Chicken Parmesan Stuffed Shells

If your family loves Chicken Parmesan, then they will love these stuffed shells full of chicken and creamy ricotta cheese. 

Chicken Parmesan Stuffed Shells

1# chicken tenders, cooked and fork shredded

15 oz ricotta cheese

1/2 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 large egg

1 tsp oregano

¼ tsp garlic powder

1/4 tsp crushed red pepper flakes

½ tsp sea salt

¼ tsp freshly ground pepper

30 large pasta shells, cooked al dente

1 ½ cups red pasta sauce

In a large bowl combine the cheeses, chicken, egg and spices.  In a greased 9 x 13 pan, place the pasta sauce at the bottom evenly.  Stuff each shell.  I found using an ice cream scoop (the one you use for meatballs) works perfectly.  Line the pan with the shells and bake for 30 minutes at 350°.  Remove from oven and sprinkle 1 ½ cups mozzarella cheese on top and return to the oven until it melts.

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Chicken Stroganoff

Creamy pasta loaded with lots of chicken and mushrooms.  Plus it only took 2 pans so clean up was easy.  

Chicken Stroganoff

1# chicken tenders, cut into bite size pieces

2 tbsp. extra virgin olive oil

3 tbsp. butter

2 cloves garlic, minced

1 cup mushrooms, cleaned and sliced

1/4 cup flour

1/2 tsp paprika

Salt & freshly ground pepper to taste

1 1/2 cups chicken stock

1/2 cup sour cream

1 tbsp. fresh parsley, chopped

2 cup dumpling noodles

Heat olive oil in a large skillet.  Add in chicken pieces and season.  Cook until a nice golden brown on both sides.  Remove from the pan and set aside.  Add in the butter and melt.  Add in garlic and mushrooms and cook for a couple minutes.  Stir in flour and allow to cook for a minute before adding in paprika and stirring in chicken stock.  Return the chicken to the pan.  Cook the pasta per the package directions while the stock is thickening.  Right before serving, stir in sour cream.  Drain pasta and add right into the pan.  Stir and top with fresh parsley. 

Chicken Carbonara

Chicken, bacon and cheese...who could ask for more but then you add in some pasta and you have a delicious meal.  

Chicken Carbonara

1# chicken tenders

4 slices bacon, cut into 1/2" pieces, cooked and drained

2 cloves garlic, minced

1 cup Parmesan, grated

2 large eggs, beaten

1/2 cup cream

2 tbsp parsley

8 oz fettuccine

Cook bacon pieces and then place them on paper towels to drain off the excess grease.  Cook the chicken tenders in the same pan and add in the garlic for the last minute of cooking so it doesn't burn and get bitter.  In a small dish, combine the cream, eggs and Parmesan.  Stir until completely mixed together.  Cook your pasta and drain (reserve 1/2 cup pasta water in case you need it).  Stir cream mixture into the hot pasta and then add in the bacon.  Cook for a few minutes until the noodles are coated (do not boil or else you'll have scrambled eggs).  Season with salt and pepper to taste and add in parsley.  Serve with chicken tenders on top and sprinkle some additional Parmesan over the pasta.

Chicken Alfredo Spaghetti

Winter comfort foods are always a day brightener and this dish is so fast and easy to make.  Freshly made alfredo is lots better than one that comes from a jar and has no preservatives (win-win). 

 

Chicken Alfredo Spaghetti

2 chicken breasts

2 tbsp extra light olive oil

2 garlic cloves, minced

½ cup butter

½ cup cream

1/3 cup Parmesan cheese, freshly grated

Salt and freshly ground pepper to taste

8 oz spaghetti, cooked per package directions – keep 1 cup of water from pasta

 

Season the chicken breasts on both sides before placing in a heated frying pan with the olive oil.  Remove the chicken when the internal temperature reads 165 and set aside for 10 minutes before slicing.  Add the garlic to the pan and allow to cook for 1 minute, stirring often so it does not burn.  Add in the butter and stir until it melts before adding in the cream and Parmesan cheese.  Add cooked spaghetti  to the pan with the sauce and mix it around.  If the sauce is too thick, gradually add in leftover pasta water.  Season to taste.

Serves 4

Brown Butter Orzo & Parmesan Chicken

A delicious meal that is quick to fix on a busy work night.  All you need to add is a vegetable side and it’s complete.  The orzo takes on the rich, nutty flavor of the brown butter to make it so much tastier than just plain pasta.

