Cajun Chicken Pasta

This is another Pioneer Woman recipe my family loves.  I did take her recipe and modify it a bit to my family’s liking and in an effort to make it healthier.  I have made this numerous times, with the meat and vegetarian versions, and each time, regardless of the method, it is loved by all.  This is one of those dishes that can easily be transformed to please a vegetarian crowd, just omit the chicken and replace the chicken stock with veggie stock.  I do have to warn you though, depending on the Cajun spice you buy, it will generally have lots of salt in it.  Therefore, you will not see salt in this recipe and for those of you that know me, I need my salt, IN EVERYTHING.  But take it from me, don’t add salt to any part of this recipe, you will be sorry! Here is my modified version….

Ingredients

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes (Leave out to make it vegetarian)
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine or Penne (I used Penne this time)
• 2 Tablespoons Olive Oil
• ½ Green Bell Pepper, Seeded And Sliced
• ½ Red Bell Pepper, Seeded And Sliced
• 1 whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 2 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Stock (use Veggie Stock if making Vegetarian version)
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• 1 Tbsp. Garlic Powder
• Chopped Fresh Parsley, To Taste

Directions

Cook pasta according to package directions. Drain when pasta is still al dente. DO NOT salt the pasta. The Cajun seasoning has so much salt, if you add more to any other part of this dish, it will become overly salty.

Sprinkle 1 1/2 teaspoons Cajun spice, pepper, and garlic powder over chicken pieces. Toss around to coat. Heat 1 tablespoon of oil in a heavy skillet over high heat. Add the chicken in a single layer and allow it to brown and cook through, ensuring not to overcook.  Once chicken is cooked through, remove the chicken from the pan onto a plate and set aside.

Add remaining olive oil. When heated, add peppers, onions, and garlic. Cook over very high heat for 1 minute, stirring gently.  Try to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional minute or so. Remove all vegetables from the pan.
With the pan over high heat, add the chicken (veggie if making vegetarian) stock. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Taste and add freshly ground black pepper, remaining Cajun spice, and/or cayenne pepper. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the sauce is at your desired thickness.  At first the sauce will be really lose but cook on high heat until it reduces down to the consistency you like (anywhere from 5-10 minutes). Add drained fettuccine and toss to combine.

Top with chopped fresh parsley (and more cayenne if you like) and served.  Make this dish and enjoy it but most importantly, take the Thyme to Savor…

Chicken Tikka Masala

This dish brings me home.  This is one of those recipes that my mom made while growing up that we used to eat all the time.  It really is a super easy recipe as long as you have the ingredients, all of which you can easily find at any local Indian Grocery Store.

For the Chicken

• Chicken cut into cubes (use either breast pieces or thigh pieces) about 2 cups
• 1 tsp. Ginger, minced
• 1 ½ tsp. Garlic, minced
• ½ tsp. Salt
• 2-3 tsp. Tandoori Masala (Rajah Brand)
• 1 tsp. Cayenne Pepper (add more if you want it spicy)
• 2 Tbs. Oil

Mix all the ingredients except the oil together and let the chicken marinate for at least an hour but marinate longer if time permits.  The longer it is marinated, the better the flavor will be.  Once marinated, cook the chicken in the oil until done, making sure not to overcook.  Once cooked, remove from pot and set aside. 

For the Sauce

• 1 Yellow Onion, chopped
• ¼ Green Bell Pepper, chopped
• 2 Tbs. Tomato Paste
• ½ tsp. Salt
• 2 Tbs. Tandoori Masala (Rajah Brand)
• ¼ tsp. Turmeric
• 1 tsp. Cayenne Pepper (add more if you want it spicy)
• 3 tsp. Coriander, Ground
• 1 ½ tsp. Garlic
• 1 tsp. Ginger
• 3 Tbs. Oil
• 1 Pint Heavy Whipping Cream
• 1 Cup Water

In the same pot, heat oil and add onions and peppers and sauté until tender.  Usually about 10 minutes or so on medium low heat. 

