Mr. Prof designer home

I've had this recipe for Baked Chicken Burritos with Sour Cream-Poblano Sauce bookmarked for ages. I put it on the menu a few times only to swap it out for something else before we even got to the grocery store. I think the ingredient list was holding me back, although when you look at it more closely you see most are spices and things I already have on hand.

The other thing holding me back was time. This is not a weeknight meal. I started cooking the filling for the burritos and an hour later I was just finishing up the sauce. I made these on a Saturday afternoon and when it was time to eat all I had to do was wrap up the burritos and bake them off, then reheat the sauce and the refried beans I'd made to go with them.

We loved these. Absolutely loved them. I can't wait to make them again, which is saying a lot for a burrito (not typically my favorite Mexican dish). The tortilla was crispy, the filling was healthy and flavorful and Baby Girl finally realized she loves beans, inhaled the filling and asked for more.

I only made two minor changes - I increased the amount of chicken broth in the sauce since mine was very thick and I added a diced tomato for color and a little freshness. I also roasted the peppers on our charcoal grill over a small fire. It was so easy - just put them on and leave them alone. I checked on them every 10 minutes or so until they were nicely charred on the outside. No smoky pepper smell in the house and easy cleanup.

Baked Chicken Burritos with Sour Cream-Poblano Sauce
As seen on Smells Like Home, adapted from Elly Says Opa!

For the burritos:
1 tablespoon canola oil
1 large onion, diced
1 lb ground chicken
3 cloves garlic, minced
1 tablespoon tomato paste
1 can black beans, drained and rinsed
1/4 cup water or beef broth
1/2 teaspoon cumin
1/2 teaspoon oregano
1 1/2 teaspoons chili powder
1/8 teaspoon cayenne
1 teaspoon brown sugar
Kosher salt
1 cup shredded Monterey Jack or cheddar cheese
4 burrito-size tortillas
Cooking spray

For the sour cream-poblano sauce:
2 poblano peppers
2 tablespoons butter
2 tablespoons flour
1 1/4 cups chicken broth at room temperature
1/2 cup sour cream (light is fine) or non-fat Greek yogurt
Kosher salt and freshly ground black pepper

Diced tomato, for garnish

Preheat the oven to 400ºF and spray a rimmed baking sheet with cooking spray.

To make the burritos: Heat a large skillet over medium heat, and then add the oil. Once hot, add the onions and cook for 3-5 minutes until they begin to soften. Add the ground chicken to the pan and cook, stirring occasionally, until well browned. Stir in the garlic and tomato paste and cook for 30-60 seconds before adding in the beans. Add the water or broth, cumin, oregano, chili powder, cayenne, brown sugar and salt to taste (about 1 teaspoon). Reduce heat and simmer until most of the liquid has been absorbed.

Place 2 tablespoons of the cheese at the end of each tortilla and then spoon some of the chicken and bean mixture over the top. Fold the left and right sides of the tortilla in, and then roll the tortilla up, from the end closest to you, to the top. Place seam-side down on a baking sheet and lightly spray the tops of the burritos with cooking spray. Bake for about 20 minutes, until tortillas are golden brown and crispy.

Meanwhile, make the sauce. Place the poblanos directly over a gas burner. Using tongs, turn occasionally until skin is blackened on all sides. Place in a bowl and top with plastic wrap or a clean towel, until cool enough to handle. (Alternatively, you can roast the peppers under the broiler until all sides are well-charred.) Peel the peppers, remove the stems and seeds, and dice them.

Heat a small sauce pan over medium heat and melt the butter; stir in the flour and cook for an additional minute, stirring constantly. Slowly whisk in the chicken broth and then the diced poblano; continue to simmer, whisking frequently, until thickened. Stir in the sour cream/yogurt and warm through. Season to taste with salt and pepper. Serve the sauce over the baked burritos, topped with the chopped tomato.

As much as I love traditional beef stroganoff, we've been trying to cut down on the amount of beef we eat. I saw this recipe for Chicken Stroganoff in the latest issue of Food Network Magazine and thought I'd give it a try.

I subbed chicken breasts for the thighs because I already had them in the freezer. I also upped the amount of chicken broth to make more sauce. For some reason this was a little salty, but still yummy. I think it was a little too saucy so I left the chicken broth as 1 cup (the original amount) in the ingredient list below.

Chicken Stroganoff
As seen in Food Network Magazine, October 2012

Kosher salt
12 ounces wide egg noodles
3 tablespoons unsalted butter
1 small onion, chopped
4 ounces white or cremini mushrooms, sliced (about 2 cups)
1 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 tablespoons all-purpose flour
1 teaspoon paprika, plus more for topping
Freshly ground pepper
1 cup low-sodium chicken or mushroom broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream, plus more for topping
2 tablespoons chopped fresh parsley

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.

Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes.

Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes.

Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

I love a good chicken and pasta dish. This Chicken Florentine Pasta from Ali over at Sparks from the Kitchen sounded like a great weeknight meal.


After reading the ingredient list I decided to add a pint of roasted grape tomatoes since they needed to be used up and I knew the flavors would go well together. This was a delicious, creamy pasta with great bursts of flavor from the tomatoes.

Chicken Florentine Pasta
Slightly adapted from Sparks from the Kitchen

1 pint grape tomatoes
1 tablespoon olive oil
Salt and pepper
1 lb skinless, boneless chicken breasts, cut into small bite-sized pieces
1 tablespoon butter
3/4 teaspoon salt, divided
3/4 teaspoon black pepper, divided
Cooking spray
1 lb uncooked capellini
2 tablespoons canola oil
3 tablespoons flour
2 tablespoons chopped fresh garlic
1 cup whole milk
1 cup fat-free, lower-sodium chicken broth
3 ounces freshly grated Parmesan cheese (about 3/4 cup) plus extra for sprinkling
1 bag baby spinach leaves

Preheat oven to 400 degrees. Toss tomatoes with oil, salt and pepper on a baking sheet. Roast for 30 minutes, or until tomatoes start to burst. Remove from the oven, allow to cool slightly, then mash with a potato masher to make it easier to remove the skin (optional).

Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a large non-stick skillet over medium-high heat and melt butter. Add the chicken to the pan and cook until cooked through and browned. Set aside and wipe pan clean.

Cook the pasta according to package directions. Drain well; keep warm.

