March 3, 2016
2 TB Olive Oil
1 pound chicken breasts
1/2 cup diced onion
2 cups diced bell peppers
2 cups chicken broth
1/2 cup heavy cream
1 can Rotel tomatoes
8 oz penne pasta (or similar sized pasta)
salt and pepper
Cut the chicken into bite sized pieces and season with taco seasoning. Heat 1 TB oil in a large skillet and cook chicken. Remove chicken and set aside.
Add remaining 1 TB oil to skillet. Cook onions and bell peppers, toss with taco seasoning. Remove veggies and set aside with chicken.
In the same skillet, add the broth, cream, diced tomatoes, uncooked pasta and salt and pepper. Stir, bring to a boil, then cover and simmer for 15 min until pasta is tender. Add the chicken and veggies back into the skillet. Stir, and heat through.
Picture credit and recipe adapted from Kevin and Amanda's Recipes
This sauce isn't really an alfredo sauce......but it is along the same lines! It's healthier though!
2-3 chicken breasts, cooked and diced
2 cups cooked broccoli
8 oz small pasta (rotini, shells, bowtie, etc.)
2 TB EVOO
Onion and Garlic (I just use a small amount of both, can omit too)
2 TB flour
1 cup chicken broth
1/4 cup milk (regular or almond)
1/4 cup plain yogurt
3/4 cup grated parmesan cheese
Cook pasta according to package directions. Drain and set aside.
Heat oil in skillet and cook garlic and onions for about 1 min. Add in flour and whisk together. Slowly whisk in chicken broth, then milk. Turn heat to low and simmer until thickened, 3-5 min. Stir in parmesan cheese until melted. Turn off heat. Add chicken to sauce. Pour sauce mixture over cooked pasta. Add cooked broccoli. Can add water/milk if it's too thick. Serves 4-5.
March 2, 2016
Another Mel's Kitchen Cafe recipe! These lettuce wraps are amazing! Every time I make them we go crazy (well, maybe not the kids, but that's ok because there's more for us). They're so, so good!
1 T olive oil
1/2 c. chopped onion (or less, I always like less!)
1 c. chopped carrots
1-2 cloves garlic, minced
1 lb. chicken, cut into small pieces or cubed
3 T soy sauce
2 T syrup
1/2 c. cashews
lettuce, washed and peeled to cups/wraps
chopped cucumbers & tomatoes
(the cucumbers make this dish!)
In a skillet, cook onion, carrots, and garlic in oil until they start to soften (couple minutes). Add chicken and cook all together until done (6 minutes or so), adding salt and pepper to your taste. Add soy sauce and syrup and simmer another 2-3 minutes until it's all soft and combined. Add cashews at the very end and cook until warm. Scoop mixture into lettuce cups and add chopped cucumbers and tomatoes.
This is from Mel's Kitchen Cafe, and it's the best mac and cheese I've ever made. My kids are obsessed, and it's super easy. After making it several times I've adjusted the water to what finally worked for me (the first time the noodles weren't cooked all the way because there wasn't enough liquid). Seriously, this stuff is divine.
4 c. water
1 can evaporated milk
12 oz. (3 c) pasta (this is not a whole box)
*I've made this with macaroni noodles but we all prefer shells!
1 t. cornstarch
1/2 t. dry mustard
1 1/2 c. shredded monterey jack cheese
1 1/2 c. shredded sharp cheddar cheese
2 T. butter
In a skillet, combine water, 1 c. of the evaporated milk, and noodles. Bring to a boil and keep boiling, stirring often, for 9-12 minutes (until pasta is done and most of the liquid has thickened). While it's cooking, pour the rest of the evaporated milk in a bowl and add dry mustard and cornstarch. Stir it all together until combined (use a fork or small whisk). Once noodles are done, pour into skillet. Stir/boil for another minute until all combined and thickened. Turn off heat and add cheese and butter. Season with salt and pepper.