Does anyone know a delicious.....?!
recipe for chicken and artichokes!?Www@FoodAQ@Com
Answers:
Roast Chicken Artichoke Pasta
1 lb roast chicken, chopped
24 oz!. artichoke hearts, cooked, drained, quartered
1 lb!. penne, cooked and drained
3 tbsp olive oil
8 cloves garlic, minced or crushed
2 cups Parmesan, grated (to taste)
1!.5 cups, mayonnaise (to taste)
1/2 cup lemon juice (to taste)
1/2 cup fresh parsley, chopped
In a large sauté pan heat olive oil on high flame!. Add garlic and sauté until fragrant!. Add the drained penne and sauté for a few minutes!. When the pasta is well-coated, toss in the chicken and artichokes and stir until thoroughly heated!. Remove pot from heat!. Toss in the Parmesan, mayonnaise, lemon juice, and parsley!. Stir well and serve hot!.Www@FoodAQ@Com
1 lb roast chicken, chopped
24 oz!. artichoke hearts, cooked, drained, quartered
1 lb!. penne, cooked and drained
3 tbsp olive oil
8 cloves garlic, minced or crushed
2 cups Parmesan, grated (to taste)
1!.5 cups, mayonnaise (to taste)
1/2 cup lemon juice (to taste)
1/2 cup fresh parsley, chopped
In a large sauté pan heat olive oil on high flame!. Add garlic and sauté until fragrant!. Add the drained penne and sauté for a few minutes!. When the pasta is well-coated, toss in the chicken and artichokes and stir until thoroughly heated!. Remove pot from heat!. Toss in the Parmesan, mayonnaise, lemon juice, and parsley!. Stir well and serve hot!.Www@FoodAQ@Com
Chicken, Artichoke Heart, and Parmesan Sandwiches
6 boneless skinless chicken breast halves
2 eggs, lightly beaten
1 1/2 cups bread crumbs
3 tablespoons olive oil, divided
1 small onion, diced
2 cloves garlic, chopped
1 (10 ounce) can tomato sauce
1/2 teaspoon salt
3/4 teaspoon black pepper
6 hoagie rolls, split lengthwise
1 (12 ounce) jar artichoke hearts, drained
6 slices mozzarella cheese
6 slices red tomato
1/2 cup grated Parmesan cheese
Preheat oven to 400 degrees F (200 degrees C)!.
Place each chicken breast between two sheets of plastic wrap, and pound to 1/2-inch thick!. Dip each breast into lightly beaten eggs, then into bread crumbs, coating evenly!.
Heat 2 tablespoons of oil in a large skillet over medium heat!. Cook chicken breasts until golden brown, about 7 minutes on each side!. Reduce heat if they brown too quickly; they need to be cooked through!. Remove from heat and place on plate lined with paper towels!. Wipe crumbs from skillet!.
Heat remaining 1 tablespoon of oil in the skillet over medium heat!. Add onions and stir until softened, about 5 minutes!. Add the garlic, stir for 1 minute!. Pour in the tomato sauce!. Season with salt and pepper and simmer, uncovered, for 10 minutes, stirring occasionally!.
Arrange bottom halves of 6 hoagies on one baking sheet, the tops on another, all with cut sides up!. Spread about a tablespoon of tomato sauce onto each hoagie top and bottom, reserving the remainder!. Place a cooked chicken breast onto each bottom half!. Spoon the remaining tomato sauce over each breast and top with the artichoke hearts and one slice each of mozzarella and tomato!. Sprinkle with the grated Parmesan cheese!.
