Gluten Free Creamy Chicken Fajita Pasta

Gluten Free Creamy Chicken Fajita Pasta

Ingredients:

8 oz pasta any shape, I used Penne
1 lb boneless skinless chicken breasts cut into small bite size pieces 
2 tablespoons olive oil
3 tablespoons homemade or store bought packet of fajita seasoning mix
2 bell peppers any colors, seeded and sliced
1 medium onion sliced
5 cloves fresh garlic minced
1 cup heavy cream
1/2 cup cheddar cheese
freshly ground black pepper to taste

Instructions:

In a large pot of boiling salted water, cook pasta according to package instructions (al-dente), don't forget to season with salt. 

Heat a large heavy-duty pan or pot to medium/ high heat. Add oil and chicken breast pieces to pan. Sprinkle chicken with fajita seasoning. Cook for 5 minutes or until chicken is browned and cooked through.

Add bell peppers, onion, and garlic to pan. Stir for 2-3 minutes or until onion is tender.

Add cooked pasta and half & half to the pan. Stir and simmer for 5 minutes or until cheese is fully melted and all the flavors are combined.

Serve immediately.

Steve and I absolutely love this dish and can't wait to have it again!

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Garlic Butter Spaghetti and Chicken

Garlic Butter Spaghetti and Chicken

Chicken:

1/2 boneless skinless chicken breast
2 Tbsp butter
1 Tbsp oil sunflower or canola
2 tsp garlic minced
1 Tbsp brown sugar
salt black pepper, to taste
red pepper flakes, optional

Spaghetti:

1/3 lb spaghetti
3 Tbsp butter
2 tsp garlic minced
salt pepper to taste
grated Parmesan cheese

Directions:

1. Season chicken breast with salt, black pepper and red pepper flakes. Place in well oiled porcelain or pyrex baking dish.
2. In a small pan, heat butter and oil, add garlic and cook for just a few seconds. Do not allow garlic to brow or it will taste bitter.
3. Add brown sugar and mix.
4. Cover chicken breast with this mixture. Bake at about 175 C (350 F) for about 25-30 minutes or until chicken is cooked through and juices run clear.
5. In the meantime cook spaghetti in salted water and drain.
6. In a pan, melt butter, add garlic and cook for a few seconds. Season with salt and pepper. Add spaghetti and toss well to combine.
7. Serve with grated Parmesan cheese. Garnish with chopped parsley (optional).
   
   
   
   

Baked Crispy Chicken Legs

Ingredients:

3 -3 ½ pound chicken legs
1 Tablespoon Dried Italian herbs
1 ¼ teaspoon salt
1 ½ tablespoon onion powder
1 ½ tablespoon garlic powder
1 teaspoon smoked paprika
1 teaspoon white pepper
½ teaspoon cayenne pepper
1 teaspoon bouillon powder (you may replace with salt)

Instructions:

Wash chicken legs and place them on a cookie sheet in a single layer, then let them sit in the fridge for a minimum of 3 hours or preferable overnight. Do not cover them; let the air-dry them out. You can omit this part and proceed with the spices.

 

When ready to bake, preheat oven to 425°.

 

Place the chicken in a large bowl, with all the spices, and then drizzle with olive oil.

 

Line a baking pan with foil; top with a wire rack. Arrange chicken legs out in a single layer. While the chicken legs are baking oil will slowly drip to the bottom of the baking pan.

 

Bake chicken legs until cooked through and skin is crispy, about 45-50 minutes-rotate wings half way through-roughly 20 minutes.

 

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Deli Style Chicken Salad

Ingredients:

1 to 1-1/2 cups real mayonnaise, or to taste

1/4 cup sweet pickle relish, undrained

1/2 teaspoon poultry seasoning

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly cracked black pepper, or to taste

4 cups cooked and shredded chicken

1 cup finely diced celery (about 2 ribs)

Directions:

In a medium bowl, whisk together 1 cup of the mayonnaise, pickle relish, poultry seasoning, salt, and pepper. Add the chicken and celery and toss; adding more mayonnaise for desired consistency. Chill for several hours so flavors can meld together. Taste and adjust seasonings as needed.

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Brown Sugar Italian Chicken For Two

Quick, easy and delicious, just the way I like it!

Brown Sugar Italian Chicken For Two

Ingredients:

2 boneless, skinless chicken breasts
1/4 cup brown sugar
1/2 (0.7-oz) package Italian dressing mix (make sure is gluten free if following a gf diet)

Directions:
Preheat oven to 425 degrees. Line a 2 quart casserole dish with aluminum foil.

Combine the brown sugar and Italian dressing mix. Coat both sides of the chicken with the brown sugar mixture. Place in prepared pan. Top chicken with any remaining brown sugar mixture.

Bake for 20 minutes.

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Saucy Chicken and Sausage Over Creamy Parmesan Polenta

This is great kind of like a chicken stew over grits. I over did my spices the first time around so I can't wait to try it again will a little less hot sauce.