Once the onion is tender, add tomato paste. Stir until it all comes together.  Then add all the other spices, garlic, ginger, salt, turmeric, cayenne, ground coriander and tandoori masala and cook tomato paste mixture. I cooked mine for a good 10-15 minutes. Then add the entire container of heavy whipping cream and use a whisk to blend. Once all is blended, use a hand mixer to blend sauce. Once blended, check the thickness and add water to get the sauce to the thickness you like.  The sauce should be thick enough to coat the back of a spoon but not so thick that a spoon stands up in it.  Once that is done, add the cooked chicken and simmer for 5-10 minutes.

Just keep an eye out on the sauce so it doesn’t get too thick.

Serve with naan and rice.

This dish really does take me back to my childhood and it will transport you to your favorite Indian Restaurant.  Make it today and see for your self... remembering to take the Thyme to Savor...

Lemon Basil Pasta

This is one of the best Pioneer Woman recipes I have tried.  I love this pasta and I think my hubby and kids love it more. The basil and lemon go perfectly together and the chicken is super yummy.  I prefer it to be cooked outside on the BBQ for added flavor but in the winter months the good ol George Forman works perfectly.  This is also a must try...

For the Chicken Marinade:

•   2 Chicken Breast, Boneless & Skinless
•   2 Tbs. Olive oil
•   2 Lemons, Juiced
•   2 Tbs. Dijon Mustard
•   2-3 Garlic Cloves, Minced
•   1 tsp. Salt
•   1 tsp. Pepper
•   Red Pepper Flake to taste.

Mix all the ingredients into a bowl and let it set for 20 minutes or so.  Once marinated, grill the chicken either in an indoor grill or bbq.  Cover and set aside to rest.

For the Pasta:

• ½ pound Penne Pasta, Cooked Until Al Dente
• 1/4 stick Butter
• 2 whole Lemons, Juiced
• 1 cup Heavy Cream (more or less depending on how thick you want the sauce)
• 1-1/2 cup Freshly Grated Parmesan Cheese
• Salt And Freshly Ground Black Pepper, To Taste
• 20 whole Basil Leaves, Chopped

Cook pasta according to package directions. Set pasta aside in a colander.

In a large frying pan, melt butter over medium heat. Squeeze in the juice the lemons. Whisk together. Pour in cream. Whisk until it is hot and bubbly. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding more cream to loosen the sauce if needed (some of the pasta water could also be added to loosen).  Add the chopped basil and let the sauce cook for a minute or so.

Add the pasta into the sauce and toss to coat.  Plate the pasta and add the grilled chicken chopped into slices on top.  Garnish with more basil if desired.  Serve immediately!

This really is a super yummy pasta dish.  Make it today and remember to take the Thyme to Savor...

Tequila Lime Fettuccine

Hey everyone! Just wanted to stop by and share a recipe with you guys.  My hubby {loves} the Tequila Lime Fettuccini at CPK.  I found a recipe on line and gave it a try.  It turned out great! The only missing was the green spinach fettuccini pasta. I didn’t have any so I used regular fettuccini.

Ingredients

1 (16 ounce) package spinach fettuccine pasta

1/3 cup chopped fresh cilantro

2 tablespoons minced garlic

2 tablespoons minced jalapeno peppers

3 tablespoons butter

1/2 cup chicken stock

3 tablespoons tequila

2 tablespoons fresh lime juice

3 tablespoons soy sauce

1 1/4 pounds skinless, boneless chicken breast halves - cubed

1/4 red onion, sliced

1 red bell pepper, thinly sliced

1/2 yellow bell pepper, thinly sliced

1/2 green bell pepper, sliced

1 1/2 cups heavy whipping cream

Directions

In a medium saucepan, sauté the cilantro, garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. Add the stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.

Pour soy sauce over the chicken and set aside for 5 minutes. Meanwhile, In a medium sized skillet, sauté the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.

Meanwhile, cook fettuccini according to package directions.

When the peppers have wilted, add the chicken and soy sauce. Toss and add the reserved tequila/lime paste and cream. Bring to a boil. Gently simmer until chicken is cooked through and sauce is thick. Toss with well drained fettuccini and garnish with cilantro. Serve.

This is a must try recipe! The flavors are great together! Give this one a try… you might just find a new favorite! Remember take the Thyme to Savor….

Tandoori Chickn Pizza

Let me just start by saying how amazingly delicious this pizza is.  I have always wanted to try making this but was really inspired after a friend posted her creation on Facebook.  I asked her for her recipe / method of making it and then modified it to what I know my family would like.  Here is my take on the pizza!!

