I love using my precooked chicken in dishes like this one, makes dinner prep a snap! I had a nice bag of baby spinach that needed used up too so, I created this dish. I think adding some cherry tomatoes would have been great (I just didn't have any on hand) My husband would have loved adding in mushrooms but, sadly I am allergic to them...I suggest that you reserve a good cup of pasta water in case your final sauce is 'too tight' (too thick) you can stir in some of the hot pasta water into the final dish and it will loosen up the sauce nicely so that you aren't left with clumpy noodles and a sticky sauce. ~Enjoy! Diane
Creamy Parmesan, Spinach & Chicken Pasta Ingredients: 1/2 lbs pasta/spaghetti noodles 1 10 oz bag baby spinach 1 tsp olive oil 2 cups cooked chicken 2 cups milk 2 tsp butter 2 Tbs flour 1 cup Parmesan cheese, shredded 2 tsp garlic salt and pepper to taste Directions: Cook noodles according to package instructions, hold noodles aside. **reserve 1 cup of hot pasta/cooking water In a large skillet, add olive oil and bring to a low-medium heat, add all the spinach and stir down, letting spinach wilt/cook down into pan, add in cooked chicken and lower heat while preparing the sauce. For the sauce, melt butter in small sauce pan over medium heat. Whisk in flour to make a roux and gradually stir in milk. Heat to a boil stirring frequently. Reduce heat to thicken and add Parmesan cheese and stir till melted. Season with garlic, salt and pepper to taste. Add sauce into already cooked chicken/spinach mixture, add in cooked noodles, **if sauce or noodles are too thick or sticky add in some of your reserves pasta/cooking water to loosen sauce & noodles, mix well, serve hot. Recipe Note: great additions to this dish are mushrooms and/or cherry tomatoes. Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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Go ahead and make fresh from scratch crepe dough OR use my cheat. What is it? How can it be? It's Egg Roll Wrappers!! What??? Yep! You can find them in any produce section of your local grocery store (refrigerated section.) This savory recipe creates that 'comfort food' vibe that is brought on by full fresh flavors of spinach, garlic, basil and Swiss cheese (I've posted the recipe for my Swiss Cheese Sauce - needed as well) This recipe makes 8 delectable "Crepes" and will leave you wanting more! They are filling to say the least but, OH so tasty! Enjoy! Diane Chicken & Spinach Swiss Crepes Ingredients: 1 (12 ounce) jar roasted red bell peppers, drained Swiss Cheese Sauce *click here for my recipe 3 cups finely chopped cooked chicken, or one pint of pressure canned chicken breast meat 1 (6 ounce package) fresh baby spinach, rough chopped 1/4 Cup fresh basil, chopped 1 cup shredded Swiss cheese 2 teaspoons minced garlic 1/3 teaspoon pepper 1 teaspoon salt 8 egg roll wrappers Directions: Preheat oven to 350ºF. Process peppers in a blender until smooth. Pour all into a lightly greased 9″x13″ baking dish. Prepare the Swiss Cheese Sauce and keep warm while preparing the rest of the crepe filling. In a large sauce pan, stir together cooked chicken, spinach, basil, garlic, salt, and pepper until spinach is wilted down, taste to adjust any seasonings, stir in 1 cup of the Swiss Cheese Sauce. Divide mixture among wrappers, spooning approx 2 heaping Tablespoons of filling down the middle of each and rolling the wrapper up around the filling (I moisten closing flap/seam with a bit of water.) Place, seam side down, atop the red pepper puree in the baking dish. Once the dish is filled with the crepes, top with remaining Swiss Cheese Sauce and Sprinkle with shredded Swiss. (I did sprinkle top of entire dish with a bit more fresh basil and spinach that was rough chopped.) Cover with foil and bake – for 30 minutes or until bubbly and thoroughly heated. I remove foil and turn broiler on for 3-4 minutes to brown up the cheese on top, at the end of cooking time. Serve hot. Makes 4-6 Servings. Recipe - Filling adapted from: Southern Living: Swiss Chicken Crepes Photos by: Diane Baker for Canning and Cooking at Home **Updated 7/18/2023 I love this dish. It has the perfect mix of noodles to spicy sauce. I am someone who actually cannot tolerate spicy but, this has "just the right amount" to make you