So this time of year, I always seek out the quick, easy, nutritious and delicious recipes that make summertime life more enjoyable.
I had thawed out some chicken for dinner, and my intentions were to make a quick chicken dinner with it, although I wasn't sure just what, because all my recipe involved using the oven.
I decided to come up with a new chicken pasta "one pot" recipe... and here is what happened... I didn't take pictures of every step, but this will give you a general idea of how easily it came together.
First I seasoned approximately 1 pound boneless chicken breast with salt, pepper and browned it in a bit of butter and coconut oil. After the chicken was browned on both sides, about 5 minutes or so, I added approximately 3 cups water, and turned the heat up to bring the water to boiling. 2-3 cloves of crushed garlic were added into the pot. Then I added in the whole wheat linguine noodles, breaking the noodles in half as I added them to the water.
You will want to stay close, and stir the noodles and chicken as there isn't as much liquid in the pot as usual, and they will stick easily. However, the idea is to allow the noodles to absorb as much of the liquid as possible. Cook the noodles for about 6-8 minutes. They will be slightly undercooked, but will finish cooking later.
Then I put 1 package of softened cream cheese into a large glass measuring cup, and poured in a bit of the hot water from the noodles, and stirred the cream cheese until no lumps were left. Then I added enough milk to the measuring cup to make 3 cups. Next I added 1/4 cup cornstarch, and stirred the mixture very well until thoroughly mixed.
Then I removed the chicken breast, shredded the meat, and set it aside. Pour in the cream cheese/milk mixture, and stirred gently, then stir in the chicken.
At this point, I added my seasonings, which included 2 tbsp chicken bouillon, 1/4 cup sherry cooking wine, and salt and pepper to taste. Turn the heat down to simmer, and allow the noodles to continue cooking slowly for about 10 minutes, stirring every few minutes or so, until thickened. Remove from heat and serve with sprinkles of parsley, and Parmesan cheese.
Serve with a salad or whatever vegetable you prefer, and you have a quick and easy stove-top meal, all made within one pot, with little cleanup...
... and best of all, a cool kitchen!
The One Pot Cream Cheese Chicken Alfredo was a big hit with the family, and the side salad added some beautiful color, texture, and goodness to the meal. I simply used some local lettuce (given to us by kind neighbors), a small yellow pepper sliced, and halved cherry tomatoes. I topped the salad with a mixture of balsamic vinegar, olive oil, and Mrs. Dash seasonings, and feta cheese.
ONE POT CREAM CHEESE CHICKEN ALFREDO
1 tbsp butter and 1 tbsp coconut oil
1 pkg whole wheat linguine or fettuccine noodles, broken in half
3 cups water
2-3 cloves garlic, minced
1-2 tbsp Mrs. Dash, salt & pepper to taste
1 8 oz pkg cream cheese, softened
2-1/2 cups milk
1/4 cup cornstarch
1-2 tbsp chicken bouillon
1/4 cup sherry cooking wine
Parsley and Parmesan cheese, optional
Brown chicken breast in butter and coconut oil in Dutch oven or large saucepan. Add water, and heat to boiling. Stir in halved noodles, and cook for about 6-7 minutes, stirring gently often. Remove chicken and shred, set aside. Stir together softened cream cheese in a large glass measuring cup with about 1/4 cup hot water from pot, until smooth. Add in enough milk to make 3 cups, and the cornstarch. Stir all together until smooth, and then add to noodles. Stir back in chicken, and add bouillon and sherry. Simmer noodles, stirring often, for about 10 minutes, until thickened. Add salt and pepper to taste, along with a sprinkle of parsley and Parmesan cheese, if desired. Serve with salad or favorite vegetable side. Enjoy! (I won't tell your momma if you lick the plate clean, cause it's that good!)