Pappardelle with Chicken, Mushrooms and Wine

This recipe was featured in one of my favorite cooking magazines called Cuisine at Home. The pictures seemed to show this recipe as warm, hearty and filling recipe for a chilly winter day. I made this to test with some friends and the results were just absolutely amazing. The chicken basically fell apart from the bone and the sauce had a rich aromatic flavor. I must have said this dish is just amazing about 100 times during dinner. I hope you enjoy it as much as I did. I think the only thing I would change is the type of pasta that goes with this dish, maybe use a linguine or angel hair pasta because this type of pasta shown seemed so heavy for me.

Pappardelle with Chicken, Mushrooms and Wine
Created recipe on 03/14/2010

Pappardelle with Chicken, Mushrooms and Wine

1 lb mushrooms, sliced
1 cup red wine (I used a Merlot)
½ cup all purpose flour
Freshly ground black pepper
1 cut up chicken with skin and bone
4 tablespoons butter
2 tablespoons extra virgin olive oil
4 ounces pancetta diced
1 medium red onion diced
½ lb fennel bulb, cut into strips
3 teaspoons minced garlic
1 tablespoon fresh sage leaves minced
2 tablespoons balsamic vinegar
1 lb dry Pappardelle or any pasta

Sauté
In 2 tablespoons butter
1 lb mushrooms sliced – I used butter and baby Portobello mushrooms

Sauté mushrooms in butter in a large ovenproof sauté pan over medium-high heat, stirring often. When mushrooms are soft, they will give off liquid, reduce the heat to medium and cook until the liquid evaporates.

Add
½ cup of red wine – I used Merlot – increase the heat to high until most of the wine evaporates. Take mushrooms out of pan and put in a bowl – set aside. Wipe the pan clean and return to stove top. Dredge chicken in flour and pepper and shake off the excess. Melt 2 tablespoons of butter with 2 tablespoons of olive oil in pan and put the flour coated chicken and brown all sides over medium heat. Remove chicken from pan and put on plate. Set aside.

In the drippings from the chicken – add the pancetta – sauté until the pancetta begins to brown. Add the onion and fennel, cook until the onion becomes softened and the fennel becomes a light brown. Stir in garlic and cook for an additional 2 – 3 minutes more. Increase the heat to high and stir in the wine and sage. Remove from the heat and add the sautéed mushrooms.

Return the browned chicken back to the pan, cover and put in oven @ 325 degrees and cook for 45 min to an hour. Remove from the heat and add the balsamic vinegar. During the last 15 min of the chicken cooking prepare the pasta. Cook according to package directions and serve with chicken and mushroom sauce.

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Chicken, Spinach, Mushroom Pasta Bake

This dish just sounded so appealing to me. I love casseroles but the fat content is always high in these types of dishes because the main ingredient is often a creamy sauce that is made from scratch or from a soup. I think I would take the Parmesan cheese over a creamy sauce any day. But, I learned something new for myself today. Parmesan cheese has a higher fat content than mozzarella cheese. I always thought it was the other way around. The house smelled like an Italian restaurant with the amount of garlic I put in the dish. Full of flavor and there were also some benefits of fiber from the whole wheat pasta, mushroom and spinach.

Chicken, Spinach, Mushroom Pasta Bake
Created recipe on 02/25/2010

Chicken, Spinach, Mushroom Pasta Bake 11 lb or one box of whole wheat pasta (use any shape you like)
4 oz of chicken tenderloin strips chopped in 1” cubes
1 box of frozen spinach thawed and all excess liquid squeezed
½ pint of mushrooms thickly sliced (I used button mushrooms)
8 -10 cloves of garlic minced fine
3 tablespoons of olive oil
½ cup of wine (I had a red wine available and used that)
1-1/2 cups of freshly grated Parmesan Cheese

Prepare the whole wheat pasta according to the directions on the package. Drain liquid and set aside.

