Tag Archives: chicken

Chicken lasagna with artichokes and white sauce

Every once in a while I have the wherewithal to make lasagna with homemade noodles. This evening I decided to try something different. Instead of traditional red sauce and ricotta I made a creamy béchamel sauce and layered the spinach noodles with shredded chicken and marinated artichoke hearts. The marinade from the artichokes added a tangy flavor to the dish and the creamy sauce was pure deliciousness. You can of course use store-bought noodles, but there’s something fancy about fresh pasta.

Chicken lasagna with artichokes | the perfect Sunday dinner from alaskaknitnat.com

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Pasta with chicken and spinach in a creamy garlic sauce

My husband travels for work so I’m frequently “solo parenting.” Working full time, picking up our son and getting dinner on the table by 6 or 6:30 can be a struggle. Tonight was really tricky since we got home late, but thanks to my rare meal planning this week I was able to put together a wholesome pasta dish in under 30 minutes.

By marinating the frozen chicken in the fridge overnight I didn’t have to make a mad dash to thaw it out and flavor it right before preparing the dish. I felt like a winner, winner, chicken dinner!

Pasta with chicken and spinach in a creamy garlic sauce | Make this wholesome meal in under 30 minutes! Recipe from Alaskaknitnat.com

Pasta with chicken and spinach in a creamy garlic sauce

Serves 4

For the chicken marinade:

  • 5 frozen chicken tenders
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • juice of 1/2 lemon
  • zest of 1/2 lemon
  • 2 cloves of garlic, minced
  • 1 tablespoon dried basil
  • salt and pepper

For the pasta:

  • 3/4 pounds pasta
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 5 oz. baby spinach
  • 3 cloves garlic, minced
  • 1 cup chopped cherry tomatoes
  • 1/4 cup chopped parsley
  • 1 cup grated parmesan
  • 1/2 cup cream
  • salt and pepper to taste

Directions:

The night before, place the frozen chicken in a large Ziploc bag with all the marinade ingredients. Let sit overnight in the fridge. It’ll be delicious by tomorrow.

Place a large pot of salted water on the stove to boil. Cook the noodles according to packaging.

Meanwhile, heat a skillet with a tablespoon of oil over high heat. When the pan is hot, cook the chicken tenders till browned, about 4 minutes on each side. Set aside. When cooled, chop into bite-sized pieces.

Pasta with chicken and spinach in a creamy garlic sauce | Make this wholesome meal in under 30 minutes! Recipe from Alaskaknitnat.com

Clean out the pan with a paper towel and add the rest of the oil and the butter. Add the spinach and tomatoes and cook spinach till it’s wilted. Add the garlic and cook for another 30 seconds or so. When pasta is drained, add it to the pan with the chicken, Parmesan and cream. Add salt and pepper to taste. Serve immediately.

Pasta with chicken and spinach in a creamy garlic sauce | Make this wholesome meal in under 30 minutes! Recipe from Alaskaknitnat.com

Weeknight chicken scallopini with asparagus

Now that I work full time I’m always on the lookout for quick and easy meals. Sometimes I rely on tradition and make this simple chicken dish inspired by my favorite Italian cook, Marcella Hazan.

Weeknight chicken scallopine with asparagus | a 40-minute meal from Alaskaknitnat.com

Every member of my family has her own copy of this fabulous cookbook. Her recipes are not overly complicated. They are realistic and wholesome.

Several years ago my mother adapted her veal scallopini with asparagus recipe to include chicken instead of veal. It has become one of my family’s favorite chicken dishes. And it’s just perfect for hectic weeknights.

Weeknight chicken scallopine with asparagus | a 40-minute meal from Alaskaknitnat.com

Continue reading Weeknight chicken scallopini with asparagus

30-Minute Fried Rice

I recently got a full-time job. This means I come home at 5:15 and if my husband and I want some non-kid, sane time I have 45 minutes to get dinner on the table before we start our son’s bedtime routine.

This is not a lot of prep time, I’ve discovered. It takes all my strength to make something nutritious and non-mac & cheesy.

I am realizing that I need to strategize. I can’t expect to chop veggies, thaw chicken, marinate steak, or do all the other simple, yet time-consuming preparatory steps required to make tasty food.

Here’s the first of hopefully many recipes where you can come home from work, make the food, and then spend some quality time with your family, such as watching “Bob’s Burgers” (that’s what we are currently doing).

