You won't believe how easy this Creamy Chicken Mustard with Bacon and Garlic is to make!
A great one pan chicken dinner recipe that’s made under 30 minutes. The sauce has a smoky garlic flavour that’s so delicious. Another restaurant at home recipe!
It’s best to use chicken thighs as they have more flavour, plus they don’t go dry like the breasts can.
The chicken thigh pieces, must first be sauteed until they reach a nice golden brown colour. They need to be almost cooked through. Resting them aside will render them juicier while you continue the sauce in the same pan.
If you can’t use wine, simply leave it out, maybe add a little more chicken stock. Try and add the spinach leaves just before serving, this way, they stay nice and green. If preparing in advance, don’t add the spinach leaves at all. Simply add them in, upon reheating.
Use a good stainless steel or cast iron pan for best results. Enjoy this version of Chicken Dijonnaise!
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Chicken & Broccoli Tortellini
Chicken and Broccoli Tortellini is a great recipe to have on hand for weeknight dinners. Simple and healthy, your family will love this recipe and it's made in one pot for easy clean up.
Recipe:
3 EASY One Pot Pasta Recipes! Cheesy Chicken & Broccoli Pasta, Bloody Mary Pasta and Beef Stroganoff
Recipe Below!
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Cheesy Chicken & Broccoli One Pot Pasta
1 tablespoon oil
2 cups diced boneless skinless chicken breasts
1 onion, finely diced
3 garlic cloves, minced
1 pound fusilli
3 cups chicken broth
1 cup milk
3 cups broccoli florets
1/4 teaspoon nutmeg
1/4 teaspoon red pepper flakes (optional)
2 cups grated sharp cheddar
Salt and freshly ground black pepper
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken and season it salt and pepper. Cook until the chicken is no longer pink, 3 to 4 minutes. Add the onion and cook for another 3 minutes, or until the chicken begins to brown and the onions begin to soften. Add the garlic and cook until it becomes fragrant, 30 seconds. Add the pasta, broth and milk. Bring the mixture to a boil and reduce to a simmer. Cook, covered, stirring frequently for 10 minutes, or until the pasta begins to soften. Stir in the broccoli. Cook for another 2 to 5 minutes, or until all of the liquid has been absorbed. Stir in the cheddar cheese, red pepper flakes, and nutmeg.
Serve immediately.
Bloody Mary One Pot Pasta
2 teaspoons olive oil
1 small yellow onion, finely sliced
1/2 cup finely sliced celery
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 teaspoon prepared horseradish
1 teaspoon tabasco
1 pound spaghetti
2 cup strained tomatoes
4 cups vegetable broth
1 lemon, zest and juice
Celery salt and freshly ground black pepper
Celery leaves for garnish
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and celery and cook until the onions become translucent, 2 to 3 minutes. Add the garlic, Worcestershire sauce, horseradish, and tabasco. Cook until they become fragrant, another 30 seconds. Add pasta and tomatoes and bring the mixture to a boil. Cook, covered for 12 to 15 minutes or until all of the liquid has been absorbed. Stir often so the pasta doesn’t stick. Stir in the celery salt and lemon juice.
Serve immediately topped with celery leaves.
One Pot Beef Stroganoff
1 tablespoon vegetable oil
2 cups thinly sliced beef chuck
2 tablespoons butter, divided
2 cups quartered mushrooms
1 onion, finely diced
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves
1 pound egg noodles
3 cups beef broth
1/2 cup sour cream
Heat the oil in a large pot or Dutch oven. Add the beef and season it with salt and pepper to taste. Cook the beef, stirring occasionally, until it is cooked through, 3 to 4 minutes. Remove the beef from the pot and add the butter. Add the mushrooms and cook until they begin to soften, another 3 minutes. Add the garlic, Worcestershire sauce, Dijon mustard, and thyme leaves. Cook until they become fragrant, 30 seconds. Stir in the noodles and broth. Once boiling, reduce the heat to a simmer. Cook, covered, stirring often, until the liquid has been absorbed, 7 to 10 minutes. Return the beef to the pot and stir in the sour cream just before serving.
Serve immediately topped with fresh parsley.