Brown Butter Orzo & Parmesan Chicken

Heat in a large saucepan –

2 cups chicken stock

In a large frying pan –

Heat 2 tbsp butter, melt and let it heat until it turns a light brown color.  Add in 1 cup Orzo and cook for a couple minutes, stirring frequently.  Add in ¼ cup white wine and cook until it is absorbed and then add the orzo to the heated chicken stock.  Cook until all the stock is absorbed into the Orzo.  Stir in 2 tbsp parsley and 2 tbsp freshly grated Parmesan cheese.

Parmesan Chicken Tenders

14 oz chicken tenders

½ cup flour

1 tsp salt

½ tsp freshly ground black pepper

¼ tsp paprika

¼ tsp garlic powder

2 tbsp  Parmesan cheese

Mix all the flour, spices and Parmesan together in a bowl for a dredge for the tenders.  Cook in a large frying pan with 2 tbsp of extra virgin olive oil.  Cook until golden brown on both sides.  

Chicken Broth & Homemade Noodles

It was insanely cold last weekend - 20's.  I had an organic chicken and vegetables to create my own broth.  I have containers frozen that will last me quite awhile (6 quarts worth) and I feel better about having my own verses a store bought one (even organic) since I can control the amount of salt per recipe that is added.  Plus it's so easy to make and I grew up on homemade broth.  I add in a little bit of salt and a few dashes of hot sauce for a perfect meal on a cold winters day.

Chicken Broth

1-3# chicken

6 quarts water

1 onion, cut in half

3 bay leaves

1# carrots, peeled

3 cloves garlic, smashed

3 stalks celery

1 tsp black peppercorns

Place all of the ingredients in a large kettle.  Bring to a simmer and keep at heat for 8 hours.  Remove the chicken and strain the rest of the liquid.  Cool down and place in the refrigerator.  After it has completely cooled (overnight), remove the excess fat.  Place the remainder into freezer sized containers.  If you keep some out, it will be good for 2 weeks in the refrigerator.

Homemade Noodles

Sift together -

1 cup flour

1/2 tsp salt

Mix together in a small bowl -

1 large egg, beaten

3 tbsp milk

Pour egg mixture into the flour.  Mix together completely and place on a lightly floured surface.  Roll out the dough and let it stand for a half hour before cutting.  Cut into noodles to the size you want to use.  Spread out to dry on a lightly floured surface and let dry for at least an hour.  Drop into the broth and let cook for 10 minutes.

Chicken & Brie Hotdish

Hotdish is the latest craze this winter on the food scene.  Anyone living in the upper midwest has already known this to be the ultimate winter comfort food.  Since I had lots of leftover brie, it was time to combine some of it with chicken and bacon (yes, I said bacon) into a delicious, creamy pasta creation.  I added a topping for a nice little crunch and to keep the pasta from drying out

Chicken & Brie Hotdish

2 skinless, boneless chicken breasts cooked & diced
3 pieces bacon, cooked, drained and crumbled
6 oz brie, rind removed
3 tbsp butter
3 tbsp flour
2 cups milk
1/2 cup frozen peas
1/4 tsp thyme
1/4 tsp crushed red pepper flakes
salt & freshly ground pepper, to taste
2 1/2 cups dry pasta of your choice, I used Vesuvio

Topping ~

1 tbsp butter, melted
1/2 cup Panko bread crumbs
1/4 tsp paprika
Salt and freshly ground black pepper to taste

Melt butter in a large saucepan.  Stir in flour and cook for a minute.  Gradually and in milk.  Stir in brie and cook until it melts, stirring frequently.  Cook your pasta per the directions on the package.  Drain and stir into the sauce with the chicken, bacon and peas.  Pour into a grease baking dish, sprinkle the topping evenly over the top and bake for 30 minutes at 350°.

Brown Butter & Romano Fettuccine

After all the sweets and Christmas treats, it was time to start thinking more healthy.  I bought some whole wheat fettuccine with flax and chia in it to use for this recipe but regular fettuccine would be just as good.  I had some leftover unsalted butter from holiday baking so it was a good way to use that up.

Brown Butter & Romano Fettuccine

4 tbsp unsalted butter
1/4 cup pine nuts, toasted
1/3 cup Romano cheese, freshly grated
1 tsp parsley
Salt and freshly ground pepper to taste
6 oz whole wheat fettuccine or any pasta will work

In a small saucepan, melt the butter over medium heat.  Stir or whisk constantly until it turns a nice, golden brown.  Remove from heat.  In another small pan, toast the pine nuts until they are golden brown, no need to add any oils or butter.  Stir the pine nuts occasionally.  Cook your pasta per the package directions.  Drain and return to the pan.  Add in the brown butter, pine nuts, Romano cheese, parsley and seasonings.  Serve immediately.

