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Grilled Chicken with Lemon Basil Pasta

Ingredients

4 whole Grilled Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
1/2 stick Butter
3 whole Lemons, Juiced
3/4 cups Heavy Cream
1/4 cup Half-and-half
1-1/2 cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped

 

 Preparation Instructions

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

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Chicken Enchiladas

1 can cream of chicken soup

½ cup sour cream

1 cup picante sauce

2 tsp. chili powder

2 cups cooked chicken

½ cup Monterey Jack Cheese

Tortillas

Stir soup, sour cream, picante sauce, and chili powder.  Mix chicken, cheese, and 1 cup of sauce.  Pour sauce on bottom of 9X13 pan.  Put sauce with chicken in tortillas.  Cover with sauce and cheese.  Bake 350 for 20 min. or until bubbly

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Chicken and Dressing Casserole

3 cups cooked chicken

2 packages chicken or turkey stuffing made according to package (we don’t add the butter)

1 1/2 cups cooked frozen peas

2 cans cream of chicken soup (or one cream of chicken and one cream of celery)

1 cup milk

1/2 cup diced celery

2 tsp. minced onion

Spray bottom of 9X13 pan.  Press prepared stuffing into bottom of pan.  Mix soup and milk.  Add diced chicken and vegetables.  Pour over stuffing.  Bake at 375 for 30 minutes.

 

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Chicken Gnocchi Soup

1 chicken breast, cooked and diced

2 cans chicken stock

4 cups half-and-half

1 stalk celery, diced

1 tsp garlic puree

1 carrot, shredded

1/2 large onion, diced

1 cup fresh spinach, chopped

3 TBS olive oil you may also add 4 TBS butter/margarine

1/2 tsp thyme

salt and pepper

16 ounces potato gnocchi (we like them cut in half)

1 TBS cornstarch (optional)

Directions

  1. Saute the onion, celery, garlic, carrot in oil and butter over medium heat until onion in translucent.  When slightly cool blend in blender if you don’t want chunks of vegetables with some of the chicken broth to blend.  Pour back into pan.
  2. Add Chicken, chicken broth, half-and-half, salt and pepper, thyme.  Heat to boiling, then add gnocchi.  Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.  I prefer to add the chicken when I add the spinach so it doesn’t get too tough.
  3. Add spinach and cool for another 1-2 minutes until spinach is wilted.  Cook longer if you wanted it more wilted.
  4. Add cornstarch dissolved in 1-2 TBS water if you want a thicker soup.