Tuxedo Chicken Recipes

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TUXEDO CHICKEN



Tuxedo Chicken image

Thsi is from the "Desperation Dinners" cookbook. Don't ask me why the name - possibly because of the bowties? Well, in that case, it shold be called "Men's Formal Wear Accessory Chicken." Anyway, it's easy to put together and the sauce is very tasty.

Provided by HEP MEP

Categories     Chicken Breast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

6 cups bow tie pasta
4 boneless skinless chicken breast halves
1 tablespoon butter
1 small onion (for 1/2 cup chopped)
2 cups frozen chopped broccoli
1 (8 ounce) container sour cream (regular or reduced fat)
1 cup half-and-half
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder

Steps:

  • Add bowties to a pot of boiling water and cook until tender - about ten minutes - and drain.
  • Meanwhile, melt the butter in a large nonstick skillet.
  • Add the chopped onion and cook till the onion is soft, about 3 minutes.
  • Slice the chicken into 1/2 inch strips.
  • Raise the heat to medium high and add chicken to onions,and cook until the chicken is no longer pink, stirring often.
  • Meanwhile, place the broccoli in a microwave-safe dish and microwave 3 1/2 to 4 1/2 minutes,covered, on high until it is just warm.
  • Remove the chicken from the skillet with a slotted spoon and set aside.
  • Reduce the heat to medium-low.
  • Stir the sour cream and half-and-half into the chicken juices to blend well, then add the mustard, Worcestershire,and garlic powder. Stir well and continue to cook until the sauce is slightly thickened, about 2 minutes. Do not boil.
  • Return the chicken to the skillet and add the broccoli, then raise the heat to medium-high and bring the sauce almost to a boil.Reduce the heat to low and simmer to blend the flavors, 1 to 2 minutes.Do not boil.
  • Place a serving of bowties on a plate. Top with the chicken mixture and enjoy.

Nutrition Facts : Calories 408.9, Fat 17.8, SaturatedFat 10, Cholesterol 115.1, Sodium 169.8, Carbohydrate 34.8, Fiber 3.1, Sugar 2.3, Protein 27.7

TUXEDO NO. 2



Tuxedo No. 2 image

This version of the Tuxedo cocktail first appeared in a cocktail book in 1900. Essentially a traditional martini that is lent sweet and herbal notes by small amounts of maraschino liqueur and absinthe, it is a gentler, more delicate version of its austere cousin. Jarred Roth, beverage director of the Bar Room at the Beekman in New York, prefers the Brooklyn-made Greenhook gin and the soft French Dolin vermouth.

Provided by Robert Simonson

Categories     cocktails

Yield 1 drink

Number Of Ingredients 6

Absinthe, preferably St. George Absinthe Verte
2 ounces gin, preferably Greenhook
3/4 ounce dry vermouth, preferably Dolin
1/4 ounce maraschino liqueur, preferably Luxardo
2 dashes orange bitters
Lemon twist, for garnish

Steps:

  • Chill a coupe glass. Rinse with absinthe, then toss out excess liquid.
  • In a mixing glass three-quarters filled with ice, stir the vermouth, liqueur and bitters until chilled, about 15 seconds. Strain into the coupe glass. Garnish with lemon twist.

TUXEDO PASTA



Tuxedo Pasta image

With chicken and veggies, this pasta medley in a mild lemon and wine sauce is a complete meal in one that's a snap to assemble. I try to keep leftover chicken or turkey on hand so that I can fix this dish whenever I want. -Jackie Hannahs, Fountain, Michigan

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 medium zucchini, sliced
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped sweet red pepper
3 tablespoons butter, divided
1/4 cup lemon juice
2 tablespoons white wine or chicken broth
3/4 cup shredded Parmesan cheese
3 tablespoons minced fresh basil or 1 tablespoon dried basil

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, zucchini, mushrooms and red pepper in 2 tablespoons butter for 4-5 minutes or until vegetables are tender. Add the lemon juice and wine. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through. , Drain pasta; add to skillet. Stir in the cheese, basil and remaining butter.

Nutrition Facts : Calories 289 calories, Fat 13g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 256mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein.

TUXEDO



Tuxedo image

The Tuxedo is a simple affair, made of gin, sherry and orange bitters, that will give any traditional martini a run for its money in dryness. One of the most prominent old cocktail books to feature this recipe was issued by the Waldorf-Astoria hotel bar in 1934. Jarred Roth, beverage director of the Bar Room at the Beekman in New York, gives the drink an added herbal touch by applying a light rinse of absinthe to the glass. To achieve a more traditional Tuxedo flavor profile, simply omit the absinthe.

Provided by Robert Simonson

Categories     cocktails

Yield 1 drink

Number Of Ingredients 5

Absinthe, preferably St. George Absinthe Verte (optional)
2 1/2 ounces gin, preferably Greenhook
1/2 ounce manzanilla sherry
2 dashes orange bitters, preferably Regan's
Lemon twist, for garnish

Steps:

  • Chill a coupe glass. Rinse with absinthe, if using, then toss out excess liquid.
  • In a mixing glass three-quarters filled with ice, stir the gin, sherry and bitters until chilled, about 15 seconds. Strain into the coupe glass. Garnish with lemon twist.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Protein 0 grams, Sodium 3 milligrams, Sugar 0 grams

TUXEDO SOUP



Tuxedo Soup image

This soup I made up one night with just the ingredients in my kitchen and now it has become a regular in our household. It pairs wonderfully with fresh cornbread on a cold winter night. Feel free to substitute the canned chicken for fresh or even use up your leftovers.

Provided by Sunbeam718

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

2 (15 1/2 ounce) cans great dry northern white beans
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (13 ounce) canned chicken, in water-drained
1 green pepper, diced
1 small red onion, diced
2 tablespoons hot sauce (change to your desired tastes)
1 tablespoon sugar
2 teaspoons salt
2 tablespoons minced garlic
3 tablespoons butter

Steps:

  • Add white beans and drained black beans into a large soup pot and turn heat to medium-high.
  • Add canned drained chicken breast and flake in pot. Can substitute leftover chicken or cook fresh.
  • Dice your onion and green pepper and add to pot.
  • Add all remaining ingredients excluding butter.
  • Stir well and bring mixture to a boil. Let boil for 15 minutes and then cover and let simmer for 30 minutes. Remove from heat and add 3 tablespoons butter and cream into soup while stirring. Serve.

Nutrition Facts : Calories 1097.3, Fat 18.4, SaturatedFat 8.1, Cholesterol 80, Sodium 1912, Carbohydrate 159.1, Fiber 41.2, Sugar 9.7, Protein 79.2

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