Salt and freshly ground black pepper
Parsley for garnish
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Creamy Garlic Chicken | Chef Jean-Pierre
Hello There Friends, Creamy Garlic Chicken can be a last minute dinner delight! Super quick and delicious to make for your entire family! I make this with added Mushrooms and Spinach to give it a more full flavour but they are not necessary! Come and try out this Creamy Garlic Chicken and you wont be dissapointed with the results! Let me know how you did in the comments below.
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Easy CHICKEN DIJON PASTA SALAD | Recipes.net
Mix in your salad bowl with some filling pasta and try out this chicken dijon pasta salad recipe! Toss together some broccoli, tomatoes, onions, and olives, and mix in some chicken and pasta for a filling and hearty serving. Finish it off with some tangy mustard mixture dressing!
???? Check the full recipe on how to make Chicken Dijon Pasta Salad here:
Ingredients:
4 oz fusilli or penne pasta, cooked and cooled
8 oz yogurt (or sour cream)
⅓ cup breadcrumbs, toasted, plus extra to garnish
3 tbsp red wine vinegar
1 tbsp dijon mustard
1¼ cups chicken breasts without skin, cooked and diced
¾ cup broccoli florets, blanched and cooled
½ cup tomatoes, small dice, and seeded
⅓ cup red onions, small dice
¼ cup black olives pitted
Salt and ground black pepper to taste
⬇️ How to make Chicken Dijon Pasta Salad ⬇️
0:09 In a mixing bowl, combine the yogurt or sour cream, vinegar, mustard. Mix until well incorporated.
0:25 Season with salt and ground pepper to taste. Adjust accordingly.
0:36 In another mixing bowl, combine the rest of the ingredients, except for ¼ cup of chicken breasts and breadcrumbs.
0:56 Pour in your salad dressing and mix further to combine.
1:11 Top the salad with the remaining chicken breasts and breadcrumbs before serving!
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The Best Chicken Pasta Meal Prep | Episode 6
This basil pesto chicken pesto pasta eaten as meal prep or not, is one of the simplest recipes to make with such incredible full of flavour results. The flavour in this dish is extremely fresh and well balanced and of course, the chicken is extremely tender and juicy.
Also in the recipe, I'll show you how to cook perfect chicken breast. Regardless if you use chicken in this recipe, this method will ensure you eat perfect chicken every time without failure. Please enjoy this delicious meal prep recipe that will set you up for the week or a rainy day when you can't be bothered to cook.
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Makes - 5 (1 litre) Containers
My Meal Prep Glass Containers -
Chicken & Pasta -
2 Tbsp (40ml) - Olive Oil (Divided)
750g (1.6lbs) - Chicken Breast or Thigh (See Note)
2 tsp (5g) - Onion Powder
2 tsp (5g) - Garlic Powder
Seasoning To Taste
750g (1.6lbs) - Penne or Pasta of Choice
Basil Pesto -
2-3 - Garlic Cloves, Minced (See Note)
30g (1.06oz) - Parmesan Cheese, Freshly Grated
30g (1.06oz) - Pinenuts, Toasted (See Note)
1/2 - Lemon, Juiced
2 - Bunches Basil, Picked + Stems, Chopped
1/2 Cup (125ml) - Extra Virgin Olive Oil
Seasoning To Taste
Recipe Notes -
Chicken Thigh -
If using chicken thigh, sear for 4 minutes on each side and instead of baking for 13 minutes, do so for 16 minutes.
Garlic -
The flavour from 2 garlic cloves would be enough for most palettes. If you really like garlic, use 3 cloves. Like is said in the video, it's easy to add but once in, it cant be removed.
Pinenuts -
Pinenuts can be very expensive and can be substituted with a wide range of nuts such as macadamia, almonds, cashews and walnuts and pistachios. If allergies are a concern, they can be left out completely.
To store, place the containers in the fridge for up to 4 days and in the freezer for up to 3 months. Thaw in the fridge overnight, before reheating or taking it out with you.
*It’s recommended to freeze and thaw overnight when needed, especially if you know you won't eat it all within the 3-day time period*
To heat, place in the microwave, pop the air vent on the lid of the container and heat in bursts until the chicken is hot in the centre.
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