Tag Archives: chicken recipes

Cheese Tortellini Soup with Chicken and Kale

In my apartment, Sunday means 1 thing…sports.  More specifically, Bears.  My boyfriend is a huge sports fan and Sunday is his day to watch men pummel and pound each other while enjoying the simple thrill of throwing a ball around 😉

I kid, but I know how important sports are to him…and to the general population of Chicago.  I grew up in a household where Sunday was football day and we’d all gather around the TV with a bowl of hot chili or soup.  I cherish those memories so much that I often crave chili or soup every Sunday afternoon.

This is my favorite go-to soup recipe.  It’s hearty, but light…filled with veggies and garlic.  Like many soups, you can add or omit to your taste, but I highly suggest you try this soup as is.  It’s delicious and nutritious, and perfect for an afternoon of football.

This recipe originally calls for spinach rather than kale, but I love kale so much in this soup!  It goes perfectly with all the other flavors.  If you’d rather add spinach, add it right before serving…as you don’t want it to wilt too much.  The kale has a similar taste, but holds up better to the heat (meaning temperature) of the soup.  And if you’d rather use meat tortellini, go right ahead!  Try adding Italian sausage instead of chicken and using meat tortellini rather than cheese.  This is a great soup for mixing and matching…so be creative and have fun!  Oh, and GO BEARS!

Cheese Tortellini Soup with Chicken and Kale

Ingredients:

  • 4 chicken breast fillets (or 2 full chicken breasts)
  • Olive oil
  • 3 cloves garlic, chopped
  • 2 14-oz cans of chicken broth
  • 3 cups sliced mushrooms
  • 1 bunch kale
  • Water
  • 2 medium carrots, cut up into matchsticks
  • 12-19 oz cheese filled tortellini

Directions:

  1.  Season chicken with salt and pepper, if desired.  Cut into bite sized pieces.
  2. Cook chicken in oil in soup pot.  When chicken has slightly browned, add garlic and cook for 5 minutes.
  3. Stir in broth and add equal parts water (if you add 2 cans broth, fill both cans with water and add that as well).  Bring to a simmer, then add mushrooms and carrots.
  4. Bring to a boil.  Reduce heat and simmer 2 minutes.  Add tortellini and let simmer 5-6 minutes.  Reduce heat and add kale.  Let cook 2 minutes.  Serve.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Rustic BBQ Chicken Pizza

Well, winter finally came to Chicago this year…and didn’t take any prisoners.  With snow, ice, wind, and rain, the commute from work on Friday night was a fiasco for everyone, no matter where they were going.  So needless to say my kitchen got quite the workout this weekend!

While I love a good soup and sandwich night, sometimes there’s just nothing like pizza and beer…and with the insane traffic I had to endure on my way home from work, that was just the thing to cheer me up!  And I’m not talking those crappy frozen pizzas…I mean delicious and hearty handmade rustic pizza!

This rustic pizza was kind of our own invention…with random stuff we had in the fridge.  The dough is easy to make and doesn’t require a long rise, so it’s great for nights when you don’t really want to wait to eat.  But I will say that the dough is very soft (we learned this in a very unfortunate way), so it might be wise to place the dough on your cooking stone or pan before you start adding your toppings.

Rustic Pizza:

Ingredients:

For Crust:

  • 1 package of yeast
  • 1 cup warm water
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons oil
  • 1 teaspoon sugar
  • 1 teaspoon salt

Toppings:

  • 1 cup BBQ sauce
  • 2 large chicken breasts, cooked and diced
  • 1/2 red onion, chopped into small pieces
  • 1 1/2 to 2 cups Mozzarella cheese

Instructions:

1.  Preheat oven to 425 degrees F.

2.  Dissolve yeast in the warm water.  Once dissolved, add flour, oil, sugar, and salt.  Mix until everything is combined and dough begins to form.  Let it rest for about 5 minutes.

3.  Spread dough onto greased pan.

4.  Spread BBQ sauce on dough and top with chicken, onion, and cheese.  Bake in preheated oven for 15-20 minutes.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Chicken Pita Pockets

Looking for fun ways to jazz up your chicken tonight?  Well, you’ve come to the right place!

This simple yet delicious meal was a cooking experiment that turned into something amazing.  With chicken, pitas, red bell pepper, and goat cheese, you can have an easy and quick dinner any day of the week!

(Thanks to my awesome man-friend for submitting this recipe…and making me dinner on countless occasions.  You’re the best!)