30-minute fried rice | this simple, flavorful dish can be made in no time with a little prep work the night before. Recipe from Alaskaknitnat.com
Photo Credit: Cal ! via Compfight cc

30-minute fried rice

Serves 4-6

To make delicious fried rice you really need to start with cold, cooked rice. That’s hard to do when you want to cook a meal in 30 minutes. But if you make the rice the night before while you’re binge-watching “The Voice,” and stick it in the fridge, you’re good to go the next day.

Ingredients:

  • 2 cups uncooked rice, prepared and refrigerated overnight
  • 2 boneless, skinless chicken breasts, removed from freezer the night before and placed in the fridge (I forgot to do this so we went without today)
  • vegetable oil
  • 3 eggs, lightly beaten
  • 2 cups frozen vegetable medley (whatever medley you prefer)
  • 4 tablespoons softened butter
  • 2 cloves garlic, minced
  • 1/2 an onion, diced
  • 2 tablespoons chicken stock or water
  • 1 tablespoon toasted sesame oil
  • 3 green onions, chopped finely
  • 3 tablespoons soy sauce
  • pepper to taste

Directions:

Slice the chicken into bite-sized pieces. Season with salt and pepper and set aside. Combine the butter and garlic in a bowl. Set aside. Heat a large skillet over high heat. Lightly coat the pan with vegetable oil.

Pour the eggs in the pan and let set for a minute before stirring vigorously. Set eggs aside. Wipe pan clean and add a little more oil. Toss in the chicken and sauté till cooked through. Set aside.

Add the chicken stock, veggies and onion to the pan. Sauté until veggies are cooked through. Add the sesame oil and 1 tablespoon of the garlic butter. Start crumbling the rice into the pan with your hands, about a cup at a time. Add a little more butter between handfuls. Add the green onions.

When butter and rice are incorporated in the pan, stir in the eggs and chicken. Add the soy sauce and cook until rice gets a little crispy if you like. Add pepper to taste.

Store the leftovers for lunch or cook up some ham or Spam and have breakfast fried rice.

30-minute fried rice | this simple, flavorful dish can be made in no time with a little prep work the night before. Recipe from Alaskaknitnat.com
Photo Credit: shainelee via Compfight cc

Chicken & Vegetable Stew

I came home from work today and didn’t want to think much about making dinner. What with eight wedding floral gigs this summer, parenting, plus my near full-time job, I have a lot of other things on my mind.

Enter condensed cream of chicken soup. I tend to avoid recipes that call for this salty, globby ingredient but sometimes I’ll make an exception.

Chicken, veggies, herbs and soup over rice or noodles is always a crowd pleaser. Comfort food at its finest.

This was simple to assemble and although it’s not quick, it requires very little effort or thought, which is perfect for today.

Chicken & Vegetable Stew | An easy recipe from Alaskaknitnat.com

Chicken & Vegetable Stew-like Casserole Dinner

Serves 4

Ingredients:

  • 2 tbs. butter
  • olive oil
  • 3-4 skinless chicken thighs (breast works too)
  • 1/2 cup flour
  • 3 celery stalks, chopped
  • 1/2 onion, chopped (about 1 cup)
  • 3 carrots, chopped
  • 1 bay leaf
  • 2 Tbs. chopped fresh parsley
  • 1 can cream of chicken soup
  • 6 oz. cream cheese
  • chicken stock
  • 1/2 cup frozen peas
  • 1/2 cup frozen green beans
  • 1/2 cup frozen peas
  • salt and pepper

Directions:

Preheat oven to 350 degrees F. Heat butter and 2 Tbs. olive oil in a dutch oven oven. Place flour in a pie pan. Dredge chicken thighs in flour and shake off any excess. Place thighs in dutch oven and brown on both sides, about 5 minutes total. Set thighs aside and pour out excess oil.

Chicken & Vegetable Stew | An easy recipe from Alaskaknitnat.com

Add another tablespoon of oil and toss in the celery, onion and carrot. Cook until onions are soft, about 5 minutes. Add the parsley, bay leaf and cream of chicken soup. Fill the empty can with chicken stock and pour that too. Break up the cream cheese with your fingers and add to the pot. Add salt and pepper to taste.

Nestle the thighs into the sauce and place into the oven. Take out and stir the pot every 20 minutes or so to prevent any burning.

Chicken & Vegetable Stew | An easy recipe from Alaskaknitnat.com

 

After 45 minutes in the oven, stir in the frozen veggies and break up the thighs with a fork. Place back in the oven and bake another 30 minutes.