Three Cheese Turkey Pasta Hotdish

After making turkey, you always need to find something to make with the leftovers.  I combined ingredients that were in my refrigerator and pantry to make this hotdish on a day that the temperature was in the low 60's and the house was chilly.  

Three Cheese Turkey Pasta Hotdish

2 cups cooked turkey, cut into small pieces
1 tsp extra virgin olive oil
2 cloves garlic, minced
1/2 cup chicken or turkey broth
8 oz soft cream cheese
3 oz Fontina cheese
1/3 cup Parmesan cheese, grated
1 cup whipping cream
2 tbsp green chilies
1 cup peas
6 oz Dumpling noodles, cooked and drained
Salt and freshly ground pepper, to taste

Topping ~

1 tbsp butter, melted
1/2 cup Panko bread crumbs
1/4 tsp paprika
Salt and freshly ground black pepper to taste

In a small pan, melt 1 tbsp butter.  Add in Panko bread crumbs and spices.  Top the pasta mixture.

In a saucepan, heat the olive oil.  Add in minced garlic and cook for a couple minutes until softened.  Add in the 3 cheeses and broth.  When the cheese has melted, stir in the cream.  In a greased casserole or baking dish, add in drained pasta, turkey, green chilies and peas.  Stir until combined.  Pour the cheese mixture over and gently toss to combine.  Sprinkle with the topping.  Bake at 350° for 30 minutes. 

Chicken Cordon Bleu Hotdish

We were pampered with a few streaks of warm weather.  Now that the outside temperatures are back to the normal range, it's time for comfort food.  And what is more comforting than chicken, cheese and pasta?  This recipe will cause you to dirty a few pans but it is worth it.  Thank you whoever invented the dishwasher.

Chicken Cordon Bleu Hotdish

2 chicken breasts, cooked and fork shredded
2 slices thick-cut ham, cut into 1" squares
3 tbsp butter
3 tbsp flour
3/4 cup milk
1 cup Half & Half
6 oz swiss cheese
2 cups egg noodles, or your favorite pasta

1 tbsp butter, melted
1/2 cup Panko bread crumbs
salt and freshly ground black pepper to taste

Melt the 3 tbsp of butter and stir in flour.  Cook for a minute.  Gradually add in milk and Half & Half, stirring constantly.  When thickened, remove from heat and add in Swiss cheese.  Stir until melted.  Season with salt and pepper to taste.

In a casserole, put cooked egg noodles, chicken, ham and cheese sauce mixed together.

In a small pan, melt 1 tbsp butter.  Add in Panko bread crumbs and spices.  Top the pasta mixture with the crumbs.

Bake at 350° for 30 minutes.

Mac and Italian Cheese

My refrigerator is always well stocked with cheese.  Lately there's been an abundance of Italian cheese and what better way to use them than with a comforting mac and cheese.  Extra creamy thanks to the Mascarpone and Fontina with a touch of saltiness from the Parmesan.

Mac and Italian Cheese

4 tbsp butter
4 tbsp flour
1 small garlic clove, grated
2 cups milk
2 cups Cavatappi, or your favorite pasta
4 oz Mascarpone, room temperature
8 oz Fontina, grated
1/3 cup Parmesan, grated

1 tbsp butter, melted
1/2 cup Panko bread crumbs
1/4 tsp paprika
salt and freshly ground black pepper to taste

Melt 4 tbsp butter and stir in flour.  Allow to cook for a minute before adding in the grated garlic.  Cook for another minute.  Gradually add in milk, stirring constantly.  When thickened, remove from heat and add in cheeses.

In a casserole, put cooked Cavatappi and cheese sauce.
In a small pan, melt 1 tbsp butter.  Add in Panko bread crumbs and spices.  Top macaroni mixture.

Servings: 8

Bake at 350° for 20 minutes

Romano Noodles

There's a first time for everything and mine was grating garlic.  I've crushed it, minced it, baked it...but I had never grated it with the same cheese grater that I used with the Romano cheese.  It's a fast way to get the garlic into small pieces perfect for sauces.  

Romano Noodles

8 oz cream cheese
1/4 cup butter
1 tbsp parsley
1/8 tsp crushed red pepper flakes
1 clove garlic, grated
3/4 cup Romano cheese, grated
1/2 cup pasta water

Combine the cream cheese and butter in a large saucepan.  Add in garlic, red pepper flakes, parsley and Romano cheese.  Cook 8 oz of pasta.  I used linguine.  When it's cooked al dente, remove 1/2 cup of the water for the sauce and drain the remainder.  Stir the sauce and add in the pasta.  Toss until coated and turn into a large serving bowl.  Top with a tablespoon or two of additional grated Romano cheese.