In the same skillet over medium-high heat add the oil; swirl to coat. Add flour and garlic; cook until garlic is browned (about 2 minutes), stirring constantly. Add milk and broth, stirring with a whisk; bring to a simmer, and cook 2 minutes or until thickened.

Add cheese, stirring until cheese melts. Add remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and spinach; stir until spinach wilts. Add pasta, tomatoes, and chicken; toss to combine. Serve sprinkled with remaining parmesan.

The theme for this swap is Too Hot to Cook, which seemed like a great idea when I scheduled it. We've had record temps all summer, highs mostly in the 90s, and while I haven't shied away from using my oven, it's certainly nicer to cook outside on the grill when the temps are that high. But I didn't take into account the weather we've been having lately, mainly the severe thunderstorms. The weather conspired against me.


I was all set to make Melissa's Chicken Souvlaki earlier in the week, but every. single. night we had rain or the threat of rain. This meal kept getting pushed back and pushed back again until finally it was scheduled for Sunday, the night before the post was due. As the organizer of these swaps it pains me to wait until the last minute, especially when I encourage the participants to get the recipe made early. Oops.


It was worth the wait. I love Greek flavors and any excuse to make tzatziki. The flavors in the chicken were outstanding and the char from the grill really made the dish. I usually make tzatziki using this recipe, but wanted to stay true to Melissa's recipe so I used hers. I can't decide which version I like better. I also loved the simplicity. I marinated the chicken all day and the lemon juice made it super tender. Since the only toppings are more dill and some sliced red onion, getting these on the table took less than 20 minutes.

Oh and if you're considering taking a short cut like I did and skipping the butter on the pita, DON'T! I buttered two pitas and used cooking spray on the other two. The buttered pitas were FAR superior. Make these soon. Seriously!

Chicken Souvlaki
As seen on I Was Born to Cook

4 chicken breasts, cut into 1 inch cubes
2 tablespoons extra virgin olive oil
1 1/2 tablespoons lemon juice
1 tablespoon dried oregano
Salt and pepper
Tzatziki
Pita bread
Butter, at room temperature
1/4 cup chopped red onion
Chopped fresh dill

In a bowl or plastic bag, add oil, lemon juice, oregano, salt and pepper. Add chicken pieces to mixture and toss. Marinate for 3-8 hours.

Turn on or light the grill. Thread chicken onto skewers. Grill over high heat, turning once until done, about 5 minutes total. Transfer chicken to a plate.

Spread both sides of pita with butter and grill until golden, about 3-4 minutes. Place pita on plate and top with chicken, followed by tzatziki, onion and dill.

Tzatziki
Modified from I Was Born to Cook

1 cup plain greek nonfat yogurt
1 cup chopped cucumber (peel and seeds removed)
1/4 cup chopped dill leaves
Salt and pepper to taste
1 small garlic clove, chopped
Squeeze of fresh lemon juice

Put all ingredients in a bowl and mix. Taste as you go along and adjust ingredients accordingly. Chill before serving.

The giveaway is now closed. Congratulations to JKT!

Happy Blogiversary to A Taste of Home Cooking! Hard to believe it's been 6 years since I first entered the world of food blogging. Where does the time go? It feels like only yesterday I was artfully arranging my Cobb salad, snapping a few pictures and trying to come up with a catchy blog title.


I've got a few fun things planned to celebrate the milestone, the first being a GIVEAWAY! It's been awhile since I've done one and what better excuse than an anniversary.

I received a copy of The Busy Mom's Cookbook: 100 Delicious, Quick and Easy Recipes by Antonia Lofaso. I couldn't wait to look through it. I've already got my eye on a few of the recipes and had a very hard time picking something to make. In the end my love of chicken salad, especially curry chicken salad, won out.

I usually make my curry chicken salad with grapes and walnuts, so subbing dried cranberries and pine nuts sounded interesting. I had to add a minced stalk of celery for crunch but otherwise I made the recipe as printed. And it was delicious! I think I still prefer the grapes to dried cranberries solely because of the moisture the grapes add to the chicken salad, but I'd totally use both next time. The pine nuts were a great sub. I love pine nuts and any excuse to use them, although they can be a pricey ingredient.



The Giveaway
One lucky U.S. reader have a chance to win The Busy Mom's Cookbook: 100 Delicious, Quick and Easy Recipes. Here’s how you can enter:

1. Leave a comment on this post telling me your favorite home-cooked meal for 1 entry.

2. Like A Taste of Home Cooking on Facebook for 1 entry. Leave a separate comment letting me know you did so.

3. Follow A Taste of Home Cooking on Twitter for 1 entry. Leave a separate comment letting me know you did so.

RULES: Maximum of three (3) entries per person. This giveaway opens Saturday, August 4 at 7:00am EST and will close Thursday, August 9 at 11:59 p.m. EST. The giveaway is only open to U.S. residents. Be sure a valid email address is included with your comment(s). Winner will be chosen randomly and contacted via email. If the winner doesn’t respond in 48 hours, a new winner will be chosen. Good luck!

Curry Chicken Salad with Cranberries and Pine Nuts
From Antonia Lofaso

4 tablespoons raw pine nuts
2 cups (1 lb) chopped cooked chicken
1/3 cup mayo
8 teaspoons chopped fresh cilantro
4 teaspoons chopped red onion
2 teaspoons curry powder
1/4 cup dried cranberries
Salt and Pepper to taste
8 cups mesclun greens (if serving as a salad)
8 slices hearty white bread, toasted (if serving as a sandwich)
1 lime, halved

Heat a saute pan on low. Add the pine nuts to the pan and let them toast, stirring occassionally, for 5 to 6 minutes, until golden brown.

In a large bowl, mix the chicken, mayo, cilantro, red onion, curry powder, cranberries and toasted pine nuts. Season the mixture with salt and pepper. Spoon the chicken salad over the mesclun greens (or place on toasted bread with a handful of salad greens). Squeeze the lime over the salad before serving.

Disclosure: This giveaway is provided by Penguin Books, but my opinions are completely my own. I received a free copy of the cookbook.

I've mentioned before how much I love one-pot dishes, especially when they involve cooking pasta in broth and water. There's something special about pasta cooked in a skillet with so many other delicious ingredients. The pasta soaks up not just the water and broth but the flavors as well.

