Creamy Pesto Chicken over Bow Tie Pasta

 

This recipe is shamefully simple, yet delicious. All the best flavors of Italian pesto including basil, garlic and Parmesan are harmoniously coupled together with tender morsels of chicken in a creamy sauce over bow tie pasta, cooked Al dente'.
While this isn't a true pesto sauce (as I've omitted pine nuts), it's a great example of a throw together meal, full of flavor and dirt cheap to make.

2 tsp olive oil
1 pound boneless chicken, diced
1 (1lb) box Bow tie Pasta

1 can Cream of chicken soup (or mix)
1/2 c. Milk

3 T. Olive Oil
1/3 c. Parmesan Cheese (grated)
1 1/2 tsp. Dried Basil
1 1/2 tsp Minced garlic

Bring a large pot of water to boil with 1/2 tsp salt in it. Once boiling, add the bow tie pasta and continue to cook until it reaches desired tenderness.

In the meantime, place 2 tsp of olive oil in a large skillet and heat, add diced raw chicken and cook over medium heat until lightly browned on all sides.

While the chicken is cooking, in a small bowl mix 3 T. olive oil, Parmesan cheese, minced garlic and dried basil until well combined.

Once the chicken is nearly cooked all the way through, reduce the heat to low, add 1 can cream of chicken soup mix (condensed), 1/2 c. milk and the pesto mix of olive oil, parm cheese, garlic and basil. Simmer 5 minutes or so until the sauce thickens and is smooth.

Drain the pasta, rinse in HOT water to remove an excess starches. Pour the Hot Pasta into the skillet and fold until all the pasta is coated in the creamy sauce. Serve with toasted garlic bread and salad!

This easily serves 6 people, plus enough leftovers for at least 2 people the next day.

The GroceryBudget101 Breakdown:

1 box bow tie pasta - $1.00 (walmart)
Minced Garlic- negligible .01
Basil- negligible .02
1 pound Boneless skinless chicken breast $1.57
parm cheese .06
milk - .10
Cream of Chicken Soup Mix .14
==========================
Total Cost of Recipe: $2.90 Total or .48 per person (feeding 6 people)

Read more: GroceryBudget101.com- - Creamy Pesto Chicken over Bow Tie Pasta | Dirt Cheap Recipes http://www.grocerybudget101.com/content.php/302-Creamy-Pesto-Chicken-over-Bow-Tie-Pasta#ixzz1tgMFjZ8V

Chicken & Spinach Pasta Bake

If you are here from Pinterest, please follow my boards here–would love to share with you on my latest addiction!!
I must tell you, this is one of my favorite dishes to make when we’re having company over.  It’s tried & true and from the kitchen of my blog partner, Jessica, of course.  I love this dish for company because you can cook & chop the chicken as well as cutting up several other ingredients in advance plus it has beautiful presentation.  Added bonus: I frequently get asked for the recipe.  Hope you all enjoy this dish, too!

Chicken & Spinach Pasta Bake

• 8 oz uncooked rigatoni
• 1 T olive oil
• 1 c chopped onion
• 1 (10 oz) pack frozen spinach, thawed
• 3 c cubed, cooked chicken breasts
• 1 (14 oz) can Italian-style diced tomatoes, drained
• 1 (8 oz) container Philadelphia chive & onion cream cheese
• ½ t salt, ½ t pepper
• 1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions.  Spread oil on bottom of 11×17 in baking dish; add onion in a single layer.  Bake at 375 for 15 minutes or just until tender.  Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels.  Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl.  Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese.  Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

Cheesy Chicken Ranch Lasagna

Next time I make this I'll used cooked penne pasta (not the full box) and do a casserole with it. I served this with Garlic Knots (Pinterest also, and with those next time I'd use my own roll dough recipe, and for the topping use melted butter, garlic and parsley) and green beans.

