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Category Archives: Chicken


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Cajun Chicken Pasta

I’ll admit it – I’m kind of absentminded. I make food, take pictures, and forget about them. By them time I find the pictures again, I have a hard time remembering what the dish was and what I put in it.

Today, I realized just how many of these dishes go un-posted and now I’m making an effort to be more diligent. Mike helped me identify this particular dish from 3 months ago.

This particular dish was super easy to make. I opted to make it “lighter” by using less butter and swapping out the heavy cream for half and half. The spices in this make it easy to cut fat without sacrificing flavor. Yum 🙂

Cajun Chicken Pasta
adapted from allrecipes.com – serves 4

8 ounces linguine
2 boneless, skinless chicken breasts, sliced into thin strips
6 teaspoons Cajun seasoning
3 tablespoons butter
2 green bell peppers, sliced
1 red bell pepper, sliced
8 ounces white button or cremini mushrooms, sliced
2 green onions, thinly sliced
3 cups half and half
1 teaspoon corn starch
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 cup Parmesan cheese, freshly grated

  1.  Cook pasta according to package directions.
  2. Meanwhile, sprinkle Cajun seasoning evenly over chicken on all sides.
  3. Heat butter in a large skillet over medium heat. Add chicken and saute until chicken is cooked, about 5 – 7 minutes. Add green and red bell peppers, mushrooms, and green onions. Cook until peppers are tender-crisp, about 2 – 3 minutes.
  4. Whisk together half and half and corn starch until well combined.
  5. Reduce heat to low and add in half and half. Stir in basil, lemon pepper, salt, garlic powder, black pepper, and cayenne. Heat through.


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Sweet and Spicy Chicken

I love spicy foods and I’ve found out that my spice tolerance is a lot higher than 99% of the people I know. That said, I try to stay away from making spicy dishes since I”m a horrible judge of spice levels. What I think is medium spiciness ends up being a light-a-normal-person’s-mouth-on-fire spiciness. Oops.

This dish turned out to be a tolerable amount of spice for Mike, though. At least I think it was. I mean, he wasn’t chugging down glasses of water, so that’s a good sign, right?

That said, if you’re not so good with heat, use a little less ginger and Sriracha. I served this dish with some steamed rice and some vegetables. It was a quick, filling meal and clean up was a breeze. Enjoy!

Sweet and Spicy Chicken
serves 4

4 skinless, boneless chicken breast halves, cut into 1/2 inch strips
whole wheat flour
salt and freshly ground pepper
1 large onion, chopped
2 tablespoons honey
1 tablespoon brown sugar
1/4 cup low-sodium soy sauce
2 tablespoons Sriracha hot sauce
1 tablespoon fresh ginger, minced
2 teaspoons garlic, minced

  1. Heat a large pan over medium-high heat. Season chicken with salt and pepper, to taste. Dredge in flour. Spray pan with cooking spray and cook chicken until lightly browned on all sides. Add in onions and cook, stirring frequently, until tender-crisp, about 3 minutes.
  2. Meanwhile, whisk together honey, brown sugar, soy sauce, Sriracha, ginger and garlic. Pour into pan with chicken and lower heat to medium. Cook until sauce has reduced and thickened, about 5 minutes. Serve immediately with rice.


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Pepper Chicken

There was a Chinese restaurant in Madison that had this pepper chicken that I loved. It was spicy and I loved that the chicken wasn’t fried.  I haven’t had luck finding a comparable pepper chicken in Appleton, WI. So, I decided to make my own.

It turned out pretty darn well and I know for a fact that I will never pay a restaurant to make this for me. I loved that I could make it as (not) greasy and spicy as I wanted.

Pepper Chicken
serves 4

4 boneless, skinless chicken thighs or breasts, thinly sliced
1 tablespoon soy sauce
1 teaspoon olive oil
1 large onion, sliced
1 green bell pepper, sliced
1 jalapeno pepper, seeded and thinly sliced (optional)
black pepper
white pepper
salt

  1. Marinate chicken in soy sauce for 15 minutes.
  2. Heat up oil in large non-stick pan over medium-high heat. Add onions and cook until aromatic. Add green bell pepper and jalapeño. Cook for 2 minutes and add in chicken strips with soy sauce. Season liberally with black and white pepper, until desired  level of spiciness is reached.* Cook until chicken is cooked through.
  3. Serve immediately with steamed rice.


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Lemon Chicken Piccata

Between working at the bank and working on the house , I find myself with little energy left at the end of the day. It was hard enough to find the energy and motivation to cook for Mike, but now I have my younger brother to feed, too! No complaints, though!* Except for the fact that he eats enough for 3 people. I made this dish thinking there would be plenty of leftovers. Boy, was I wrong. So, in my case, this dish fed 3. I think that you could easily get away with making this for a group of 4 or 5, though! But hey, at least it was easy to make!

