Mandy in the Making // Best Dinners

 Italian Chicken Noodle Soup

Ingredients

  • 1-2 boneless, skinless chicken breasts

  • 1 Tbsp olive oil

  • poultry seasoning

  • paprika

  • garlic powder

  • salt and pepper

  • 3-4 cups chicken broth

  • 1/2 cup roasted red peppers, chopped

  • 1 tsp dried parsley

  • 1 tsp minced garlic

  • 3/4 tsp salt

  • 1/4 tsp dried oregano

  • 1/4 tsp black pepper

  • 3/4 cup half and half

  • 1 heaping Tbsp cornstarch

  • 2 cups bowtie pasta

  • 1 cup baby spinach

  • 1/3 cup grated or shredded Parmesan cheese

Here’s how to make it

  • Heat stew pot to medium-high heat. Add olive oil and allow to heat through.

  • Also, go ahead and boil pasta according to package directions in another pot. Once done, drain and set aside.

  • While oil is coming to temperature, season chicken (on both sides) with top 4 seasonings listed above. Using as much as you’d like.

  • Cook chicken in olive oil, turning every couple of minutes until the chicken is done. (Reaches 165 degrees F)

  • Remove chicken and shred. Set aside for later.

  • In the now empty stew pot, add chicken broth, red peppers, garlic and seasonings. Allow to come to a simmer.

  • Add in chicken and pasta.

  • In a measuring cup, add cornstarch to the half and half. Whisk and add to the stew pot.

  • Allow to come back up to a simmer. (This will allow it to thicken a bit.)

  • Now add spinach and let wilt.

  • Finish with Parmesan cheese and enjoy!


Mexican Street Corn Chicken

Ingredients

  • 2 lbs boneless, skinless chicken breast (4-6 thin chicken breasts)

  • 3 cups sweet corn (2 cans, drained)

  • 1/4 cup mayonnaise

  • 1/4 cup sour cream

  • 1/2 Tbsp lime juice

  • 1½ tsp chili powder

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

  • 1/4 tsp cayenne pepper (optional)

    TOPPING

  • 1/4 cup queso fresco, crumbled

  • 1/4 cup cilantro, chopped

Ingredients 

  • 2 lbs boneless, skinless chicken breast, (4-6 thin chicken breasts)
  • 3 cups sweet corn, (2 cans, drained)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 tbsp lime juice
  • 1½ tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper, (optional)

Topping

  • 1/4 cup queso fresco, crumbled
  • 1/4 cup cilantro, chopped

Instructions 

  • In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine.
  • In a casserole dish, lay the thin chicken breasts flat in the dish. Then season with salt, garlic powder and cayenne pepper. Spread the corn mixture evenly over the top of the chicken.
  • Bake at 350˚F, uncovered, for 30-40 minutes or until the chicken is cooked through (165˚F internal temp.) Then remove from the oven and garnish the top with crumbled queso fresco and chopped cilantro.

Garlic Butter Chicken Bites

A 15 minute dinner idea that packs so much flavor! Pair it with your favorite simple side dishes and dinner is ready in no time!

This makes about 3-4 servings.

Notes: Change up the seasonings if you’d like, but be sure to coat your chicken in the flour. That’s the most important thing!

Ingredients

  • 1.25 lb boneless, skinless chicken breasts, cut into 1 1/4-inch pieces

  • 2 Tbsp all-purpose flour

  • 1 1/2 tsp Italian seasoning

  • Salt and freshly ground black pepper

  • 1 Tbsp olive oil

  • 3 Tbsp unsalted butter, divided

  • 1 1/2 Tbsp minced fresh garlic (4 cloves)

  • 2 Tbsp finely chopped fresh parsley

Instructions

  • Preheat a 12-inch non-stick skillet over medium-high heat.
  • Dab chicken on all sides dry with paper towels.
  • Sprinkle flour, Italian seasoning, and desired amount of salt and pepper (I use about 3/4 tsp salt and 1/2 tsp pepper) over chicken. Toss well to evenly coat (all flour should stick to chicken and not be left behind on cutting board, keep tossing if needed).
  • Add 1 Tbsp olive oil and 1 Tbsp butter to skillet, butter should melt quickly. Tilt pan to evenly coat.
  • Add chicken in an even layer, work to leave some space between pieces so they'll brown rather than steam.
  • Let cook until nicely golden brown on bottom, about 3 minutes then flip to opposite side and cook 2 minutes longer, or until nearly cooked through.
  • Add remaining 2 Tbsp butter in small pieces, along with garlic and parsley. Cook 1 minute longer (chicken should be 165 in center and no longer be pink).
  • Serve right away.

