A hearty chicken soup that will warm your belly on a cold day. Rich and creamy, loaded with nutty wild rice, tender chunks of chicken and veggies – the PERFECT meal for a cold day, or any day for that matter!
This One-Pan Mediterranean Chicken Pasta is quick, easy and insanely delicious. Best of all, the entire meal is cooked in only one pan. Cooking all of the ingredients together in one pan = maximum flavor with very little effort. A delicious, well-balanced meal in less than 30 minutes and only one pan to clean – it doesn’t get any better than that!
This is the epitome of a perfect weeknight meal. Tender chunks of chicken, perfectly cooked pasta, flavorful veggies all mingling with a light, creamy sauce. The pasta cooks right in the pan with the other ingredients so it really absorbs all of those delicious flavors, much more so than cooking pasta in water. The starch of the pasta also helps thicken the sauce, no need for heavy cream!
- Have all of your ingredients prepped and ready to go before beginning the recipe. In a professional kitchen, this is called mise- en- place, which translates to “put in place”. If I could give one tip to amateur cooks, this is it. This will greatly improve your cooking skills. Just trust me on this one.
- I used boneless chicken thighs for this recipe, but boneless chicken breasts will also work.
- It’s important to use cream cheese that has come to room temperature, for proper melting. I try to leave it out for an hour or so before beginning the recipe.
- For perfectly cooked pasta; add the cream cheese to the pan when the pasta is slightly undercooked. It will still continue to cook while you are adding the remaining ingredients.
One- pan Mediterranean Chicken Pasta
Recipe Source: A Vintage Kitchen
- 2 Tablespoons olive oil
- 1 lb. boneless and skinless chicken thighs, cut in 1″ pieces
- 1 Tablespoon butter
- 1/2 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/2 cup roasted red pepper, diced
- 2 cups chicken stock
- 2 cups of milk
- pinch of salt and pepper
- 1 lb. dry rotini pasta, uncooked ( or similarly shaped pasta)
- 4 oz. light cream cheese, cut into small cubes and room temperature
- 3 cups fresh baby spinach, chopped
- 3/4 cup grated parmesan
- one small tomato, diced
- Heat a large saucepan over medium-high heat, add olive oil to the pan. Season chicken with salt and pepper. Cook chicken until golden brown on all sides. Remove from pan.
- Melt butter in the same pan. Lower heat to medium-low. Saute the onions until softened, add garlic and cook an additional minute.
- Deglaze pan with chicken stock, stirring to loosen all the browned bits from the pan. Add milk, roasted peppers, chicken and uncooked pasta, along with a good pinch of salt and a few grinds of pepper. Bring to a gentle boil over medium heat. Simmer until the pasta is al dente (firm to the tooth) about 7 to 8 minutes. Stir often.
- Stir in the softened cream cheese, until the cream cheese is melted into the sauce. Remove from heat. Stir in the fresh spinach and grated parmesan cheese. Season with additional salt and pepper if needed. Top with fresh, diced tomatoes and extra parmesan cheese. Yields: 6 servings
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An easy and delicious dish that tastes just like your favorite Chinese take-out, but even better. Tender chunks of chicken bathed in a sticky, sweet, garlicky sauce. Best of all, it comes together in less than 20 minutes. Perfect for a busy weeknight.
There is no denying that Chinese take-out is delicious, but it is often loaded with sodium, fat, and sweetened with high-fructose corn syrup. The chicken is usually coated in a heavy batter and then deep- fried and tossed with a thick sauce. To make this a little healthier I just lightly dusted the chicken pieces with cornstarch and then I sauteed them in a small amount of oil before adding my prepared sauce. To make this even faster, you can make the sauce the day before and just heat up with the cooked chicken.
Optional* Once the chicken is cooked, remove from pan and add thinly sliced vegetables to pan and cook until tender crisp. Onions, bell peppers, zucchini, snow peas are all good choices. To finish; add the chicken back to the pan along with the sauce and heat until the sauce is hot.
Honey Garlic Sauce
- one cup chicken stock ( low sodium)
- 3 Tablespoons Honey
- 2 Tablespoons soy sauce (low sodium)
- 4 large cloves garlic, finely minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon Sriracha, or more to taste
- 1 teaspoon sesame oil
- 1 heaping Tablespoon cornstarch mixed with 2 Tablespoons cold water.
- In a saucepan add all sauce ingredients, except for the cornstarch slurry. Bring to a boil. Whisk in cornstarch mixture, and cook until the sauce is thickened 2 to 3 minutes. Let cool. Store in a tightly covered jar in the fridge. The sauce will keep for up to 5 days.
