THE MACARTHUR (ARTICHOKE, FETA & CHICKEN PASTA)
i got most of this recipe off a show called diner's drive-in's & dives but i did add some extra ingredients to put my own spin on the recipe. feel free to make any changes you see fit, as i believe recipes don't always have to be set in stone.
Provided by catalinacrawler
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- preheat oven to 400 degrees.
- in a pot bring salted water to a boil, add 2 tbs olive oil & cook pasta til aldente, rinse & set aside.
- heat the olive oil in a large skillet over med-high heat.
- add onion & garlic & saute for 3 minutes, then add mushrooms & cook for 5 minutes or until mushrooms are soft.
- generously salt & pepper the chicken.
- move some of the veggies aside, add the chicken to skillet & cook for 10 minutes stirring often but only flipping once.
- add the artichokes, spices, white wine & balsamic vinegar.
- put cooked pasta in a casserole dish, cover with the chicken & veggies, sprinkle on the diced tomato & spread the feta cheese on top.
- cover loosely & cook in the oven til cheese melts & chicken is cooked through (approximately 15 minutes).
Nutrition Facts : Calories 567, Fat 27.4, SaturatedFat 10, Cholesterol 97.6, Sodium 1356.3, Carbohydrate 44.6, Fiber 6.4, Sugar 7, Protein 34.7
CHICKEN BERRY SALAD, ANOTHER VERSION
This recipe uses three kinds of fresh berries and your choice of mixed salad greens, all tossed together with grilled chicken and a special honey mustard dressing.
Provided by Annacia
Categories Salad Dressings
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.
- Preheat the grill for high heat.
- Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.
- In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.
Nutrition Facts : Calories 344.1, Fat 25.9, SaturatedFat 3.2, Cholesterol 43.9, Sodium 50.6, Carbohydrate 9.7, Fiber 3.5, Sugar 4.2, Protein 19.4
CHICKEN MACARTHUR, ANOTHER VERSION
This recipe is from Diners, Drive-ins and Dives from a place called Dots Back Inn. We tried another recipe which was not the same. This one we wrote down as the program aired.
Provided by jhansen68
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Cook pasta in salted boiling water til andante.
- Heat the olive oil in large skillet over med-high heat.
- Add garlic and onion and saute for 3 minutes or until the onion is soft.
- Add the chicken to the skillet and cook until the chicken is done.
- Add the artichokes, salt & pepper & white wine.
- Toss and coat everything.
- Sprinkle feta cheese on top.
- Place in the oven until the feta starts to melt.
- Remove and add the chopped tomatoes on top. Spring onion can also be added to the top. Toss and serve.
Nutrition Facts : Calories 921.9, Fat 54.5, SaturatedFat 16.8, Cholesterol 146.4, Sodium 799.1, Carbohydrate 56.5, Fiber 5.3, Sugar 7.1, Protein 48.8
ROAST CHICKEN WITH MAPLE BUTTER AND ROSEMARY
This simple roast chicken combines the classic fall flavors of maple and rosemary with melted butter, which is basted over the bird as it cooks to keep it juicy. The butter browns slightly and helps caramelize the outside thanks to the sugars in the maple syrup. The result is a fragrant, sweet-and-salty chicken that makes the house smell great. There will be plenty of buttery pan juices left over, which you should most certainly pass around the table, but they would also be delicious spooned over rice pilaf.
Provided by Colu Henry
Categories dinner, weekday, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 375 degrees. Pat the chicken dry and season it well with salt and pepper, both inside and out. Place the chicken breast-side up in a 10-inch cast-iron or ovenproof skillet and stuff the rosemary sprigs into the bird's cavity.
- In a saucepan, melt the butter over medium-low heat. Add the chopped rosemary and the maple syrup, and cook together until the rosemary is fragrant and the mixture has thickened slightly, about 1 to 2 minutes. Spoon all of the mixture over the chicken, making sure it is evenly covered. A decent amount will end up on the bottom of the pan, and that's O.K.
- Roast the chicken, basting with the pan juices every 15 to 20 minutes or so, until the chicken is glossy and golden brown and registers 165 degrees with an instant thermometer in the thickest part of the thigh, about 55 to 60 minutes. Remove from the oven and baste an additional time, if desired. Allow the chicken to rest for 10 minutes before carving. Whisk remaining juice and pass at the table.
Nutrition Facts : @context http, Calories 716, UnsaturatedFat 29 grams, Carbohydrate 8 grams, Fat 52 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 19 grams, Sodium 990 milligrams, Sugar 6 grams, TransFat 1 gram
WICKED CHICKEN RIGGIES
Make and share this Wicked Chicken Riggies recipe from Food.com.
Provided by internetnut
Categories Meat
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- For the hot sauce: In a blender, carefully blenderize the chipotle peppers, serrano chiles and pepper oil. This stuff is hot! Be careful with splatter! Reserve.
- For the chicken: In a large braiser or saucepot, warm 3/4 cup of the olive oil over medium heat for 2 to 3 minutes. Add the onions, garlic, basil, oregano, salt, black pepper, cayenne and red pepper flakes. Stir well and cook until the onions are translucent.
- Stir the fresh chopped bell peppers into the onion mixture. Stir to coat. Add the reserved hot sauce. Continue cooking for 2 to 3 minutes, stirring occasionally. Add the tomato sauce, heavy cream, Romano and sugar. Whisk well!
- Lower the heat until the sauce slightly bubbles, and stir well. Turn the heat to low or off while sauteing the chicken strips and cooking the rigatoni noodles.
- When the sauce is nearing doneness, cook the rigatoni noodles according to package directions. I like to pre-cook my pasta for sauteed pasta dishes such as this. Pre-cooking rigatoni to near doneness, straining and holding at room temperature, or completely chilling down if holding for several hours or more and then dunking in hot, boiling water prior to sauteing works well.
- For the chicken saute, heat a large saute pan with the remaining olive oil. First, sprinkle the chicken strips with 1 teaspoon salt (more or less), and add to the hot olive oil, one layer at a time. Do not overcrowd the pan. Cook in batches if necessary. Add a dash of black pepper if desired. Flip and shake the chicken pieces around in the hot pan to sear all sides. Cook until opaque and lightly brown, about 4 minutes. Set aside.
- Toss the tomato sauce and chicken in a large bowl in half-batches, or altogether. Pour onto a serving platter or individual pasta bowls. Garnish with locatelli cheese and reserved fresh scallions.
Nutrition Facts : Calories 2069.3, Fat 154.1, SaturatedFat 76.6, Cholesterol 565.5, Sodium 3414, Carbohydrate 101.2, Fiber 11.1, Sugar 28.6, Protein 77.7
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