Butternut Squash and Chicken Pasta

Butternut Squash and Chicken Pasta

SERVES 4 -6

1/4 cup extra-virgin olive oil
1 large onion, chopped
3 large garlic cloves, finely chopped
2 lbs chicken breasts, cut into 1 inch pieces
1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces
1 teaspoon fresh rosemary
3 1/4 cups chicken broth
12 ounces pasta

Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and saute until tender, about 5 minutes. Add the garlic and saute for just a minute. Add the cubed chicken and cook through. Add squash, rosemary and saute for 8 to 10 minutes. Add the broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Season, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often. Drain pasta.

Toss the pasta and squash mixture in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve.

Saucy Chicken Casserole

Saucy Chicken Casserole Recipe


This recipe won the grand prize when I entered it in a local newspaper's recipe contest! The aroma of the cream sauce in this recipe makes it a mouth-watering favorite with my family. It's great for company, too, especially in winter.

6 Servings

Ingredients

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 cups (16 ounces) sour cream
3/4 cup dry white wine or chicken broth
1/2 medium onion, chopped
1 cup sliced fresh mushrooms
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
6 boneless skinless chicken breast halves
Cooked noodles or rice
Minced fresh parsley

Directions

In a 13-in. x 9-in. baking dish, combine the soups, sour cream, wine, onion, mushrooms and seasoning. Arrange chicken over top.

Bake, uncovered, at 350° for 1 hour or until chicken juices run clear. Serve over noodles or rice. Garnish with parsley. Yield: 6 servings.

Saucy Chicken Casserole published in Country February/March 1991, p47
Beth Layman :)

Bat Wings with Swamp Dip

Bat Wings with Swamp Dip

20 chicken wings (3 1/2 pounds)
1/2 cup soy sauce
2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1 teaspoon five spice powder
2 cloves garlic, minced
Swamp Dip (recipe follows)

Place wings in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, ginger, crushed red pepper, five spice powder and garlic. Pour over wings. Close bag and toss to coat. Chill in refrigerator
several hours or overnight, turning bag occasionally. Remove wings from bag, reserving marinade.

Place wings on a foil-lined 15x10x1-inch baking pan. Bake, uncovered, in a 450°F (230°C) oven for 10 minutes. Brush with reserved marinade (discard remaining marinade). Bake 15 to 20 minutes longer or
until chicken is tender and no longer pink.

Serve with Swamp Dip.

Makes 20 appetizers.

Swamp Dip: In a small bowl stir together a 8-ounce container of dairy sour cream and 3 tablespoons coarse ground mustard. Garnish with fresh whole chives. Serve with bat wings.

Crockpot Caribbean Chicken And Squash

Crockpot Caribbean Chicken And Squash

4 chicken thighs, skin removed
1 small butternut squash, peeled, seeded, cut into 1 1/2" pieces
1 medium onion, cut into wedges
14.5 oz can diced tomatoes
1/4 cup water or broth
1 tablespoon hot curry powder
1 teaspoon chopped fresh ginger root
1/2 teaspoon salt, optional

In a 3-1/2 to 4 quart crockery cooker, combine all ingredients except chicken. Mix well. Place chicken on top of mixture Cook on LOW 8 to 10 hours or until squash is done and chicken juices run clear when pierced. With forks, remove chicken from bones, then cut into pieces.

Stir into vegetable mixture.

Chicken Spaghetti Recipe

Chicken Spaghetti Recipe
"This cheesy chicken and pasta dish freezes well, so you can take one casserole to a potluck and save the second for another time," suggests Debbi Smith of Crossett, Arkansas. "It makes a quick, comforting meal."
10 Servings

Ingredients
4 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/2 cups chicken broth
1 medium green pepper, chopped
1 medium onion, chopped
2 celery ribs, chopped
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound process cheese (Velveeta), cubed
1 package (12 ounces) spaghetti, cooked and drained
1 can (2-1/4 ounces) sliced ripe olives, optional

Directions

In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired.

Transfer to two greased 11-in. x 7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.

To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed. Yield: 2 casseroles (5 servings each).

Chicken Spaghetti published in Quick Cooking November/December 1999, p53
Beth Layman :)

Jerk Chicken Wraps Recipe

Jerk Chicken Wraps Recipe Mango chutney sweetens these mouthwatering, jerk-seasoned wraps from Sally Sibthorpe in Shelby Township, Michigan. Great picnic fare, they’re scrumptious served warm or cold.—Sally Sibthorpe, Shelby Township, Michigan

Ingredients
1/2 pound boneless skinless chicken breast, cut into strips
3/4 teaspoon Caribbean jerk seasoning, divided
2 teaspoons olive oil
1/4 cup cream cheese, softened
2 flour tortillas (8 inches), warmed
1/4 cup mango chutney
2 lettuce leaves
1/4 cup julienned sweet red pepper
4 thin slices red onion

Directions

Sprinkle chicken with 1/2 teaspoon jerk seasoning. In a nonstick skillet over medium heat, cook chicken in oil for 5-6 minutes or until meat is no longer pink.

In a small bowl, combine cream cheese and remaining jerk seasoning; spread over tortillas. Spread chutney over cream cheese. Layer with the lettuce, chicken, red pepper and onion. Roll up tightly. Yield: 2 servings.

Jerk Chicken Wraps published in Cooking for 2 Summer 2007, p13 Beth Layman :)

Cashew Chicken Salad Sandwiches

Cashew Chicken Salad Sandwiches Recipe By :Simple & delicious

2 cups diced cooked chicken
1/2 cup chopped salted cashews
1/2 cup chopped red apple
1/2 cup chopped peeled cucumber
1/2 cup mayonnaise
1/2 teaspoon Domino® or C&H® Granulated Pure Cane Sugar
1/2 teaspoon salt
Dash pepper
6 lettuce leaves, optional
6 kaiser rolls or croissants, split

In a large bowl, combine the chicken, cashews, apple and cucumber. In a small bowl, combine the mayonnaise, sugar, salt and pepper. Add to chicken mixture and toss to coat.

Place a lettuce leaf if desired and 1/2 cup chicken salad on each roll bottom; replace tops. Yield: 6 servings.

Grilled Chicken with Red & Blue(berry) Salsa

Grilled Chicken with Red & Blue(berry) Salsa
(Yield: 4 servings)

Red & Blue(berry) Salsa (recipe below)
4 (6 oz) chicken breasts, pounded to even thickness
Olive oil (for grilling the chicken)
Salt and pepper
Prepared couscous (optional, for serving)

Red & Blue(berry) Salsa:
1/2 c fresh blueberries, chopped
1/2 c fresh whole blueberries
1/2 red bell pepper, seed and diced
1/4 red onion, diced
1 jalapeno pepper, seeded and minced (optional)
3 TB fresh minced parsley
2 TB fresh minced mint (optional)
1 TB lemon juice
Pinch salt

In a bowl, stir together all ingredients for the salsa and refrigerate until ready to use (you can make this up to 1 day in advance but if you do so, I recommend waiting until right before you serve it to add the fresh minced herbs).

Lightly brush olive oil on both sides of the chicken breast, then season both sides with salt and pepper. Grill the chicken until fully cooked (there should not be any pink).

Serve the grilled chicken topped with salsa along with couscous.

Squash Stuffed Chicken Breasts

Squash Stuffed Chicken Breasts

1 tablespoon butter
1/2 cup finely diced acorn squash
1 green bell pepper, diced
1 small onion, finely diced
1 stalk celery, chopped
salt and pepper to taste
4 skinless, boneless chicken breasts
2 ounces shredded Cheddar cheese
2 cups all-purpose flour for coating

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a medium skillet, melt butter or margarine. Add the squash, green bell pepper, onion and celery. Saute until slightly tender. Season to taste with salt and pepper. Remove from heat, add cheese and mix together.