This Skillet Penne with Chicken and Broccoli is from Cook's Country, which is one of the only magazines I continue to pay for. The recipes are tested so many times that I've rarely comes across one that isn't a winner. This was no exception. The sauce was a little thin, but I only had 7 ounces of ziti so that may have had something to do with it. I'm sure the leftovers the next day were better, but since there was only enough for SP I couldn't tell you. :) He's a lucky man - the flavors in this were outstanding. You can't go wrong with chicken, pasta and broccoli in my book.

Skillet Penne with Chicken and Broccoli
As seen in Cook's Country August/September 2012

1 pound boneless, skinless chicken breasts, sliced thin
Salt and pepper
2 tablespoons olive oil
1 onion, chopped fine
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/2 cup dry white wine
2 1/2 cups water
2 cups low-sodium chicken broth
8 ounces penne
8 ounces broccoli florets, cut into 1-inch pieces
2 ounces Parmesan cheese, grated, plus extra for serving

Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch non-stick skillet over medium-high heat until just smoking. Add chicken in a single later and cook, without stirring, until beginning to brown, about 1 minute. Stir chicken and continue to cook until nearly cooked through, about 2 minutes. Transfer to a bowl and keep warm.

Add 1 tablespoon oil to now-empty skillet and heat over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until softened, about 5-7 minutes. Stir in garlic, pepper flakes and oregano and cook until fragrant, 30 seconds. Stir in wine and simmer until nearly evaporated, 1-2 minutes. Stir in water, broth and penne. Increase heat to medium-high and cook at a simmer, stirring often, until penne is nearly tender, about 12 minutes.

Stir in broccoli and cook until penne and broccoli are tender and sauce has thickened, 3-5 minutes. Stir in chicken, along with any accumulated juices and cook until warmed through, about 1 minute. Off heat, stir in Parmesan cheese. Season with salt and pepper to taste. Serve immediately.

I love the combination of chicken and pineapple. I first had it in this summer staple, Pineapple Chicken Salad, and then these delicious Grilled Chicken and Pineapple Quesadillas. These Hawaiian Chicken Sandwiches received rave reviews on my cooking board, so I knew I had to make them.

All I can say is wow. No wonder these were a favorite in Katie's house growing up. They couldn't be simpler yet the flavor is outstanding. Marinating the chicken overnight imparts such great flavor, so don't skip that step. Unfortunately we were out of charcoal so I had to cook these inside on the stovetop. I think the smokiness from the grill would only enhance the flavor. These are definitely a winner. I even strong-armed SP into sharing a second sandwich with me. I couldn't stop thinking about them and almost cried when SP inadvertently took the only leftover sandwich to work the next day. I guess I'll just have to make them again next week.

The only change I made was to add a smear of mayo to the top and bottom buns. I loved the way the marinade on the chicken and the juice from the pineapple mixed with the mayo. I also doubled the recipe so we'd have leftovers for lunch (although obviously not enough leftovers). If you like chicken and pineapple you NEED to make this. Thanks for an amazing recipe, Katie!

Hawaiian Chicken Sandwiches
As Seen on So Tasty, So Yummy

2 large boneless skinless breast of chicken
1 large can pineapple rings (8 rings)
2 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons Dijon mustard
4 slices provolone cheese
4 hamburger buns or kaiser rolls
A smear of mayo

Pound out the chicken breasts and slice each into two pieces. Combine the juice from the pineapple can, soy sauce, brown sugar and mustard. Marinate the chicken overnight in the the juice mixture.

Prepare your grill. Grill the chicken for 15 minutes, flipping once halfway through. Add the cheese with 3 minutes left. While the chicken is grilling, add the pineapple rings halfway through, turning once. Smear some mayo on the buns, then top with a piece of chicken and two pineapple rings each.

We are big baked potato fans in this house, but I rarely make them. Why, I have no idea. I think of them as more of a side dish, which I then self-limit to being served alongside steak, which we don't eat often. And there you have it. But these Chicken and Basil Stuffed Twice Baked Potatoes are a meal in themselves, especially served with a side salad or some steamed veggies. SP was a big fan, which I was happy about. He knows he needs to eat healthier meals but old habits die hard. Of course he joked how much better they would have been with bacon, so maybe I'll look into turkey bacon to make them healthier (or just use two slices divided between 4 potatoes). I doubled the recipe so we'd have leftovers.


I cooked the potatoes and poached the chicken, made the sauce and then assembled the stuffed potatoes during the day, which meant all I needed to do was put the baking sheet in the oven when SP called to say he was on his way home. As Jessica said, these are not an easy weeknight meal due to the amount of time needed to prep them, but if you're able to do all the work ahead of time it isn't too bad. I think these could even be prepped the night before and stored in the fridge until ready to bake. Regardless, these are delicious and filling.

Chicken and Basil Stuffed Twice Baked Potatoes
As Seen On Sunny Side Up in San Diego

4 baking potatoes
Olive oil and kosher salt for coating
2 tablespoons olive oil, divided
1 small onion, diced
4 garlic cloves, minced
1 cup half and half
1 cup vegetable or chicken broth
1/4 cup fresh basil, minced
3/4 cup Parmesan cheese, divided
Juice of half a lemon
Salt and pepper to taste
2 chicken breasts, cooked and shredded

Preheat an oven to 400 degrees. Prepare a baking sheet by lining with parchment paper.

Scrub the outside of the potatoes really well, then pat dry with paper towels, prick each potato with a fork 6-8 times, and place on the prepared baking sheet. Drizzle each potato with about a teaspoon of oil and use a pastry brush to evenly distribute over surface then sprinkle with kosher salt. Flip the potatoes and repeat on the other side. Bake for an hour to an hour and a half, or until they are tender.

When the potatoes are close to being done, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onions and saute for 3-4 minutes or until the onions are translucent. Add the garlic and cook until fragrant, about 30 seconds. Pour in the half and half and broth. Stir well and bring to a boil, then reduce the heat and let simmer for 10 minutes. In the meantime, chop the basil. After the sauce has simmered, add the basil, 1/4 cup Parmesan cheese and a squeeze of lemon juice. Taste the sauce and add salt and pepper to taste. Set aside.

