CHICKEN CONFETTI
This one dish recipe dates back to 1971, when I was all of 13, helping my mother make dinner...She got the recipe through a mail order recipe card club where you received a packet of recipes every 6 weeks or so...The original recipe was a victim of it's time with tons of meat, plenty of fat and lots of sodium! I've taken the original recipe and lightened it up a bit with less meat, tomato products that have no salt added and whole wheat pasta! Add a tossed green salad for a complete meal!
Provided by CookinwithGas
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Rinse chicken and pat dry; season with the 1 tsp salt and the 1/4 tsp pepper --.
- In a Dutch oven, brown chicken in oil, then remove --.
- Drain off all but 3 tbsp of the fat; add the onion and garlic, cooking until the onion is tender, stirring as it cooks --.
- Stir in chicken and all remaining ingredients EXCEPT the pasta and parmesan --.
- Cover dutch oven tightly and simmer 1 hour or until chicken is tender, stirring occasionally.
- When time is up, skim off excess fat; serve over the pasta and sprinkle with the parmesan --.
- Suggestion: Use egg noodles or fettucine instead of the angel hair.
Nutrition Facts : Calories 279.2, Fat 7, SaturatedFat 1.4, Cholesterol 67.7, Sodium 129.9, Carbohydrate 22.2, Fiber 2.4, Sugar 4.8, Protein 31.1
UNCLE JOHN'S CHICKEN CONFETTI
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by my Uncle John who really is a rather good cook. It is in the 'Men Only and Junior Cooks' section of the church cookbook.
Provided by Sarah_Jayne
Categories Chicken
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Wash chicken pieces and pat dry.
- Season chicken with 1 teaspoon salt and 1/8 teaspoon pepper.
- In Dutch oven, brown chicken in oil; remove chicken.
- Pour off all but 3 tablespoons oil.
- Add onion and garlic.
- Cook and stir until tender.
- Stir in chicken and remaining ingredients except spaghetti and cheese.
- Cover tightly and cook 1 to 1 1/2 hours or until tender. Stir occasionally adding water if necessary.
- Skim off excess fat.
- Serve on spaghetti and sprinkle with cheese.
Nutrition Facts : Calories 1038.5, Fat 56.8, SaturatedFat 14.1, Cholesterol 207, Sodium 2704.4, Carbohydrate 68.4, Fiber 8.3, Sugar 17, Protein 64.3
CHICKEN CONFETTI
Chicken Confetti hearty and delicious with a fresh-tasting sauce. 'Before our children grew up and started out on their own, this was a real favorite around our house,' relates Sundra Lewis of Bogulusa, Louisiana, who shares the recipe.
Provided by Allrecipes Member
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. Reserve 1 tablespoon drippings in skillet; add onion and garlic. Saute until tender. Add tomatoes, sauce, paste, basil and remaining salt; bring to a boil. Return chicken to skillet. Reduce heat; cover and simmer for 60-70 minutes or until meat is tender Serve over spaghetti.
Nutrition Facts : Calories 720.3 calories, Carbohydrate 38.6 g, Cholesterol 170.3 mg, Fat 39.5 g, Fiber 4.3 g, Protein 49.7 g, SaturatedFat 10.6 g, Sodium 1118.1 mg, Sugar 10 g
CHICKEN CONFETTI SPAGHETTI
Make and share this Chicken Confetti Spaghetti recipe from Food.com.
Provided by Chef Diva Divine
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Break pasta into 2" long pieces & cook in boiling water 5 minutes, stirring occasionally or until partially tender.
- Meanwhile cut butter into small pieces while placing in medium bowl; set aside to soften. COmbine in micro-safe bowl: chicken, pimentoes, trinity mix, soup, salt, pepper, & broth until well blended. Cover and microwave on high 2-3 minutes or until mixture is hot and veggies begin to soften.
- Drain pasta and stir into veggie mixture. Transfer mixture evenly into 2qt baking dish. Stir cheese & bread crumbs into butter. Mix with finger tips until blended and crumbly; spread evenly over chicken mixture. Bake 15-20 minutes or until golden and bubbly around edges.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 575.8, Fat 23.6, SaturatedFat 10.5, Cholesterol 77.4, Sodium 1125.8, Carbohydrate 50.6, Fiber 3.5, Sugar 4.6, Protein 38.2
UNCLE LOU'S FRIED CHICKEN
From Diners, Drive-ins and Dives new cookbook. Courtesy of Louis Martin of Uncle Lou's Fried Chicken.
Provided by mightyro_cooking4u
Categories Whole Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oil in a deep-fryer or heat 3 inches of oil in a heavy pot until a deep-fryer thermometer reads 375 degrees F. Line a baking sheet with paper towels.
- Rinse chicken thoroughly pat dry with more paper towels. Put the seasoning mix in a plastic bag. Add the chicken 2 to 3 pieces at a time, close the bag, and shake until all of the chicken is well coated.