Creamy Chicken Orzo Hotdish

Hotdish is a variety of casserole which typically contains a starch, a meat or other protein, and a canned and/or frozen vegetable, mixed with canned soup. The dish is popular in Minnesota and North Dakota.  Wisconsin hotdish typically adds an amount of cream and cheese to the mix.  Hotdish is cooked and served hot in a single baking dish and commonly appears at communal gatherings such as family reunions and church suppers. (From Wikipedia)

My definition is much shorter - comfort food.  They also forgot that it's easy to put together especially after work.  My recipe does not have canned soup since I do not buy that and prefer to make my own and freeze it for those days that you either do not feel like cooking or have a cold.

Creamy Chicken Orzo Hotdish

2 chicken breasts, cut into bite-size pieces and cooked
1 cup Orzo, cooked per instructions on box (about 10 minutes in boiling salted water)
3/4 cup Colby Jack shredded cheese
1/2 cup peas (fresh or frozen)
1 garlic clove, minced
1/2 cup milk (I used whole)
1/4 tsp crushed red pepper flakes
Salt and freshly ground pepper, to taste

Cook chicken in a small frying pan with 1 tbsp extra virgin olive oil.  Add in minced garlic right before it's completely done and cook for another minute.  Cook Orzo and drain.  Put in a greased casserole.  Add in peas that are cooked or thawed if frozen, cheese and cooked chicken breast pieces.  Stir in milk and spices.  Bake for 30 minutes at 325°.

Meatball Stroganoff

A small drop in the temperature and I go into comfort food mode.  I had a pound of ground beef and wanted to make a hotdish type of food but to step it up a little.  My refrigerator had an unopened container of sour cream so it was a good start to a comfort meal.

Meatball Stroganoff

Meatballs ~

1# extra lean ground beef
1/2 cup ricotta cheese
1/2 cup bread crumbs
1 tsp sea salt
1/2 tsp freshly ground pepper

Mix together and roll into 1" balls.  Place on a non-stick foil lined baking sheet (jelly roll pan).  Bake at 350° for 25 minutes.  

Cook 1/2# wide egg noodles in salted water.  Reserve 1/2 cup of the pasta water for your sauce.

Sour Cream Sauce ~

Melt 2 tbsp unsalted butter in a frying pan.  And cook -

6 oz fresh button mushrooms, sliced and cook in the butter for a couple minutes

Add in -

1/2 cup beef stock
1 cup sour cream
1 tsp parsley
1/2 tsp dill weed
1/2 cup of pasta water
Salt and freshly ground pepper to taste

Place the drained egg noodles at the bottom of a large serving dish.  Place meatball on top and then cover with the sour cream sauce.  Serve immediately.

Chicken Ramen Noodle Salad

Summertime...or what seems to be a close resemblence to it finally.  Pasta salads were always around when I was growing up.  I decided to use ramen noodles instead of the normal shells for fun. Just throw out the nasty flavor packet. 

Chicken Ramen Noodle Salad

2 - 3 oz package of ramen noodles

1 1/2 cups cooked chicken, diced

1 cup peas

1/4 cup celery, sliced

1 - 15 oz jar Miracle Whip or mayo

2 tbsp onions, minced

1 cup cheddar cheese, grated

1/4 tsp freshly ground pepper

1 pinch of sea salt

Cook the ramen noodles for 3 minutes in boiling water, drain and cool.  In a large bowl, combine the noodles, chicken, peas, celery, onions, cheese and spices.  Fold in the Miracle Whip or mayo.  Keep refrigerated.

Chicken Tetrazzini

A creamy classic that is one of those comfort foods that you're always craving when the weather or events of the day have you down.  

Chicken Tetrazzini

3 tbsp butter
3 tbsp flour
1 1/2 cups chicken broth 
1 cup milk
1 1/2 cups Parmesan cheese, separated
1 tbsp parsley
1/8 tsp freshly ground pepper
1/8 tsp red pepper flakes
1/8 tsp nutmeg
2 chicken breasts, cooked and cut into bite-size pieces
8 oz linguini, cooked al dente

In a medium saucepan, melt butter and stir in flour until a paste forms.  Gradually stir in broth and milk.  Allow to cook and thicken while you cook your pasta.  When the sauce has thickened, stir in 1 cup of Parmesan cheese, parsley, red pepper flakes, peas, mushrooms and chicken and cook for another couple of minutes.  Add in pasta and serve.