Remove from oven and break up any other chicken pieces. Remove bay leaf and serve over egg noodles or brown rice.

Chicken & Vegetable Stew | An easy recipe from Alaskaknitnat.com

Low-carb Chicken Nuggets

I love junk food. LOVE IT. But there are lots of reasons why I shouldn’t eat it on the regular.

I’m not a big fan of diet recipes that try to emulate the real deal. Usually they lack in flavor or texture. But I’m willing to try them once in a while.

Here’s a recipe that satisfies my fast food desire: homemade chicken nuggets. Not only are they kid friendly (my son gobbled them up), but they are great for those on low-carb or gluten-free diets.

This is a great weeknight dish since they only take about 40 minutes from start to finish. Serve them with cheesy broccoli quinoa and you’ve got yourself a tasty junk-like meal.

Low-carb Chicken Nuggets | A healthy, homemade recipe from Alaska Knit Nat

Low Carb Chicken Nuggets

Serves 2-3

Ingredients:

1 pound of chicken tenders (chicken breast would be fine)

1 tsp. baking soda (optional)

3/4 cup almond flour

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. smoked paprika

salt and pepper to taste

2 eggs

Low-carb Chicken Nuggets | A healthy, homemade recipe from Alaska Knit NatDirections:

Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray.

Cut your chicken into two-inch pieces. Place them in a bowl with two tablespoons of cold water and the baking soda. Let sit for 15 minutes. Drain and pat dry with paper towels. (This step is optional, but I find it makes a more tender nugget as per America’s Test Kitchen’s advice).

Whisk together the eggs in a pie pan. Combine the dry ingredients in another pie pan.

Toss the chicken pieces in the egg then gently dredge them in the almond flour mixture. Place on the baking sheet. Bake for 12 minutes, flip them and bake another 10 minutes. Remove from oven and let cool a couple of minutes before serving.

Low-carb Chicken Nuggets | A healthy, homemade recipe from Alaska Knit Nat

Chicken-stuffed Eggplant

Eggplant is a foreign food to me. I’ve only cooked with it once before when I made eggplant parmesan a long time back. They looked so irresistible today at Costco — so purple and shiny without a single flaw. I added a $5 rotisserie chicken, mini heirloom tomatoes and mini bell peppers to my cart and knew I’d be able to throw something together.

I made stuffed eggplant almost like a meatball recipe. They turned out flavorful and not too soggy, thanks to a quick technique inspired by America’s Test Kitchen.

Chicken-stuffed Eggplant | Alaska Knit Nat

Chicken Stuffed Eggplant

Serves 2-3

Ingrdients:

2 medium eggplants, sliced down the middle

2 Tbs. olive oil

1/2 onion, chopped fine

3 mini orange and yellow bell peppers, chopped fine

1/2 stalk celery, chopped fine

1/4 cup diced tomatoes

3 cloves garlic, minced

2 tsp. dried basil

1 tsp. dried oregano

1/2 tin of anchovies, minced (about 3 filets)

1 egg

1/2 cup cooked chicken, diced

2 Tbs. fresh parsley, chopped

3 Tbs. Italian breadcrumbs

1/2 cup parmesan cheese, grated

salt and pepper to taste

Chicken-stuffed Eggplant | Alaska Knit Nat

Directions:

Carefully scoop out the flesh of your eggplants without breaking the skin. Chop the flesh into small pieces. Lightly salt the flesh and hollowed out eggplants. Place eggplant shells in a foil-lined casserole dish and set aside.

In a saute pan, heat the olive oil over medium-high flame. Add the onion, peppers, celery and tomatoes and cook till onions are soft, about five minutes. Add the garlic, basil and oregano and cook another two minutes.

In a mixing bowl, combine the egg, chicken, anchovies, parsley, breadcrumbs and sautéed vegetables. Place the eggplant flesh in a microwave safe bowl and microwave for 30 seconds. Pat dry with a paper towel. This removes excess liquid from the eggplant and makes the filling less soggy. Add the eggplant to the mix and salt and pepper to taste. Add 3 Tbs. of parmesan cheese, mix well and add filling to the eggplant shells. Lightly press the filling and create small mounds in the shells if needs be.

Sprinkle liberally with parmesan cheese and bake for 45 minutes or until browned.

Serve with brown rice.

Chicken-stuffed Eggplant | Alaska Knit Nat