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Penne Vodka with Chicken

May 17, 2009 By Rachel 14 Comments

penne-collage

I’ve been taunting y’all for two weeks now with pictures and tweets about this delight.
Put on your drool bib and rev up your printers because this tonguegasmic delight is printworthy. Simply put, it’s creamy, spicy and just yum.
It also had me going to the liquor store for the first time in 5 or so years. WE drink beer and wine, y’know.. the stuff you buy at your local HEB. Vodka, cannot be purchased at my local HEB. So I ventured past the ‘Must Be 21 To Enter’ Sign, only to be greeted by a 7 year old behind the counter and a teenager doing inventory. ummmmmmmmmmmm. TABC what?

vodka-penne1

  • 4 cloves garlic, minced
  • 1 lg. shallot, minced
  • 1/2 a large yellow onion, minced
  • 3 Tbsp. olive oil
  • 1 14.5 oz can whole peeled tomatoes
  • 3 fresh tomatoes, chopped
  • 2 tsp. crushed red pepper flakes
  • 3/4 to 1  C. heavy cream
  • 1/2 C. vodka
  • Fresh Spinach leaves, a couple of handfuls to liking
  • 2 C sliced fresh mushrooms
  • *flour or cornstarch might be necessary for thickening purposes
  • 3 chicken breasts, grilled or sauteed in vodka and garlic, thinly sliced.
  • 1 box Barilla Pasta Plus (penne or rigatoni) cooked as instructed on box
  1. In a pan over medium high heat, sautee garlic, shallot, mushrooms and onion in olive oil for about 5 minutes.
  2. Add canned tomatoes, fresh tomatoes and crushed red pepper. Mix, breaking up tomatoes, and let cook on medium to high heat for 8 to 10 minutes.
  3. Stir in heavy cream and vodka, blend lightly.
  4. Allow to bubble and simmer, stirring frequently, allow to cook for 8 to 12 minutes. If the sauce isn’t as thick as you would like, gradually add in flour or cornstarch.
  5. Right before serving, toss in spinach leaves to soften.
  6. Keep heated until serving.

Serve over pasta with fresh 4 cheese garlic bread and a crisp green salad.
I recommend tossing the sliced chicken, pasta and sauce together and then serving

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Filed Under: Main Dishes, Mouthwatering Monday Tagged With: chicken, chicken pasta, pasta, penne, penne vodka, vodka sauce

A Healthier Chicken Parmesan

April 6, 2009 By Rachel 12 Comments

lighter-chicken-parmesan-2

We love Italian Food and Chicken Parmesan ranks right up there at the top of my favorites list! However, with the breading and oil usually involved it isn’t always the most waistline friendly. This recipe is a full flavor, less fat version and it’s really easy to make! (BONUS)

Healthier Chicken Parmesan
(This makes 2 servings)

  • 2 boneless skinless chicken breasts, butterflied
  • 1 wedge real parmesan cheese, some sliced and some grated
  • 3 Tbsp Italian Seasonings
  • 4 garlic cloves, thinly sliced
  • 1 (6 oz) can tomato paste
  • 1 (14.5 oz) can diced tomatoes with garlic and olive oil (or your favorite Italian blend)
  • 1/2  C chicken broth
  • Barilla Pasta Plus Thin Spaghetti Noodles
  • 2 Tbsp chopped flat parsley, plus some for garnish
  1. Cut 4 thin slices from the wedge of Parmesan, butterfly the chicken breasts and places 2 slices of cheese in the open center of each breast. Close the chicken breasts and sprinkle each breast with Italian Seasoning.
  2. In a large skillet over medium-high heat add some olive oil and then the chicken and 1/2 of your garlic; cook until the chicken breasts are browned on both sides, about 25 minutes. Remove the chicken breasts and set aside.
  3. Add tomato paste, diced tomatoes, 1 Tbsp Italian Seasoning and more garlic, gradually add in the chicken broth and heat until bubbling, stirring occasionally.
  4. Add the chicken breasts back in and heat the chicken thoroughly in the sauce. Lower to a simmer and cover until ready to serve.
  5. Serve the chicken atop your Barilla Pasta Plus Thin Spaghetti Noodles.
  6. Grate fresh parmesan cheese over the chicken and sprinkle with chopped parsley.