Lemon Chicken Piccata

5 boneless, skinless chicken breasts, butterflied and then cut in half
Salt and freshly ground black pepper
Whole wheat all purpose flour, for dredging
6 tablespoons unsalted butter
2 tablespoons olive oil
1 large lemon, juiced
1/2 cup chicken stock
1/4 cup capers, drained and rinsed
1/3 cup flat leaf parsley, chopped
1 pound pasta of choice

  1. Cook pasta according to package directions.
  2. Butterfly the chicken and then cut in half. Tenderize the chicken and season liberally with salt and pepper. Dredge through flour and shake off excess.
  3. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large pan over medium-high heat.**When butter and oil start to sizzle, add chicken to pan. Cook until browned, flip and cook until other side is golden brown and chicken is fully cooked. Remove chicken to plate. Cook remaining chicken in same manner, using more butter and olive oil as needed before each.
  4. Add lemon juice, broth and capers to pan. Bring to a simmer, scraping pan to release browned bits for more flavor. Add more salt and pepper if desired. Add 2 tablespoons butter and stir until melted.
  5. Pour sauce over plated chicken and garnish with chopped parsley.
  6. Serve immediately with pasta.

*Ok, I have one complaint – my parents didn’t take me to Italy with them. They get Italy, I get my brother.

**I have this Calphalon pan. I love love love it. It was big enough to cook 5 pieces of chicken at a time without over-crowding the pan.


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Chicken Pot Pie

I planned on making my Soy-Mirin Tofu with Peanut Sauce a few weeks ago, but a blizzard decided to blow into Wisconsin. So, change of plans to a comfort food – chicken pot pie! I hadn’t made one for a good 3 years or so and was excited to give it another try.

I spotted these adorable bowls in the cupboard and just had to use them. I love that they had little wicker bowls to go with them; they are perfect for keeping your hands from getting burned. These made eating in front of the fire pretty darn easy.

Chicken Pot Pie
serves 5

1 cup carrots, diced
3/4 cup celery, diced
3 medium potatoes, diced
1 1/2 pounds boneless, skinless chicken breast, cubed
2 chicken bouillon cubes
1 medium onion, chopped
3 tablespoons butter
1/3 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 teaspoon freshly ground black pepper
1 3/4 cups chicken broth*
1/4 cup milk

For crust:
2 1/2 cups all purpose flour
1/2 teaspoon salt
1 cup butter or shortening, chilled
1/4 cup plus 2 tablespoons ice water

  1. Simmer carrots, celery, potatoes and chicken in 2 cups water and bouillon for 15 minutes. Drain, reserving liquid, and set aside.
  2. In a saucepan over medium heat, melt butter. Add onions and cook until soft and translucent. Stir in flour, salt, garlic powder, celery seed, and pepper. Slowly add in chicken broth and milk. Simmer until thickened. Remove from heat and set aside.
  3. To make crust, blend flour,salt, and butter or shortening together until mixture looks like coarse crumbs.
  4. Pour into a bowl and drizzle ice water over dough. Gently mix with a fork until dough comes together.
  5. Gather dough gently into a ball. Wrap with plastic wrap and refrigerate for 30 minutes.
  6. Preheat oven to 380°F.
  7. Divide dough into 5 pieces. Place one piece between two sheetws of parchment paper and roll into a circle. Repeat with remaining dough. Set aside.
  8. Divide chicken mixture between 5 oven-proof bowls. Pour sauce over chicken and place crust on top, sealing the sides. Cut slits into crust to vent steam.
  9. Brush crust with milk and bake for 45  minutes.
  10. Cool for 10 minutes before serving.

* I used the broth left over from boiling the chicken. It takes zero time and effort and it tastes so much better than the canned stuff!


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Buffalo Chicken Dip

I had this dip for the first time over the summer and I just had to recreate it for the Super Bowl! I found a few recipes online and made some adjustments. I made it with ranch dressing this time, but I think that I will try it with blue cheese next time for something different.

Buffalo Chicken Dip

2 8 oz packages of Neufchâtel cheese (1/3 less fat cream cheese), softened
1 cup ranch or blue cheese dressing
1 cup Frank’s Hot Buffalo Wing Sauce
1 1/2 cups cooked chicken breast, shredded
1 cup cheddar cheese, shredded
1 bunch celery, washed and cut into 4-inch sticks
1 package crackers of your choice

  1. Place cream cheese, dressing, and Red Hot in a medium size pan and heat over medium heat until melted, stirring occasionally.
  2. Mix in chicken and 1/2 cup cheddar cheese. Heat until chicken is warm. Transfer to a slow cooker and sprinkle remaining 1/2 cup cheese on top. Cook on low until cheese is melted.
  3. Keep warm and serve with celery and crackers.


