casserole from oven to a wire rack. Let the casserole rest for a minute or two to let the cheese firm up, so it will be easier to slice.
Slice the casserole into 6 pieces, and transfer to plates. Serve each piece with a dollop of sour cream and a cilantro leaf garnish, if desired. Enjoy!

Nutrition Facts

Chicken Enchilada Mole Casserole

Amount Per Serving (1 serving)

Calories 499 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 9g56%

Cholesterol 68mg23%

Sodium 1474mg64%

Potassium 274mg8%

Carbohydrates 24g8%

Fiber 3g13%

Sugar 9g10%

Protein 22g44%

Vitamin A 1445IU29%

Vitamin C 3.8mg5%

Calcium 336mg34%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

20
Apr
2018

Mediterranean Chicken Sandwich

categories: Chicken, Main Dishes, Sandwiches

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Enjoy this flavorful Mediterranean chicken sandwich, with tomato, lettuce, red onion, and creamy sauce (feta cheese, yogurt, dill, garlic, & oregano)!

I ended up making this sandwich as a way to use a couple of thawed chicken breasts in our refrigerator. Ever have those moments when you look at raw chicken breasts, and wonder what on earth you are going to do with them?

Yeah. That was me… one day at lunch, so I put on my thinking cap, and came up with this sandwich. I chose to grill the chicken right then, but by ALL MEANS, if you’ve got it, use warmed leftover grilled chicken or a 1″ thick slice of store bought rotisserie chicken (per sandwich) and save even more time!

Guess what? This simple Mediterranean chicken sandwich ended up being fairly low in calories and very tasty, if I may say so myself! I knew where I wanted to end up when trying to create this (i.e. a yummy chicken sandwich), and the rest was just figuring out WHAT to put ON that sandwich! Ha Ha. Decided to go the “Greek” route, as I love the flavor combinations.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Make The Mediterranean Sauce

The Mediterranean inspired sauce was easy to make. I racked my brain for inspiration, then picked out some traditional Greek seasonings from my spice rack, and added a couple other ingredients to make a simple, creamy “condiment” sauce to compliment the chicken on the sandwich.

I mixed together crumbled feta cheese, non-fat plain Greek yogurt, milk (just a bit to make it even creamier), dried dill (from my garden-yay!), garlic powder and oregano in a small bowl until fairly smooth, then seasoned it with a little salt and pepper, to taste.

Once the sauce was done, I covered and refrigerated it for 30 minutes, to give the ingredients a chance to blend and incorporate their unique flavors. That is not completely necessary, if you’re in a hurry to eat, but I do recommend it, for best flavor! Here’s what the sauce looks like.

While the sauce was chilling in the fridge, I grilled thin chicken breasts on an indoor cast iron grill until done, using my Mom’s easy grilled chicken basting sauce.

NOTE: You can cook the chicken breast any way that is easiest that you prefer (or even use leftover grilled chicken or rotisserie chicken breast slices, if desired). Whatever is easiest and most convenient for you works… just make sure the chicken is seasoned well, at least with salt and pepper!

Prepare The Mediterranean Chicken Sandwich

When ready to make the sandwiches, get all the ingredients together. You need thinly sliced red onion, tomatoes, lettuce, chicken breasts and “toasted” kaiser rolls.

Lightly butter the rolls, then “toast”, cut sides down, in a hot skillet until golden brown. Remove sauce from the refrigerator, and then you’re ready to build your Mediterranean chicken sandwich!

To assemble, spread Mediterranean sauce generously on both sides of the toasted bun. A warm, grilled chicken breast goes on top of the sauce on the bottom half. Top it with a few thin red onion slices, a thin slice of tomato, and finish off with a great big lettuce leaf (I used romaine). Put the two halves together, and the sandwich is ready to eat!

Time to EAT!

I cut one of the sandwiches in half so you can see the inside. The creamy, delicious Greek sauce oozes out from the top and bottom bun and coats the whole thing, bringing LOTS of traditional Mediterranean flavors to this simple sandwich. Take a big bite, then grab a napkin to wipe all that yummy sauce from your face! Ha Ha.

I hope you will consider making this yummy and flavorful sandwich. It’s even easier (and more time-saving) to make if you already have leftover grilled chicken or rotisserie chicken to use. This recipe is a perfect way to use up that chicken for a quick lunch time treat! Have a wonderful day. thank you for stopping by, and I hope you will come back again soon.

Looking For More SANDWICH Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a nice variety of sandwich recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: My brain… in hungry mode.

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Mediterranean Chicken Sandwich

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Enjoy this flavorful Mediterranean chicken sandwich, with tomato, lettuce, red onion, and creamy sauce (feta cheese, yogurt, dill, garlic, & oregano)!

Category: Sandwich

Cuisine: Mediterranean

Keyword: Mediterranean chicken sandwich

Servings: 2 sandwiches

Calories Per Serving: 371 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Mediterranean Sauce

1/4 cup feta cheese crumbles
1/3 cup plain Greek yogurt , non-fat
1 teaspoon milk
1/4 teaspoon dried dill
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1 pinch salt and pepper , to taste

For Sandwich

2 Kaiser rolls (or hamburger buns)
2 teaspoons butter , for toasting kaiser rolls
2 thin chicken breasts (boneless, skinless) , grilled/pre-cooked (can use 1" thick slices rotisserie chicken breast)
2 slices tomato
2 slices red onion
2 leaves romaine lettuce

US Customary - Metric

Instructions

Make Sauce

Combine all ingredients for sauce in medium bowl. Stir well, to fully blend ingredients into creamy sauce. Cover; refrigerate for 30 minutes.

Toast Buns

Lightly butter kaiser roll halves. "Toast" them lightly by placing them cut side down, in a dry skillet on medium heat. Cook until golden brown and crispy. Remove from heat; set aside.

Assemble Sandwich

Generously spread sauce on top/bottom halves of the toasted sides of rolls or buns. Place cooked chicken breast (or 1" thick slice of rotisserie chicken breast, if using) onto bottom half of bun. Add red onion slices, tomato slice, and a large lettuce leaf. Place top half of toasted bun onto sandwich (make sure it has sauce on it!). Repeat process for other sandwich. Serve, and enjoy.

Recipe Notes

TIP: If using previously cooked chicken breasts or rotisserie chicken, the time it takes to make this sandwich will be considerably shortened.

If using a LARGE, thick chicken breast, simply slice it in half horizontally and use the two halves (a total of one whole breast) for two sandwiches.

Nutrition Facts

Mediterranean Chicken Sandwich

Amount Per Serving (1 sandwich)

Calories 371 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 101mg34%

Sodium 628mg27%

Potassium 673mg19%

Carbohydrates 27g9%

Fiber 2g8%

Sugar 6g7%

Protein 35g70%

Vitamin A 2900IU58%

Vitamin C 7.8mg9%

Calcium 218mg22%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!