Chicken Tortellini Casserole

 

Dump-and-Bake Chicken Tortellini Alfredo

This flavorful baked chicken tortellini alfredo is an easy dinner with just 5 minutes of prep!

 CourseDinner

 CuisineItalian

 Keywordbaked tortellini, cheese tortellini recipe, chicken tortellini alfredo, Tortellini Alfredo

 Prep Time5minutes minutes

 Cook Time35minutes minutes

 Total Time40minutes minutes

 Servings8 people

 Calories296kcal

 AuthorBlair Lonergan

Ingredients

• 1 (19 ounce) package frozen cheese tortellini (about 4.5 cups of frozen tortellini), do not thaw
• 3 cups Alfredo sauce (I used 2 jars that were 15 ounces each)
• ½ cup chicken broth or water
• ½ teaspoon dried thyme (or use dried basil, oregano, parsley, chives, or Italian seasoning)
• 2 cups cooked, diced chicken
• 2 cups frozen mixed vegetables (I used a blend of peas, carrots, corn and green beans), do not thaw
• ½-1 cup shredded mozzarella cheese or Italian cheese blend

Instructions

• Preheat oven to 425°F. Grease a 9 x 13-inch baking dish with cooking spray and set aside.
• In the prepared dish (or in a separate bowl), stir together frozen tortellini, Alfredo sauce, chicken broth (or water), and thyme. Cover tightly with foil. Bake (covered) for 30 minutes. Remove dish from oven, stir. At this point, the pasta should be tender (or almost tender).
• Stir in the chicken and the frozen mixed vegetables. Sprinkle cheese on top.
• Return the dish to the oven, uncovered, for about 5-10 more minutes, or just until the vegetables are tender and the cheese is melted.

https://www.theseasonedmom.com/wprm_print/35806

Lemon and Garlic Chicken

Lemon and Garlic Chicken Tray Bake

Baked lemon and garlic chicken thighs with baby potatoes and charred veg. A super easy gluten and dairy free dinner option.

 CourseMain Course

 CuisineBritish, European

 Keywordchicken, Dairy-free, Dinner, Garlic, gluten-free, Lemon, tray bake

 Prep Time10 minutes

 Cook Time45 minutes

 Total Time55 minutes

 Servings2

 Calories770kcal

Ingredients

For the tray bake:

• 1 red onion
• 1 courgette
• 450 g new/baby potatoes
• 1 whole lemon
• 2 tbsp olive oil
• 4 skin on chicken thighs
• Salt and pepper (to taste)

For the lemon and garlic marinade:

• 2 tbsp olive oil
• 2 tsp lemon zest
• Juice of 2 lemons
• 6 cloves of garlic (crushed)
• 1 tbsp honey
• 100 ml vegetable or chicken stock
• Salt and pepper (to taste)

To garnish:

• A sprinkling of chopped fresh parsley leaves (optional)

Instructions

• Preheat the oven to 210°C/190°C fan
• Chop the onion, courgette and lemon. Add to a baking tray with the potatoes.
• Drizzle with olive oil and sprinkle over some salt and pepper. Mix well with your hands.
• Pat the chicken thighs dry with some kitchen roll. Nestle them in between the potatoes and veg and sprinkle each with some salt and pepper.
• Put in the preheated oven for 20 minutes.
• Once the tray bake is in the oven, mix all ingredients for the lemon and garlic marinade together in a bowl.
• After the 20 mins of baking, pour over the lemon and garlic marinade and return the tray to the oven for another 25 minutes.
• Garnish with some fresh parsley (optional) and serve.

https://blueskyeating.com/lemon-and-garlic-chicken-tray-bake/

Creamy Garlic Chicken

Creamy Garlic Chicken

Servings: 4 people

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

This Creamy Garlic Chicken is smothered in a rich and flavorful gravy that's easy to make in a single skillet. Caramelized garlic cloves add the perfect balance of gourmet flavor.

Ingredients

Chicken

• 2 large boneless skinless chicken breasts
• Salt/Pepper
• 3 teaspoons Italian seasonings
• ½ cup all-purpose flour
• 4 Tablespoons Parmesan cheese, shredded
• 3-4 Tablespoons olive oil

Sauce

• 3 Tablespoons unsalted butter
• 10 cloves garlic
• 3 Tablespoons flour
• 2 ½ cups chicken broth
• 1 beef bouillon cube or 1 tsp better than bouillon
• 1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
• 1 teaspoon onion powder
• ½ teaspoon mustard powder
• ½ teaspoon dried thyme
• ½ cup heavy cream
• ½ cup Parmesan cheese, (optional)

Instructions

Prep Work:

• Combine the chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
• Combine flour and Parmesan cheese on a plate and measure out additional ingredients prior to beginning.