Cheesy Chicken Ranch Lasagna
Adapted from Real Mom Kitchen

2 (12 oz) cans evaporated milk
1 (1 oz) pkg. Hidden Valley dry Salad Dressing & Seasoning Mix (not the dip blend)
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I used 9 noodles)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated

Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly.  Layer half of lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

This sauce may curdle on you when heating it, it's OK. Mine did not, because I kept it at a low heat after I let it come to just a boil, and stirred, stirred, stirred. You may not need the full 25 minutes, so when you can tell it's starting to thicken, it's OK to add to the dish. It may curdle after it's baked, but again, it's OK.

 FOR A GLUTEN FREE CASSEROLE STYLE:
(for non GF, use regular pasta)

2 (12 oz) cans evaporated milk
1 (1 oz) pkg. Any Gluten Free Dry Ranch Salad Dressing (not the dip blend)
3 C. cubed, cooked, chicken (about 2 large chicken breasts)
1/8 tsp pepper
2-3 C. uncooked gluten free penne pasta
1 C cheddar cheese, grated
1 C mozzarella cheese, grated

Spray a 9x13 baking dish. Cook pasta until about 2 minutes under regular cook time (probably about 5-6 minutes). Drain, add to prepared dish.
Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat just to a boil then lower heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly.
Layer pasta, chicken, sauce, and cheese into dish.  Bake uncovered at 350' for 25 minutes or until hot and bubbly.
Let rest 10 minutes before serving.

Chicken Parmesan Wraps

Egg roll and wanton wrappers are unbelievably versatile. From buffalo chicken rolls, to petite lasagnas to pastry puffs, the list goes on and on!  I don’t know about you, but I always seem to draw a blank when it comes to new and different appetizers, so this week, I’ve discovered an amazing recipe for Chicken Parmesan Wraps on Can You Stay For Dinner-who doesn’t like chicken parmesan?  Best part about this recipe, it’s a total crowd pleaser, and most importantly, it’s so simple!

Chicken Parmesan Wraps

Gather Up:

8 oz raw chicken breast

1 cup marinara sauce, plus more for serving

6 egg roll wrappers (each 7 inches squared)

1 cup baby spinach leaves

1/2 cup mozzarella cheese

1/4 cup Parmesan cheese

Instructions:

Place the chicken breast in a small pot and fill with enough water just to cover. Bring to a boil on your stove top, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat. Mix the meat with the marinara sauce in a small bowl.

Preheat the oven to 400 degrees F. Lay the egg roll wrappers on a clean work surface. Layer each with a few leaves of spinach, then chicken, followed by mozzarella and Parmesan.

Lightly brush two adjacent sides of the wrapper with water and fold the upper left corner downward, covering the filling, and press to seal on the bottom right corner. Press to seal each of the sides. Repeat with remaining wraps.

Place all 6 filled wraps on a greased wire rack set over a cookie sheet, coat each in cooking spray or a light brushing of olive oil, and bake for about 12 minutes, or until the edges begin to turn a golden brown.

Serve with warmed marinara sauce for dipping.

http://www.picklee.com/category/food/appetizers/#.T43IPo6LMy5

Crispy Southwest Chicken Wraps

Taken after the model of these delicious wraps, I threw these together for dinner the other night after I realized it was already 5:00 p.m. and I had nothing in the works to feed my hungry family.
They were so delicious! I was quite proud of myself for the impromptu meal that actually turned out (since usually my impromptu meals are, well, terrible). Full of flavor, these wraps are a snap to make and turn out a delightfully crunchy tortilla that is filled with rice, chicken, beans, spices and cheese. I couldn’t wait to snarf these down for lunch leftovers the next day.
I just love it when a meal happens to fit all the criteria I love: healthful, fast, delicious. Score.

Crispy Southwest Chicken Wraps
Printable Version
Printable Version with Picture
*Makes 6 wraps*
INGREDIENTS:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

http://www.melskitchencafe.com/2009/09/crispy-southwest-chicken-wraps.html

Cream Cheese Chicken Enchiladas

Cream Cheese Greatness

I found this recipe a while back and printed it out with the intentions of making it that night.  Well, I guess I didn't get around to it and somewhere along the way I lost the recipe and couldn't remember where I even found the original!  I guess I must have used it as a bookmark when I was reading my latest issue of US magazine because that's where I found it a few weeks later!  HA!!!  I wish I knew who to give credit to for this recipe, but for the life of me I can't remember where I found it.  They said it would be good, but that was an understatement...these enchiladas are TO DIE FOR!!!!!!!!!!