Chicken Pita Pockets:

Ingredients:

  • 1-2 chicken breasts, thawed and butterflied
  • Course sea salt to taste
  • Black pepper to taste
  • Cinnamon to taste
  • Cumin to taste
  • Paprika to taste
  • Garlic powder to taste
  • 1-2 red bell peppers, seeded and sliced into quarters
  • Goat cheese to taste
  • 4-8 pita halves

Instructions:

  1. Place chicken on a cutting board.  Mix salt, pepper, cinnamon, cumin, paprika, and garlic powder in a small bowl.  Once combined, sprinkle over chicken on both sides.
  2. Using an indoor grill, an outdoor grill, a Foreman grill, or just a skillet, cook the chicken until juices run clear (cooking time will vary depending on the thickness of your chicken breast.  Butterflied chicken usually cooks much quicker, so be sure to watch it carefully so as to not overcook).
  3. Once chicken is fully cooked, set it aside to rest for 5-10 minutes.  Then slice into bite-sized strips.
  4. Place red bell peppers on the grill and top each slice with a teaspoon or so of goat cheese.  Cook on the grill until cheese begins to melt.
  5. When you’re ready to eat, heat up your pitas in the microwave for about 10 seconds.  Fill with chicken and cheesy peppers.  Serve with rice or salad.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Tortellini Soup with Chicken and Spinich

I have been craving soup like no one’s business.  It’s been cold and rainy in Chicago and nothing goes with a rainy day like soup and a Johnny Depp movie 🙂

So last night we whipped up this batch of chicken tortellini soup that seriously warmed my soul.  It’s perfect for a weekday meal because it’s so easy to make!

Soup for the Soul

Ingredients:

12 oz. chicken breast

2 TBS olive oil

3 cloves garlic

2 14.5 oz cans of chicken stock

3 cups sliced mushrooms

2 cups fresh torn spinich

1 3/4 cup water

2 carrots, sliced into matchsticks or chopped into bite-sized pieces

19 oz. cheese filled tortellini

1.  Cut up chicken into bite-sized pieces and cook in the oil in a large soup stock pot (this is a 1 pot chop n’ drop kind of thing).

2.  Add garlic and cook 5 minutes, or until garlic is soft.

3.  Stir in broth and add rest of ingredients, except spinach and tortellini.

4.  Bring to a boil and then reduce heat to medium.  Add tortellini and let simmer until noodles are ready.  Stir in spinach just before serving.

5.  Enjoy!  PS-your kitchen will smell AMAZING!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Roasted Chicken and Veggies

This is a great springtime recipe…even though we seemed to have skipped over spring this year… 😉

Roasted Chicken with veggies

ROASTED CHICKEN AND VEGGIES

4 chicken quarters (bone in, thawed and rinsed clean)

Salt and pepper to taste

8 Yukon gold potatoes

1 bunch of scallions

2-3 handfuls baby carrots

1/4 cup chopped thyme

3-4 tablespoons olive oil

1.  Preheat oven to 400 degrees.  Place cleaned chicken in a roasting pan and season with salt and pepper.  Bake for 20 minutes.

2.  While your chicken is cooking, chop potatoes and scallions and mix with carrots, salt and pepper, and olive oil.  Remove chicken from oven and add veggies to the roasting pan.  Let chicken and veggies cook an additional 20 minutes, or until chicken is fully cooked and veggies are tender to the touch (the meat might be done before the veggies…if so simply remove the chicken).

3.  Sprinkle with chopped thyme and enjoy!

Mmmm…

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Lemon Chicken with Asparagus and Lemon-Infused Rice

I love lemons!  And this dish has is jam-packed of lemon goodness!

Love of the Lemon Meal

LEMON CHICKEN WITH ASPARAGUS AND LEMON INFUSED RICE

Lemon Chicken
Juice of 2 limes
Juice of 2 lemons
6 tablespoons low-sodium soy sauce
3 tablespoons olive oil
2 teaspoons freshly ground black pepper
4 teaspoons honey
6 garlic cloves, minced
4 skinless, boneless chicken breasts

Combine first 7 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 3 hours, turning bag occasionally. Remove the chicken from bag; discard marinade.
Grill, bake, or cook in George Forman grill.

Lemon Asparagus
10-12 stalks of fresh asparagus
2 TB olive oil
1 TB water
½ lemon
Salt and pepper to taste

In a large pan, on high heat, add asparagus, olive oil, and water.  Cook until tender, about 5 minutes.  Remove from pan and sprinkle with fresh lemon juice, salt, and pepper.

Lemon Rice
1 1/3 cup water
½ cup rice
Juice of ½ lemon
Zest of 1 lemon

Place water in a pot and bring to a rapid boil.  Add rice, cover pot, and turn heat to low.  Let cook for 20 minutes.  When fully cooked, remove lid and fluff rice with wooden spoon or fork.  Add lemon juice and zest right before serving.  This rice is VERY lemony…so if it’s too strong, try using less zest, since that’s where the strongest flavor comes from.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Crock Pot Chicken Chili

Well nothing says Super Bowl like a big bowl of chili and cornbread.  Honestly, I have been looking forward to making this chili all week!  The great thing about it is that you can fine tune it to your tastes…plus cooking it in the slow cooker will ensure that your house smells absolutely amazing by game time!

Slow Cooker Chili with Brown Rice

Crock Pot Chicken Chili

½ red onion, chopped

1 can black beans

1 can kidney beans

1 8-oz can tomato sauce

1 package frozen corn kernels

1 can diced tomatoes (with chilies or jalapeños)

1 packet chili seasoning

1 TBSP cumin

1 TBSP chili powder

2-3 boneless skinless chicken breasts

¼ cup fresh cilantro

Place everything (except chicken and cilantro) in a slow cooker.  Place chicken on top and cover.  Cook on low for 10 hours or on high for 6 hours.  Half hour before serving (or when chicken is fully cooked), remove the chicken and shred it.  Return chicken to the cooker and stir it in.  Add cilantro right before serving.  Top with cheese in honor of the new 2011 Super Bowl Champs!!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Chicken Jicama Salad

Need a little spice to start your week off right?  Here’s a salad that’s heavy on flavor and light on calories.

Chicken Jicama Salad

CHICKEN JICAMA SALAD:

1-2 boneless chicken breasts, thawed and lightly seasoned with salt and pepper

Chicken Taco mix

Lettuce

1 15 oz can of black beans

1 medium sized jicama, peeled and sliced into straws

1.  Dice your chicken into 1-2″ cubes and cook in a skillet over medium heat until no longer pink.  Add the taco mix and 1 cup water to the chicken.  Turn the heat down to low and let simmer about 10 minutes, or until the sauce thickens.

2.  Drain black beans and rinse off under cold water.

3.  Assemble lettuce on a large plate, sprinkle with black beans, jicama, and finally the chicken.  You could also turn this into a lettuce wrap as well.

*Jicama might look scary when you buy it, but it’s really one of the most delicious veggies on the market.  It’s light, refreshing, crisp, and sweet.  It makes a great salad addition and works well with spicy food.  Simply peel with a knife or a potato peeler and cut into long strips.  Store cut jicama in the fridge.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Chicken Sandwich with Pesto and Bacon

So the other day while I was browsing FoodPornDaily.com, I came across the most delicious looking sandwich of my life.  They don’t include recipes on that site, but it looked like it included pesto, chicken breast, mozzarella cheese, and fresh basil leaves.  Heaven.

I decided to experiment this weekend and here was the result:

Pesto chicken with basil, bacon, and cheese

And here’s how you can indulge in the most delicious sandwich EVER!

1 chicken breast

2 teaspoons store bought pesto

3 slices of bacon, cooked

2-3 sun-dried tomatoes

8-10 fresh basil leaves

4 thin slices of fresh mozzarella

2 slices hearty whole grain bread

1.  Place your chicken breast in a ziplock bag.  Add the pesto and let your chicken marinate in the fridge for 15-30 minutes.  When it’s done, cook it however you’d like (I threw mine on the Foreman grill).

2.  Lay out your bread and start stacking your sandwich.  Cheese, basil, bacon, tomatoes, chicken.  Butter the top slice of your bread and put it butter side down into a hot skillet.  While that side is heating, butter the other slice of bread.  Flip the sandwich (like grilled cheese) so both sides are nice and crispy.

3.  Cut in half and indulge.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Pasta Alfredo with Chicken and Broccoli

When I was in college, I had one or two go-to recipes that I could whip up easily and that would last me through the week.  This pasta dish was my favorite.  I would usually make it on Sunday and it was enough to get me through until the end of the week.  Bonus, it’s just as good cold as it is warm…and as is the case with most pasta dishes, it’s better the second day.

Pasta Alfredo with Chicken and Broccoli

What You’ll Need:

1-2 chicken breasts

1 lb. box penne, gemelli, or spiral pasta

2 cups chopped frozen broccoli (about half of a 28 oz. bag of chopped frozen broccoli)

1 24 oz. jar Alfredo sauce

1/2 cup parmesean cheese (optional)

Salt and pepper to taste

1.  Cook your pasta according to the directions on the box.

2.  As your pasta cooks, cook your chicken breasts either on the stove or in a Forman grill.  Let the chicken rest for a minute or two after cooking.  Thinly slice your chicken into strips and set aside.

3.  Cook your broccoli in the microwave according to the directions on the bag.  If there are no directions, place the broccoli in a bowl and cover it with a lid that will allow for steam to escape.  Add some water to the bowl and put it in the microwave until tender, usually about 5 minutes.  When it’s done, drain it and set aside.

4.  Once your pasta is done cooking, drain it and put it back in the pot.  Add the jar of Alfredo sauce and the broccoli.  Turn the heat down to low to warm up the sauce.  Stir it all together for about a minute or two and then add the cheese (optional), salt, and pepper.  Mix until combined.

5.  You can either plate the pasta and top it off with the chicken slices or mix the chicken right into the pasta itself.

Just as good cold as it is warm!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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