LEMON CHICKEN PASTA
Lemon Chicken Pasta is an easy 30-minute dinner. This chicken pasta tastes like a restaurant quality meal and the lemon cream sauce will win you over.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 30m
Number Of Ingredients 16
Steps:
- Bring a pot of water to boil, add 1 Tbsp salt and pasta. Cook until al-dente according package instructions or to desired doneness. Reserve 1/2 cup pasta water then drain and lightly rinse (rinsing will keep the sauce creamier)
- While pasta is cooking, set up 2 bowls. In first bowl, beat together 1 egg and 1 Tbsp milk. In second bowl, combine 1 cup bread crumbs, 1/2 tsp salt and 1/8 tsp black pepper. Dip each chicken cutlet in egg wash, letting excess drip back into the bowl, then dip in bread crumbs, turning to coat.
- Heat a large skillet over medium heat. Add 2 Tbsp oil, or enough to lightly cover the bottom of the pan and sautee breaded chicken in a single layer for 3-4 minutes per side or until cooked through with an internal temperature of 165˚F. Transfer to cutting board to cool slightly, squeeze half of the lemon juice over the top then cut into strips.
- In a medium saucepan over medium heat. Melt 2 Tbsp butter then add 2 minced garlic cloves and 1/4 tsp onion powder. Sautee 1 minute until fragrant.
- Add 2 cups heavy cream and 1/2 tsp salt. Bring to a simmer, stirring frequently. Reduce heat to low and while whisking constantly, gradually pour in 2 Tbsp fresh lemon juice, whisking to incorporate.
- Sprinkle the top with 1/3 cup parmesan cheese and remove from heat, whisking until cheese is melted and incorporated. Season to taste with salt (I added a pinch of salt).
- Pour sauce over rinsed, drained pasta and toss to coat noodles. Add reserved pasta cooking water to thin the sauce if desired. Garnish with parsley and serve with strips of chicken over warm bowls filled with pasta.
Nutrition Facts : Calories 1085 kcal, Carbohydrate 77 g, Protein 44 g, Fat 67 g, SaturatedFat 35 g, Cholesterol 371 mg, Sodium 1033 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
POLLO PICANTE CON HUEVOS
Inspired by chicken calle ocho by loof. http://www.food.com/recipe/chicken-calle-ocho-367240 Also inspired by a sleepless night and various mind-altering chemicals (mostly caffeine).
Provided by Glitchy
Categories One Dish Meal
Time 50m
Yield 1 meal with leftovers, 1 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a frying pan over medium heat. Add the chicken, salt, pepper and cook until mostly done. You will finish cooking the chicken in the sauce at the end. Set aside.
- Add onion, carrot, broccoli and garlic to the skillet and saute for 5 minutes, or until onion is mostly translucent.
- Stir in the tomato, spices, tomato sauce, vinegar and water and cook uncovered for 10 minutes.
- Return the chicken to the pan and stir in your cup of water. Add bay leaves and cover them in the mixture. Cook for about 10 minutes or until just before the sauce reaches preferred consistency.
- Crack the whole eggs over the top of the mixture, cover the pan and simmer on medium-low heat for about 8 minutes (I prefer my eggs well done and my sauce thick. Time this step so the mixture reaches your preferred consistency at the same time as your eggs reach preferred doneness.).
- Oh, and I hope you were cooking the rice because I forgot to tell you to do that part. You should always read the recipe before you start anyway, so you only have yourself to blame. SHAME! *ding ding*.
- Serve over your now cooked rice. This vitamin- and protein-packed dish can be eaten for any meal of the day, or stretched throughout the day for a reduced calorie diet (careful with the olive oil).
Nutrition Facts : Calories 663.7, Fat 24.4, SaturatedFat 6.8, Cholesterol 375.5, Sodium 1758.5, Carbohydrate 62.3, Fiber 7.7, Sugar 11.2, Protein 47.4
CHICKEN CALLE OCHO
My mom was cleaning out one of her closets and came across several folders full of recipes that she had clipped from magazines and newpapers over the years. This came from a March 1992 edition of the Houston Chronicle. This chicken is great served over steamed rice.
Provided by loof751
Categories Chicken Breast
Time 39m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Core the tomatoes and coarsely chop. Cut the chicken into 2" chunks. Chop the onion. Mince the garlic.
- In a large nonstick skillet, heat oil until hot. Add the chicken and cook 3 minutes, stirring, until just golden. Remove to a plate and set aside.
- Add onion and garlic to the skillet. Cook, stirring, 1 minute.
- Stir in the tomatoes, paprika, cumin, oregano and red pepper flakes. Add salt and pepper to taste. Cook, uncovered, 10 minutes or until thickened.
- Return chicken to skillet. Cook until tender, 3-4 minutes.
- Serve over rice.
Nutrition Facts : Calories 212, Fat 5.3, SaturatedFat 1, Cholesterol 90.8, Sodium 173.8, Carbohydrate 8.7, Fiber 2.4, Sugar 4.8, Protein 31.8
CHICKEN CHILES RELLENOS STRATA
This versatile dish can be made as a entree, brunch or potluck dish. It's also one of the easiest meals to assemble on a busy weeknight. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a greased 13x9-in. baking dish, layer half of each of the following: bread cubes, chiles, Monterey Jack cheese and chicken. Repeat layers., In a large bowl, whisk eggs, milk, baking powder and garlic salt until blended. Pour over layers. Sprinkle with cheddar cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 35-40 minutes or until puffed and golden at edges. Let stand 10 minutes before serving. Serve with salsa.
Nutrition Facts : Calories 338 calories, Fat 20g fat (9g saturated fat), Cholesterol 282mg cholesterol, Sodium 820mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
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