Slice chicken breasts on the side about 3/4 of the way through. Stuff mixture evenly into each slit chicken breast until full. Dredge each breast in flour to coat completely, and brown coated chicken in skillet.

Place browned chicken breasts in the prepared baking dish, cover and bake in the preheated oven for about 30 minutes or until chicken is cooked through and juices run clear.
Source: All recipes.com

Bourbon Chicken

Bourbon Chicken

3 lbs. chicken thigh, skinless, boneless, cut in 1" cubes
4 oz. soy sauce
4 oz. bourbon
4 cloves of garlic (or more), pressed
2 pieces fresh ginger, grated
2 oz. olive oil
1/4 cup brown sugar

Chicken, usually legs or thigh, however any part will do. Mix marinade. Spread chicken in a single layer in a shallow pan and cover with marinade. The longer it marinates, the better the flavor. Preheat oven to 350. Bake for 45 minutes.

Chicken Sauce

Chicken Sauce

3 quarts apple cider vinegar
1-1/2 tsp salt
1/4 cup freshly ground black pepper
1/4 cup white pepper
1/4 cup paprika
1/2 cup crushed red pepper
2 cups vegetable oil
1 cup lemon juice
1/2 cup Worcestershire sauce
10 whole chicken legs

Start with a one gallon jug of apple cider vinegar and empty out one quart of the vinegar. Add all the remaining ingredients into the gallon jug, put the cap back on and shake "the devil out of it."

Place chicken on barbecue or grill pan. Brush sauce over chicken throughout the cooking. Cook the chicken until the juices run clear and no red shows.

-Magazine clipping, shared by Cinnamon

Buttermilk Crisp-Baked Chicken

Buttermilk Crisp-Baked Chicken
from Martha Stewart Serves 4

Oil, for baking sheet
8 slices white bread
2-1/4 ounces Parmesan cheese, finely grated
1 teaspoon dried thyme
3/4 teaspoon freshly ground pepper
1 cup buttermilk
3/4 teaspoon coarse salt
1 teaspoon Tabasco sauce
4 pounds chicken pieces (preferably legs, thighs, and wings), rinsed and patted dry

Preheat the oven to 400°. Oil a baking sheet. In a food processor, grind the bread into fine crumbs. In a shallow bowl, combine the breadcrumbs, Parmesan, thyme, and 1/4 teaspoon pepper. In a second large
bowl, combine the buttermilk, Tabasco, 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper. Add the chicken, turning to coat. Remove one piece of chicken from buttermilk mixture, shaking off excess liquid. Drop into the breadcrumb mixture and turn to coat. Place on prepared baking sheet.

Repeat with remaining chicken. Bake for 40 mins, rotating pans halfway through cooking. Note: Dipping chicken pieces first in buttermilk, then in a breadcrumb-cheese mixture and baking them, makes them moist and tender on the inside, crunchy on the outside.

Chicken Tortilla Casserole

Chicken Tortilla Casserole

4-6 boneless, skinless chicken breasts
12 corn tortillas, cut into quarters
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup salsa
1 cup milk
1 small onion, diced
1 small can sliced black olives
1 cup or so shredded cheddar cheese

Place chicken breasts in baking pan, cover with foil and bake at 350 for 1 hour. Shred when cool enough to handle and set aside. Reserve pan juice. In bowl, mix soups, salsa, milk and onion. In 9X13 pan, pour reserved juice (you can add some chicken broth if you need to, there should be enough juice to cover bottom of pan). Arrange half of corn tortillas in bottom of pan. Layer half of chicken over tortillas, half of the sauce, half of the olives and half of the cheese. Repeat, ending in cheese. Cover with foil and bake at 350
for 1-1/2 hours. Remove foil and bake 1/2 hour longer. Good served with refried beans and cornbread.

