Chicken Pasta Recipe

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Chicken Pasta Recipe

Cooking Time:  30 minutes  Difficulty:  Easy

Ingredients

• 4 boneless chicken breasts, diced into 1 inch chunks
• 1 clove garlic, minced
• 1/4 lb. butter
• 2 TBSP. oil
• 1 onion, chopped
• 1 Tablespoon (Tbsp) flour
• 1 (1 lb.) package of pasta (rotini, bowtie - your preference!)
• 1 1/2 Tsp. Cherchies Lem'n Dill Seasoning
• 1 Tsp. dried basil
• 1 bunch of broccoli tops, chopped into bite size pieces
• 1/4 cup fresh grated Parmesan cheese
• 1 1/2 cups light cream
• 1/2 Tsp. cracked pepper
• 1 Tsp. salt (optional)

Preparation

Boil pasta 5 minutes less than package directions.  Drain.  In a large bowl, season chicken pieces with Cherchies® Garlic Seasoning and pepper.  Saute chicken pieces in butter and oil until chicken is no longer pink.   Remove chicken from pan and place onto a plate.

To the same pan, add onions and saute until onions are soft and translucent.  Add Lem'n Dill Seasoning and basil.  Cook for a couple of minutes.

Once onions are cooked,  add flour and stir in cream and cook over medium heat until slightly thickened. 

Add chicken and chopped broccoli to pan and cooked until broccoli is tender crisp.

Add drained pasta to pan and heat through. Sprinkle with Parmesan cheese and cracked pepper. Toss thoroughly.

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Serves 6

Enjoy!

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Chicken & Broccoli Lasagna Rolls Recipe

A delicious entree that the entire family will enjoy! Serve with a salad and call it dinner!

Ingredients

• 12 lasagna noodles (about 8 oz.)

• Toothpicks

Sauce

• 3 TBSP. butter or margarine

• 1 small onion, chopped

• 3 TBSP. all-purpose flour

• 1 cup half-and-half

• 1 can (about 14 oz.) chicken broth

• 1 1/2 cup (6 oz.) shredded Monterey Jack cheese

• 1/2 tsp. Cherchies® Lem'n Dill Seasoning

Filling

• 3 cups diced cooked chicken*

• 1 pkg. (16 oz.) frozen chopped broccoli, thawed, drained

• 2 large eggs, lightly beaten

• 3/4 cup fresh bread crumbs

• 1 tsp. Cherchies® Lem'n Dill Seasoning

• 1/4 tsp. ground red pepper

• 1/8 tsp. ground nutmeg

Preparation

Blanch chicken (boil), set aside. Cook noodles as package label directs. Drain; lay flat on waxed paper.

Make sauce: in a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually add broth and half & half. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat, stir in cheese and Lem'n Dill Seasoning.

In a large bowl, combine 3/4 cup sauce, chicken, broccoli, eggs, bread crumbs, Lem'n Dill Seasoning, ground red pepper and ground nutmeg.

Pour about 1/3 of the sauce into a 2 quart baking dish and set aside.

Spread filling mixture over each noodle, dividing evenly. Starting from the short end, roll up noodles, jelly-roll style. Secure ends with toothpicks. Place rolls, curly end down, in prepared dish. Top with remaining sauce.

Cover with aluminum foil and bake at 325 degrees for about 45 minutes until heated thoroughly.

*A pre-cooked roaster chicken from the grocery store makes this recipe even easier!

Submitted by Sheri Gavin Spallone

Enjoy!

Champagne Steak Recipe

Champagne Steak Recipe

Ingredients

• 4 steaks (New York Strip) with bone and fat removed
• 1 tsp. freshly ground black pepper
• 3 tbsp butter, unsalted
• 1/2 cup red wine
• 4 tbsp Cherchies® Champagne Mustard
• 1 1/2 cups cream

Preparation

Sprinkle both sides of each steak with pepper. Melt the butter in a heavy skillet that will hold all the steaks in a single layer. Sauté the steaks for 4 minutes on each side over medium heat. Remove the steaks to a heat-proof serving platter and keep them warm in a 180 degree oven.

Add the red wine to the pan in which the steaks were sautéed. Turn to high heat. Add the Cherchies® Champagne Mustard and blend it into the sauce for about 1 minute. Add cream. Reduce heat and simmer 4 minutes, stirring occasionally. (Sauce should be thick enough to coat the back of the spoon.)

Remove the steaks from the oven. Pour the sauce over the steaks and serve.

Serves 4 

Enjoy!

Champagne Chicken Recipe

Champagne Chicken Recipe

I am always looking for new and easy chicken recipes.  The Champagne Mustard adds a nice zing to this chicken dish.  For a more festive version of this recipe, try using our Cranberry Mustard in place of the Champagne Mustard and wow your guests!

Ingredients

• 4 chicken breasts, split, boned and skinned (or 8 cutlets)
• Salt and pepper to taste
• 5 TBSP. butter
• 2 TBSP. flour
• 1 to 1 1/2 cups chicken broth
• 3/4 cup light cream
• 3 TBSP.  Cherchies® Champagne Mustard, or Cherchies® Cranberry Mustard

Preparation

Season chicken with salt and pepper. Melt butter in large frying pan and saute chicken 6 to 8 minutes until lightly browned.

Lower heat. Remove chicken. Stir flour into drippings. Slowly add broth, stirring to make a smooth sauce. Slowly add light cream, stirring constantly. Stir in Cherchies® Champagne Mustard and cook until sauce bubbles. Return chicken to pan and spoon sauce over each piece. Cover and simmer 10 minutes. Serve over rice.

Serves 8

Enjoy!