Once the potatoes have finished baking, cut them in half lengthwise. Carefully scoop out the insides, leaving a thin shell around the edges, then return the shells, open side up, to the baking sheet. Place the potato guts in a bowl. Use a fork to slightly mash the potatoes. Pour the sauce into the bowl with the potatoes and stir to incorporate. Add the cooked shredded chicken and stir.

Fill the potato shells with the filling, sprinkle with the remaining Parmesan cheese, and return them to the hot oven for 10 minutes, switching to the broiler for the last minute or so if the cheese hasn't yet started to turn golden brown. Serve hot with a small side salad or steamed vegetables.

In an effort to declutter our very tiny townhouse I've been going through old issues of cooking magazines and ripping out the pages with the recipes I want to make instead of saving the entire magazine. This recipe for Spicy Basil Chicken is one I wanted to make and then I saw it on Nicole's blog and again on Elly's blog and knew I needed to make it soon. We really enjoy stir fries, especially the ease of making them.


Since I knew Elly was planning to make it with sugar snap peas I decided to buy some at the store to serve alongside. Then she said she ended up throwing them into the stir fry and I thought that was a great idea. One less pan and a more interesting stir fry = a win. We enjoyed this dish, but both felt like it needed more than just the chicken and basil. I was glad Elly had mentioned the snap peas or this would have been a pretty boring stir fry. I think more veggies are a must, maybe some peppers or asparagus or even spinach.

Spicy Basil Chicken
Cooking Light, as seen on Elly Says Opa!

2 teaspoon canola oil
2 shallots, minced
4 garlic cloves, minced
1 1/2 lbs, boneless chicken breasts, cut into 1-inch pieces
1 tablespoons fish sauce
1 tablespoon oyster sauce
4 teaspoons sugar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon chile garlic sauce
2 teaspoons water
2 teaspoons cornstarch
1/3 cup basil leaves, sliced
8 oz sugar snap peas, sliced
Optional - additional veggies like carrots, peppers, asparagus, etc.
1 1/2 cups, dry rice, cooked according to package directions

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shallots and garlic to pan; cook for 30 seconds or until fragrant. Add chicken to pan; cook 13 minutes or until chicken is done.

Whisk fish sauce and the next 6 ingredients (through cornstarch) together in a small bowl. Add sugar snap peas and any additional veggies to the pan. Allow to cook until tender then add fish sauce mixture to pan, and cook for 1 minute or until mixture thickens, stirring to coat chicken. Remove from heat. Stir in basil. Serve with rice.

You all know how much I love pasta and cream sauces. But those two things don't always fit into my plan to eat healthier and lose weight. Thankfully Jessica's recipe for Penne with Chicken and Vegetables in Roasted Garlic Cream Sauce combines healthy vegetables with a cream sauce made with milk instead of heavy cream. And it's delicious to boot.


I roasted the chicken and garlic in the morning and the house smelled fantastic. I couldn't wait for dinner. If you're able to prep all the vegetables in advance, as well as roast the chicken and garlic, this takes next to no time to cook. I made the sauce while the pasta cooked and then tossed it all together when SP got home. Baby Girl did eat one piece of chicken but the kid is such a carbaholic that the pasta was her main focus.

Penne with Chicken and Vegetables in a Roasted Garlic Cream Sauce
Very Slightly Modified from Sunny Side Up in San Diego

1 head of garlic - roasted with salt, pepper, and olive oil
1 tablespoon butter
1 tablespoon olive oil
1 small-medium zucchini, chopped
1 red bell pepper, chopped
1/2 onion, chopped
4-5 button mushrooms, chopped
Salt and pepper, to taste
1 1/2 cups milk
1 tablespoon corn starch
1/2 cup shredded Parmigiano Reggiano, plus more for topping
1-2 chicken breasts (depending on how much chicken per serving you want), roasted and sliced
12 oz. penne pasta
Fresh chopped basil for garnishing

Preheat oven to 375. Cut the top off of a head of garlic to expose the tops of cloves. Place on a sheet of aluminum foil, sprinkle with salt and pepper, and drizzle with olive oil. Loosely wrap the aluminum foil around the garlic, pinching the seams to seal. Roast for 45 minutes to an hour, or until the cloves are tender and start to turn golden brown. Allow to cool, then squeeze the roasted garlic out of the cloves and mash with a fork.

While the garlic is roasting, drizzle the chicken breast with olive oil, sprinkle with salt and pepper, cover loosely with aluminum foil, and add to the oven with the garlic. Roast for about 30 minutes until cooked through. Allow the chicken to rest, covered with aluminum foil, until you're ready to serve, then cut into slices.

Bring a pot of water to a boil. Cook penne until al dente then drain, reserving 1/2 cup of the cooking water.

While the pasta is cooking, whisk together the milk and corn starch in a glass measuring cup, set aside. In a large skillet over medium-high heat, heat the olive oil and butter. Add the onion, zucchini, bell pepper, and mushrooms. Cook for 8-10 minutes, stirring often, or until the vegetables soften and the onions are translucent. Season with a little salt and pepper. Add the roasted garlic to the skillet and mix into the vegetables.

Create a well in the skillet by pushing the vegetables to the edges, slowly stream in the milk/cornstarch mixture, whisking constantly. Work the vegetables into the sauce with the whisk then reduce the heat to low and simmer for 3-5 minutes. Stir in the Parmesan, then cook for another 3-5 minutes, or until the sauce begins to thicken and coat the back of the spoon. Taste and season with additional salt and pepper if necessary. Add the cooked pasta to the skillet and stir to coat. If the sauce seems too thick, add the reserved cooking liquid a tablespoon at time until you get the desired consistency.

Top each portion with the sliced chicken, extra Parmesan, and fresh chopped basil.

When Lishie posted this recipe for Quick Chicken Vesuvio as part of the last Blogger's Choice recipe swap I knew it would end up on a weekly menu sooner rather than later. I love the convenience of one-pot meals and I'm always looking for new ways to cook chicken.