TO-DIE-FOR CREAM CHEESE CHICKEN ENCHILADAS

2-3 chicken breasts, shredded {OR rotisserie chicken}

1 {8 oz.} pkg. cream cheese

1 28 oz. can green enchilada sauce {I used Las Palmas}

1 can black beans, drained & rinsed

2 cups cooked rice {I used boil in a bag because I can't cook rice to save my life!!!}

Tortillas {I used Mission flour tortillas, but homemade would be muy delicioso!}

1-2 cups shredded monterrey & colby cheese

Cook chicken and shred; boil rice.  Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together.  This mix makes A TON!!!!

Pour half a cup of the enchilada sauce into the bottom of a 9x13 baking dish. 

Layer the rice & black beans to your taste…

and top with the chicken mixture in each tortilla.

Roll up each of the tortillas and place them in the baking dish seam side down. 

Top with 1 cup of the enchilada sauce…  

and 1-2 cups of shredded cheese.  The more, the merrier so we piled on the full two cups :)

Cover the baking dish with foil and bake at 375 for about 25 minutes.

Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered...just long enough to brown the cheese.  Swoon.

Y'all...these are honest to goodness downright AMAZING!!!!  I could eat these every night and be happy as a clam!  SO good!!!  Like I said before, this mixture makes A LOT of enchiladas.  These would be GREAT to serve if you were having a dinner party or bringing dinner to someone.  If you do decide to make these for a dinner party, pick up an extra can of the enchilada sauce to spread on the baking pan & on top of the enchiladas with each batch you bake. 

RUN to your nearest grocery store and pick these ingredients up as soon as you can!!!

http://pearls-handcuffs-happyhour.blogspot.com/2010/05/cream-cheese-greatness.html

BBQ Chicken Pizzas

$8.13 recipe / $1.36 serving

This may be the quickest, most delicious BBQ chicken pizza that you'll ever make. I know it was for me. I don't usually buy pre-baked pizza crusts (it's pretty expensive compared to homemade) but I've got places to go and people to see this weekend so I took a HUGE short cut and bought the ready-made crusts. Don't worry, if you like to make your own crust or buy dough from your local pizzaria (like I usually do), you can still make this recipe. It will take a tad bit longer but be a lot less expensive! Later this summer I will be getting into some serious bread making and will surely make lots of pizza dough so stay tuned for that. Until then, it's the pre-made stuff... which is still delicious, by the way.

I had some frozen chicken breasts in my freezer (buying them in 5 lb. packs saves you at least $1 per pound) so I pulled one out to use for the pizzas. This chicken breast was pretty massive, weighing in at .75 lb. At first I didn't think that one would be enough for two pizzas (I was thinking more like .5 lb. per pizza) but It turned out to be quite a bit of meat. If you have smaller chicken breasts (.5 lb. each), you could probably still use just one.




Total Recipe cost: $8.13 (makes two 12" pizzas)
Servings Per Recipe: 6
Cost per serving: $1.36 (1/3 of a pizza / 2 slices)
Prep time: 15 min. Cook time: 15 min. (7 min. each pizza) Total: 30 min.

INGREDIENTS		COST
2	12 inch pizza crusts	$3.48
.75 lb.	chicken breast	$1.49
2 cups	shredded mozzarella and cheddar	$1.96
1/2 bottle (1 cup)	BBQ sauce	$0.78
1/2 small	red onion	$0.25
1/4 bunch	green onions	$0.12
to taste	salt and pepper	$0.05
TOTAL		$8.13

STEP 1: Preheat your oven to 425 degrees and turn on a counter top grill (George Foreman type) for 5 minutes to preheat. Sprinkle the chicken breast with a little salt and pepper and cook in the counter top grill until it is cooked through, brown and crispy on the outside (about 7 minutes).