Honey Garlic Chicken
Recipe Source: A Vintage Kitchen
- one pound chicken breasts or thighs, cut into 1″ thick pieces
- one cup of cornstarch or flour
- oil for cooking
- stir-fry vegetables, if using
- sliced green onions and toasted sesame seeds, for garnish
- cooked rice or noodles and steamed vegetables
- Place one cup of cornstarch or flour in a shallow bowl. Toss chicken pieces with the cornstarch, tapping off excess cornstarch.
- In a large skillet over medium-high heat, heat two tablespoons of vegetable oil. Saute pieces of chicken until golden brown and cooked through, about 5 minutes. If you are adding vegetables, remove chicken from pan and wipe out the skillet Add a tablespoon of oil to the skillet. Add vegetables and saute over medium-high heat until tender-crisp.
- Add chicken back to the skillet. Add prepared honey garlic sauce. Heat and serve over rice or noodles. Garnish with green onion and toasted sesame seeds.
Chicken and Bacon Corn Chowder
Recipe source: A Vintage Kitchen
- 4 slices bacon, chopped
- 1 onion, diced
- 2 ribs celery, finely chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1- 2 jalapeno peppers, chopped, remove seeds for less heat
- 2 cups corn
- 2 cups diced, peeled potato
- 4 cups chicken stock
- 2 cups milk or half and half
- 1 bay leaf
- 1 tsp. fresh thyme leaves
- 2 1/2 cups diced or shredded cooked chicken
- 2 Tbsp. cornstarch mixed with 3 Tbsp. cold water
- salt and pepper to taste
- hot sauce to taste
Garnish: green onions, sour cream, reserved bacon
Gently heat the milk or half and half and chicken stock over low heat until hot but not boiling.
In a large pot cook bacon until it is crispy. Remove bacon and drain on paper towel. Reserve for garnishing. Saute onion, celery, and peppers in the bacon fat until softened. Add corn, potatoes, stock, milk, and seasonings. Bring to a simmer, cover and cook at a low temperature until vegetables are tender about 20 minutes. Add chicken to pot. Bring to a gentle boil and stir in cornstarch mixture. Cook, stirring constantly until soup is thickened. Remove bay leaf. Adjust seasonings to taste. Garnish each serving with reserved bacon, sour cream, and chopped green onions or chives.
Tags: Soup, Chicken, Bacon, Corn, Chowder, Spicy, Jalapeño Peppers, Lunch, Dinner, Easy
Crispy Buffalo Chicken Wontons with Cool Blue Cheese Dipping Sauce. YES, PLEASE!
There is nothing better than spicy Buffalo chicken wings paired with tangy blue cheese! I guess I have a bit of a love/hate relationship with Buffalo wings. I love the way they taste, but I can’t stand getting the sauce all over my hands and face. It drives me crazy! These crunchy little pockets have all that delicious flavor with a lot less mess.
Buffalo Chicken Wontons with Blue Cheese Dip
Blue Cheese Dip:
- 1/2 cup sour cream
- 1/2 cup crumbled blue cheese
- 1/4 cup mayo
- 1 tsp. Worcestershire sauce
- freshly ground black pepper
Combine all in ingredients in food processor. Process for a few seconds, until blended but still chunky. Cover and let chill. ( Dip is best if refrigerated for a few hours before serving).
Buffalo Chicken Wontons:
- 1 Tbsp. butter
- 12 oz. boneless, skinless, chicken thighs
- 2 green onions, sliced
- 1/4 cup buffalo wing sauce, such as Frank’s Red Hot
- 1/2 cup shredded Mozzarella cheese
- 1 pkg. square wonton wrappers
- 1 egg, lightly beaten with a splash of water
- vegetable oil for frying
Heat a skillet over medium heat. Add butter to the pan. Coarsely chop chicken. Season lightly with salt and pepper. Saute chicken until completely cooked. Let cool. In a food processor, pulse cooked chicken, green onions, and buffalo sauce, until finely chopped. Remove from food processor and stir in mozzarella cheese. In a small bowl, whisk the egg with a splash of water. On a clean counter, lay out a few wrappers. Brush edges of wrappers with egg wash. Scoop one rounded Tbsp. of filling onto each wrapper. Fold in half pressing out any air. Crimp shut. Heat a large skillet over medium heat. Add oil to coat the bottom of the pan. When the oil is hot, pan-fry wontons until golden brown on each side. Drain on a paper towel-lined tray. Serve hot with Blue Cheese dip and a side of carrot and celery sticks.