I decided to combine the original recipe and Lishie's adaptation with the artichoke hearts. Despite SP's aversion, I absolutely love artichokes and I figure incorporating them into meals every 6 months or so won't kill him (love you, honey!) Cooking the potatoes in the same pan as the chicken forced me to sacrifice the crispiness I would have gotten had I cooked them separately, but that was fine by me. This was delicious and incredibly easy since everything cooked in one pan. I'm not sure if the end product should have been more soupy since the recipe calls for crusty bread for dipping. Mine was pretty dry so there was no dipping being done, but we love crusty bread so I served it anyway. I ended up having to use 1 cup of chicken stock instead of 1/2 cup of stock and 1/2 cup of white wine because someone (ahem!) dumped the last of the bottle of white wine we had on Mother's Day instead of saving it. I also realized in writing this post that I forgot to squeeze lemon juice over the top before serving. I think the acidity would have guilded the lily so don't forget that step.


Baby Girl helped me with the parsley (she's good at picking off the leaves and stacking them on the cutting board). She ate one piece of chicken and some of the broccoli I had steamed on the side, but chowed down on the potatoes. I call that a win.

Quick Chicken Vesuvio
Rachael Ray via DeLish and Tales From a Mad Men Kitchen

1/4 cup plus 2 tablespoons olive oil, divided
2 baking potatoes, peeled and sliced 1/4 inch thick
6 cloves garlic, thinly sliced
1 teaspoon dried oregano, lightly crushed
2 teaspoons salt and pepper
2 pounds skinless, boneless chicken breast, cut into large chunks
1/2 cup flour, for coating
1/2 cup dry white wine
1/2 cup chicken stock
1 15-oz can artichoke hearts, drained
1/4 cup finely chopped flat-leaf parsley
1 lemon
Crusty bread, for serving

Preheat oven to 375ºF.

In a large skillet, heat about 1/4 cup olive oil over medium-high heat. Add the potatoes and garlic; season with the oregano and lots of salt and pepper. Cook, turning occasionally, until browned, about 15 minutes. Move the potatoes to the side of the pan, add 2 tablespoons olive oil. Season the chicken liberally with salt and pepper and coat in flour. Brown the chicken on each side until golden, 3-4 minutes. Deglaze the pan with the wine and stock. Stir in the artichoke hearts.

Transfer the skillet into the oven. Roast to cook chicken through, 10-12 minutes. Top with the parsley and a squeeze of lemon juice. Serve with bread for dipping.

Want to see what other Blogger's Choice recipes were made during the swap? Here is the link to the Blogger's Choice Recipe Swap Roundup


It's recipe swap time again and this installment is one of everyone's favorites - Blogger's Choice (formerly known as SRC-style). This is where swappers are assigned an entire blog instead of a specific recipe and are tasked with picking any recipe from their assigned blog to make and write about.

My assignment turned out to be my good friend Mary Ellen's blog, Mary Ellen's Cooking Creations. As I've mentioned before, Mary Ellen and I met through our food blogs and found out that we lived about 20 minutes from each other. We've gotten together several times and our daughters are 9 months apart in age. As soon as I realized I'd be cooking from Mary Ellen's blog I knew which recipe I was going to make - Chicken in a Tomato-Basil Broth over Couscous. I'd had my eye on it ever since Mary Ellen posted it a few months ago for an earlier Blogger's Choice swap. The ingredients are reminiscent of caprese, one of my favorite flavor combinations, and the dish includes pearl couscous, my latest obsession.


I doubled the recipe so we would have leftovers and I had to use regular balsamic instead of white because the white balsamic in my pantry expired more than two years ago (!!), but otherwise I stayed true to the recipe. And was it fantastic. Holy yum! I knew it would be great because of the ingredients but the tangy kick from the balsamic was the perfect counterpoint to the creamy mozzarella and tomatoes.

This is a great summer meal I'll definitely be making again, if I can find pearl couscous. SP went to 4 stores before settling for boxes of flavored couscous (where the spice packet was separate, thankfully). I had purchased a huge container of couscous from our local wholesale club, but they didn't have it in stock. I went online to Rice Selects and even their online store is sold out at the moment. I wonder what's going on.

Chicken in a Tomato-Basil Broth over Couscous
Mary Ellen's Cooking Creations

1 box of pearled couscous
3 boneless, skinless chicken breasts pounded to 1/2 inch thickness
Salt, pepper, dry Italian seasoning
1 tablespoon olive oil
4 cloves garlic, chopped
1 onion, chopped
4 tomatoes, chopped
2 tablespoons white balsamic vinegar (regular would work fine)
1 1/2 cups low sodium chicken broth
Handful of fresh basil, cut into a chiffonade
1/2 lb fresh mozzarella, diced

Cook cous cous according to package directions.

Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a saute pan over medium-high heat. Add chicken; saute 4 minutes per side. Transfer to a dish and keep warm.

Add a touch of olive oil to your pan if it is dry. Add garlic and onions; saute 2 minutes. Add tomatoes, saute 2 minutes.
Add balsamic vinegar and stir into ingredients for about 30 seconds. Add chicken broth and half of your basil. Bring to a steady simmer. Return chicken to the pan and let simmer 5 minutes.

Serve over cous cous, top with the tomato broth, basil, and and the fresh mozzarella

A friend of mine recently recommended this Weight Watchers recipe for Greek Chicken Burgers with Tzatziki. I've renamed it because I left out the jalapeno (which makes it spicy) and used chicken instead of turkey.


I also subbed parsley for the cilantro because I've found that when I buy cilantro most of it goes to waste because I can't use it in other recipes the way I can with parsley. Use whichever herb you prefer. I ground my own chicken (directions below) since I usually have frozen chicken in the freezer and it takes almost no effort to make my own ground chicken at home. I also swapped the tzatziki recipe for the one I use for the Chicken Gyros.


Since the burgers are rather wet and sticky once they're formed, I wrapped each individually in wax paper and froze them for a few hours so they'd be easier to handle. You don't want them frozen solid, so make sure to only freeze them for 3 hours max and take them out at least an hour before you're going to cook them so they have a chance to thaw slightly.

I served the burgers in pocketless pita with sliced cucumber, tomato and red onion. Delicious!

Greek Chicken Burgers with Tzatziki
Modified from Weight Watchers

1 pound ground turkey breast or ground chicken*
1 zucchini, coarsely shredded on the large holes of a box grater
2 tablespoons onion, finely grated
2 tablespoons cilantro or parsley, finely chopped
1/2 tablespoon dried oregano
Salt and pepper, to taste
2 teaspoons olive oil
1/2 cucumber
12 ounces plain Greek yogurt
2 cloves garlic, grated
1 teaspoon white wine vinegar
Splash of olive oil
Salt and pepper, to taste
Squirt of fresh lemon juice
Pita, for serving
Sliced tomato, for serving
Sliced cucumber, for serving
Sliced red onion, for serving

Combine the turkey, zucchini, onion, cilantro/parsley, oregano, salt and pepper in a bowl until well mixed. Shape into 4 patties. Wrap each patty individually in waxed paper and put in the freezer for up to 3 hours. Allow to thaw slightly before cooking.