think "hey, what is that great flavor?" I like subtle spice - the dishes where you don't 'tear up' and start yelling for a fire extinguisher for your mouth! This dish delivers lots of great tasting vegetables in a lightly spiced Asian based spiced sauce. You can substitute in any protein you'd like in place of the chicken, or even leave out protein and just use vegetables. We usually grill chicken and I make sure to hold out a decent cup worth to make this dish the next night. Lo Mein's are very versatile - stick to keeping the sauce the same but, switch up everything else and it all still comes together nicely! ~Enjoy! Diane Spicy Chicken & Lo Mein
Ingredients: 8 ounces lo mein egg noodles *or spaghetti noodles cooking oil (I use olive oil) and a pat of butter 3 cloves garlic, minced 1 small onion or one bunch green onion, thin sliced 1 sweet bell pepper, thin sliced 1 carrot, thin sliced 1 can sliced water chestnuts, drained 3 cups fresh baby spinach 2 cups chicken, diced Sauce: 3 Tablespoons Soy Sauce 3 Tablespoons Hoisin Sauce 1 teaspoon Toasted Sesame Oil 1 teaspoon Hot Chili Oil or Sriracha **double the above if you want your lo mein extra saucy. Directions:
* lo mein noodles usually come in a 10 oz package. I prepare/cook all the noodles but, add just about 3/4 of the cooked noodles to this dish (I use the rest for lunch the next day chopped up and mixed into chicken salad - yum!) You can substitute spaghetti or thin spaghetti noodles if you cannot find egg lo mein noodles. Recipe Updated: July 18. 2023 Photos & Recipe by: Diane Baker for Canning and Cooking at Home Italian Sausage & Spinach Lasagna 1 lbs bulk Italian sausage Lasagna Noodles, oven ready or regular 1 package frozen spinach, thawed 16 oz Ricotta Cheese 1/2 tsp sweet basil 1/2 tsp oregano 1 egg, slightly beaten 2 pints tomato sauce (homemade or jarred) 2 Cups shredded Five Cheese Italian Mix 2 Cups shredded Mozzarella Brown sausage in pan, when cooked place on paper-towel to drain/blot off any grease. Add ground sausage to bowl with tomato sauce (reserve 1/2 cup of plain sauce for assembly). Place slightly beaten egg, ricotta and well-drained, cooked spinach with spices into a separate bowl and mix well. Use a 9x13 baking dish. Place the reserved 1/2 Cup plain tomato sauce on bottom of baking dish, add your first layer of noodles. Spread on 1/3 the ricotta mixture, then 1/4 of the meat and sauce mixture sprinkle with cheese. *Repeat this process two more times. ending with a layer of meat sauce and final sprinkle of cheese. Cover dish with foil and Bake in Preheated oven at 350 for 30 minutes. Remove foil and continue baking for an additional 15 minutes. Once cheese is all melted and lasagna cooked through - oven off and let the lasagna sit in the oven for 10 mins before serving. Recipe & Photos by: Diane Baker for Canning and Cooking at Home Asparagus, Spinach, Bacon: Crustless Quiche Ingredients: 4 thick slices bacon, diced 1/4 diced asparagus (and spears cooked for topping) 1/2 cup chopped onion 1 package fresh spinach, about 5 to 6 ounces 1 cup (4 ounces) shredded Cheddar or a Cheddar Jack blend 1 1/4 cups milk 1/4 cup all-purpose flour 5 large eggs 1/4 teaspoon pepper 3/4 teaspoon salt 1/4 teaspoon onion powder pinch oregano, optional sprinkle of sweet paprika, optional Preparation: Heat oven to 350°. Butter an 8-inch square baking dish or spray with baking spray. In a large skillet or saute pan cook the diced bacon until fat is rendered and the bacon is crisp. Remove to paper towels. Pour off all but about 1 teaspoon of the bacon grease. Add the onion and asparagus to the pan and cook over medium heat, stirring, until just tender. Add the spinach leaves and cook, stirring constantly, until spinach is wilted and any excess water clinging to the leaves has evaporated. Transfer the mixture to the baking dish. Top evenly with the bacon, then with the cheese. In a bowl, whisk together the milk and flour until smooth. Whisk in the eggs and egg white, then whisk in the pepper, salt, onion powder, and oregano. Pour over evenly over the spinach and cheese mixture. Lay cooked asparagus over top, sprinkle very lightly with the paprika, if desired. Bake for 30 to 40 minutes, until firm. Recipe by: Diane Baker Photo By: Diane Baker for Canning and Cooking at Home |