Healthy & Delicious: Basil Chicken Pasta Recipe

My mother in law, Sue, made this the other night and it was so good that I am keeping it. I like that it resembles chicken cacciatore but is so much lighter. The recipe calls for boneless skinless chicken breast, but I think it would be better with thighs. Probably because they are much more full flavored and moist. However if keeping it healthy as intended, then yes, use breast.

The pasta you choose is key. She used angel hair. The thought of heavy rigatoni or penne would take away from this dish. 

Ingredients
8 ounces (1/2 package) pasta
2 teaspoons olive oil
1/2 cup finely chopped onion
1 clove garlic, chopped
1 14.5-ounce can diced tomatoes
1 teaspoon sugar
2 cups boneless chicken breast halves, cooked and cubed
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup Parmesan cheese

Directions
1. In a large pot of salted boiling water, cook pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.

2. In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, sugar, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.

3. Toss sauce with hot cooked pasta to coat. Serve with Parmesan cheese.

Recipe and photo courtesy of https://www.seriouseats.com/recipes/2008/12/healthy-and-delicious-basil-chicken-pasta-recipe.html

Cooking in Texas

Since moving here to Texas I have decided I am going to try one new recipe per week from my Cooking Light magazine. I am a very visual person so if I don't have it staring at me in the face I forget about it. I like this magazine in that it has very colorful pictures and the recipes are easy. It was a free subscription and though you can get online to most everything I find it is nice when you get something in the mail that isn't junk. This just makes things more tangible.

Sunday I made Chicken and Butternut Squash Hash. It turned out good - but it was not something I wanted to eat right after cooking it. I tend to be like that however. I know if someone else had made it I would have devoured it.

I liked the softness and texture of the squash -though I cooked it just a bit longer than I should have. Fresh Brussels sprouts are so good and you par-steam them in the microwave before you mix them with the chicken.

Recipe called for rotisserie chicken and so we followed that even though we were prepared to use fresh breast. Very easy, something I can do in 20 minutes. You can find so many options for pre-washed, pre-cut veggies at our local store that it makes cooking more convenient too if you opt for that. It is something I might make again, but would like to pair it with something. Not sure what.

Didn't take pictures cause I wasn't real sure I was happy with what I was doing. Maybe it is because of the kitchen I was cooking in...our rental house doesn't have much space. Soooo glad we are moving next month into a more permanent house with more kitchen space.

Up next, easy crockpot brisket. Now that we live in Texas I am beginning to crave brisket.  And BBQ. And Mexican. Texas has so much more flavor wherever you go!

BTW I didn't say anything about our recent catfish find. I love catfish! Can I just say? The local supermarket sells it pre-seasoned and with the breading and fried in a pan on the stove it was so crunchy and delicious!

Isn't it odd that your food fare changes when your surroundings do? At least it does for me.

Chicken Cacciatore - CHECK

Well this recipe was a success! It satisfied my craving I've had for a while - chicken cacciatore that is - and my family loved it! They never heard of it before so it was a great treat. We made some cheesy french bread to go with it, but used Swiss cheese as we were out of mozzarella - this paired with a glass of wine really added the finishing touch that was needed.

My husband's only request for next time was to use angel hair or vermicelli instead of spaghetti. Sounds like there will be a next time...

Chicken Cacciatore

How funny that I was just thinking about searching a recipe for Chicken Cacciatore last night and then happened to run across this one by mistake on Beth's blog today? Guess I'll have to really try it this week. Hopefully it won't be one of those "think about it then forget about it" ideas. My husband hates spaghetti but maybe if he tries this he will change his mind. One can hope, right?

Hearty, Italian "hunter-style" chicken

6 boneless chicken breasts, cut in chunks
1/4 c. flour seasoned with
1/4 tsp salt and a dash  of ground pepper
2 Tbl. olive oil
2 med. onions, sliced
3 green bell peppers, halved and sliced into strips
2 cloves garlic, crushed
4 oz fresh mushrooms, sliced
1 can ( 14.5 oz ) diced tomatoes
1 can ( 15. oz) tomato sauce
1/2 cup dry red or white wine
1 tsp salt
1/4 tsp pepper
1 1/2 tsp oregano
1 tsp basil
1 bay leaf

Heat olive oil in a large covered skillet.  Place seasoned flour in a ziploc bag and add chicken, toss chicken in flour and remove, shaking off excess.  Brown in oil for 5 - 8 minutes. Remove chicken form the pan. Add onions, peppers, mushrooms, garlic; cook and stir over medium heat until crisp-tender.  Add remaining ingredients, stir, and add the chicken.  Cover tightly and simmer on med. low  for 10-15 minutes until chicken is cooked and vegetables are soft.  Remove bay leaf before serving. Serve over cooked rice or spaghetti. 

Crossiant Chicken Salad Sandwiches

This was something Charlie and I were talking about the other day. We've never made chicken salad sandwiches before. Heck we don't ever eat them either. I have them occasionally at showers or other get togethers when they are served but lately I've been craving them. So this is something I really want to try sometime soon, especially now that summer is coming up.

Ingredients:
6-8 plain croissants
3 cups cubed poached cooked chicken
1 1/2 cups grapes, sliced in half
4-5 diced spring onions
2 stalks celery, diced
8 fresh basil leaves, minced
3/4-1 cup mayonnaise or Miracle Whip
1/2 cup roughly chopped cashews (or sliced almonds if you prefer)
2 teaspoons fresh lemon juice
salt and pepper
lettuce leaf, to dress the sandwiches
havarti cheese, to dress the sandwiches

Directions:
Mix mayo, lemon juice, salt, pepper, and basil together till well incorporated. Fold in chicken, grapes, cashews,celery,and onions. Halve the croissants (you may wish to slightly toast them) and layer with salad, lettuce, and cheese if you wish. Serve immediately.

Basil Rub Roast Chicken

1 tablespoon salt
2 teaspoons sugar
¼ teaspoon onion powder
¼ teaspoon paprika
½ teaspoon lemon juice
½ teaspoon pepper
1 tablespoons basil
2 tablespoons vegetable oil

Mix all ingredients in medium bowl. Rub mixture on whole roasting chicken, stuffed or unstuffed, and bake in cooking bag as directed by package instructions.