Bacon Cheeseburger Chicken

This is an easy delicious part of a meal. We had it with mashed potatoes and green beans and it was really good.

Bacon Cheeseburger Chicken

2 tbsp olive oil
2 tbsp butter
6 skinless, boneless chicken breasts, split
1/4 cup Teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (or bacon bits)

Preheat oven to 350 degrees. In a large skillet, heat oil & butter over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and ranch. Sprinkle with cheese and top with bacon bits. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.

Recipe Source: www.kevinandamanda.com/recipes

Chicken Spaghetti

I have had this recipe about a month and we have had it 3 times. I think it is really good and super easy. That's what I like, easy, and it helps that it tastes good too.

Chicken Spaghetti

2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
1 can Cream Of Mushroom Soup
1 can Cream Of Chicken Soup

2 cups Grated Sharp Cheddar Cheese
1 cup Chicken Broth
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons Cayenne Pepper
Pepper to taste

Cook spaghetti. Combine all ingredients except 1 cup cheese. Put in a casserole dish and top with remaining cheese. Bake at 350° for 45 minutes covering with tinfoil if cheese starts to cook to much.

Recipe Source: thepioneerwoman.com/cooking

Creamy Chicken and Mushrooms

This pasta dish is very good and has a really fresh taste. I made a few changes to the original recipe because it was a little strong for me. But is very delicious!

Creamy Chicken and Mushrooms

1 Tbsp Olive Oil
2 average-sized Chicken Breasts (about 1 to 1 ½ pounds), cut into chunks
8 ounces white Button Mushrooms, quartered
1/2 tsp Dried Thyme
3 cloves Garlic, finely minced
3/4 pound Pasta (I used mini Farfalle)
8 ounces Cream Cheese, softened

1 cup reserved Pasta Water
1/2 tsp Salt
1/2 tsp Pepper
½ cup freshly grated Parmesan Cheese
3 Tbsp chopped fresh flat leaf Parsley
1/2 Tbsp Lemon Juice

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until tender. When the pasta is ready, reserve 1 cup of the pasta water (ladling it into a small bowl is my method) and then drain the pasta and set aside.

While the pasta cooks, in a large nonstick skillet, heat the olive oil over medium heat. Season the chicken with salt and pepper. Add the chicken to the hot oil and brown on all sides. When nicely browned (but not all the way cooked through), add the mushrooms and thyme. Stir and let cook for about 5 minutes, until the chicken is cooked through and the mushrooms have softened and browned and most of the liquid has evaporated. Add the garlic and cook, stirring, until fragrant, about 1 minute.

In the skillet over medium heat, add the softened cream cheese (if you forgot to let the cream cheese soften at room temperature, no worries! Pop it in the microwave for one minute on 40% power) in bite sized chunks and stir so that the cream cheese melts and coats the chicken and mushrooms. Add the reserved pasta water and bring to a simmer. Add ½ teaspoon salt and ½ teaspoon pepper. Stir. Add the pasta, Parmesan, lemon juice and fresh parsley. Stir to combine and heat through. Garnish with additional Parmesan and parsley.

Recipe Source: www.melskitchencafe.com

Hawaiian Chicken

I found this recipe while I was going through my mums massive stacks of random recipe clippings and it has to be one of the most simple recipes ever. You will love this, its always a hit.

Hawaiian Chicken

2 Chicken Breasts
3/4 cup Ketchup
3/4 tsp Worcestershire Sauce
1 1/2 tsp Mustard
3/4 cup Crushed Pineapple
3/4 cup Brown Sugar

Pre-heat oven to 350°. Mix all ingredients together. Pour some sauce on the bottom of a baking dish to coat. I cook it in a bread sized Pyrex dish so the sauce will cover the chicken while it cooks. Place chicken breasts on top and then pour the remaining sauce on the top. Bake for 45 minutes.

Creamy Chicken Farfalle

This recipe has to be the most surprising one I have made yet. I don't know what I expected, but it tasted like something you would get at a nice restaurant. It is delicious and, I know, another recipe with heavy cream and cheese, but this one is a must! It is so good!

Creamy Chicken Farfalle

16 oz. Farfalle pasta
1 cup Heavy Whipping Cream
3 - 4 Chicken Breasts (boneless, skinless)
2 to 3 cloves Garlic, crushed OR 1 tsp Garlic Powder
1/2 Tbsp. Pepper 

1 Tbsp Salt

1/2 cup Butter
1 lb. Bacon, crumpled
1/2 cup shredded Parmesan cheese
1 (12 oz) Lawry’s Mesquite Marinade with Lime Juice

Place chicken and bottle of marinade on low for 5 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta with salt. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Recipe Source: www.kevinandamanda.com/recipes

Fettuccine Alfredo

I attempted to make fettuccine alfredo for Brent while we were dating and all I remember is it was really lumpy, so lumpy that even though the taste really wasn't that bad you couldn't get past the lumps. So I was really nervous to try this recipe. As it turns out, I have no idea what I did wrong the first time but this is really simple and easy and it turned out excellent. This recipe is for the breaded chicken as well. 

Creamy Fettuccine Alfredo

1 lb skinless, boneless chicken breasts

1 egg, beaten

1 cup milk

1 tbsp lemon juice

1 1/2 teaspoons garlic powder

1 cup all-purpose flour

1/3 cup seasoned bread crumbs

1 teaspoon kosher salt

1 teaspoon baking powder

1 tbsp steak seasoning

2 tbsp butter

2 tbsp olive oil

1 lb linguine noodles

1 tbsp salt

1 scant cup chicken broth

2 cups heavy whipping cream

1 cup grated parmesan cheese

2-3 cloves minced garlic

2 tbsp cornstarch

1/2 tsp pepper

8 basil leaves, chiffonaded

1 tbsp fresh parsley, chopped

Layer chicken between wax paper and pound breasts to even thickness. In a small bowl, mix the egg, milk, lemon juice and garlic powder. Pour mixture into ziploc bag with chicken. Seal and refrigerate 2 to 4 hours (I only let it sit in the mixture while I prepared the breading, and it tasted great). After marinating, whisk together flour, bread crumbs, salt, baking powder, and steak seasoning in a medium bowl. Remove chicken from milk mixture, shake off excess, and coat in flour mixture. Add 1 tbsp of salt to a large pot of water and bring to boil. Boil noodles according to package. Then, in a medium saucepan, heat chicken broth over medium high heat, bringing to a boil. Reduce heat to medium, and stir in heavy cream, cornstarch, and garlic. Bring to a soft boil and stir for one minute. Reduce heat to low, add parmesan cheese and pepper. Let simmer for about 10 mins to melt cheese, let thicken, and incorporate flavors. Meanwhile, heat butter and olive oil in a large skillet over medium heat. When butter just starts to turn brown, arrange chicken in skillet. Cook 4-5 mins each side until juices run clear and chicken is cooked through. While chicken is cooking, chop fresh herbs and stir into Alfredo sauce right before serving. Serve sauce over pasta and chicken.

Recipe Source: www.kevinandamanda.com/recipes