Cut, Pound, Dredge, and Sear the Chicken:

• Slice the chicken to create 2-3 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
• Season with Italian seasoning and salt/pepper. Dredge each side in the flour mixture. Tap off excess.
• Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan. (See notes for key tips for searing chicken.)

Make the Sauce:

• Melt the butter in the skillet over medium heat. Use a silicone spatula to “clean” the bottom of the pot. Add the garlic cloves and let them soften and caramelize for 6-7 minutes.
• Add the flour and whisk with a fork for 1-2 minutes, until raw flour smell is gone and it begins to brown.
• Add the chicken broth mixture in splashes, stirring continuously.
• Stir in the cream. Bring to a boil, then reduce heat to low. Stir in the Parmesan cheese.
• Add the chicken back to the pan along with any juice from the plate. Spoon the sauce on top. Cover and cook for 5 minutes. The sauce will continue to thicken during this time.
• Garnish with parsley and serve with mashed potatoes and roasted green beans!

Notes

Tips For Searing the Chicken

• Adjust the heat up and down slightly throughout the cooking process for a nice even sear and golden color.
• We want brown (not black) remnants left in the pot. The "fond" left in the skillet gives a lot of flavor to the sauce.
• I would rather cook chicken at a slightly lower temperature for a longer period of time than at a super high temperature that can cause burning and oil splatter.
• If the chicken is sticking to the pan, it's not ready to be moved and is still developing a crispy crust. Allow it to release on it's own to avoid tearing the surface of the chicken.

Pro Tips

• Nutrition facts assume that all of the flour is used.
• Consider using low sodium chicken broth to control the sodium content. You can also omit the bouillon but it does add a nice depth of flavor.
• If using smaller chicken breasts, consider using 3-4 instead of 2 large.
• Serve this meal with mashed potatoes and roasted vegetables such as green beans.
• Mushrooms make a great addition to this gravy, I like to sauté them separately and stir them into the sauce at the very end. Cooking them separately lets them retain their color, texture, and flavor.
• This recipe is in The Cozy Cookbook on page 99!

Storage

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
• This meal does freeze well. I reheat from frozen in the microwave, you can also thaw overnight and reheat leftovers in a lightly greased, covered casserole dish at 350 ° for 20-25 minutes.

https://thecozycook.com/creamy-garlic-chicken/

Chicken Massaman Curry

CHICKEN MASSAMAN CURRY

INGREDIENTS

• ▢4 ounces Massaman curry paste you will have to get this at your local Asian market
• ▢3 tablespoons vegetable oil
• ▢28 ounces unsweetened coconut milk full fat from a can
• ▢1/2 teaspoon ginger you can use fresh, I just used the powder
• ▢2 tablespoons chopped cilantro
• ▢2 tablespoons brown sugar packed
• ▢2 tablespoons fish sauce
• ▢1 tablespoon lime juice
• ▢1 tablespoon Worcestershire sauce (optional, just gives it a brighter flavor)
• ▢1 onion sliced thin
• ▢1 pound chicken Sliced VERY thin, I used partially thawed chicken from the freezer. It's easy to slice.
• ▢4 medium potatoes peeled, cubed
• ▢2 carrots peeled, sliced
• ▢1 tablespoon peanut butter (creamy or crunchy)
• ▢1/2 cup peanuts
• ▢sriracha sauce To taste. This is what adds the spiciness.
• ▢red pepper flakes to taste
• ▢jasmine rice cooked

INSTRUCTIONS

• Heat vegetable oil in an extra large skillet or Dutch oven over medium heat. Stir in curry paste; cook and stir for about 2-3 minutes. This is strong, make sure your windows are open and a fan is blowing.
• Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire. Bring to a boil.
• Add onion and chicken. Reduce to a simmer. When chicken is white and cooked through (about 5 min or so) add another can of coconut milk and bring back to a boil.
• Add remaining ingredients (except for the rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes or until potatoes are no longer crunchy in the middle. Serve hot over Jasmine rice and garnish with extra cilantro and/or limes if desired.

NOTES

• It’s not a bad idea to boil your potatoes for three-four minutes before adding them to your curry. This is a great trick for when you are in a hurry and just trying to get dinner on the table and don’t want to wait for the potatoes to soften in the curry sauce.
• If you are adding extra vegetables, allow the vegetables to soften in the sauce for optimal flavor. If you are in a hurry, stir-fry the veggies until tender before adding to the sauce.
• Shake the coconut milk really well before opening so it doesn’t come out in one big clump. You can also avoid this by opening the coconut milk can from the bottom. 
• Make it as spicy or as mild as you would like! Add sriracha while cooking, or serve it on the side if people prefer different spice levels.
• Instead of adding salt (if needed), try adding soy sauce. It gives you the salty flavor while also deepening the overall flavor of the dish.
• Don’t forget the limes! Adding a squeeze of fresh lime right before serving ties all those delicious flavors together.

https://www.favfamilyrecipes.com/chicken-massaman-curry/