2 posts tagged “dinner”

This came from Taste Of Home's Cooking for 2 magazine. It's really good, reheats well, and goes together quickly. I usually double the peppers and mushrooms in it and have added a small finely diced onion to the mix. Enjoy!

Veggie Chicken Linguine

 INGREDIENTS

 6 ounces uncooked linguine

3/4 pound boneless skinless chicken breast, cut into bite-size pieces

 1 to 2 teaspoons Cajun seasoning

2 tablespoons butter

 4 large fresh mushrooms, sliced

1/2 medium green pepper, julienned

 1/2 medium sweet red pepper, julienned

 1 green onion, chopped

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

3/4 cup 2% milk

1/4 teaspoon salt

1/4 teaspoon dried basil

1/4 teaspoon lemon-pepper seasoning

1/8 teaspoon garlic powder

Dash pepper

Shredded Parmesan cheese, optional

DIRECTIONS: Cook linguine according to package directions. Meanwhile, place the chicken and Cajun seasoning in a large resealable plastic bag; shake to coat. In a large skillet, sauté chicken in butter for 3 minutes. Add the mushrooms, peppers and onion; cook and stir for 3-5 minutes or until chicken juices run clear and vegetables are tender. Stir in the soup, milk and seasonings. Cook 2-3 minutes longer or until heated through. Drain linguine; toss with chicken mixture. Garnish with Parmesan cheese if desired. Yield: 3 servings.

Yet another recipe that I wish I could take credit for. This one came from the USA Weekend supplement in the Sunday paper a few months ago. I had been carrying the clipping around for weeks before finally making it. It's paraphrased slightly since I forgot to bring the clipping in with me, but here goes:

Coconut Pecan Chicken

2/3 cup panko

2/3 cup lightly sweetened coconut

½ cup finely chopped pecans

1 ½-2 cups plain yogurt (fat free is ok too)

1 ½-2 lbs skinless, boneless chicken breast cut into strips

Preheat oven to 450.

Combine panko, coconut, and pecans in shallow dish. Dip the chicken strips in the yogurt and roll in crumb mixture. Place on lightly greased baking sheet. Spray top of pieces lightly w/cooking oil spray. Bake at 450 for 15 minutes, reduce heat to 350 and bake for another 15 minutes or until lightly golden and done through. You may want to run it under the broiler for a minute or two for a crispier crust.

I ate it with some green beans and grape tomatoes, but peas & rice would be good too.