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Pesto Chicken Pasta

It’s amazing how quickly time goes by. I create a to-do list almost daily with the intention of completing every.last.thing. on the list before I go to bed at night. I don’t think I have succeeded in doing so yet this semester. No matter how busy I am though, I still find the time to cook almost every single night. I’ve come to the conclusion that it’s not that I have too much to do, it’s that I just don’t want to do any of it. With graduation just a few months away, I’ve found it increasingly difficult to get my school work done. Senioritis much?

Pesto Chicken Pasta
serves 4 – 6

1 16 ounce package of pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
1/3 cup sun-dried tomatoes, rehydrated and cut into strips
1/2 cup pesto sauce

  1. Cook pasta according to direction. Drain and place back into pot.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Saute garlic until tender, 2 minutes, and then stir in chicken.
  3. Season with red pepper flakes and cook until chicken is golden brown and fully cooked.
  4. In the pasta pot, combine the chicken, sun-dried tomatoes and pesto with the pasta. Toss to coat evenly.
  5. Serve immediately.


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Yakisoba Chicken

Yes, I am still alive, although my lack of posts contradicts this fact… Looking back though, I can’t really remember what I’ve eaten. That’s probably because I haven’t eaten any substantial meals. The reason? Well, school started and, as always, I am way too busy aaaaaaand – Mike and I got a puppy!

His name is Ripley and although he is the most time-consuming thing in my life, I wouldn’t trade him for anything.

To make up for lost time, I present to you Yakisoba Chicken. I had a package of soba noodles leftover and I had no idea what to do with them. I went to allrecipes.com and searched by ingredient and this recipe sounded too good to pass up.

Yakisoba chicken

Yakisoba Chicken
from allrecipes.com

1/2 teaspoon sesame oil
1 tablespoon canola oil
2 tablespoons chile paste
2 cloves garlic, chopped
4 n, boneless chicken breast halves – cut into 1 inch cubes
1/2 cup soy sauce
1 onion, sliced lengthwise into eighths
1/2 medium head cabbage, coarsely chopped
2 carrots, coarsely chopped
8 ounces soba noodles, cooked and drained

  1. In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
  2. In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!


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Chicken Gruyere with Sauteed Mushrooms

I bought some Gruyere a long time ago to make a puff pastry, but I never got around to making it. So, after seeing it sit in my fridge for month after month, I finally decided to use it.

Shredded Gruyere

Chicken Gruyere with Sauteed Mushrooms
serves 3 – 4

1/4 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chopped fresh parsley
1/4 cup butter, divided
4 boneless, skinless chicken breast halves
1 pound fresh mushrooms (cremini or white button)
1 onion, sliced into rings
1/2 cup white wine
8 ounces Gruyere cheese, shredded

    1. Preheat the oven to 350°F.
    2. In a shallow dish, stir together flour, salt, pepper and parsley. Rinse chicken breasts and pat dry. Dredge chicken in the flour mixture.
    3. In a large skillet, heat 2 tablespoons of the butter over medium high heat. Place chicken into the  skillet and fry until lightly browned on both sides. Transfer browned chicken to a 1 quart baking dish.
    4. Add remaining butter to skillet and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine and simmer for 3 minutes. Pour mushroom mixture over the chicken.
    5. Cover the baking dish with foil and bake for 20 minutes. After 2o minutes, remove foil and sprinkle the chicken with shredded cheese. Bake for 15 more minutes, or until the cheese is golden brown and bubbly.

      Chicken Grueyere with Sauteed Mushrooms


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      Greek Chicken Pasta

      This is Mike’s favorite dish ever. He is always asking me to make it. I’ve made this so many times I don’t even need the recipe any more. Lucky for him, the recipe makes a huge amount of food. Unlucky for his stomach, he eats all of it in 48 hours.

      Greek chicken pasta

      Greek Chicken Pasta
      adapted from allrecipes.com

      1 pound uncooked penne, fusilli or any other short pasta
      1 tablespoon olive oil
      2 cloves garlic, crushed
      1 red onion, chopped
      1 pound skinless, boneless chicken breast meat, cut into bite-size pieces
      1 (14 ounce) can marinated artichoke hearts, drained and chopped
      2 large tomatoes, chopped
      1/2 cup crumbled feta cheese
      3 tablespoons chopped fresh parsley
      2 tablespoons lemon juice
      2 teaspoons dried oregano

      1. Cook pasta according to directions.
      2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
      3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes.