SARAH'S INSTANT POT® CAJUN ST. CHARLES CHICKEN
We have a local Cajun restaurant with a delicious dish called St.Charles chicken, and while they serve there's with mashed potatoes and vegetables, pasta can be easily substituted for the mashed potatoes.
Provided by thedailygourmet
Categories 100+ Everyday Cooking Recipes Special Collection Recipes New
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil and allow butter to melt.
- Sprinkle 2 teaspoons Cajun seasoning on each side of the chicken breasts. Add chicken to hot Instant Pot® and cook until browned, 2 minutes on each side. Transfer chicken breasts to a plate. Add andouille sausage, mushrooms, and garlic and sauté, about 2 minutes. Cancel Saute mode.
- Pour in chicken broth, whipping cream, and hot sauce. Stir in penne pasta. Nestle chicken breasts on top of pasta. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for about 20 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Remove chicken breasts to a cutting board and cut into bite-sized pieces.
- Stir Parmesan cheese into pasta sauce in the Instant Pot® until melted. Return chicken back to the pot and stir to combine. Add bell pepper and stir to combine. Residual heat will cook the peppers. Serve immediately garnished with parsley.
Nutrition Facts : Calories 543.6 calories, Carbohydrate 24.2 g, Cholesterol 154.4 mg, Fat 33.1 g, Fiber 1.4 g, Protein 37.1 g, SaturatedFat 17.3 g, Sodium 1108.9 mg, Sugar 1.8 g
ST. BRENDEN'S CHICKEN
This is a pesto cream sauce where you make the pesto ahead and freeze in portions to use for another night. I got this recipe from a restaurant in Green Bay called St. Brenden's. I usually make this on a Saturday afternoon when I have some free time (and freeze it all), but I have made it on a week night and only froze two portions. Triple the pesto ingredients and use one portion tonight; freeze the rest for later.
Provided by sharon
Categories Main Dish Recipes Pasta Chicken
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1/4 cup olive oil in a large skillet and cook and stir shallot and garlic until shallot is translucent, about 5 minutes. Stir 1 3/4 tablespoon Parmesan cheese, pine nuts, and basil into the hot olive oil, cooking until basil is tender and wilted, about 10 more minutes.
- Stir 1 cup cream into basil mixture and bring to a simmer. Reduce heat to low and simmer sauce until it has reduced by 1/3, about 15 minutes. Stir remaining 1/2 cup cream into sauce and simmer until thickened again, 15 to 30 more minutes. Stir occasionally.
- Heat 1 tablespoon olive oil in a separate skillet over medium heat and cook chicken until lightly browned outside and no longer pink inside, 10 to 12 minutes.
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold cooked pasta and chicken into basil sauce. Sprinkle with 1 tablespoon Parmesan cheese.
Nutrition Facts : Calories 807.8 calories, Carbohydrate 46.7 g, Cholesterol 170.9 mg, Fat 56 g, Fiber 2.7 g, Protein 29.3 g, SaturatedFat 24.6 g, Sodium 125.7 mg, Sugar 1 g
ST. CLAIRE CHICKEN
Steps:
- Mix all of the ingredients aside from the chicken and parsley in a baking dish large enough to fit both the chicken and the marinade. Add chicken and coat each piece with the marinade. Marinate, refrigerated, for up to 10 hours. Preheat oven to 350º F and remove chicken from refrigerator. Bake, uncovered, in the marinade for 30 minutes until parcooked. Remove from oven and finish cooking the chicken on the grill, or finish it under the broiler. Serve hot or warm. Garnish with chopped parsley.
MOM'S CHICKEN AND DUMPLINGS
On Sundays, Mom set our big round oak table with a snowy white cloth and her fine dishes and tableware. On the old wood stove, pushed way back to simmer slowly, was a big pot of chicken and dumplings from scratch in a thick gravy. I can still taste it. -Willa Govoro, St. Clair, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- Place flour in a large resealable plastic bag; add chicken pieces, a few at a time and shake to coat. In a large skillet, brown chicken in batches in oil; drain. , Place chicken in an 8-qt. stockpot. Add the celery, carrots, parsley and seasonings. Add enough water to cover chicken; bring to a boil. Reduce heat; cover and simmer chicken for 45-50 minutes or until no longer pink. , Remove 1 cup broth to use for dumplings; cool. Stir in the flour, baking powder and eggs to form a stiff batter; drop by tablespoonfuls onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Remove chicken and dumplings to a serving dish and keep warm. , For gravy, remove 4 cups broth and vegetables to a large saucepan; bring to a boil. Combine flour and water until smooth. Gradually stir into vegetable mixture. Bring to a boil. Cook and stir over medium heat for 2 minutes or until thickened and bubbly. Serve with chicken and dumplings.
Nutrition Facts : Calories 402 calories, Fat 14g fat (3g saturated fat), Cholesterol 108mg cholesterol, Sodium 776mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 25g protein.
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