If you’re joining in the tonguesmaliciousness that is Mouthwatering Mondays, Thank You!! Please sign Mr. Linky with your MWM url, not your generic blog url. Leave a comment saying Hi, grab your tonguegasmic button, link back here and go visit other participants. Make sure you have your drool cup firmly attached, or a protective covering for your keyboard! I can’t be held responsible for any Scooby Style licking of the screen caused by the deliciousness of recipes

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Filed Under: Main Dishes, Mouthwatering Monday Tagged With: chicken, chicken parmesan, healthier, Italian Food, lighter, pasta

Garlic and Soy Baked Chicken Thighs

March 23, 2009 By Rachel 22 Comments

Heather is one of my favorite people.  She is down to earth, talented and sweet.  When she posted this recipe on her site, Home Ec 101, I knew that I had to try it and it was a massive hit at our house!  Nathan actually ate 3 thighs in one sitting and they are truly tonguegasmically, mouthwateringly delicious! Plus, with chicken thighs going for about $5.00 a package, they are significantly budget friendly! (YAY)

garlic-and-soy-chicken-thighs

Next week’s picture will be better. This was taken while my Canon was at the camera hospital

  • 6 – 8 chicken thighs
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 2 green onions, chopped
  • 5 garlic cloves, minced
  • crushed red pepper (1 tsp. or more, to taste)
  • salt and pepper to taste
  1. Whisk together the soy sauce, honey, onion, garlic, and spices
  2. *here is where I varied a bit from Heather’s recipe
  3. Place the chicken thighs and your marinade into a large ziploc baggie and marinate for 2 hours to overnight.
  4. Turn the bag halfway through so that all the thighs get equal drenching time.
  5. Place the thighs skin side up in a baking dish that leaves just a bit of room, but not too much, between each chicken thigh. Pour the marinade over the thighs.
  6. Bake at 350°F for 30 – 40 minutes.

I served this with green beans and a small green salad, it was amazing. Seriously y’all, you must try this dish! I will absolutely be making again for our house! NOM NOM NOM!!

Thank you Heather!!!

Thanks for stopping by Mouthwatering Mondays!  Are you joining in the fun?  If you are, sign the Mr. Linky with your MWM post url and your name, link back here, leave a comment saying ‘Hi’ and then be sure to visit the other participants!!!  Grab a tonguegasmic button and enjoy the foodie love!


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Filed Under: Main Dishes, Mouthwatering Monday Tagged With: chicken, chicken thighs, garlic, honey, soy sauce

Pollo Rosa Maria

February 2, 2009 By Rachel 23 Comments

rosa-chicken

I teased y’all yesterday with this picture and with the promise of something yummy to come so here it is.

This is the recipe that I made for Nathan’s Birthday dinner and y’all, it is amazing.  The flavor profile is subtle, savory, light and fabulous.   Lemon, White Wine, Garlic, Onions and Fresh Basil. YUM!

This is not one of my own recipes, this is one of Carrabba’s Italian Grill’s recipes and as a treat for all of my Blissfully Delish readers (and y’all too!), Carrabba’s is offering a $50 gift card to enjoy their very special Valentine’s and Pre-Valentine’s Day celebration.  You can go here to learn more and to enter. This contest is over and the winner announced on Blissfully Delish.