- Remove the chicken from the bag and shake off excess seasoning mix. Slip the chicken into the hot oil and fry until the juices run clear, about 12 to 15 minutes. Remove from the oil and drain on the lines baking sheet to remove excess oil. Serve as is, or dipped in the Sweet Spicy Love sauce.
CHEF JOHN'S CHICKEN AND BISCUITS
This recipe is the best of three chicken dinner favorites--chicken and biscuits, chicken pot pie, and chicken and dumplings--all in one!
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 3h20m
Yield 8
Number Of Ingredients 21
Steps:
- Place chicken in large (9-quart) stock pot, pour in water, and drop in bay leaf and single clove. Bring to simmer over medium-low heat. As foam rises to the top of the broth, skim and discard with a ladle. Add peeled garlic cloves, cover pot, and simmer on low for 1 hour.
- Remove chicken from pot, and allow to cool for a few minutes. When cool enough to handle, remove all meat from the bones, and set the chicken meat aside. Pour stock into a bowl and set aside.
- In a large oven-safe pot or Dutch oven over medium heat, melt butter, and cook and stir carrots, celery, onion, and mushrooms until the vegetables start to become tender, about 10 minutes. Season with salt, white pepper, cayenne pepper, black pepper and paprika. Mix in flour, stirring to coat vegetables with flour, about 5 minutes. Add half of reserved stock, and stir with the vegetables and flour to form a very thick sauce. Stir in remaining stock until sauce is smooth; reduce heat to a simmer, and cook uncovered for 45 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Stir milk into the sauce, and gently mix in the reserved chicken meat, herbes de Provence, tarragon, and rosemary. Bring stew back to a simmer, and cook for 10 more minutes. Pop open the can of biscuits, separate, and place biscuits on top of stew.
- Bake in the preheated oven until the biscuits are golden brown and the stew is bubbling, about 20 minutes. Place lid on the pot or Dutch oven, and return to oven; bake until biscuits are cooked through, about 15 more minutes. Test biscuits for doneness by pulling apart a biscuit near the middle of the stew to see if it's cooked through.
Nutrition Facts : Calories 746.4 calories, Carbohydrate 28.4 g, Cholesterol 112.8 mg, Fat 59.3 g, Fiber 2.3 g, Protein 24.5 g, SaturatedFat 20.7 g, Sodium 1135.2 mg, Sugar 5.9 g
CHICKEN CONFETTI
Chicken Confetti hearty and delicious with a fresh-tasting sauce. 'Before our children grew up and started out on their own, this was a real favorite around our house,' relates Sundra Lewis of Bogulusa, Louisiana, who shares the recipe.
Provided by Allrecipes Member
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. Reserve 1 tablespoon drippings in skillet; add onion and garlic. Saute until tender. Add tomatoes, sauce, paste, basil and remaining salt; bring to a boil. Return chicken to skillet. Reduce heat; cover and simmer for 60-70 minutes or until meat is tender Serve over spaghetti.
Nutrition Facts : Calories 720.3 calories, Carbohydrate 38.6 g, Cholesterol 170.3 mg, Fat 39.5 g, Fiber 4.3 g, Protein 49.7 g, SaturatedFat 10.6 g, Sodium 1118.1 mg, Sugar 10 g
JOHN'S CHICKEN ENCHILADAS
My brother in law made this for me when I was visiting and I absolutely had to have the recipe... yummy!
Provided by CandyTX
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Cook chicken and onion in oil over medium heat in skillet, add cream cheese.
- In a separate bowl, melt velveeta in microwave and stir in milk.
- Put chicken mixture in each tortilla and roll up, placing seam-side down in 9X13 pan.
- Pour velveeta mixture over wraps.
- Garnish with salsa and olives.
- Bake at 350 for 20-30 minutes until cheese is bubbly.
- Serves well with sour cream.
Nutrition Facts : Calories 926.6, Fat 56.7, SaturatedFat 26.5, Cholesterol 178.9, Sodium 1658.7, Carbohydrate 58.1, Fiber 3.6, Sugar 8.3, Protein 45.7
CRISPY JALAPENO HONEY CHICKEN WITH TOMATO-CORN CONFETTI
Crispy Jalapeno Honey Chicken with Tomato-Corn Confetti adds pizzazz to any patio party. Piquant peppers, OLD BAY® Seasoning and a touch of honey combine to create this fresh rendition of all-American fried chicken.
Provided by Allrecipes Member
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Wash and pat chicken dry. In a shallow bowl blend honey, jalapeno pepper, garlic and egg. On a separate plate, mix breadcrumbs, flour, OLD BAY® Seasoning and parsley flakes. Dip each chicken breast in honey mixture, then in breadcrumb mixture. Repeat with honey and breadcrumb mixture.
- In a large non-stick skillet, heat oil over medium heat. Saute chicken 5-7 minutes per side or until chicken is done. Remove from skillet and keep warm.
- Combine all ingredients for tomato-corn confetti. Serve over chicken.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 37.1 g, Cholesterol 118.4 mg, Fat 13.4 g, Fiber 2.9 g, Protein 32.9 g, SaturatedFat 2.8 g, Sodium 907.3 mg, Sugar 12.2 g
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