ONE POT CHICKEN & MUSHROOM PASTA

Who doesn’t love a one pot wonder? While grocery shopping this past weekend, I quickly put this recipe together. Comfort food was what I wanted. Something homey, creamy and fabulous all in one pot. I mean come on! Who wants to dirty unnecessary dishes?? Definitely not me. I don’t even like washing the dishes once I’m done cooking or baking! After some thought, I put my vision into action and made it for my family for our weekly Sunday dinner. They were happy (as usual) 😉 It’s pretty much chicken and mushrooms in a creamy sauce topped with peas and of course, crispy bacon. Need I say more?

One Pot Chicken & Mushroom

ONE POT CHICKEN & MUSHROOM PASTA

  • Servings: 6
  • Difficulty: Easy
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INGREDIENTS:


  • 4 strips of bacon, cut into ½ inch pieces
  • 6 chicken thighs, skin off
  • 3 tbsp of butter
  • 6 cloves of garlic, minced
  • 10 medium mushrooms (halved if large)
  • 3 shallots, peeled and halved
  • 3 cups of chicken broth
  • ½ cup of heavy cream (33%)
  • 2 tsp of salt
  • ½ tsp of pepper
  • 1 tsp of oregano
  • ½ tsp of parsley
  • ¼ tsp of mint
  • 4 cups of egg noodles
  • ½ cup of peas

DIRECTIONS:


  1. In a large pot over medium heat, cook bacon until just crisp. Remove bacon and set aside
  2. Remove any access oil from the pot. Add in 2 tbsp of butter and cook chicken (sprinkled with salt & pepper) until just cooked, flipping once. Chicken will finish cooking with the pasta. Set aside.
  3. Add the remaining tbsp of butter. Add in the garlic, mushrooms and shallots. Cook until liquid from mushrooms has evaporated.
  4. Add in the chicken broth, heavy cream, oregano, parsley, mint and salt & pepper.
  5. Add in the chicken and bring to a boil until sauce has thickened. Add in the egg noodles and simmer until cooked.
  6. Add in cooked bacon and peas. Serve with garlic bread and Enjoy 🙂

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OLIVE GARDEN CHICKEN GNOCCHI SOUP

After going to Olive Garden and having a long awaited Godfather marathon with my boyfriend this weekend, I decided to make a copycat recipe of the Olive Garden Chicken Gnocchi Soup! I love how rich and creamy the soup is. It’s super easy and quick to make! It also freezes pretty well so you can always make a big batch and freeze half of it for later 🙂

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The vegetables used in this recipe are pretty basic…onions, carrots, celery and spinach. Since I am allergic to the pesticides sprayed on fruits and vegetables, I either buy organic or cook down whatever I am eating. For this recipe, I just cooked the carrots and celery a bit longer than everything else

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OLIVE GARDEN CHICKEN GNOCCHI SOUP

  • Servings: 6-8 People
  • Difficulty: Easy
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INGREDIENTS:


– ¼ cup of butter
– 1 tbsp of extra virgin olive oil
– 1 cup of finely chopped onions
– ½ cup of finely chopped celery
– 1 cup of finely shredded carrots
– 2 cloves of garlic, finely chopped
– ¼ cup of flour
– 4 cups of half and half
– 2 (14 ounce) cans of chicken broth (I used 1 and a half for a thicker soup)
– ½ tsp of salt
– ½ tsp of dried thyme
– ½ tsp of dried parsley flakes
– 1 cup of finely chopped spinach leaves
– 1 cup of diced roasted chicken
– 1 package of gnocchi (if frozen, prepare as per the directions on package)

DIRECTIONS:


1) In a large pot, melt the butter and oil over medium heat.
2) Add the onions, celery, carrots and garlic. Cook until golden brown
3) Whisk in the flour and cook for approximately 1 minute
4) Whisk in 1 cup of half and half. Bring to a simmer and while whisking add in the remaining half and half 1 cup at a time. Simmer until thickened
5) Whisk in the chicken broth. Continue simmering over medium/ low heat
6) Add the salt, thyme, parsely, spinach, chicken and gnocchi
7) Simmer for about 8-10 minutes
8) Enjoy! 🙂

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PAN ROASTED CHICKEN THIGHS WITH WILD MUSHROOM RICE

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I decided to make some pan fried chicken thighs with wild mushroom rice for my lunches this week. I love to make my roasted chicken at home than to buy it at the store. This way, I can control exactly what ingredients I am putting into each dish I make 🙂 This recipe is super easy to whip up. I started with some chicken thighs and sprinkled salt & pepper onto them. I put some extra virgin olive oil into a medium pan. Browned the chicken and then added in oregano, tarragon, basil, thyme, lemon juice, lemon zest, thickly chopped red onions and lots and lots of garlic!! I then added some chicken broth and let the pot simmer for almost 2 hours 🙂 I then served this over some steaming hot wild mushroom rice 🙂

CURRY CHICKEN

photo 5I decided to go ahead and make my first curry 🙂 After much research, I’ve found that cinnamon bark is used for upset stomach, diarrhea, menstrual cramps, colds and the flu. Cumin helps our immune system, gives us energy and better digestion. I started with a basic curry served with basmati rice 🙂

CURRY CHICKEN

  • Servings: 4
  • Difficulty: Easy
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INGREDIENTS:


– 4 chicken legs
– 4 tbsp oil
– 4/5 cloves
– 1 cinnamon bark
– 1 tsp of whole cumin
– 4 garlic cloves, minced
– 2 tsp of grated ginger
– ½ onion (chopped)
– 1 tsp of salt
– 1 tsp of turmeric
– t tsp of chili powder
– 1 tsp of ground cumin
– 1 tsp of garam masala
– 2 large potatoes (peeled and cubed)
– ½ can of diced tomatoes
– 400 ml of chicken broth
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DIRECTIONS:


1) In a large pot over medium/high heat, add oil.
2) Add the cloves and cinnamon bark to the heated oil.
3) Once the cloves have opened up, add the whole cumin. Add the garlic, ginger and onions. Stir over medium heat until golden brown.
4) Add chicken legs, salt and turmeric.

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5)Stir, cover and cook over low heat for 15 minutes.
6) Over medium heat, add the chili powder, ground cumin, garam masala and potatoes. Stir until well combined
7) Add the diced tomatoes. Stir, cover and cook for 10 minutesphoto 3 (2) photo 4 (2)
8) Add the chicken broth. Stir, cover and cook for 25 minutes
9) Once the 25 minutes have been up, the sauce will have thickened. Serve with warm basmati rice 🙂photo 5 (2)