What's an eay chicken dish to make for dinner in less than 30 min?!


Question: My husbands favorite is my chicken pesto. It takes about 20 minutes to throw together and its incredible. This is amounts for 3-4 people

2-3 chicken breasts, chunked up small or sliced up thin
1 lb of linguine type noodles, or egg noodles whatever you prefer
1 jar of pesto, half a jar if its large, I use one tiny jar
1 bag of pinenuts (small bag)
Shallots and Garlic

Slice up the chicken, shallots and garlic. Get the water on for the pasta.

Over medium high heat, put a little olive oil in a pan and saute the chopped shallots and garlic, add in the chicken and saute until done. Set that aside.

Once the pasta is done cooking, drain it and return it to the pan. Add in the chicken, pesto, and pine nuts. Flip that around a bit to heat everything through and distribute the pesto. That's it!!

I serve this with garlic ciabatta bread and salad. This recipe gets raves and people think it took all day :) Enjoy!


Answers: My husbands favorite is my chicken pesto. It takes about 20 minutes to throw together and its incredible. This is amounts for 3-4 people

2-3 chicken breasts, chunked up small or sliced up thin
1 lb of linguine type noodles, or egg noodles whatever you prefer
1 jar of pesto, half a jar if its large, I use one tiny jar
1 bag of pinenuts (small bag)
Shallots and Garlic

Slice up the chicken, shallots and garlic. Get the water on for the pasta.

Over medium high heat, put a little olive oil in a pan and saute the chopped shallots and garlic, add in the chicken and saute until done. Set that aside.

Once the pasta is done cooking, drain it and return it to the pan. Add in the chicken, pesto, and pine nuts. Flip that around a bit to heat everything through and distribute the pesto. That's it!!

I serve this with garlic ciabatta bread and salad. This recipe gets raves and people think it took all day :) Enjoy!

Creamy Cajun Chicken Pasta
25 min | 10 min prep | SERVES 2

Ingredients
2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onion
1-2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese

Directions
1Place chicken and Cajun seasoning in a bowl and toss to coat.
2In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4Pour over hot linguine and toss,with Parmesan cheese.

Throw a couple of chicken breast on the George Foreman. Open a bag of salad.

BOOM you have a dinner

Last night I had:

Chicke breast cut into strips . put in a bowl and add some grated ginger, lime juice and soy leave for 20 minutes. Meanwhile chop some red pepper, onion and zucchini and fry in oilve oil. Soak some cous cous in water (for how much see packet) To put together, add the fried veggies to the cous cous, frythe chicken strips for 5 minutes till cooked through and eat and enjoy. ( I had some steamed green beans from the garden with it too!)

For a spanish angle. Try frying a 1 1/2 cups of long grain rice in 3 tbls oil until its light brown and sounds glassy about 5 minutes. remove to bowl leave oil in pan , in same pan add 3 raw cubed chicken breasts fry for 5 minutes turning constantly. Add 1 14 oz can chopped tomatoes, 1 tbl dried parsley 2 tbl diced onion 2 chicken boullion cubes ground up the browned rice and a 1/2 c. corn Canned or frozen (Drained) Stir and cover. bring to a full boil, (DON"T LIFT LID)turn down flame and cook on lowest heat for 20 minutes NO PEEKING. turn off and let sit 5 minutes fluff and serve. Best on gas stove if you have an electic stove use 1/4 more water and when it boils put burner on warm

I've found a good recipe for Chicken noodle casserole through cambell's kitchen website...it something as follows:
From: Campbell's Kitchen
Prep: 15 minutes
Cook: 10 minutes
Serves: 4

Ingredients:
1 can (10 3/4 ounces) Campbell's? Condensed Cream of Chicken and Mushroom Soup
1/2 cup milk
1/8 tsp. ground black pepper
1/3 cup grated Parmesan cheese
2 cups cubed cooked chicken OR turkey
3 cups cooked medium egg noodles (about 3 cups dry)
Chopped fresh parsley for garnish

Directions: In large saucepan mix soup, milk, pepper, cheese, chicken and noodles. Over medium heat, heat through, stirring occasionally. Garnish with parsley.

TIP: For 2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 1 pound skinless, boneless chicken breasts or thighs, cubed, 5 min. or until chicken is no longer pink.

Nutrition Information: Calories 390, Total Fat 12g, Saturated Fat 4g, Cholesterol 109mg, Sodium 220mg, Total Carbohydrate 37g, Dietary Fiber 2g, Protein 31g, Vitamin A 3%DV, Vitamin C 0%DV, Calcium 16%DV, Iron 15%DV

Chicken Italianio (easier than it sounds)

3 lbs chicken breasts, cut up
3-6 tbsp salad oil
12 garlic cloves
1/2 cup dry white wine (optional)
2 tsp salt
1/2 tsp pepper
1/2 tsp dried rosemary leaves (optional)
1 medium-sized onion, sliced
4 medium-sized tomatores, cute into wedges
1 8 oz pkg spaghetti

In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken and garlic until golden brown on all sides, about 20-25 minutes. When done, add wine, salt, pepper, rosemary, onion and half the tomato wedges; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until chicken is fork-tender. Skim fat from liquid in skillet (if there is any). Add remaining tomatores; heat through. While this is simmering, prepare spaghetti as label direct.

To serve, drain spaghetti; place on large platter. Spoon chicken mixture on top of spaghetti.





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