Archive for September, 2013
I found this recipe online.
- 1 lbs boneless, skinless chicken breasts, seasoned with salt and pepper to taste, cut into pieces
- 4 tablespoons olive oil, divided
- 2 teaspoons minced garlic (we used garlic powder)
- 3 teaspoons basil (we used closer to 1 1/2 teaspoon)
- 3 teaspoons oregano (again, closer to 1 1/2 teaspoon)
- 3 teaspoons parsley (and again, 1 1/2 teaspoon or maybe less)
- 4 1/2 cups of penne noodles, uncooked
- 1 medium onion cut into thin strips
- 1 medium green pepper, cut lengthwise and sliced (omitted because I do not like peppers)
- 1 summer squash, cut lengthwise and sliced (we used half of the squash)
- 2 10 3/4 ounce cans of condensed tomato soup
- Salt and pepper to taste
- Parmesan cheese
1. Drizzle 2 tablespoons of olive oil over chicken. Sprinkle with 1 teaspoon each of the garlic, basil, oregano and parsley (we did more to taste than any specific measurement). Broil chicken until done.
2. Meanwhile cook pasta as directed. Drain.
3. In a large skillet over medium heat, heat remaining 2 tablespoons of olive oil. Add remaining garlic. Cook 1 minute (since we used garlic powder instead of minced garlic, I just added the vegetables at the same time). Add vegetables and remaining 2 teaspoons of basil, oregano and parsley (again it was more to taste than specific measurements). Cook, stirring frequently, about 10 minutes. Stir in tomato soup (the recipe said to lower heat, but we brought to boiling first). Let simmer 10 min. (The recipe said to add water if the sauce was too thick, but I personally prefer a thick sauce.)
4. Put the drained pasta back into the pasta pot. Stir in chicken and vegetable sauce. Season to taste. Serve with Parmesan cheese.
Verdict: I wanted to try this recipe mainly for the summer squash. I’ve been trying to widen my food horizons and try new foods. I figured that with a meal that consisted of a majority of things that it was the best time to try something new. I really enjoyed the taste of the squash and I thought it worked so well with the sauce, chicken and pasta.
I found this recipe from Kraft.
- 4 small skinless, boneless chicken breasts
- Half of 1 pouch of Shake’N Bake Extra Crispy Coating Mix
- 2/3 cup of condensed cream of celery soup
- 1/4 cup milk
- 1 cup (combined) shredded cheddar and mozzarella cheese
1. Preheat oven to 400F.
2. Coat chicken with mix as directed on package. Place in baking dish and bake 20 min, or until chicken is done.
3. Mix together milk and soup. Pour over chicken. Top with cheese and bake 5 more minutes until cheese has melted.
4. Serve with rice.
Verdict: This was an easy dish. There was nothing really wrong with it, I just thought it was kind of bland.