Tag Archive for: Chicken

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Dill Pickle Chicken Pasta Salad

July 9, 2017/1 Comment/in Dinner, Main dish, Pasta, Salad, Side Dish /by Cherie DeBrule

Dill Pickle Chicken Pasta Salad

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 30
Total Time: 40

Ingredients

Scale

16 oz. (1 box) shells pasta
1 pound chicken breast
1 green onion bundle
2 cups cheddar cheese curds
6 Gedney Dill Pickles
Hidden Valley Ranch Buttermilk Recipe Packet- Salad Dressing
& Seasoning Mix.
1 cup mayo
1 cup buttermilk
2 tablespoon dill weed
1/4 cup dill pickle juice

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Instructions

Cook the pasta according to package directions; rinse and drain. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. In a large mixing bowl add the mayo, buttermilk, dill weed, and dill pickle juice. Stir until well blended. On a cutting board cut up the green onion, pickles, cheese curds, and add to mixing bowl. Add the pasta and stir until well coated. Chill for an hour before serving.

Nutrition

Serving Size: 6
Calories: 826
Sugar: 6
Sodium: 1248
Fat: 43
Saturated Fat: 11
Unsaturated Fat: 30
Trans Fat: 0
Carbohydrates: 63
Protein: 44
Cholesterol: 114

Buffalo Chicken Pasta Salad

Buffalo Chicken Pasta Salad

July 9, 2017/0 Comments/in Dinner, Main dish, Pasta, Salad /by Cherie DeBrule

Buffalo Chicken Pasta Salad

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Author: Bryon | Taste And Review
Prep Time: 10
Cook Time: 30
Total Time: 40

Ingredients

Scale

12 oz. (1 box) tricolor spiral pasta
1 pound chicken breast
3 celery stalks
1 green onion bundle
1 cup shredded carrot
13 oz. buttermilk ranch dressing
1/4 cup Franks Red Hot Sauce
5 oz. crumbled blue cheese + some for topping

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Instructions

Cook the pasta according to package directions; rinse and drain. Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. While chicken is cooking you can make the sauce. In a large mixing bowl add the buttermilk ranch dressing, Franks Red Hot Sauce, and crumbled blue cheese. On a cutting board chop up the celery and green onions then add them to the mixing bowl. Add the carrots, pasta, and shredded chicken. Stir the salad and garnish with extra blue cheese crumbles. Chill for an hour before serving.

Notes

Test the sauce for the spiciness. Add more hot sauce to your liking.

Nutrition

Serving Size: 6
Calories: 734
Sugar: 4
Sodium: 1107
Fat: 43
Saturated Fat: 11
Unsaturated Fat: 29
Trans Fat: 0
Carbohydrates: 50
Protein: 37
Cholesterol: 103

Spaghetti With Chicken & Thai Peanut Sauce

Spaghetti With Chicken & Thai Peanut Sauce

July 7, 2017/1 Comment/in Main dish, Pasta /by Cherie DeBrule

Spaghetti With Chicken & Thai Peanut Sauce

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Author: Cherie | Taste And Review
Prep Time: 15
Cook Time: 24
Total Time: 39

Ingredients

Scale

5 chicken breasts cooked and shredded
Half a box of spaghetti noodles
1 cup finely shredded carrot
1 Tablespoon minced garlic
2 cups of edamame beans
Half of poblano pepper
One red bell pepper
5 green onions
1 ounce of water chestnuts diced
1/3 cup smooth peanut butter
1/4 cup regular soy sauce
2 tablespoon rice vinegar
5 tablespoon sesame oil
2 tablespoon light brown sugar, packed
1 teaspoon fresh grated ginger, don’t use ginger powder
1 1/2 tsp Sriracha
Honey roasted peanuts (Garnish on top for presentation)
Sesame seeds (Garnish on top for presentation)
2 tablespoon cilantro, rough chopped (Garnish on top for presentation)

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Instructions

Place chicken breasts into a saucepan with enough water to cover. Bring to a boil, and simmer until chicken meat is no longer pink (10 to 12 minutes). Place chicken on plate and allow it to cool for 5 minutes. Then shred it with two forks. While chicken is cooking make the sauce. In a medium size bowl whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, ginger, brown sugar, garlic, and Sriracha. Cook spaghetti noodles according to package directions; rinse and drain. While noodles are cooking cut up the poblano pepper, red bell pepper, green onions, water chestnuts and set aside in a large mixing bowl. Then after noodles are drained add the noodles to the mixing bowl along with the shredded chicken and edamame beans. Stir well make sure sauce covers the noodles. Garnish with cilantro, peanuts and sesame seeds.