Chicken Parmigiana Manicotti

I've tried manicotti several ways and probably will continue making new ways because sometimes it's just fun to get right in there and literally play with your food which is what you end up doing to stuff the manicotti noodles.  

Chicken Parmigiana Manicotti

1 chicken breast, cooked and shredded

1 cup ricotta cheese

1/2 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 large egg

1 tsp oregano

1/2 tsp crushed red pepper flakes

sea salt and freshly ground pepper to taste

10 manicotti noodles, cooked per package directions and cooled

1 cup red pasta sauce

2 tbsp Parmesan cheese, grated

Combine the chicken, ricotta, mozzarella, 1/2 cup Parmesan, egg and spices together in a medium bowl.  Stuff the manicotti shells with the chicken mixture.  Make sure there are no air bubbles and place in a greased baking dish.  When all 10 are stuffed, pour the pasta sauce on top and sprinkle with 2 tbsp grated Parmesan cheese.  Bake at 325° for 30 minutes

Ham & Four Cheese Hotdish

Nothing says comfort food like cheese and pasta.  Adding in ham, peas and green chilies just adds more warmth for your soul and taste buds.

Ham & Four Cheese Hotdish

3 tbsp butter
3 tbsp flour
1 1/2 cups milk
1/2 cup cheddar, shredded
1/2 cup smoked Gouda, shredded
1/2 cup Queso Quesadilla cheese, shredded
1/2 cup Fontina, shredded
1 1/2 cups ham, diced
1 1/2 cups medium pasta shells, cooked and drained
1 tbsp green chilies
1 cup peas (I used frozen)
sea salt and freshly ground pepper to taste

Topping
.
1 1/2 tbsp butter, melted
1/4 cup Panko bread crumbs
dash of sea salt
dash of freshly ground pepper
dash of paprika
dash of garlic powder

Melt 3 tbsp butter and stir in flour.  Gradually add in milk, stirring constantly.  When thickened, remove from heat and add in cheeses.  When cheese has melted, stir in cooked and drained pasta with the remainder of the ingredients.

In a small pan, melt butter.  Add in Panko bread crumbs and spices and lightly toast.  Sprinkle over the pasta mixture.

Bake at 350° for 30 minutes.

Parmesan & Garlic Pasta

This is the perfect weeknight side dish since it has lots of flavor and can be made in a short amount of time.

Parmesan & Garlic Pasta

8 oz linguine, cooked al dente and drained

2 tbsp extra virgin olive oil

3 cloves garlic, smashed

1/4 tsp crushed red pepper flakes

1/2 cup peas

Salt & freshly ground pepper to taste

1/2 cup Parmesan cheese, grated

In a large skillet, heat olive oil and smashed garlic.  Let simmer for 5 minutes, be careful not to let the garlic burn.  You just want the flavor.  Remove the garlic and stir in the peas and cook for a couple minutes.  Add in the pasta and toss.  Season with red pepper flakes, salt and pepper  Right before serving, add in the Parmesan cheese.

Chicken Parmigiana

Mise en place.  That's the first time I've used the phrase on my blog but it was very helpful being organized to pull this recipe together.  It's not complicated at all because everything goes along smoothly and the end result is worth a few extra dirty dishes.

Chicken Parmigiana

3 chicken breasts
2 tbsp extra virgin olive oil

Place in a bowl and sift together ~

1/2 cup flour
1/2 tsp salt
1/4 tsp freshly ground pepper

In a 2nd bowl whisk together~

1 large egg
1 tsp water

On a dinner plate blended together ~

1/2 cup bread crumbs
1 tsp oregano

1/2 cup of your favorite red pasta sauce

Topping ~

1/2 cup mozzarella, shredded
1/2 cup Parmesan, shredded
1 tsp oregano

8 oz cooked linguine
1 tbsp butter

Grease a large baking dish.  Cook the linguine al dente, drain but do not rinse and place in the baking dish.  Stir in 1 tbsp of butter.

Heat the olive oil in a large skillet.  Dip the chicken breasts in the flour mixture, then the egg and finally dredge it through the bread crumb mixture before placing in the hot pan.  Cook 4-5 minutes on each side.  Place on top of the pasta when done.  Cover each of the chicken breasts with pasta sauce.  Top with the shredded cheeses and sprinkle on the oregano.  Bake at 350° for 30 minutes.