So my next few posts will probably involve a lot of zucchini. The wonderful thing about zucchini is it is very versatile and when it’s in season, there is a ton of it! So this recipe is a spin off my traditional fettuccine alfredo, but the idea came once again from allrecipes.com. Since our diet has been lacking in protein, we also made Garlic Cheddar Chicken. Here are both recipes!
1 (12 ounce) package uncooked egg noodles
3 tablespoons vegetable oil
2 cloves garlic, minced
4 cups shredded zucchini
1/2 cup milk
4 ounces cream cheese, cubed
1/2 cup chopped fresh basil
salt and pepper to taste
grated Parmesan cheese (optional)
- Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
- Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
- Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.
Garlic Cheddar Chicken
- 1/2 cup butter
- 4 cloves garlic, minced
- 3/4 cup dry bread crumbs
- 1/2 cup freshly grated Parmesan cheese
- 1 1/2 cups shredded Cheddar cheese
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 8 skinless, boneless chicken breast halves – pounded thin
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
- In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.
- Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
- Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
I made a few adjustments as usual, adding some Italian Seasoning, oregano, onion powder, and parmesan cheese to the alfredo. We also normally halve the chicken recipe, since we are two people and as much as I love this chicken, I don’t want to eat it for a week straight! Enjoy!
Here is a wonderful thing that is not completely homemade but oh-so-easy and wonderful to make. Chicken Parmesan Alfredo with a little help from my good friend Ragu. They make this decent Alfredo sauce-in-a-jar so I decided to steer away from the usual Fettuccine Alfredo (it’s ok I haven’t lost my sanity). I looked on Ragu’s website and Tada! There was this wonderfully simple recipe right there. Here ya go!
- 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
- 1 egg, beaten
- 3/4 cup Italian seasoned dry bread crumbs
- 1/4 tsp. paprika (optional)
- 1 jar (16 oz.) Ragu® Cheesy Classic Alfredo Sauce
- 1/2 cup shredded mozzarella cheese (about 2 oz.)
- Preheat oven to 400°. Dip chicken in egg, then bread crumbs combined with paprika, coating well.
- Arrange chicken in 13 x 9-inch baking dish. Bake uncovered 20 minutes.
- Pour 1 cup Ragu® Cheesy Classic Alfredo Sauce over chicken; top with cheese, then tomato. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve with remaining Sauce, heated, and sprinkle, if desired, with grated Parmesan cheese.
Ok so I left out the tomato (shocker I know). But I did add in this wonderful new pasta I found: it includes a whole serving of veggies with every serving of pasta!! What an awesome idea right?!?!?! If only my mother knew about this when I was growing up, there would have been no struggle to get me to eat my veggies! So instead of serving it with the remaining sauce, I cooked up some of these noodles and added the sauce to them.
Oh and that tasty looking bread you see there? It’s my secret recipe garlic bread. Let’s just say it’s amazing and you can’t just eat one piece.
As requested, I rolled up my sleeves and got back in the kitchen. Since I had loads of leftovers from Thanksgiving, I needed to get rid of some of them. So I found this wonderful recipe on Allrecipes.com for Turkey Tetrazzini. Here ya go! I modified this recipe a bit and added cooked peas at the very end. Made for a very tasty addition (not to mention healthy!)
- 1 (16 ounce) package uncooked spaghetti
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk
- 1 2/3 cups grated Parmesan cheese
- 4 cups chopped cooked turkey
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
- Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes or until al dente. Drain, and place in the prepared baking dish.
- Melt butter in a medium saucepan over medium heat. Stir in flour. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
- Mix chicken broth mixture and turkey with spaghetti. Top with remaining cheese. Bake 1 hour in the preheated oven, until surface is lightly browned.
And pictures as usual.
According to Allison (and myself) this was a very successful recipe. The sauce was just right and was the perfect way to use up all that extra turkey. Only draw back to this recipe: I could’ve fed a whole army with this! Luckily we finished the leftovers today so time for a yummy recipe tomorrow!
This is one of those nights that I’m really craving some comfort food. My comfort food consists of a pasta dish of any sort. My favorite past of choice is fettuccine. So when I opened my pantry doors I was sorely disappointed to see that all of my fettuccine was gone. 😦
It’s time to improvise! So I stole some pasta shells from a here’s-all-your-ingredients-just-add-water box, grabbed a can of cream of chicken soup and went to work. This was the end result.
It tastes even better than it looks!
This was my first official I-have-no-recipe-so-I’m-throwing-stuff-together cooking success! Oh and here’s the recipe.
Pasta (any kind) about 2 servings worth
1/4 c chopped onion
4 boneless, skinless chicken tenderloins
1 can cream of chicken soup
1/4 c butter
1 t lemon juice
1 t Italian seasoning
1/2 t garlic powder
1/2 c shredded mozzarella cheese
1 slice of bread, crumbed
Preheat oven to 350. Cook pasta and strain. Coat bottom of skillet with olive oil, sauté onions and add to pasta. Cook chicken in same skillet then cube and set aside. Add butter and lemon juice to skillet, melt butter. Add Italian seasoning, garlic powder, cream of chicken soup, and mozzarella cheese to skillet. Stir and heat for 2 min on medium heat. Add chicken and heat for 5 min or until bubbling. Stir in pasta and onion mix and put in casserole dish. Top with bread crumbs. Bake for 20 min.
Definitely a keeper. But Allison said next time I need to add something green, as she was “craving something green” so promptly went to the freezer and got out the bag of frozen peas that she keeps stashed in there. Crazy girl. 🙂