Bake on the bottom rack of the oven for 3 minutes or until the cheese begins to melt!. Then place the sheet with the hoagie tops on an upper rack and bake until edges are golden, 3 to 4 minutes, being careful not to let them burn!. Remove both sheets from the oven!. Place a top on each bottom to form 6 sandwiches
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Chicken and Artichoke Minestrone
1 cup uncooked orzo pasta
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
2 quarts chicken broth
1/2 cup dry sherry
1 (11 ounce) can whole kernel corn, undrained
1 (15 ounce) can artichoke hearts, drained
4 cups cooked chicken meat
10 large fresh mushrooms, quartered
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon crushed red pepper flakes
1 (10 ounce) package frozen spinach
1 (14!.5 ounce) can diced tomatoes, drained
Bring a large pot of lightly salted water to a boil!. Add orzo pasta and cook for 10 minutes or until al dente; drain!.
In a large saucepan over medium heat, heat the olive oil and saute the onion and garlic until tender!. Pour in the chicken broth and sherry, and mix in corn with liquid, artichokes, cooked chicken, and mushrooms!. Season with salt, pepper, and red pepper!. Cook and stir until heated through, about 10 minutes!.
Mix the spinach, tomatoes, and cooked orzo into the saucepan!. Continue to cook and stir about 10 minutes, until blended and heated through!.
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6 boneless skinless chicken breast halves
2 eggs, lightly beaten
1 1/2 cups bread crumbs
3 tablespoons olive oil, divided
1 small onion, diced
2 cloves garlic, chopped
1 (10 ounce) can tomato sauce
1/2 teaspoon salt
3/4 teaspoon black pepper
6 hoagie rolls, split lengthwise
1 (12 ounce) jar artichoke hearts, drained
6 slices mozzarella cheese
6 slices red tomato
1/2 cup grated Parmesan cheese
Preheat oven to 400 degrees F (200 degrees C)!.
Place each chicken breast between two sheets of plastic wrap, and pound to 1/2-inch thick!. Dip each breast into lightly beaten eggs, then into bread crumbs, coating evenly!.
Heat 2 tablespoons of oil in a large skillet over medium heat!. Cook chicken breasts until golden brown, about 7 minutes on each side!. Reduce heat if they brown too quickly; they need to be cooked through!. Remove from heat and place on plate lined with paper towels!. Wipe crumbs from skillet!.
Heat remaining 1 tablespoon of oil in the skillet over medium heat!. Add onions and stir until softened, about 5 minutes!. Add the garlic, stir for 1 minute!. Pour in the tomato sauce!. Season with salt and pepper and simmer, uncovered, for 10 minutes, stirring occasionally!.
Arrange bottom halves of 6 hoagies on one baking sheet, the tops on another, all with cut sides up!. Spread about a tablespoon of tomato sauce onto each hoagie top and bottom, reserving the remainder!. Place a cooked chicken breast onto each bottom half!. Spoon the remaining tomato sauce over each breast and top with the artichoke hearts and one slice each of mozzarella and tomato!. Sprinkle with the grated Parmesan cheese!.
Bake on the bottom rack of the oven for 3 minutes or until the cheese begins to melt!. Then place the sheet with the hoagie tops on an upper rack and bake until edges are golden, 3 to 4 minutes, being careful not to let them burn!. Remove both sheets from the oven!. Place a top on each bottom to form 6 sandwiches
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Chicken and Artichoke Minestrone
1 cup uncooked orzo pasta
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
2 quarts chicken broth
1/2 cup dry sherry
1 (11 ounce) can whole kernel corn, undrained
1 (15 ounce) can artichoke hearts, drained
4 cups cooked chicken meat
10 large fresh mushrooms, quartered
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 teaspoon crushed red pepper flakes
1 (10 ounce) package frozen spinach
1 (14!.5 ounce) can diced tomatoes, drained
Bring a large pot of lightly salted water to a boil!. Add orzo pasta and cook for 10 minutes or until al dente; drain!.
In a large saucepan over medium heat, heat the olive oil and saute the onion and garlic until tender!. Pour in the chicken broth and sherry, and mix in corn with liquid, artichokes, cooked chicken, and mushrooms!. Season with salt, pepper, and red pepper!. Cook and stir until heated through, about 10 minutes!.
