Creamy Chicken Skillet

     My fellow foodies, THIS is delicious. It was a simple dinner that I threw together in very little time, and allowed me to use some leftover ingredients so I didn't waste them! It was fast, it was easy, it was simple, and most of all, it was SO tasty. Michael and I agreed it tasted almost a bit like a broccoli casserole, minus the cheese. It did taste very similar, so I'm thinking adding cheese wouldn't be such a bad idea. Then again, when has adding cheese to something ever been a bad idea?

     We went to a furniture outlet this weekend and purchased a couch for our new home. I'm so excited! It is being made now and we will be able to pick it up May 17, 2013 or sooner! Hopefully, we will be moving into our home on April 25, but it may be pushed back. Keep us in your thoughts and prayers that the underwriting process through our loan moves quickly and everything stays on schedule.

     

Creamy Chicken Skillet

Yields: 4 servings

1 lb. boneless skinless chicken breast, 1" cubes

1 (10.75 oz) can cream of mushroom soup, undiluted

1½ c. milk

1½ c. water

½ tsp. dried basil

¼ tsp. garlic powder

2 tbsp. dried onion, minced

1 tsp. salt

1 tsp. black pepper

2 c. short cut pasta, uncooked

1 c. fresh broccoli, small chop

1 c. frozen peas

In a large skillet with high sides, heat olive oil over high heat. Once the oil is heated, add the chicken and brown on all sides. Cook the chicken thoroughly and then remove and set aside. 

Add the water and deglaze the pan, then add the milk. Once mixed, whisk in the cream of mushroom soup, dried onion, and basil. 

At this point, add the peas (or any other frozen vegetable you choose).

Bring this mixture to a boil and then add the pasta. Bring back to a boil and reduce to medium heat. 

Add the broccoli (or any other fresh vegetable you choose) and simmer for 10 minutes. 

At this point, add the chicken back in, with any juices that were left in the bowl, and cook for 5 minutes or until heated through.

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I served along side my garlic breadsticks, which will be in a recipe to follow!

Nutritional Info

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 346.5

• Total Fat: 6.4 g
• Cholesterol: 66.9 mg
• Sodium: 1,420.7 mg
• Total Carbs: 39.9 g
• Dietary Fiber: 3.9 g
• Protein: 33.8 g

Copycat Carrabba's!

     One way I can tell that the economy is beginning to improve (FINALLY) is that disposable income is becoming more common. Restaurants are starting to bring in more business and more restaurants are being built everywhere. I'd be lying if I said I didn't enjoy going out to dinner with my fiance and having a good time with him. I wouldn't be lying if I said I hated the ridiculous prices that come along. My fiance likes Carrabba's and his meal choice there is Pasta Carrabba. Carrabba's can get a little pricey and I had to find a way to make this dish for him, without the extra expenses. So, here we go!



Copycat Carrabba's
Yield: 3-4 servings

2 boneless skinless chicken breasts, sliced into strips
2 tbsp. balsamic vinegar
1/4 c. extra virgin olive oil
1/8 c. fresh basil
salt and pepper, to taste

Sauce:
1 tbsp. butter
1 medium shallot, minced
2/3 c. light cream
2 oz. fresh mushroom, sliced
1/3 c. frozen peas
salt and pepper, to taste

Pasta: 
3 ounces fettuccine
1/3 c. fresh parmesan cheese, grated

Place the chicken breast slices in a pan or bowl and drizzle vinegar and oil. Cut basil leaves and sprinkle over the chicken. Add salt and pepper to taste and refrigerate for at least 1 hour. Saute over medium heat for 5-6 minutes or until no longer pink. 
Melt the butter in a small saucepan and add the shallot. Saute for 1 minute and then add cream, salt, and pepper. Boil to reduce by half, or until the sauce coats the back of a wooden spoon. Add mushrooms and peas and cook an additional 2 minutes. Add the cooked pasta and toss gently with parmesan cheese.

Nutritional Info

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 525.2

• Total Fat: 33.1 g
• Cholesterol: 92.1 mg
• Sodium: 437.8 mg
• Total Carbs: 28.9 g
• Dietary Fiber: 1.7 g
• Protein: 29.6 g