Notes

  • *For extra herb flavor double up on the parsley. For another layer of flavor you can finish by juicing in half a lemon.
  • Nutrition estimate based on 3 servings. Does not include added salt.
  • For a quick side I like to serve this with lemon couscous. To make it just bring 1 (14.5 oz) can chicken broth, 2 Tbsp lemon and 2 Tbsp water to a boil in a small saucepan. Once it boils, add 1 cup couscous (not pearl), then remove from heat, let stand 5 minutes. Fluff and serve.
  • I also love to serve it with sautéed or steamed vegetables for a quick meal (such as squash, zucchini, asparagus or broccoli).

Chicken Ramen Stir-Fry

his 20 minute Chicken Ramen Stir-Fry is beyond simple and is so much better (and quicker) than take-out!

This makes about 4 servings.

Ingredients

SAUCE:

  • ¼ cup Low-Sodium Soy Sauce

  • 1 tablespoon Cornstarch

  • ⅓ cup Low-Sodium Chicken Stock (substitute water)

  • 1 tablespoon Rice Vinegar

  • 2 tablespoonS Brown Sugar

  • 3 cloves Garlic, chopped

    STIR FRY:

  • 6 oz Ramen Noodles (Instant Ramen works best, but discard flavor packets)

  • 2 tablespoons Cooking Oil, divided

  • 1 lb Boneless, Skinless Chicken Breast, chopped

  • 8 oz Broccoli Florets, fresh or frozen

  • 2 Green Onions, chopped (optional)

  • 1 tablespoon White Sesame Seeds (optional)

  • Find the full recipe at inquiringchef.com

  • Ingredients 

    Sauce:

    • 0.75 cup Low-Sodium Soy Sauce
    • 3 Tablespoon Cornstarch
    • 1 cup Low-Sodium Chicken Stock (substitute water)
    • 3 Tablespoon Rice Vinegar
    • 6 Tablespoons Brown Sugar
    • 9 cloves Garlic, chopped

    Stir-Fry:

    • 18 ounces Ramen Noodles (Instant Ramen works best, but discard flavor packets)
    • 6 Tablespoons Cooking Oil, divided
    • 3 pound Boneless, Skinless Chicken Breast, chopped
    • 24 ounces Broccoli Florets, fresh or frozen
    • 6 Green Onions, chopped (optional)
    • 3 Tablespoon White Sesame Seeds (optional)

    Instructions 

    • In a small mixing bowl, whisk together the soy sauce and cornstarch until no lumps remain. Add chicken stock, rice vinegar, brown sugar, and garlic and whisk until evenly combined.
    • Heat a pot or bowl of water in the microwave or on the stove until steaming. Add noodles and set let them soak until just tender. (Check the package instructions for the recommended timing, but reduce by one minute since noodles will continue to cook slightly more when added to the stir-fry.) When the noodles are tender, drain.
    • While noodles soak, toss chicken with some salt and pepper.
    • Heat a wok or non-stick pan over medium-high heat. Add 1 Tbsp oil and then chicken. Saute until chicken is cooked through, 4 to 5 minutes. Set chicken aside.
    • Return wok to medium-high heat. Add 1 Tbsp oil and then broccoli. Saute broccoli until it turns bright green and then continue cooking until broccoli is tender (if using frozen broccoli, just saute it until it's heated through and the excess water cooks off).
    • Add sauce to the pan and toss to coat broccoli. Continue cooking until sauce reduces slightly, 1 to 2 minutes.
    • Add chicken and noodles to the pan and toss everything to coat in sauce.
    • Remove from heat and add green onions and sesame seeds, if using. Serve immediately!

    Nutrition

    Serving: 1serving | Calories: 396kcal | Carbohydrates: 41g | Protein: 31g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 788mg | Potassium: 725mg | Fiber: 3g | Sugar: 8g | Vitamin A: 387IU | Vitamin C: 53mg | Calcium: 56mg | Iron: 3mg
Mashed Tater Bowl Casserole

Ingredients

  • 5-6 cups mashed potatoes

  • 1 cup corn

  • 1 cup cheddar cheese, freshly grated

  • 8 chicken tenders, homemade or frozen

  • Brown Gravy, you can also use a packet

https://thecozycook.com/mashed-potato-casserole/


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