Mix the spinach, tomatoes, and cooked orzo into the saucepan!. Continue to cook and stir about 10 minutes, until blended and heated through!.
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One of our favorites!. We like to serve this with couscous, pasta, or rice
Artichoke Chicken Casserole
2 - 2 1/2 lb!. frying chickens, cut in pieces
4 Tbsp!. margarine
1 - 8 oz!. pkg!. frozen artichokes, thawed 1/2 cup chopped onion
1/3 cup flour
1 1/2 tsp!. dried rosemary
1 1/2 tsp!. salt
1/4 tsp!. pepper
1 cup chicken broth
1 cup dry white wine
can whole mushrooms, drained
Brown chicken pieces in margarine!. Transfer to shallow baking dish!.
Arrange artichoke hearts among chicken pieces!.
Add onion to skillet and cook till tender!. Blend in flour and seasonings; add chicken broth and wine!. Cook, stirring constantly, till mixture is thickened!. Add mushrooms!. Spoon evenly over chicken!.
Bake, covered, in 375o oven 55-60 minutes or till chicken is tender
Makes 8 servingsWww@FoodAQ@Com
Artichoke Chicken Casserole
2 - 2 1/2 lb!. frying chickens, cut in pieces
4 Tbsp!. margarine
1 - 8 oz!. pkg!. frozen artichokes, thawed 1/2 cup chopped onion
1/3 cup flour
1 1/2 tsp!. dried rosemary
1 1/2 tsp!. salt
1/4 tsp!. pepper
1 cup chicken broth
1 cup dry white wine
can whole mushrooms, drained
Brown chicken pieces in margarine!. Transfer to shallow baking dish!.
Arrange artichoke hearts among chicken pieces!.
Add onion to skillet and cook till tender!. Blend in flour and seasonings; add chicken broth and wine!. Cook, stirring constantly, till mixture is thickened!. Add mushrooms!. Spoon evenly over chicken!.
Bake, covered, in 375o oven 55-60 minutes or till chicken is tender
Makes 8 servingsWww@FoodAQ@Com
Artichoke Chicken --
INGREDIENTS
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!.
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper!. Place chicken in a greased baking dish, and cover evenly with artichoke mixture!.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear!.
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Greek Penne and Chicken --
INGREDIENTS
1 (16 ounce) package penne pasta
1 1/2 tablespoons butter
1/2 cup chopped red onion
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 (14 ounce) can artichoke hearts in water
1 tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon dried oregano
salt to taste
ground black pepper to taste
DIRECTIONS
In a large pot with boiling salted water cook penne pasta until al dente!. Drain!.
Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes!. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes!.
Reduce heat to medium- low!. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet!. Cook until heated through, about 2 to 3 minutes!.
Season with salt and ground black pepper!. Serve warmWww@FoodAQ@Com
INGREDIENTS
1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C)!.
In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper!. Place chicken in a greased baking dish, and cover evenly with artichoke mixture!.
Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear!.
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Greek Penne and Chicken --
INGREDIENTS
1 (16 ounce) package penne pasta
1 1/2 tablespoons butter
1/2 cup chopped red onion
2 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 (14 ounce) can artichoke hearts in water
1 tomato, chopped
1/2 cup crumbled feta cheese
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 teaspoon dried oregano
salt to taste
ground black pepper to taste
DIRECTIONS
In a large pot with boiling salted water cook penne pasta until al dente!. Drain!.
Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes!. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes!.
Reduce heat to medium- low!. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet!. Cook until heated through, about 2 to 3 minutes!.
Season with salt and ground black pepper!. Serve warmWww@FoodAQ@Com
Yes,
You have to use plenty of Beaver juice and fur!. Only a DOLT would not know that!Www@FoodAQ@Com
You have to use plenty of Beaver juice and fur!. Only a DOLT would not know that!Www@FoodAQ@Com
Sorry can't help with this one!. Please check my questions!.Www@FoodAQ@Com