Teriyaki Chicken Alfredo

Teriyaki Chicken Alfredo is one of my favorite go to dishes. Not only is it quick and easy, it tastes delicious.  Chicken breasts are cut into pieces and then sprinkled with garlic powder, onion powder, ground ginger, salt and pepper.   You mix in 4 cups of your favorite veggies - I like to use red pepper, broccoli, and mushrooms. 

When everything is cooked, you make the Alfredo sauce which consists of butter, heavy cream and Teriyaki Sauce. Everything is tossed together and is ready serve.  You have a wonderful dinner that is loaded with veggies and flavor.  Give it a try, it maybe come one of your favorite dishes.  

Teriyaki Chicken Alfredo

From Our Best Bites

Ingredients:

1/2 pound fettuccini noodles (1/2 standard box)

2 tablespoons oil of choice, divided

4 cups assorted chopped veggies (bell pepper, zucchini, squash, broccoli, mushrooms, etc.)

For the Chicken

1 pound boneless skinless chicken breasts, diced into 1-inch pieces

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dry ginger

1/4 teaspoon black pepper

1/2 teaspoon kosher salt

Additional Ingredients

3 tablespoons butter

1 cup heavy cream

1/4 cup good teriyaki sauce 

kosher salt and pepper to taste

Cook pasta in salted water according to package instructions.

Directions:

Heat a large skillet over medium heat.  Add 1 tablespoon of oil, tilting to cover bottom of pan, and then add vegetables.  Note:  If you have veggies that take longer to cook, bell peppers for example, put them in first and saute for a few minutes to soften before adding the more tender veggies so they are all done at the same time) Sprinkle lightly with salt and pepper and cook until tender-crisp, or however you’d like them (I like mine a little softer!) about 5-10 minutes.  Remove veggies and cover to keep warm.

While veggies are cooking, sprinkle chopped chicken with garlic, onion, ginger, pepper and salt.  Add remaining tablespoon of oil to skillet, tilt to cover bottom of pan, and then add chicken and cook until done.

Push chicken to one side of pan and add butter to open side of pan to melt.  Add cream and teriyaki sauce.  whisk together and then use a rubber spatula to stir it around with the chicken.  Bring it to a low simmer and cook for about 2 minutes.  It thickens slightly as it cooks.

Serves 4-6

Instant Pot Chicken and Dumplings

Another great meal in my Instant Pot.  Tonight I made Chicken and Dumplings.  A classic and very satisfying comfort meal that is ready in minutes.

Start by sautéing some chicken  with some herbs.  Add the remaining ingredients and stir well.  Place the lid on the Instant Pot and manually set time for 5 minutes.  Be sure the Instant Pot valve is on sealing.  Once the chicken was cooked, I let it  rest for about 5 minutes before I released the pressure.  I ladled into bowls and served.

A  tasty meal that was super  easy and quick to prepare.

Instant Pot Chicken and Dumplings
From Southern Family Fun

Ingredients

2 cups chicken broth
1 cup water
1 teaspoon olive oil
1-1/2 lbs chicken breast, cubed
1 tube (16oz) refrigerated biscuits
1 cup chopped carrots
1 cup frozen peas
2 teaspoons oregano
1 teaspoon onion powder
1 teaspoon basil
2 cloves minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

1.Flatten each biscuit to about 1/8" thickness. Use a knife to cut into 1/2" strips.
Place 1 teaspoon olive oil, chicken, oregano, onion powder, basil, garlic, salt and pepper into the instant pot and mix to coat.
2.Turn instant pot to sautee and cook chicken (with the lid off) until brown on all sides, stirring frequently.
When finished, shut off instant pot by pressing cancel.
3. Add chicken broth, water, carrots and peas to instant pot and mix well.
Stir in biscuits.
4. Seal lid of instant pot and close the pressure knob.
Set instant pot to manual for 5 minutes.
It may take 5-10 minutes for the Instant Pot to come to pressure and then you will see the count down of time from 5 minutes.
5.Once cooking cycle is finished, press cancel to turn off the unit and quick release steam/pressure.
Spoon chicken and dumplings into bowls and serve.

Serves 6

Lemon Chicken Skillet Dinner

The other night I made a delicious chicken meal that had mushrooms, potatoes, and green beans cooked with chicken breasts.  They were cooked together in a nice herb sauce.  The chicken was moist, tender, and flavorful.  The veggies were also very flavorful and not over cooked. 

This meal  was very easy and it came together nicely.   You cook your potatoes for about 12 minutes or until they are tender.  While the potatoes were cooking, I started preparing the chicken.  Once the chicken was cooked, the potatoes, mushrooms, and thyme were added to the skillet. A flour mixture, chicken stock, lemon slices, and beans were then added to the skillet and cooked until the beans were crisp.  That is it.  Your dinner is ready:)

Lemon Chicken Skillet Dinner
From My Recipes

Ingredients

12 ounces baby red potatoes, halved

1 tablespoon olive oil, divided

4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness

3/4 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

2 thyme sprigs

4 ounces cremini mushrooms, quartered

1 tablespoon chopped fresh thyme

1/4 cup whole milk

5 teaspoons all-purpose flour

1 3/4 cups unsalted chicken stock (such as Swanson)

8 very thin lemon slices

1 (8-ounce) package trimmed haricots verts (French green beans)

2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Preheat oven to 450°.
2. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.
3. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan.
4. Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms; and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add remaining salt, remaining pepper, flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley.

Serves 4