One Dish Chicken Pasta

I had some chicken strips that needed to be used and was feelin kind of lazy, this is what I did.

Ingredients:
1 lb chicken, cut into strips or cubed, rinsed
favorite Italian seasonings
2 cups chicken broth
1 can diced tomatoes, I used a basil, garlic, oregano variety
pasta, about 1.5 cups uncooked

Steps:

Preheat oven to 375 degrees
In a baking dish (I used 8x11 sized dish), place cut up chicken, season chicken
Put broth, tomatoes, and pasta in dish, make sure pasta is mostly covered
Cover dish w/ foil and put in oven
Depending on your altitude (higher elevations take a bit longer), should take 30-45 minutes.  Dish is done once chicken and pasta are done.

Serve with cheese, garlic bread, and a nice salad.

It's not super quick, but it's tasty and healthy option for that chicken sitting in your freezer/fridge

Creamy Pesto Chicken and Pasta

Another Campbell's Kitchen adaptation.  I like the recipes on this site, but rarely use actual Campbell's products due to added things like high fructose corn syrup and gluten that's added to their products.  With that said, their recipes are easily adaptable to any dietary guidelines you personally follow.  I try to cook as much gluten free food as my husband and I both get plenty in our beer and his sandwiches.

Ingredients:
2 tablespoons of butter (you can use olive oil instead)
1 lb chicken, cooked and cubed
an Italian seasoning for your chicken
1 can of condensed cream of chicken soup (I used an organic option)
1/2 cup pesto
1/2 cup milk (I have not tried it, but unsweetened/flavored soy milk may work)
1/2 of a 1 lb bag of your fave pasta, cooked and drained (I use gluten-free pasta only)

Steps:
1) cut chicken and cook in the butter/oil with seasoning over medium-high heat.

2) While you cook your chicken, bring water to boil and cook pasta

3) Stir in soup, pesto, and milk and heat to a boil

4) Reduce heat to low and cook for 5 minutes or until chicken is cooked through (though it really should already be cooked)

5) Stir in pasta and cook until mixture is hot and bubbling.

6) Serve with homemade garlic bread or cheddar biscuits (recipe to come)

This was super yummy!  When I said I was definitely making this again, my hubby thought I said I wasn't and started pestering me why lol.

Thinking on my toes

Last night as I planned on fixing chicken alfredo.  I placed a pot of water on the stove to boil with just a splash of olive oil and bit of sea salt.  Then in my big pan, started cooking my chicken.  I'm SOOOO glad I bought the thin sliced chicken strips for this meal!  As the chicken cooked, was almost completely done actually, the power went out!  There was still heat on the stove so I stirred the chicken to finish the cooking process.  As the last of the heat left the pan I made my husband bring me my phone (it's got a flashlight) so I could look at the chicken.  It was all cooked!  He then asked what I planned to do if the power didn't come on soon.  To my own surprise I said "we can have chicken tacos or wraps".  We both were kind of impressed with how quickly I said that.  We waited for the power to come on for 30 minutes but nothing, so with a bit of mayo (for my husband, not me), lettuce, tomato, and a wee bit of shredded cheese we had chicken wraps.  I'm glad I keep tortillas on hand at all times!

The moral of this story: always have a backup of what you can do with what you're cooking in case of power outages, especially on nights where you have heavy rain or severe storms.

Oven "fried" Chicken Chimichangas

My adaptation of this recipe from Campbell's website.

Ingredients:
2/3 cups Pace picante sauce
taco seasoning mix
2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon dried oregano, crushed
1 1/2 cups chopped cooked chicken
1 cup shredded cheese, either cheddar or Mexican mix
2 green onions, chopped
6 8-in tortillas
2-3 tablespoons melted butter

Steps:
Preheat oven to 400°F
Cut chicken into cubes and cook in a skillet with olive oil and taco seasoning, cook until cooked through
In bowl, mix picante sauce, cumin, oregano, cheese, and green onion

Add cooked seasoned chicken.

Place about 1/2 cup of chicken mixture in the center of tortilla, place on cookie sheet
Brush butter onto each chimichanga, making sure tortillas each have a nice coating.

Bake for 25 minutes.

Great sides are black beans and Spanish rice!

My Take on Campbell's Easy Chicken & Cheese Enchiladas

I cut recipes out of the coupons and then make them my own.  Here is some pretty good enchiladas!

Ingredients

1 10.75 oz can condensed cream of chicken soup (I used Healthy Request)
1/2 cup (4 oz) sour cream
1 cup (8 oz) picante sauce (whatever heat everyone will like)
2 tsp chili powder
2 cups chopped and seasoned cooked chicken (I used McCormick Monterey chicken seasoning)
1/2 cup shredded Monterey Jack cheese
6 medium sized tortillas, warmed
1 small tomato, chopped (optional)
1 green onion, chopped (optional)
extra shredded cheese (optional)

Steps

1.  Stir soup, sour cream, picante sauce, and chili powder in a medium bowl.

2.  Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.

3.  Divide chicken mixture among tortillas.  I found that it was easiest to level the chicken mixture in the bowl, then make a line straight down the middle, then divide each half in thirds.  Roll up tortillas and place them seam-side up in a 2-qt. (8x11) shallow baking dish.  Most likely, you will need to place the filled tortillas short ways in the baking dish.  Pour remaining picante sauce mixture over filled tortillas. Cover baking dish (VERY IMPORTANT)

4.  Bake at 350 degrees F for 40 min or until enchiladas are hot and bubbling.  Add cheese to top for last 10 minutes of cooking.  Top with tomato and onion if you like (I did not).

Plating... they are gooey!