Chicken Recipes

Today's post deals with Chicken recipes, and includes One-Pot Cajun Chicken Pasta and Sheet-Pan Chicken with Rhubarb and Red Onion. Enjoy!

EASY CHICKEN FAJITAS

This yummy recipe is from Everyday Diabetic Recipes. The recipe begins, "These deliciously Easy Chicken Fajitas are a super choice for a weeknight meal. They're packed with flavor, chock full of light ingredients, and perfect if you're following a diabetes diet."

Cook Time: 15 minutes; Serves: 4; Serving Size: 2 ounces chicken, 1 cup veggies, and 1 whole wheat tortilla

To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Easy-Chicken-Fajitas-7488.

Ingredients

1 clove garlic, minced

1 cup sliced onion

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

2 boneless, skinless chicken breast, cut into strips

2 teaspoons fajita seasoning

4 low-carb whole wheat tortillas, warmed

Directions

Coat a large skillet with cooking spray.

Over medium heat, cook garlic, onion, and bell peppers 6 to 8 minutes or until tender, stirring occasionally. Remove to a plate. Add chicken and fajita seasoning; cook 5 to 7 minutes, or until no longer pink in center.

Return vegetables to skillet and cook 2 to 4 more minutes, or until heated through. Evenly divide fajita mixture onto tortillas and serve immediately.

SWEET AND SOUR CHICKEN WITH VEGETABLES

This is from Everyday Diabetic Recipes, and begins, "Looking for a veggie-packed all-in-one chicken dish? This is it! This skillet meal takes no time to whip together. And, with its great color and nutrition plus authentic Asian flavor, it's sure to be a hit."

Cook Time: 12 minutes; Serves: 6; Serving Size: 4 ounces chicken strips and 3/4 cup veggies

To view this online, go to https://www.everydaydiabeticrecipes.com/Chicken/Sweet-and-Sour-Chicken-with-Vegetables-103208.

Ingredients

2 tablespoons canola oil

1-1/2 pound boneless, skinless chicken breasts, cut into thin strips

1 (20-ounce) can pineapple chunks in syrup, drained and liquid reserved

1 (8-ounce) can sliced water chestnuts, drained

1 cup fresh broccoli florets

1 medium-sized red bell pepper, cut into 3/4-inch chunks

2 tablespoons low-sodium soy sauce

1 tablespoon white vinegar

1 tablespoon ketchup

2 tablespoons cornstarch

1 tablespoon sugar

1 cup fresh snow peas, trimmed

Directions

In a large skillet or wok, heat oil over high heat. Add chicken and stir-fry for 4 to 5 minutes, or until no pink remains.

Add pineapple chunks, water chestnuts, broccoli, and red pepper. Stir-fry for 3 to 4 minutes, or until the vegetables are crisp-tender.

In a small bowl, combine the reserved pineapple liquid, the soy sauce, vinegar, ketchup, cornstarch, and sugar; mix well. Stir into skillet or wok and cook 3 minutes. Add snow peas and cook 1 minute, or until sauce has thickened. Serve immediately.

SLOW COOKER CHICKEN STROGANOFF

This is from the Food Network, and begins, "Move over beef -- chicken is in the house. This great weeknight meal takes less than 15 minutes to prep, then the slow cooker does the rest."

Active Time: 15 minutes; Total Time: 4 hours 15 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-chicken-stroganoff-5536626.

Ingredients

2 cups low-sodium chicken broth

1/4 cup all-purpose flour

1 tablespoon tomato paste

One 1-ounce package dry onion soup mix

Kosher salt and freshly ground black pepper

8 ounces button mushrooms, quartered

6 boneless, skinless chicken thighs (about 1-3/4 pounds)

12 ounces egg noodles

4 tablespoons butter, cut into pieces

4 ounces cream cheese, at room temperature

Chopped fresh parsley, for serving

Special equipment: a 6-quart slow cooker

Directions

Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the mushrooms and chicken. Cover and cook on high for 4 hours.

When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated.

Transfer the chicken to a small bowl and shred with 2 forks. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving.

ONE-POT CAJUN CHICKEN PASTA

This is from the Food Network. Active Time: 30 minutes; Total Time: 30 minutes; Yield: 4 to 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/one-pot-cajun-chicken-pasta-8051436.

Ingredients

2 tablespoons olive oil

1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces

2-1/2 teaspoons Cajun seasoning

2 medium green bell peppers, stemmed, seeded and cut into 1/4-inch strips

1 small yellow onion, thinly sliced

2 cloves garlic, chopped

12 ounces smooth penne (see Cook's Note)

4 cups low-sodium chicken broth

One 14.5-ounce can diced tomatoes

6 ounces cream cheese, cubed, at room temperature

Kosher salt

4 scallions, sliced, for serving

Directions

Heat the oil in large wide pot over medium-high heat. Add the chicken and Cajun seasoning and cook, stirring occasionally, until the chicken just starts to change color and the spices are toasted, about 2 minutes.

