Charlotte’s Kitchen

Archive for the ‘Chicken’ Category

Quick easy chicken casserole recipes can be a godsend in the kitchen. This terrific cookbook has all the chicken casserole recipes you will ever need. Find the perfect recipe for chicken casserole in this 47-page eCookbook. Easy casserole recipes are the best and once again, the folks at RecipeLion.com brings us another great eCookBook. Read the rest of this entry »

The tomato plants in my garden look like they are going to yield a great crop. There’s quite a few nice sized ones that should be ready in a couple weeks. I can hardly wait for them to get ripe so I can make the years first BLT with home grown tomatoes. Read the rest of this entry »

I used to make this years ago and even my teenagers loved it.  Even today if they are here for a meal, they’ll ask me to make it for them. Read the rest of this entry »

Here’s an easy dish that people will think took you hours to make.

INGREDIENTS

* 1 tablespoon olive oil
* 4 skinless, boneless chicken breast halves, cubed
* 2 cloves garlic, chopped, or to taste
* 1/2 cup red cooking wine
* 1 (28 ounce) can Italian-style diced tomatoes
* 8 ounces fettuccine noodles
* 5 ounces fresh spinach, chopped
* 1 cup shredded mozzarella cheese

DIRECTIONS

• Heat the olive oil in a large skillet with a lid over medium heat, and cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes. Pour the wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.
• Stir in the fettuccine, and return to a boil. Cook uncovered, stirring occasionally, until the shells have cooked through, but are still firm to the bite. Spread the spinach over the top of the pasta, cover, and simmer until the spinach leaves are cooked, about 5 minutes. Sprinkle the mozzarella cheese evenly over the skillet, and simmer until the cheese has melted and the pasta is bubbling, about 5 minutes.

Ingredients:

• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves
• 1 3/4 cups Swanson® Chicken Stock
• 1 teaspoon dried oregano leaves, crushed
• 1 teaspoon garlic powder
• 1 (14.5 ounce) can diced tomatoes
• 1 small green pepper, cut into 2-inch long strips
• 1 medium onion, cut into wedges
• 1/4 teaspoon ground black pepper
• 2 1/2 cups uncooked medium shell-shaped pasta

Directions:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides.
• Stir the stock, oregano, garlic powder, tomatoes, green pepper, onion and black pepper in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to low. Cover and cook for 15 minutes or until the pasta is tender

This recipe seems way too easy to be good, but try it – you won’t believe the wonderful flavor to this chicken!

INGREDIENTS

• 6 skinless, boneless chicken breast halves
• 1 (16 ounce) bottle Italian-style salad dressing

DIRECTIONS

• To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).

• Preheat oven to 350 degrees F (175 degrees C).

• Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9×13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.

Note: Turn chicken occasionally while baking.