Heat 1 teaspoon of the oil in a large nonstick skillet (or cast iron) over medium-high heat. Add the burgers and cook until golden and cooked through, about 12 minutes, turning the burgers halfway through and adding the remaining 1 teaspoon oil to the pan after turning them.

To make the tzatziki sauce, peel and seed the cucumber. Shred the cucumber and then squeeze in a towel to get rid of as much excess moisture as possible. Mix together the yogurt, shredded cucumber, garlic, vinegar and lemon juice. Salt to taste. Refrigerate overnight, if possible, or at least 30 minutes for the flavors to meld.

Serve the chicken burgers in pita with sliced tomato, cucumber and red onion, with a dollop of tzatziki.

* To make your own ground chicken, chop partially frozen chicken breasts into small pieces and put in a food processor fitted with a metal blade. Pulse until coarsely chopped.

My friend Heather, the one who brought you Shrimp Tacos with Jalapeno-Ranch Sauce, is at it again. Her husband asked her to recreate a pasta dish called Billy's Favorite from Vito's on 42nd, a restaurant he loved growing up. I've never been to Iowa, let alone this restaurant, but if Heather recommends it I make it. I mean really, just read this description - Pine nuts, fresh spinach & garlic, cooked in a light Gorgonzola cheese cream sauce with marinated tomatoes on fussili pasta with grilled chicken. YUM!!!


The smell of the tomatoes marinating all day drove me crazy. I couldn't wait to eat dinner and I may or may not have been sneaking bites of pasta from the skillet as I waited for SP to get home from work. I loved the tang of the balsamic and the tomatoes and spinach cut the richness of the cream sauce.

A word of warning - this dish produces quite a few dishes, but it's definitely worth it. I cooked the chicken in a skillet instead of on the grill to save time (we use charcoal and it takes awhile to get it ready). The Gorgonzola was a tad overpowering for my tastes, so next time I'll use a little less of it. SP loved it so it's definitely a matter of personal preference. Taste the sauce and adjust as needed. I think this would also be delicious with Ranch flavoring, similar to the Ranch Pasta with Bacon, Spinach and Tomatoes.

Thanks for another winner, Heather!

Billy's Favorite Pasta
From Heather, based on Vito's on 42nd

1 lb fussili pasta
1 tablespoon balsamic vinegar
1 tablespoon olive oil
6 cloves garlic, minced and divided
salt and pepper
3 tomatoes, diced
1 stick of butter
1 pint heavy cream
4-8 ounces Gorgonzola cheese, to taste
2 chicken breasts
1/3 cup pine nuts, toasted
1 bag baby spinach

Cook pasta according to package directions. Drain and set aside.

Combine vinegar, oil, 1 tablespoon minced garlic, salt and pepper in a medium bowl. Add tomatoes and toss to coat. Marinate at least 30 minutes.

In a small saucepan, melt the butter over medium heat. Add the cream and bring to a simmer. Off heat, add the Gorgonzola cheese and stir to melt.

Marinate the chicken in salt, pepper and 1 tablespoon minced garlic, and then grill. Once the chicken is cooked, allow it to rest and then cut into slices on a bias.

In a sauté pan over medium heat, add some oil and the rest of the minced garlic. Cook until fragrant then added in the marinated tomatoes, pine nuts and spinach. Allow the spinach to wilt, and then add in the Gorgonzola sauce, pasta and the sliced chicken. Serve immediately.

Oh buffalo chicken, how I love you. Let's see, I've made traditional wings, buffalo chicken chili, buffalo chicken tenders, buffalo chicken mac and cheese, buffalo chicken tacos, buffalo chicken quesadillas, buffalo chicken burgers, buffalo chicken sandwiches, and buffalo chicken pizza.

Wow, I've made a lot of variations on buffalo chicken, haven't I? Sheesh.

As much as I love buffalo chicken I'd never made it into a wrap before. Then a craving for buffalo chicken hit and since it was Friday we went out for dinner. I ordered a buffalo chicken wrap and it was a disgrace. The chicken was breaded, which meant it was mostly breading and very little chicken. It was also mostly filler. I vowed right then and there to find a great version to make at home. My friend Jaida recently turned me on to Bev Cooks and I remembered seeing her post a recipe for Buffalo Chicken Wraps.


I made a few modifications, mainly deleting the hardboiled eggs and bacon because I don't think they belong in a buffalo chicken wrap. Just a personal preference, so feel free to add them back in. I also left out the cayenne in the marinade because Frank's is spicy enough for me on its own and used blue cheese dressing in place of making my own with ranch and blue cheese crumbles. I watched a few YouTube videos about rolling wraps and finally perfected my technique. Go me!

These were absolutely delicious. I already knew we loved buffalo chicken but everything worked so well together. These wraps were simple to make, especially if you cook the chicken ahead of time and chop up all the other ingredients. I made another wrap for lunch the next day and it took all of 5 minutes to heat the tortilla and chicken and then wrap everything up.

If you love buffalo chicken you need to make these. Soon.


Buffalo Chicken Wraps
Modified from Bev Cooks

1 tablespoon butter, melted
1 pinch freshly ground pepper
1 pinch coarse salt
1/2 cup Frank’s hot sauce, divided
1 pound chicken tenders
2 cups shredded romaine lettuce
1 roma tomato, diced
1/4 cup blue cheese dressing
2-3 scallions, finely chopped
1 cup shredded cheddar cheese
4 large flour tortillas

Combine the butter, black pepper, salt and 1/4 cup Frank’s in a bowl. Whisk to combine. Add the chicken and toss to coat. Cover and marinate for however long you want to. An hour or more.

Heat an indoor grill over medium-high and coat with cooking spray. Add the chicken tenders and grill until cooked through with nice grill marks on both sides, about 8 minutes total. Remove from grill and roughly chop.