Add the peppers and onions and cook until they just begin to release some of their juices, 3 to 4 minutes. Stir in the garlic and cook until softened, 1 minute.

Add the pasta, chicken broth and tomatoes and bring to a boil over medium-high heat. When it boils, continue to cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes.

Remove from the heat and add the cream cheese and 1-1/2 teaspoons kosher salt. Stir until the cream cheese is combined and melted. Don't worry if the sauce looks runny, it will thicken as it sits. Top with sliced scallions.

Cook’s Note

The success of this recipe depends upon the specific pasta shape suggested, so we do not recommend substitutions.

CHICKEN SPAGHETTI

This comes from Southern Living, and begins, "Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time."

Active Time: 30 minutes; Total Time: 1 hour 35 minutes; Serves: 10

To view this online, go to https://www.southernliving.com/recipes/easy-chicken-spaghetti.

Ingredients

6 cups unsalted chicken stock

1 (14-oz.) bone-in, skin-on chicken breast, skin removed

3 (7-oz.) bone-in, skin-on chicken thighs, skin removed

12 ounces uncooked spaghetti

1 (5-oz.) can evaporated milk

2 tablespoons all-purpose flour

1 tablespoon lower-sodium Worcestershire sauce

2 teaspoons hot sauce

2 teaspoons kosher salt

2 tablespoons unsalted butter

1-1/2 cups chopped yellow onion (about 1 medium onion)

1-1/2 cups chopped red bell pepper (about 1 large pepper)

2 cups chopped tomatoes (about 3 medium tomatoes)

4 ounces sharp white Cheddar cheese, shredded (about 1 cup)

Directions

Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)

Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2-1/2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.

Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4-1/2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.

Chef's Notes

You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.

SHEET-PAN CHICKEN WITH RHUBARB AND RED ONION

This recipe is from Melissa Clark in The New York Times cooking enewsletter. For this yummy recipe, Melissa wrote, "This easy yet robust dish celebrates rhubarb’s savory side. Here, a bit of honey, some sliced sweet red onion and the rich juices of roasted chicken thighs and drumsticks temper its tartness. Serve this dish with a crackly baguette or some rice to catch the tangy sauce at the bottom of the pan. It’s the best part."

Total Time: 45 minutes; Yield: 3 to 4 servings

This recipe was featured in "Crisp Chicken, Tender Rhubarb and a Brilliant Sheet-Pan Meal," and can be viewed online at https://cooking.nytimes.com/recipes/1023186-sheet-pan-chicken-with-rhubarb-and-red-onion. While you're at it, if you haven't signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

1-3/4 pounds bone-in, skin-on chicken thighs and drumsticks (see Tip)

1 teaspoon ground coriander

1 teaspoon kosher salt (such as Diamond Crystal), plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

1 large red onion, cut into 1/2-inch-thick wedges

5 thyme sprigs

3 tablespoons extra-virgin olive oil, plus more as needed

8 ounces rhubarb stalks, sliced into 1/2-inch pieces (about 2 cups)

3 tablespoons honey, plus more to taste

1/2 cup cilantro or mint leaves and tender stems, torn

Preparation

Heat oven to 425 degrees and line sheet pan with parchment paper. Pat chicken dry with paper towels and season all over with coriander, 1 teaspoon salt and 1/4 teaspoon pepper.

Place onion wedges on the prepared sheet pan and lightly season with more salt and pepper. Add chicken and thyme sprigs to the pan and drizzle 3 tablespoons oil over everything. Toss until well coated, then spread chicken and onions in a single layer. Roast for 10 minutes.

While the chicken is in the oven, combine rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.

Remove chicken from oven and carefully spoon rhubarb onto the hot pan around the onions and chicken. Continue roasting until the chicken is cooked through, and the rhubarb and onion are tender and caramelized, 25 to 35 minutes longer, tossing the rhubarb and onions (not the chicken) once about halfway through.

Stir the rhubarb and onions very well, making sure to incorporate all the browned bits and chicken juices from the bottom of the pan (this is the tastiest part). Then sample a piece of rhubarb. If it’s very tart, drizzle with a little more honey, tossing well. Serve chicken with rhubarb-onion mixture garnished with herbs.

Tip

You can substitute bone-in, skin on-breasts for the thighs and drumsticks. Just start checking 10 minutes earlier since white meat takes less time to cook than dark meat.