STEP 2: While the chicken breast is cooking, thinly slice the red and green onion.

STEP 3: Once the chicken is finished cooking, transfer it to a cutting board and cut/shred it into small pieces. Use a fork and a knife for this because the chicken breast will still be steaming hot. Transfer the chicken pieces to a bowl and add about 1/4 cup of BBQ sauce. Stir to coat the chicken with the sauce.

STEP 4: Pour 1/3 of a cup of BBQ sauce on one of the crusts and spread it out from the center using the back of a large spoon. Top the sauce with 1 cup of shredded cheese. Next sprinkle half of the BBQ chicken mixture over the cheese. Finish with a few red and green onions.

STEP 5: Place the pizza in the preheated oven (425 degrees) and cook for 7-10 minutes. Because the crusts I used are thin and crispy style, I placed the pizzas directly on the oven rack with no pan. If you are using a different type of dough/crust, you may need a pan and may need to cook the pizzas longer. While the first pizza is cooking, top the second pizza. Bake the second pizza after the first one has finished (they cook more evenly one at a time).

Step By Step Photos


Preheat your oven to 425 degrees and your counter top grill for 5 minutes. Season the chicken with salt and pepper then cook on the counter top grill until cooked through and crispy on the outside.


While the chicken cooks, thinly slice the onions.


When the chicken is finished, cut and shred it into small pieces using a knife and fork.


Mix enough BBQ sauce into the chicken pieces until they are completely coated (about 1/4 cup).


This is the crust I used. It's pretty good... until I start making my own again anyway.


Spread about 1/3 cup of BBQ sauce over the crust. Cattleman's BBQ sauce (see top right of photo) is my favorite. It is so tangy and flavorful and only costs about $1.50 per bottle. NICE!


Sprinkle 1 cup of mozzarella and cheddar blend over the sauce.


Follow the cheese up with half of the BBQ chicken mixture, some red onions and green onions. Bake for 7-10 minutes (until the cheese is all melted and the crust is to your desired brown-ness). Cut each pizza into 6 slices.



Now THAT is a delicious, visually stunning pizza... and for about the same price as the cheapest of cheap frozen pizzas! Serve this up with a nice green salad and you've got a quick, delicious weeknight dinner.

You're likely to have left over onions and BBQ sauce. You can use the onions in omelets and on salads. BBQ sauce stays good in the refrigerator for quite a while and is excellent on sandwiches so hang on to the other half of the bottle! Who knows, maybe you'll want to make more of this pizza next week :)

http://budgetbytes.blogspot.com/2010/04/bbq-chicken-pizzas-813-recipe-136.html

Creamy Chicken Taquitos

I've seen these taquitos posted on a few different recipe blogs recently, and after hearing everyone rave about them I had to try them. They were so great! We liked these so much, they made it into the regular rotation. I loved how the subtle flavors of the cilantro, lime, and spices mixed so well. Definitely a dish we would make again and again. Try them, you'll love them!

Creamy Chicken Taquitos

1/3 cup (3 oz) cream cheese, softened
1/4 cup salsa
1Tbs fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced {1 tsp jarred minced garlic}
3 Tbs chopped cilantro
2 green onions, sliced
2 cups shredded cooked chicken
1 cup grated pepperjack cheese {or cheddar, monterey jack, etc}

12-16 small flour tortillas {you could use corn but we like flour!}
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium bowl, mix softened cream cheese, salsa, lime juice, cumin, chili powder, onion powder and minced garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Be sure not to over-fill as the chicken mixture will expand and bubble during baking. Then roll it up as tight as you can. {If using corn tortillas, heat in the microwave to make them more pliable before rolling.} Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some kosher salt on top. Place in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Serve with salsa, sour cream, or guacamole.

Makes 12-16.

