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

20 Minute One Pan Shrimp and Orzo Dinner

Need something quick and easy for dinner that tastes delicious?  Look no further than this post. This recipe I found on the  Laughing Spatula blog is perfect for those days when you do not want to to spend or have a lot of time to spend on dinner.  This dinner is ready in 20 minutes and the clean up is so easy.  One pan to clean up - a big plus in my mind.

As I mentioned earlier, everything is cooked in one pan.  You start by heating up some oil and butter and adding the onions, garlic and pasta.  Cook until the onions are tender and the pasta is slightly golden.  Next stir in the chicken broth, cover and cook for about 10 minutes.  Next you add the shrimp and some lemon juice, cover and cook until the shrimp are cooked.  Remove the lid, sprinkle with  some Parmesan cheese and serve. 

The pasta had a wonderful flavor and the shrimp were tender and flavorful.  The dish had a nice refreshing flavor from the lemon juice.  This meal was a family favorite. It is  in my file of recipes to make again and again and again.



20 Minute One Pan Shrimp and Orzo Dinner
From Laughing Spatula Modified Slightly by From My Southwest Kitchen

Ingredients:
1 pound medium shrimp - thawed if frozen
1 tablespoon butter
1 tablespoon olive oil
1 cup chopped onion
3 cloves of garlic - minced
1 cup uncooked Orzo pasta
2 cups chicken broth
1 teaspoon dried parsley flakes
1 fresh lemon cut in half - divided
Parmesan cheese

Directions:
1. Heat large skillet on medium high heat.
2. Add butter and olive oil.  Heat until butter is melted.
3. Add onion, garlic and orzo to the skillet.
4. Cook for 3-4 minutes until onion is translucent and orzo is slightly toasted.
5. Add chicken broth and parsley flakes.  Stir.
6. Reduce heat to medium.   Cover and cook for about 10 minutes, stirring occasionally, until orzo is soft and just a small amount of liquid remains in the pan.
7. Toss in the shrimp and the juice from one of the lemon halves.  Stir.
8.  Cover and cook for an additional  5-6 minutes or until shrimp is cooked through.
9. Cut the remaining lemon half into slices.  Garnish the Shrimp and Pasta with the lemon slices and grated Parmesan cheese.

Serves 6

Cream of Asparagus Soup

This past week, Becky had her wisdom teeth pulled.  All four of them.  I started making and feeding her rich delicious creamy soup.  One of her favorites was a recipe I found for Cream of Asparagus soup.  The rest of the family enjoyed it too.

Cream of Asparagus soup is a creamy flavorful soup made with asparagus, onions, seasoning, chicken broth, and cream.  The asparagus and chopped onions are cooked together in the chicken broth.  Once the veggies are tender, I let the soup cool before I pureed it.  Once the soup is pureed, I poured it back into the pot and stirred in the cream and heated through.  I seasoned it with a little more salt and pepper before serving.

This soup is very easy  and  quick to make.  Perfect for those days when you need something quick and nourishing to eat.

Cream of Asparagus Soup
From Epicurious


Ingredients
2 pounds green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste

Preparation
1. Cut tips from 12 asparagus
1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
2. Cut stalks and all remaining asparagus into 1/2-inch pieces.
3. Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
4. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
5. Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
6. Add lemon juice and garnish with asparagus tips.


Makes 4 servings