Sauté the cubed chicken tenderloins for about 10 minutes until browned in olive oil over medium heat in a 10” skillet. Add the garlic and cook for about 3 to 5 minutes. The garlic will brown with the chicken. Stir constantly so the garlic does not burn. Note: If the garlic burns in the dish, it gives a bitter flavor to the whole thing and does not taste great. Add the sliced mushrooms and cook for an additional 5 minutes stirring constantly.  Add the spinach, wine and cook until the spinach is heated thoroughly and the wine is cooked off. Add 1 cup of grated Parmesan Cheese to the mixture, mix well. I used about 3/4 of the 1 lb pasta that I cooked. I felt that adding the whole 1 pound of pasta was too much. Mix the pasta in the filling.

In a casserole dish, even out the filling and sprinkle with the remaining Parmesan Cheese. Bake in a 350 degree oven for about 15 to 20 minutes until dish is thoroughly heated and the cheese is melted.

Chicken, Spinach, Mushroom Pasta Bake 2I wasn’t satisfied with the color so I flash broiled the dish in the broiler for about 5 minutes to give the cheese the golden color I wanted.

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Ultimate Chicken Wraps

I found this recipe in the Fiber35 Diet book. I altered it to my liking as usual and it’s wonderful. I thought making a sandwich without mayo is un-heard of but this sandwich is amazing!

Ultimate Chicken Wraps
Created recipe on 01/18/2010

Ultimate Chicken Wraps

2 tablespoons hummus
3 ounces Greek yogurt
1 green onion sliced thin or diced
1 chicken breast cooked no skin
2 6″ wheat tortilla wraps
About 6 to 7 leaves of baby spinach or Romaine Lettuce
1/2 carrot sliced thin (cook’s tip: I buy a bag of carrots, peel them and slice thin and that way I have carrots for cooking, munching, salads and sandwiches – a huge time saver)
Sliced tomatoes or halved grape tomatoes

Mix hummus, yogurt and green onion. Cut chicken into 1/2″ cubes. Add chicken to the hummus mixture and stir well. Lay wheat tortilla, baby spinach, add chicken mixture, then carrot and tomato. Roll firmly into place and chow down and slice in half. It’s chow time! Makes two sandwiches.

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Chicken Tortilla Soup

Chicken Tortilla Soup
Created recipe on 06/11/2008

Chicken Tortilla Soup

1 can Campbell’s Cream of Mushroom Soup (lowfat/sodium version)
1 can Campbell’s Cream of Chicken Soup (lowfat/sodium version)
1 can Campbell’s Cream of Celery Soup (lowfat/sodium version)
1 can Campbell’s Cream of Cheddar Cheese soup (lowfat/sodium version)
16 ounces chicken broth (I used Pacific Natural Chicken Broth -has more flavor)
1 (15 ounces) Muir Glenn diced tomatoes
1 cup Pace hot picante sauce
1 (4.5 ounce) can green chilies
1/4 cup olive oil
1 medium onion chopped fine
6 cloves fresh garlic minced
1 teaspoon red chili powder
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1/4 cup fresh cilantro or use dried if you can’t find fresh about handful
4 cooked chicken breasts or (2)
rotisserie chickens – meat pulled and chopped)
2 cups shredded reduced fat Colby/Monterey Jack cheese blend
Tortilla chips to sprinkle on top (optional)

These makes about 5 servings — I’ve doubled the recipe and froze the leftovers for a rainy day.

In large pot combine and whisk together all the soups. Add chicken broth, tomatoes, picante sauce, green chilies, chili powder, salt and pepper. Bring to a full boil over medium-high heat. Reduce and simmer for about 1 hour.

Saute onions in olive oil until soft and light brown takes about 8 to 10 minutes depending on how high heat is. Add minced garlic, cook for another minute and add onions and garlic to the soup. Add cilantro and chopped chicken. Simmer for about half hour. Stir in cheese and remove from heat.

Serve with toritlla chips on top if preferred.

Fried Tortilla Chips
6 flour tortillas cut into strips about 1″ x 3″ long
Corn Oil enough to make about 2″ in frying pan

Heat up corn oil till hot, add flour tortilla strips and cook until light brown. This goes fast won’t even take 5 minutes to cook all the strips.

Enjoy!

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