Heat up the tortillas in the microwave. Layer some chicken in the center, followed by romaine, tomato, blue cheese dressing, scallions, cheddar, and a few more good glugs of Frank’s. Mix up the filling with a spoon or your fingers so the dressing evenly coats all of the ingredients. Roll up the wrap and tuck in the corners (I suggest searching YouTube for a video as seeing someone do it is the best way to learn).

As soon as Ashley submitted this recipe for Slow Cooker Thai Chicken Noodle Soup for the recent soup recipe swap I was smitten. I love Thai soup and this sounded delicious. As always, I was hesitant to use my crockpot since I've never made anything in there that's come out right, but I wanted to make this soup and since I'm home all day I figured I could keep an eye on it.


As you can see from the recipe below, I ended up modifying this heavily after making it per the original recipe. I will say this - Baby Girl absolutely loved this soup in it's original form, complete with the squirt of lime juice. She gobbled up a bowl and was asking for more.

However, I felt like something was missing. I added red curry paste to the ingredient list because it definitely needed those spices to make a more complex soup. I also decreased the amount of chicken, rice noodles and bean sprouts. I felt like they overwhelmed the soup, which I preferred with more broth and less "filling." Unfortunately my cilantro had gone bad by the time I got around to making this soup, which was a shame because I know that flavor would have gone well with the soup.

All in all this soup has serious potential. Oh and how did the crockpot work out, you might be wondering. The answer is I think I've given up on it. The chicken was overcooked and since the cooking time is so minimal I think this would have worked better on the stovetop. Directions have been modified below.

Thai Red Curry Chicken Noodle Soup
Modified from Cheesecurd in Paradise

2 frozen or thawed chicken breast halves
3 or 4 cloves garlic, minced
2 tablespoons freshly minced ginger
2 (13.5 oz) cans coconut milk
4 cups chicken broth
3 tablespoons soy sauce
2 heaping tablespoons red curry paste
2 oz thin rice noodles
1 large red bell pepper, diced
1 cup fresh beans sprouts
2 jalapenos, finely sliced
2 limes
Cilantro for garnish
Coarse salt and freshly ground pepper

In a large Dutch oven, add the chicken, garlic, ginger, coconut milk, soy sauce, red curry paste, a pinch of salt and freshly ground pepper. Bring to a simmer (do not boil). Stir occasionally for an hour.

Using tongs, remove chicken from pot and shred with two forks. Return to pot. Add the rice noodles, bell pepper and sprouts. Cook 30 more minutes. Taste and add more salt and pepper if needed.

Serve each bowl garnished with sliced jalapeno, a good handful of cilantro and some gigantic squirts of lime.

I saw this recipe for Spicy Eggplant on Kate's blog, but I wanted it to be more like a dish we enjoy whenever we get Chinese food with my mom (with chicken) or with my aunt (vegetarian), so I combined elements from the Chicken and Broccoli Stir Fry I made recently.


Eggplant is a vegetable I absolutely love in things like eggplant parmesan, eggplant panini or eggplant rollatini, but am not really a fan of in Asian dishes. I'm assuming the Chinese dishes we've had use Japanese eggplant, which is not what I used here. As a result, we weren't enamored by this dish. The chicken aspect was good but the eggplant was just not enjoyable for us. I modified the recipe below to call for Japanese eggplants but I think they'd work better.


It was still a good stir-fry but I think we'll stick with other vegetables.

Chicken with Eggplant in Garlic Sauce
aToHC Original, with help from Kate's Recipe Box and Alosha's Kitchen

1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
6 cloves garlic, grated or minced divided
1 1/2-inch piece peeled fresh ginger, grated or minced, divided
2 tablespoons soy sauce
2 tablespoons sugar
1/2 tablespoon + 1 1/2 tablespoons cornstarch
1/2 tablespoon + 1/4 teaspoon Kosher salt
2 tablespoons xiaoxing wine (or dry sherry)
1 tablespoon Sriracha sauce (chile sauce)
1 tablespoons dark sesame oil
About 1/2 cup water
2 Japanese eggplants, peeled and cut into 1-inch cubes
1 medium onion, thinly sliced
6 tablespoons vegetable oil, divided
2 tablespoons oyster sauce
Ground black pepper to taste
3 scallions, thinly sliced on an angle (for garnish)

In a plastic food storage bag, toss the chicken with half the garlic and ginger, soy sauce, sugar, 1/2 tablespoon cornstarch, 1/2 tablespoon Kosher salt, xiaoxing wine, Sriracha and sesame oil. Marinate for at least 15 minutes. Mix the remaining 1 1/2 tablespoons cornstarch with 1/2 cup water and set aside.

Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until almost smoking. Add the chicken mixture. Stir-fry (stir, stir, stir at this point!) until the chicken is brown and cooked through, 4 to 5 minutes. Remove to a plate. Add 2 more tablespoons of oil, add the eggplant and stir the eggplant cubes until they begin to brown, 3 to 5 minutes. Remove the eggplant with a slotted spoon, and set aside.

Heat 2 more tablespoons of oil in the skillet over medium-high heat, and cook and stir the onions just until they begin to soften, about 30 seconds. Stir in the rest of the garlic and ginger.

Return the chicken and eggplant to the skillet, lower the heat, and allow the vegetables and sauce to simmer until the eggplant is tender and almost all the liquid has been absorbed, about 5 minutes. Add the oyster sauce, stir, then add in the reserved cornstarch/water mixture and bring to a boil to thicken. Serve over rice, with the chopped scallions and extra chile sauce on the side.

Do you know how inexpensive chicken legs are? I had no idea. SP bought a club pack that was almost 4 1/2 pounds for about $4. That's 99 cents per pound, folks. Chicken breasts are at least $2.99/pound on sale, so this is a huge savings. My only problem is I'm not a huge fan of dark meat. I know it's more flavorful and easier to cook since it can handle being overcooked in a way white meat can't, but I'm still not sold. Even so, I figured I'd give dark meat a whirl with this recipe for Buttermilk Roast Chicken.


The key to this recipe is marinating the chicken for at least 24 hours. The flavor really soaked into the meat, although the end result was a tad salty for my tastes. And boy was the meat juicy. Delicious.


