Creamy Pesto Chicken & Bow Ties

One dish meal!!!  (I grilled the chicken, and used one pot for the rest.)  The whole family loved this one :)

3 cups uncooked bow tie pasta
2 tbsp butter or margarine
1 lb boneless skinless chicken breast, cut into cubes
1 can cream of chicken soup (I use 98% fat free)
1/2 c. milk
1/2 c. prepared pesto sauce

1.  Cook pasta according to package directions.  Drain.
2.  Heat butter in medium skillet over medium-high heat.  Add chicken and cook until browned, stirring often. 
3.  Add soup, milk, and pesto sauce.  Heat to a boil.  Cover and cook over low heat 5 minutes or until chicken is no longer pink.  Stir in pasta and heat through.

Ingredient Dump Recipes

Time to post a few recipes while my hubby is out picking up my new (used) upright freezer!  So I thought I'd try a somewhat different approach to this month's cooking session...ingredient dumps!  At least that's what I call it...simply adding all of your ingredients to a freezer bag and freezing it prior to cooking, to be taken out of the freezer at a later date and cooked in a slow cooker, for a convenient, fresh, simple meal.  I've noticed that in my recipe planning, I tend to end up with a lot of similar recipes, i.e. last month was pasta heavy, this month was a spicier month.  So here's a simple recipe for white chicken and corn chili from the Hamilton Beach website:

http://www.hamiltonbeach.com/products/recipes/white-chicken-andamp-corn-chili.html

White Chicken & Corn Chili

• 2 pounds boneless, skinless chicken breasts, cubed
• Two 15 oz. cans diced tomatoes
• Two 15 oz. cans cannellini beans (white kidney beans), drained and rinsed
• 1/2 cup chicken broth
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 jalapeno peppers, seeds removed, minced
• 1 14 oz. can yellow corn, drained
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1/4 teaspoon ground cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup shredded sharp cheddar cheese for garnish

1. Mash 1/2 cup of cannellini beans with fork.
2. Place all ingredients (except cheese) including mashed beans in slow cooker and stir to combine.
3. Cover and cook on HIGH for 3 hours or LOW for 6 hours.
4. Top with shredded cheddar cheese before serving.

I did not mash the beans, I simply put all of the ingredients in a freezer bag, put it in my freezer, and when I'm ready for it, pull it out of the freezer, dump in my slow cooker, turn it on low and forget about it!  I also used chicken that I had previously cooked and de-boned (cheaper than boneless, skinless breasts).

Ready for the freezer!

Chicken Lo Mein

I'm a big fan of the recipes that offer restaurant flavor, only healthier and cheaper.  This one fits the bill.  And yes, the theme tonight is apparently chicken recipes.

Chicken Lo Mein

8 oz. lo mein noodles or thin spaghetti
1 lb. boneless, skinless chicken breasts, cut into thin strips
2 lg cloves garlic, minced
1/2 c. chicken broth
3 tbsp soy sauce
2 tbsp sesame or olive oil
1 onion, chopped
1 large red bell pepper, diced
1 c. snow peas
3 tbsp rice wine vinegar
1 tbsp freshly grated ginger

1.  Prepare noodles according to package directions.
2.  Meanwhile, heat 1 tbsp of the oil in a large skillet over medium-high heat.  Add the chicken and cook, stirring occasionally, for 6 minutes, or until browned and no longer pink.  Remove to a plate and keep warm.
3.  Heat the remaining 1 tbsp oil in the same skillet over medium-high heat.  Add the onion, pepper, garlic and snow peas and cook, stirring occasionally, for 8 minutes, or until tender-crisp.  Stir in the chicken broth, vinegar, soy sauce, and ginger and cook for 2 minutes.  Add the chicken and noodles and heat through.

Chicken Tetrazzini

Sitting here on such a chilly, dreary night, I figured that I should post a couple of recipes, been kinda lazy lately.  But I can be lazy, 'cuz I've got a freezer full of homemade meals!  Ha-ha!  Seriously, though, this freezer cooking thing is the best "mom tip"  I have discovered, and I hope some of you try it.  Here's one that the kids loved.  My son asked for seconds, so I know I have found success!

Chicken Tetrazzini

14 oz. spaghetti
1/2 c. butter
6 tbsp flour
4 c. chicken broth
1 1/2 c. half and half
2 tsp. salt
1/8 tsp pepper
4 c. cut up cooked chicken
1/2 c. grated parmesan cheese
3/4 c. shredded parmesan cheese
1/2 c. diced onion
2 cloves pressed garlic
2 c. sliced mushrooms

1.  Cook spaghetti as directed on package.  Drain.
2.  Heat butter in a large skillet until melted.
3.  Saute onions, mushrooms, and garlic.
4.  Stir in flour, salt, and pepper.  Stir constantly until smooth and bubbly.  Remove from heat.
5.  Stir in chicken broth and half and half.  Heat until boiling, stirring constantly.  Boil and stir 1 minute.
6.  Stir in spaghetti, chicken, and grated parmesan cheese.
7.  Pour into a greased 9 x 13 pan.  Top with fresh shredded parmesan cheese.
8.  To serve immediately:  Bake at 350 degrees for about 30 ninutes until bubbly.
9.  Or to freeze:  After topping with the parmesan cheese, do not bake right away.  Cover dish with plastic wrap and freeze.  Thaw completely and bake as directed on serving day.

Chicken Lo Mein

Better than Chinese take-out and another hit w/ the fam... 

http://recipes.rodale.com/Recipe/chicken-lo-mein.aspx

8 oz lo mein noodles or thin spaghetti
1 lb. boneless, skinless chicken breast, cut into thin strips
2 large cloves garlic, minced
1/2 cup chicken broth
3 tbsp soy sauce
2 tbsp sesame or olive oil
1 onion, diced
1 red pepper, diced
1 cup snow peas
3 tbsp rice wine vinegar
1 tbsp freshly grated ginger

1.  Prepare noodles according to package directions.
2.  Meanwhile, heat 1 tbsp of the oil in a large skillet over medium-high heat.  Add teh chicken and cook, stirring occasionally, for 6 minutes, or until browned and no longer pink.  Remove to a plate and keep warm.
3.  Heat the remaining 1 tbsp oil in the same skillet over medium-high heat.  Add the onion, pepper, garlic, and snow peas and cook, stirring occasionally for 8 minutes, or until tender-crisp.  Stir in the chicken broth, vinegar, soy sauce, and ginger and cook for 2 minutes.  Add the chicken and noodles and heat through.

**Freezer cooking note

The next time I make this, I think I will cook and cool the chicken and combine w/ the veggies and sauce (and double the sauce), and freeze, then cook the noodles fresh and saute w/ the chicken and veggies.