Saucy Chicken and Sausage Over Creamy Parmesan Polenta

Saucy Chicken and Sausage Ingredients:

1 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
1 tsp dry oregano
salt and pepper to taste
1 (about 6 oz) chicken breast, boneless and skinless, cut into small bite size pieces
2 Italian sausage links, cut into 1 inch pieces ( I used the estimated amount in Venison sausage)
½ cup chicken broth or dry white wine
1 cup tomato sauce
2 shakes of hot sauce
2 tbsp butter
2 tbsp fresh parsley chopped for garnish

Creamy Parmesan Polenta Ingredients:

1 Roll of store bought Polenta
enough liquid to cover bottom of 2 quart pan, water, broth or milk
1 cup (8 oz) Italian blend cheese
3 tbsp butter
black pepper and salt to taste

Instructions:

 

For Saucy Chicken and Sausage

In a saucepan or a Dutch oven heat the olive oil over medium heat. Add onion and garlic and cook for 2 minutes until the onion is soft and has become translucent. Add the chicken and sausage to the skillet, season with salt, pepper and oregano. Cook for about 10 minutes or until the chicken and sausage starts to brown.

Stir in the chicken broth and scrape up all the brown bits from the bottom of the pan. Cook for 2 minutes then add the tomato sauce and hot sauce. Stir in the butter and taste for seasoning. Adjust as necessary.

Cook for 5 more minutes, remove from heat and garnish with chopped parsley.

For Creamy Parmesan Polenta

Remove store bought polenta from roll and chop up so that's it's easier to blend with liquid. Pour liquid over the top, cover and cook on low stirring occasionally until polenta and liquid are mixed well, you may need to add more liquid to get to desired consistency.

Once it is mixed well, remove from heat and stir in the remaining ingredients.

Serve by plating polenta, then topping it with the chicken and sausage stew.

Fast and Easy Chicken Broccoli Fettuccine Alfredo

Remember all of my recipes can be gluten free or full of gluten just adjust ingredients for your particular diet.

This was wonderful and we ate every bite!

Chicken Broccoli Fettuccine Alfredo

Ingredients:

• 6 ounces fettuccine noodles
• 2 chicken breasts, cut in pieces
• 2 TBS olive oil 
• 1 - 14.5 ounce jar of your favorite Alfredo sauce
• 2 cps broccoli florets
• 2 TBS butter
• 1/4 tsp Penzeys roasted garlic
• 1 c parmesan cheese, grated
• salt and pepper ( to taste)
• enough milk to rinse the jar well
• 1/4 c parmesan cheese ( garnish)  

Use gluten free ingredients if following a gf diet.

 Directions

1. Cook fettuccine in salted water until just getting tender and drain well.
2. Cook broccoli florets in boiling water for 3 minutes and drain.
3. In a large saucepan, saute chicken pieces in olive oil until done. Remove and set aside.
4. In same pan melt butter and add jar alfredo sauce, milk, garlic, salt and pepper. Heat for 2 minutes without boiling. Add parmesan cheese and stir to melt. Add chicken pieces, cooked pasta and broccoli florets lightly tossing to coat.
5. Serve and sprinkle parmesan cheese as a garnish.

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Ranch Chicken

It's been a long time since I cooked Ranch Chicken so on looking for something a little different I decided to give it a try. It was wonderful, tender, juicy and had that wicked taste of fried chicken.

Ranch Chicken

Ingredients:

3-4 boneless, skinless chicken breasts
1/4 cup butter, melted
1 1/2 TBS Ranch dressing seasoning mix (I use Penzey's)
1 cup crushed Corn flakes
1/2 cup grated Parmesan cheese

Instructions:

Preheat oven to 375° degrees F. Spray a 9×13 glass baking dish with cooking spray.

Combine the Ranch seasoning mix, the crushed Corn flakes and Parmesan cheese into a large freezer baggie.

Shake well to mix all together.

Dip each chicken breast into the melted butter, and then drop into the baggie. Seal the bag shut and then shake well to coat with the seasoning mix. After well coated lay chicken into the baking dish. Repeat with all of the chicken.

Once all chicken has been coated, sprinkle the remaining seasoning mixture onto the tops of chicken and drizzle with remaining butter.

Bake chicken for 40- 45 minutes. (Towards the last 10 minutes of cooking you may need to lay a piece of foil over the top to prevent from burning.)

Notice: If going gluten free make sure your dressing mix and corn flakes are gluten free.

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Bacon-Wrapped Jalapeno Chicken Bites

Bacon-Wrapped Jalapeno Chicken Bites

Ingredients:

• 8 chicken tenders, flattened and cut in two
• 1 cup Cola of your choice
• 3-ounce package softened cream cheese
• 1 jalapeno pepper slices
• 8 slices bacon, cut in half

Instructions

1. Marinate flattened chicken in cola.
2. Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Add a pepper slice on cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.
3. Grill or oven bake until bacon is brown and crispy on both sides. 

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Sweet and Tangy Chicken Thighs

Yum this is sooo good; you'll want to eat it all by yourself!

Sweet and Tangy Chicken Thighs

Ingredients:

1 pkg boneless skinless chicken thighs
1/2 cup Dijon mustard
1/4 cup Maple Syrup
1 TBL Apple Cider vinegar
Fresh Rosemary
salt and pepper to taste

Directions:

Preheat oven to 450.

Place chicken thighs in 9x9 pan. Mix all ingredients except for Rosemary and pour over thighs. Bake for 30 minutes basting thighs half way through. Spoon remaining sauce over thighs and sprinkle with Rosemary once they are done.

Serve over hot rice.

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Yummy Chicken Breast

A great easy way to cook boneless skinless chicken breast. Moist creamy chicken goodness.

Yummy Chicken Breast

Ingredients:

4 boneless chicken breast halves
1 cup mayonnaise
1/2 cup fresh grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder

Directions: 

Mix mayonnaise, cheese and seasonings.
Spread mixture over chicken breast and place in baking dish.
Bake at 375°F for 45 minutes.

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