Chicken & Sausage Manicotti Recipe

Chicken & Sausage Manicotti Recipe
Here’s a scrumptious meal-in-one the whole gang will love. For a change, try it with ground turkey or beef instead of the sausage. Fran Scott - Birmingham, Michigan
14 Servings
Prep: 25 min.
Bake: 55 min. + standing

Ingredients

1 pound sliced fresh mushrooms
2 medium green peppers, chopped
2 medium onions, chopped
1 tablespoon Crisco® Pure Olive Oil
4 garlic cloves, minced
3 jars (26 ounces each) spaghetti sauce
1-1/4 cups water
1-1/2 pounds chicken tenderloins, halved lengthwise
4 teaspoons dried basil
2 teaspoons chicken seasoning
2 packages (8 ounces each) uncooked manicotti shells
1 pound fully cooked andouille or Italian sausage links, halved lengthwise and sliced
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 cups (8 ounces ) shredded cheddar cheese

Directions

In a Dutch oven, saute the mushrooms, peppers and onions in oil until tender; add garlic, cook 1 minute longer. Stir in spaghetti sauce and water.

Sprinkle chicken with basil and chicken seasoning. Stuff chicken into uncooked manicotti shells. Spread 1 cup sauce mixture in each of two greased 13-in. x 9-in. baking dishes. Arrange manicotti over sauce; sprinkle with sausage. Pour remaining sauce over top; sprinkle with cheeses.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 55-65 minutes or until bubbly and pasta is tender. Let stand for 10 minutes before serving.

To use frozen manicotti: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 55-65 minutes or until bubbly and pasta is tender. Let stand for 10 minutes before serving. Yield: 2 casseroles (7 servings each).
Chicken & Sausage Manicotti published in Simple & Delicious March/April 2010, p17

Old Fashioned Chicken Pot Pie

Old Fashioned Chicken Pot Pie
Makes: 1 - 9 inch pie

2 pounds cooked chicken, chopped
1 (15 ounce) can mixed vegetables
1 (10.75 ounce) can condensed cream of potato soup
1/4 cup milk
1/4 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
salt to taste
1 recipe pastry for a 9 inch double crust pie

Preheat oven to 350 degrees F Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.Bake in the preheated oven for 25 to 30 mins, or until golden brown.

CHICKEN PASTA PICNIC BOWL

CHICKEN PASTA PICNIC BOWL

1 (8 oz.) pkg. macaroni
1 (10 oz.) pkg. frozen peas and carrots
2 c. diced, cooked chicken
1 c. Cheddar cheese, cubed
1/2 c. sliced celery

Dressing:
1/2 c. oil
1/3 c. vinegar
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. dry mustard
1/2 tsp. marjoram
1/4 tsp. pepper
2 Tbsp. parsley, chopped
2 Tbsp. onion, chopped

Cook macaroni following label directions; drain. Cook peas and carrots until barely tender. Drain and cool, then add to macaroni in large bowl. Add chicken, cheese and celery. Combine remaining ingredients in jar with tight lid. Shake until blended. Pour dressing over macaroni mixture; toss well.

Chill several hours or overnight. Toss before serving.
Makes 6 to 8 servings.

Pasta Perfecto

Pasta Perfecto

1/2 pound boneless, skinless chicken breast, cut crosswise into
1/2-inch-thick slices
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 tablespoon olive oil
1/4 pound shiitake mushrooms, sliced
1 cup heavy or whipping cream
1/2 cup crumbled Gorgonzola cheese, divided 1/3 cup freshly grated
Parmesan cheese
1/2 pound rigatoni or penne, cooked according to package directions and drained
2 tablespoons chopped fresh parsley

Sprinkle chicken with 1/4 teaspoon each salt and pepper.Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chicken and cook 1-1/2 mins per side, until edges are light brown. Add mushrooms and cook, stirring, until softened, 2 to 4 mins. Stir in cream. Cook until mixture is reduced by half, about 3 mins. Stir in 1/4 cup of the Gorgonzola and the Parmesan. Simmer, stirring, 1 min more, until cheeses melt. Stir in remaining salt and pepper.Toss hot pasta with sauce and divide among 4 serving plates. Sprinkle with remaining 1/4 cup Gorgonzola and the parsley.
Makes 4 servings.