For the Chicken:

2 cups chicken breast tenders, cubed

2 Tablespoon Ginger, (processed in the mini food processor)

5-6 cloves Garlic, (processed in the mini food processor)

1 Teaspoon Salt (more depending on taste)

2-3 Tablespoon Tandoori powder

1 Teaspoon Cayenne Pepper (optional add more or less depending on taste)

3 Tablespoon Vegetable Oil

Mix all the ingredients together and let it marinate for an hour or so. The longer you can marinate it, the better it will taste.  Heat the oil in a deep frying pan and add the chicken mixture.  Cook until the chicken is cooked through, stirring occasionally.  This should take about 10-12 minutes depending on the size of your cubes.  Once cooked, remove from the frying pan and set aside. 

For the Sauce:

1 Cup Water

2 Bricks of S&B Hot Curry Sauce (found on the Asian isle of the supermarket)

Bring both to a boil in a small saucepan until the sauce is thick.  Turn off the heat and set aside.

For the Pizza:

Package of Garlic Naan (I get mine from Trader Joe's) or your family's favorite flavor

2 Cups Mozzarella Cheese, shredded

1/2 red onions, sliced thin

1/2 red bell pepper, sliced thin

3 tablespoon cilantro, chopped fine

To assemble the pizza:

Lay your naan down on your baking sheet making sure not to over crowd the pan.  Using a spoon, put some of the sauce on the naan.  Top the pizza with cheese, onions, red bell pepper, and the cooked chicken.  Place the pizzas in the oven and cook at 375 degrees for about 15-20 minutes.  If you like your pizza crispy, cook for the full 20 minutes and then some otherwise cook it for about 15 minutes until the cheese is melted.  Once out of the oven, top with cilantro, cut and serve!

This pizza really is a really good Indiany pizza.  Is Indiany even a word?? Well it is at our house so I guess I will use it! I really hope you try this recipe... if you do, remember to take the Thyme to Savor!!

Chicken Piccata

This is an all time favorite in our house and definetly a must make when my brother visits! The chicken and noodles pair so well with the light lemony sauce, this dish really is one of our comfort foods!


Ingredients:

1 Lb Skinless, Boneless chicken breast filets (extra thin)
Sea salt and freshly ground black pepper
1 Cup all-purpose flour, for dredging
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice 
2 Cups chicken stock
1 Tablespoon dried Parsley

1 Tablespoon Garlic Powder

1/2 Teaspoon Cayenne Pepper (optional)

I Tablespoon Red Chili Flakes (optional)

1 teaspoon lemon zest

1 bags of the extra wide egg noodles

Directions:

In a large pot of boiling salted water, add the extra wide egg noodles and cook until just tender. Rinse and keep in pot. If you will keep these for a while before eating, add a bit of butter to it. I prefer to cook noodles just before eating.

Take the chicken and wash and pat dry it. If you can’t find extra thin breast filets, use the regular chicken breasts but pound them out to be thin. Season both sides of the chicken with salt, pepper, garlic powder, and cayenne (if you are using it).

Mix the sauce ingredients by combining chicken stock, lemon zest, lemon juice, parsley, salt, pepper, and red chili flakes and set aside.

Take the flour and add salt, pepper, and half red chili flakes (depends how hot you want it). Reserve 1 table spoon of flour for later.  Dredge the chicken filets in the flour and place on a clean dry plate.

Heat 2 tablespoon of olive oil.  Add the chicken and brown on both sides for 2-3 minutes per side depending on thickness and until cooked through. Let the chicken rest on a plate after it’s cooked.  Once all the chicken is browned, add the remaining olive oil to the pan and add the reserved flour and cook for 2 minutes. Once the flour and olive oil mix has cooked and is slightly light brown, add the sauce mixture and reduce heat to low.

Cook sauce for 2-3 minutes until slightly thickened. Add the chicken back in the sauce and simmer on low for 5 minutes. The sauce will thicken even more at this point.

To serve: plate the noodles up and place one chicken breast on top of noodles and pour some sauce over.

You could add sautéed mushrooms if you like.

Enjoy and take the Thyme to Savor!