 

http://mrshardingcooks.blogspot.com/2011/06/creamy-chicken-taquitos.html

Crispy Chicken Wraps

Direct from one of my favorite food magazines on the planet, these Crispy Chicken Wraps from Cook’s Country are simple, extremely fast to put together, require NO heating up the oven in the summer temps, and are incredibly delicious. Once again, my kids and husband (and myself) ate them up and the verdict was I should make these again…and often. A perfect summer, weeknight, FAST meal!
Crispy Chicken Wraps
Printable Version
Printable Version with Picture
**To prevent the wraps from unrolling during cooking, be sure to start them seam-side down in step 3.
INGREDIENTS:
1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
3 scallions, sliced very thin
2 celery ribs, chopped fine (I omitted these due to my husband’s non-celery preference)
2 tablespoons sour cream, light or regular
2 teaspoons hot sauce (this does not make them spicy but adds great flavor!)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
2 cups shredded cheddar cheese (the sharper the better, in my book)
4 (12-inch) flour tortillas
DIRECTIONS:
Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
Recipe Source: adapted from Cook’s Country

http://www.melskitchencafe.com/2008/06/crispy-chicken-wraps.html

Chicken Pasta Bake

Ingredients sound funny, but my family ranted & raved.

1 reg. sized bag rotini pasta (cooked & drained)
1 jar spaghetti sauce
1 8 oz. cream cheese (softened)
2 cans canned chicken (it called for 3 c. chicken shredded I chose to use canned for time)
2 c. mozzarella cheese grated
1 cube bullion (put in hot water)
1/4 c. hot water

Preheat oven 350 degrees. Mix chicken, cream cheese, mozzarella, hot water with bullion dissolved. Pour 1/3 bottle spaghetti sauce into 9X13 pan, to cover the bottom. Pour in noodles. Spoon on chicken mixture, pour remaining sauce on top. Sprinkle with a little mozzarella. Bake for 30- 45 minutes.

http://heywhatchagotcookin.blogspot.com/search/label/Quick%20Dinners

Honey Sauced Chicken

Oooo this meal was good...probably because it was a piece of cake, and because it was delicious! My hubb took one bite and complimented me, which is a hard thing to get sometimes...well, that immediately anyway! I really loved just throwing this in the crockpot and coming back 3 hours later to a finished meal. However, if you want to make it a 30 minute meal, I think cooking it in the oven would be equally as tasty. (P.S. The recipe actually used chicken WINGS, I substituted chicken breasts).

Honey Sauced Chicken

Printable Version

3/4 pound chicken (of your choice)

1/2 tsp. salt

1/4 tsp. black pepper

1/2 cup honey

1/4 cup soy sauce

1/8 cup chopped onion (or 1/16 cup onion flakes)

1/8 cup ketchup

1 Tbs. vegetable oil

1 clove garlic, minced

1/4 tsp. red pepper flakes

Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.

To bake chicken as a 30 minute meal:

Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

Serves 2.

Recipe from: Crock Pot Recipe Card Collection

http://mmmcafe.blogspot.com/2010/01/honey-sauced-chicken.html

Crock Pot Santa Fe Chicken

Here is another DELICIOUS slow cooker recipe I want to share with you!  We LOVED this chicken and it was SO SIMPLE!  What makes this chicken even more delicious is that it is only 4 Points for Weight Watchers!  Tasty and healthy??...What could be better?!

CROCK POT SANTA FE CHICKEN

Recipe From: skinnytaste.com

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
• salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.

Season chicken breast with salt and lay on top.

Cook on low for 10 hours or on high for 6 hours.

Half hour before serving, remove chicken and shred.

Return chicken to slow cooker and stir in. Adjust salt and seasoning. 

Serve over rice (extra pts)

Enjoy!

Servings: 8 servings

Serving Size: 1 cup

Old Points: 3 pts

Points+: 4 pts
Calories: 190

Fat: 1.5 g

Fiber: 5.6 g

Carbs: 23.1 g

Protein: 21 g 

http://www.chef-in-training.com/2011/10/crock-pot-santa-fe-chicken.html