Carrabba’s Pollo Rosa Maria

* 2 chicken breasts, boneless, skinless and butterflied
* 2 slices prosciutto ham
* 2 slices Fontina cheese ( I couldn’t find Fontina so I used Mozzarella)
* 2 Tbsp. fresh basil, chopped
* 4 Tbsp. butter, divided
* 6 mushrooms, sliced
* 1 small onion, chopped
* 1/2 cup fresh garlic chopped ( i ran out of fresh garlic and used minced in a jar, thus the chunky sauce)
* 1/2 cup white wine (remember, don’t use wine you wouldn’t drink)
* 1/2 cup fresh lemon juice
* White pepper to taste
* Kosher salt to taste

Instructions:

1. Cover one-half of each breast section with one slice of prosciutto ham, one slice of Fontina cheese. Fold chicken breast half flap over the dressed chicken breast half; season with grill seasoning.Grill and baste until cooked.
2. In a sauté pan place 1 Tbsp. butter, sauté mushrooms and onions and garlic until softened. Add white wine and lemon juice; simmer approximately 10 minutes on medium-low heat to reduce.
3. A little at a time, add remaining 3 Tbsp. butter until butter melts and mixture emulsifies, add basil. Place lemon butter mushroom basil sauce on top of the Rosa. Serve with pasta (I recommend Barilla Pasta Plus, in the yellow box. Thin spaghetti)

If you’re participating in Mouthwatering Mondays be sure to grab your button and link back here. If you don’t link back here, then I’ll delete your link on Mr. Linky, fair is fair. Remember, link directly to your mouthwatering monday permalink, NOT your general blog URL!!! Take the time and visit the other participants and share the foodie love!
Thanks for participating y’all!

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Filed Under: Main Dishes, Mouthwatering Monday Tagged With: basil, carrabbas, chicken, Italian Food, pasta, pollo rosa maria

Mouthwatering Monday: King Ranch Chicken

July 13, 2008 By Rachel 13 Comments



King Ranch Chicken is one of my staples. You know, those recipes you can whip out without a thought, easily changeable and always a crowd pleaser. Yep, it’s one of those. I finally had to write down a recipe because my youngest brother has to have exact portions and when he would make this he would call me over and over and over and over to make sure he had the ingredients and portions down correctly.
So, drape a towel over your keyboard, put on your bib and prepare to be tantalized.

King Ranch Chicken

Ingredients:

* About 4 lbs of cooked chicken (breasts or whole de-boned), chopped or shredded, your choice.
* 1 large yellow onion, diced
* 1 ( 10.5 oz ) can, cream of mushroom soup
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 C chicken broth
* minimum 1 (10 oz) can jalapeno slices (add more if you like it like that), chopped
* 3 chipotle peppers in adobo sauce, chopped
* 1 (10 oz) can diced tomatoes with green chilies
* 2 medium tomatoes, 1 chopped, 1 sliced
* 1 lb shredded cheese, sharp cheddar or Mexican Blend… whatever floats your boat.
* 12 corn tortillas or a bag of corn tortilla chips
* Garlic, Salt and Pepper I have a shaker that contains 1/3 Garlic Salt, 1/3 Salt and 1/3 Pepper, I use it for everything.

How To:

In a large skillet over medium high heat drizzle about 1 Tbsp olive oil: add the onions, peppers, jalapenos, chipotle peppers and tomatoes. Cook until the onions become slightly translucent and your kitchen smells like heaven. Add the soup, broth and chicken. Bring to a slow simmer. Add Spices. Bring to a slow bubble, stirring occasionally. The mixture should be hot.

In a large baking dish place a layer of slightly broken tortilla chips or tortillas, top with a layer of the ‘mixture’. Cover with cheese. You can keep repeating these layers if it’s a smaller, deep dish or stop here if it’s a larger, shallow dish.
I like to top the cheese with sliced jalapenos and tomatoes.

Bake uncovered at 375 for about 30 minutes or until the cheese melts into bubbling golden goodness.

By the time you read this I will be A) on a plane B) hanging out at the DFW airport C) on a plane D) in Vegas E) IN VEGAS!!!

Be good to my blogsitters!
Smooches y’all!!
See ya Friday!
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Filed Under: Main Dishes, Mouthwatering Monday Tagged With: baked, casserole, chicken, Chips, jalapenos, Mexican food, Texican, tomatoes, tortillas
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