Even so, this recipe needed a little oomph. The flavor was there, but SP thought these legs would have been perfect with some time on the grill, both for added flavor and for texture. The skin on the legs was pale and rubbery instead of crispy. I've modified the directions below. If you can't grill, I'd recommend either broiling the legs once they're cooked or cooking them longer to crispy up the skin a bit.

Buttermilk Roast Chicken
Modified from Smitten Kitchen

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 1/2 tablespoons kosher salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts
Drizzle of olive oil
Flaked or coarse sea salt
BBQ sauce, optional

Whisk buttermilk with garlic, salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for 24 and up to 48 hours.

When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil. Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste. Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots.

Remove the legs from the oven and preheat a grill. If you don't have a grill, preheat your broiler or simply turn the oven up to 475 degrees. If grilling, remove the legs from the baking pan and grill until the skin is crispy. You can add BBQ sauce if you like, just brush onto each leg. If broiling or leaving in the oven, look for the skin to crisp up. Again, BBQ sauce is optional.

My friend Melissa recently raved about a stir fry recipe she had thrown together one weeknight. I'm a sucker for a good stir fry and I'm trying to make more of them because they're so simple. Unfortunately I've made plenty of stir fries that don't have very good flavor, but since Melissa only blogs recipes that are fantastic I knew this Chicken and Broccoli Stir Fry would be great.


As expected, this was truly outstanding. Garlicky, gingery, and just slightly spicy (I can't believe I'm saying this but it could have used a tad more kick). The chicken was tender and moist and the broccoli was still crispy. It tasted like the best version of chicken and broccoli I've ever had from a Chinese restaurant. I couldn't believe I made it at home, it was that good. SP felt it needed something, maybe more spice, and I suggested water chestnuts, but he said we need to stop putting so much pressure on the poor water chestnut to solve all our problems. Ha. I still think they'd go well with the dish.

Try this soon. You won't be disappointed.

Chicken and Broccoli Stir Fry
Alosha's Kitchen

1 1/4 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
6 scallions, whites only, thinly sliced on an angle (slice and reserve all the tops for garnish)
4 cloves garlic, grated or minced divided*
1 1/2-inch piece peeled fresh ginger, grated or minced, divided*
2 tablespoons soy sauce
2 tablespoons sugar
1/2 tablespoon + 1 1/2 tablespoons cornstarch
1/2 tablespoon + 1/4 teaspoon Kosher salt
2 tablespoons xiaoxing wine (or dry sherry)
2 tablespoons dark sesame oil
About 1/2 cup water
4 tablespoons neutral oil
5 broccoli crowns, chopped, separated into florets and stems
1-2 teaspoons Sriracha sauce (chile sauce)
2 tablespoons oyster sauce

In a medium bowl, toss the chicken with the scallion whites, half the garlic and ginger, soy sauce, sugar, 1/2 tablespoon cornstarch, 1/2 tablespoon Kosher salt, xiaoxing wine, and sesame oil. Marinate at room temperature for at least 15 minutes. Mix the remaining 1 1/2 tablespoons cornstarch with 1/2 cup water and set aside.

Heat 2 tablespoons oil in a large nonstick skillet or wok over high heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 1/4 cup water, 1/4 teaspoon salt and chile sauce. Stir-fry until the broccoli is bright green and tender-crisp, about 4 minutes. You may need to add a tablespoon more water (or two or three) to make sure it stir fries without sticking or searing too much. Transfer to a plate.

Pour another 2 tablespoons oil in the pan and add the chicken mixture. Stir-fry (stir, stir, stir at this point!) until the chicken is brown and cooked through, 4 to 5 minutes. Add the oyster sauce, stir, then return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken (add a couple, few more tablespoons of water to make a bit more sauce, if desired - I did).

Serve over rice, with the reserved scallion greens and extra chile sauce on the side.

One of SP's favorite dishes is Chicken Marsala. You all know how much he loves mushrooms. I saw this recipe for Creamy Chicken Marsala Pasta over on my friend Katie's blog and figured it would be a big hit. Plus it's practically a one-pot meal save for boiling the pasta.


This was really good but I've always found myself disappointed with chunks of chicken in pasta dishes. I usually end up eating around them or giving them to SP. I much prefer a piece of chicken I can cut up, especially because white meat can get dry and tough quickly. I feel I can control the doneness of the chicken better when it's in a big piece.

I've modified the directions below to make the pasta and sauce together and then the chicken on top. I also took some of the ingredients from my favorite version of Chicken Marsala and combined it with this recipe to create a whole new recipe, which I can't wait to try.

Creamy Chicken Marsala Pasta
Inspired by So Tasty, So Yummy

1 pound penne pasta, cooked according to package directions
2 large boneless, skinless chicken breasts, cut in half lengthwise
1 cup flour
Salt and pepper
2 tablespoon oil
4 slices) bacon, diced
1 pound mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
1 teaspoon tomato paste
3/4 cup Marsala wine
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup Parmesan cheese, plus more for serving
4 tablespoons butter, divided
Chopped fresh parsley, for garnish

Pat the chicken breasts dry. Place flour in a shallow baking dish or pie plate. Season both sides of chicken with salt and pepper. Coat both side of each piece of chicken with flour. Meanwhile, heat the oil in a large skillet over medium-high heat until shimmering. Place the floured chicken in a single layer in the skillet and cook until golden brown, about 5 minutes per side. Transfer chicken to a plate and return the skillet to low heat and add the bacon. Saute, stirring occasionally and scraping the pan bottom with a wooden spoon to loosen the browned bits, until the bacon is browned and crisp, about 4 minutes. With a slotted spoon, transfer to paper towels to drain.

Add the mushrooms and onions to the pan and increase the heat to medium-high. Saute, stirring occasionally and scraping pan bottom, until the mushrooms and onions begin to brown, about 8 minutes. Add the garlic, tomato paste, and cooked bacon and cook, stirring constantly, until the tomato paste begins to brown. Off the heat, add the Marsala and chicken broth.

Return the pan to high heat and simmer vigorously, scraping browned bits from the pan bottom, until the sauce is slightly syrupy and reduced, about 5 minutes. Off the heat, add the heavy cream. Whisk in the butter, one tablespoon at a time, until incorporated. Stir in the parsley and season with salt and pepper to taste. Add the Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute. Add the chicken back to the pan and coat with the sauce.

To serve, add pasta to a bowl and top with sauce and chicken. Sprinkle more parsley over the top.