Tag Archives: Chicken

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Garlic Chicken and Pasta

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Garlic Chicken and Pasta

(adapted from grouprecipes.com) – Serves 4

Ingredients:

  • 8 oz. angel hair pasta
  • 1 lb. chicken tenderloins, cut into 1 inch cubes
  • 1 pint baby portabella mushrooms, washed and sliced
  • 1/2 onion, diced
  • 5 cloves garlic, minced
  • 6 oz. jar of marinated artichoke hearts, drained
  • 1/2 cup cream
  • 2 Tbsp butter
  • 2 Tbsp flour
  • olive oil
  • shaved Parmesan cheese
  • fresh chopped parsley
  • salt and pepper to taste

Directions:

  1. Prepare pasta as directed per box instructions.
  2. In a skillet, heat to medium high. Drizzle olive oil on the pan. Add cubed chicken, sprinkle with salt and pepper. Cook until nearly done, add onions, garlic and mushrooms. Cook until vegetables are tender.
  3. Pushing the chicken and veggies to the sides of skillet, add flour and butter to middle and mix until it becomes a thick paste. Add chicken broth, one cup at a time, stirring to a boil. Add artichoke hearts, simmer and let sauce thicken. Turn heat off and add cream, mix thoroughly. Salt and pepper to taste.
  4. To serve, top pasta with sauce. Sprinkle Parmesan cheese and garnish with parsley.

*if you want the sauce thicker, mix 1 Tbsp flour with 1 Tbsp chicken broth and pour into sauce and wait for it to thicken. Repeat until desired consistency.

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A couple of pics to give you an idea of how small to cut the ingredients.

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Prepare pasta as directed per box instructions.

In a skillet, heat to medium high. Drizzle olive oil on the pan. Add cubed chicken, sprinkle with salt and pepper.

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Cook until nearly done

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add onions, garlic and mushrooms. Cook until vegetables are tender.

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Pushing the chicken and veggies to the sides of skillet, add flour and butter to middle

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and mix until it becomes a thick paste.

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Add chicken broth, one cup at a time, stirring to a boil.

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Add artichoke hearts,

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simmer and let sauce thicken.

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Turn heat off and add cream,

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 mix thoroughly. Salt and pepper to taste.

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To serve, top pasta with sauce. Sprinkle Parmesan cheese and garnish with parsley.

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Popcorn Chicken with Basil and Sage leaves

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My apologies for not including step by step photos. But I figured a recipe post with 2 photos is better than no recipe post at all. A couple weeks ago I had tried popcorn chicken with basil from a bubble tea café in San Jose, CA.. So I attempted to make it at home and I would say it came out pretty well.

This dish is a nice snack (or appetizer) to make, and after frying some marinated chicken I used the same oil to fry some fresh chili pepper, basil and sage leaves. We have a plentiful bounty of basil and sage in our backyard so it was nice to use some up in this recipe. It also gives a nice flavor and aroma to the chicken.

This also cost me $1 to make the entire dish. I bought chicken drumsticks (5 for $1), skinned them and cut them into cubes.

Popcorn Chicken with Basil and Sage

Ingredients:

  • 1 lb. chicken, skinned and cut into small cubes (I used drumsticks but you can use thighs or breasts)
  • 1/4 cup soy sauce
  • 1/2 tsp. 5 spice powder
  • 1/2 tsp. white pepper
  • 1 tsp. sesame oil
  • 1 tsp. fish sauce
  • cornstarch (for dredging chicken with)
  • handful of basil leaves
  • handful of sage leaves
  • 1 red chili pepper, sliced into thin slivers
  • oil for pan-frying
  • Salt

Directions:

1) Marinate the cubed chicken with soy sauce, 5 spice, white pepper, sesame oil and fish sauce for at least 30 minutes.

2) Wash the sage and basil leaves and pat dry with paper towel (to avoid splattering when frying in oil later). Cut chili pepper lengthwise and remove seeds. Slice into thin slivers.

3) In a large pan, heat up enough oil to pan fry the chicken with (so the chicken is half covered in oil) on medium high. As oil is heating up, pour some flour into a large dish and dredge chicken until it is completely coated with flour. Place chicken pieces (piece by piece) into the oil. Fry until bottom is golden brown then flip and cook until other side is golden brown (approx. 4-5 min. per side). Place cooked chicken in a large serving bowl. Heat may need to be changed back and forth, between medium and medium high to prevent smoking or burning of chicken.

4) After chicken is cooked, place chili pepper, basil and sage leaves in pan. Cook until leaves turn dark green and crispy. Put pepper and leaves into dish with chicken, toss with salt to taste. Serve with Thai sweet chili sauce for dipping.

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