BLT Chicken Burgers

BLT Chicken Burgers
Makes 4 servings

Ingredients

1 pound ground chicken, preferably a mixture of 1/2 white and 1/2 dark meat
1/2 cup shredded sharp cheddar cheese
1/3 cup grated parmesan cheese
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup mayonnaise
1/4 cup finely chopped fresh basil
1 tablespoon each fresh lemon juice and finely shredded lemon zest
4 onion kaiser rolls, split
8 strips bacon (about 8 oz.), cooked until crisp
1 large tomato, thinly sliced
4 leaves romaine lettuce

Preparation

1. Prepare a charcoal or gas grill for medium heat 350 to 450; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).

2. Meanwhile, in a large bowl, gently mix chicken, cheeses, garlic, salt, and pepper. Form into 4 burgers about 3/4 in. thick, making a slight depression in center of each patty (this helps keep burgers flat as they cook). Put on a plate, cover, and refrigerate until ready to grill.

3. In a blender, whirl mayonnaise, basil, lemon juice, and lemon zest together and refrigerate until ready to use. With a silicone brush or oiled paper towels, lightly oil cooking grate.

4. Grill burgers, covered, turning once, until browned and no longer pink inside (cut to test), 8 to 10 minutes total. Transfer burgers to a clean plate and place buns, cut sides down, on grill until lightly browned, 30 seconds.

5. Spread toasted sides of buns with basil mayonnaise. Set a chicken patty on each bun bottom and top each with 2 strips bacon, a tomato slice, and a lettuce leaf. Cover with bun top.

White Meat Ravioli

 White Meat Ravioli
Serving Size : 4

3/4 lb Canned Chicken breast OR Canned tuna-chopped
2 tb Shallots -- finely chopped
2 Plum tomatoes -- chopped
1 t Dried leaf sage -- crumbled
1/4 ts Mace
1/4 c Parmesan or Romano cheese Grated
1/2 c Parsley -- chopped
1/2 ts Black pepper -- coarsely Ground
1 tb Brandy or dry sherry
Pasta dough

SAUCE
2 tb Olive oil
4 Scallions -- thinly sliced
2 Cloves garlic -- minced
1 c Tomatoes -- crushed
1 c Tomato sauce
1 tb Basil

Place all ingredients, except pasta, in a large mixing bowl and combine completely. Fill ravioli with mixture.

Heat oil over medium heat. Stir-fry scallions and garlic for about 30 seconds. Add tomatoes, tomato sauce and basil. Stir. Simmer for 10-15 minutes.

CARIBBEAN GRILLED CHICKEN

CARIBBEAN GRILLED CHICKEN
Source: dailyrecipe. com

INGREDIENTS:
4 chicken breast halves, skin on, bone in
Salt and freshly ground black pepper to taste
Juice of 2 fresh limes or 1 lemon
2 tablespoons vegetable oil
1/4 cup finely diced bacon
1/2 cup finely chopped onion
1/2 cup thinly sliced green bell pepper strips
1/2 cup finely chopped celery
2 cups diced canned tomatoes and their juices
1 cup chicken stock
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme

DIRECTIONS:

TO GRILL THE CHICKEN: Season the chicken with salt and pepper and marinate in lime or lemon juice for 10 minutes. While this is marinating, heat the grill. Grill for 10 minutes on each side or until just cooked through. Keep the skin on as you grill the chicken to keep it moist. You can take the skin off after cooking. While the chicken is cooking, make the sauce.

TO MAKE THE SAUCE: In a 2-quart saucepan, over medium heat, heat the oil and bacon. When the bacon is brown, add the onion, green pepper and celery and cook, covered, over low heat for 10 minutes or until tender.

Add the tomatoes and their juices, chicken stock, Worcestershire sauce, and thyme and simmer, uncovered, for 10 minutes. Season with salt and pepper to taste.
Yield: 4 Servings.

From Caribbean Cruise, http://groups.yahoo.com/groups/caribbean-cruise