Notes

Taste for hotness and fix to your liking.

Nutrition

Serving Size: 6
Calories: 441
Sugar: 10
Sodium: 707
Fat: 24
Saturated Fat: 4
Unsaturated Fat: 17
Trans Fat: 0
Carbohydrates: 25
Protein: 33
Cholesterol: 61

Chicken & Grape Pasta Salad

Chicken & Grape Pasta Salad

July 7, 2017/1 Comment/in Dinner, Lunch, Pasta, Salad, Side Dish /by Cherie DeBrule

Chicken & Grape Pasta Salad

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Author: Cherie | Taste And Review
Prep Time: 10
Cook Time: 27
Total Time: 37 minutes

Ingredients

Scale

5 cups of grilled cooked chicken
16 oz box macaroni large rings
4 celery stalks
2 teaspoons dried onion flakes
2 cups mayonnaise
4 ounces Cool Whip
1 lb green grapes
2 cups cashews halves and pieces
1 teaspoon of salt
1 teaspoon of pepper

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Instructions

Cook the chicken on the grill, cool and cut it up. Chicken should be cooked to an internal temperature of 165 ºF. Then set the cooked chicken aside. For faster cooking you can make the chicken a day ahead of time. Cook macaroni rings according to package directions; rinse and drain. Cut up celery and grapes in halves. Combine all salad ingredients, except the cashews which are sprinkled over the top just prior to serving. Pasta will absorb some moisture and seasonings. Chill for an hour before serving.

Notes

The cool whip is the secret ingredient that really give this 2 thumbs up! Serve by itself or on croissants.

Nutrition

Serving Size: 20
Calories: 400
Sugar: 7
Sodium: 298
Fat: 25
Saturated Fat: 5
Unsaturated Fat: 19
Trans Fat: 0
Carbohydrates: 27
Protein: 17
Cholesterol: 39

Low Carb Cordon Bleu Casserole

Low Carb Cordon Bleu Casserole

May 17, 2017/1 Comment/in Hotdish, Low Carb /by Cherie DeBrule

Low Carb Cordon Bleu Casserole

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Author: Cherie | Taste And Review
Total Time: 72

Ingredients

Scale

1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
1 cup Parmesan and Romano grated cheese
1 cup italian style shredded cheese
1 cup colby shredded cheese
1/2 teaspoon garlic powder
1/2 teaspoon italian seasoning
8 oz. ( 1 container) cream cheese spread chive and onion
1 cup “Top The Tator” sour cream dip
22 oz (1 bag) pre grilled chicken strips or chunks
1 cup deli sliced ham
12 slices of deli sliced swiss cheese

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Instructions

Preheat oven to 400º F. Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Then add to a saucepan with enough water to cover it. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until fork-tender, 5 to 7 minutes. Drain and allow to steam dry for a few minutes. Add to food processor and pulse until it looks like rice like. Do not over-do pulse or you will puree it.
In a medium mixing bowl, whisk the egg first. Then add the cauliflower, parmesan and romano cheese, italian style cheese, colby cheese, garlic powder, and italian seasoning. Stir and then transfer to the cookie sheet lined with parchment paper. Use a spatula to flatten it and spread evenly on the whole pan. Bake for 35 min or until light brown.
As the crust is in the oven cooking. Cook the pre grilled chicken in a sauce pan on the stove to warm it up. Then take out a small bowl and mix together the cream cheese and sour cream dip till it is well blended. Set the mixture aside. On a cutting board cut up the deli sliced ham so that is diced or in piece.
When the crust has cool for 5 minutes you can assemble the cordon blue. Spread the sour cream and cream cheese mixture first on it. Next add the chicken, and ham on top of it. Place the swiss cheese on top and garnish with parsley flakes. Cook in the oven for 25 min.

Notes

If you don’t have a food processor, you can grate the whole head with a cheese grater. To make the recipe go faster you can grill the chicken the day before or cook the cauliflower the day before as well.

Nutrition

Serving Size: 6
Calories: 838
Sugar: 4
Sodium: 1031
Fat: 43
Saturated Fat: 25
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 36
Protein: 81
Cholesterol: 213