Herb Chicken and Mushroom Cream Sauce with Fettuccine

Herb Chicken and Mushroom Cream Fettuccine 

I was craving something hearty and yummy but not my normal casseroles, mainly because I had a limited amount of ingredients to work with.  Pay day is Friday, so we get what we get this week. 

I have to be honest, I am a huge herb fan and a huge chicken fan.  When I came to college, I realized chicken was quite cheaper than the other options, and that it is probably the most versatile.  As long as I have frozen chicken breasts in my freezer, I can cook a filling meal.  

Years ago, I started just playing with the different herbs I had in my spice rack and cooking chicken in the skillet to go along with my favorite $0.99 box of pasta primavera. It was my default dish and still is, but I did not have my old faithful box of pasta, so I had to be creative.  

For the Chicken

You must know that chicken is a very easy thing to cook, but also can be easy to dry out or under-cook.  You have to get familiar with it.  If at first you don't have juicy cooked chicken, try again.  Each time you cook is a chance to better yourself and your process, don't give up on it, just make it better next time.  

Herbs are your best friend, even the dried kind in your spice rack. 

What you'll need:

-Boneless, skinless chicken breast. Thawed (one for each person you're cooking for)

- 1 tbsp. garlic

- 1 tbsp. butter

- Lemon Pepper

- Season Salt

- Season Pepper

- Crushed Basil

- Dried Oregeno

- Parsley

- Dried Rosemary

-Olive Oil

Rub down the chicken breasts with olive oil. Just enough to give it some extra moisture, but not to where it is pooled in oil. 

Now, this is the fun part. 

I start out with the salt/pepper mixtures because those are very important to the flavor of anything and well, you pretty much have to have it. 

I put equal parts of Lemon Pepper and Season pepper, enough to see a good amount, but not to cover the chicken.  Then sprinkle a little bit of season salt on both sides. 

With the herbs, your most powerful are going to be your basil and rosemary.  So if you're afraid of having too much flavor (impossible...), start out with the basil and rosemary.  The best way to "measure" when you are pouring out of a seasoning container to me is how many 'shakes'.  So i'd give it atleast 3 shakes per side, then go on to the parsley and oregeno.  If you think you want more, go for it! 

At the end of your seasoning extravaganza, the chicken breasts should be coated in flavor but not layered in it. If you can wipe your finger across it gently it be a glue like mixture, then you may have given it too much. Just simply rub the chicken breast a little, add some olive oil, and you'll be fine. 

Let your chicken sit for about 10 minutes in the fridge to soak up some of those seasonings. 

Meanwhile, begin to boil your fettuccine and get your things together for the sauce. 

I was feeding two last night, and I used about 1/2 of a box of noodles, it was a little much, but perfect amount for leftovers. 

So bring about 5 cups of water to a rolling boil and then add your pasta.  

Remember fettuccine is a thicker pasta, so you'll need to cook it a little longer than you are use to with mac n' cheese or spaghetti.  

While that is boiling,  you'll want to start the chicken.

Place your garlic and butter in a large skillet, melt butter with garlic on medium heat. Once the garlic starts to smell up the kitchen, place your chicken breasts down.  You will want to cook them on medium-high heat for 5-7 minutes on each side (depending on thickness).

Your pasta should be just about done.  Pull it off the stove and drain it.  After you drain it, add a tablespoon of olive oil to keep it from clumping/sticking together.

Now for the easy part.

Creamy Mushroom sauce


1 can Cream of Mushroom Soup
1/2 cup of milk
1/2 cup of water

Mix the above together.
There are two ways to make this.  One being a casserole style and the other being a simple pasta style.

If you'd like to do the casserole style, after you cook the chicken, toss the pasta in the bowl with the sauce, mix it up, then place the chicken in a casserole dish.  Cover the chicken with the noodle mix, and cook for about 15 minutes covered.

If you'd like the pasta style, in the skillet with the chicken, add the cream sauce.  You'll want to stir it around a little, but just let it cook mostly.  When it starts bubbling and it is a little thicker than it started, you are good to go.   Simply plate the pasta, then put the chicken and sauce on top!

And then TADDAAA!

Easy smeezy!

It seems like a lot, but once you get going it's really simple.  Remember, you are the artist in the kitchen, so don't be afraid to be creative.

Enjoy! 

Southwest Chicken Soup with Spicy Cornbread

So unfortunately I don't have a picture of my first recipe I am sharing but that's only because it was devoured prior to me creating this thing--- so that should be promising for you guys!

On the menu today:

Southwest Chicken Soup with Jalapeño and cheddar cornbread

Ingredients: 

2 cans of chicken 

2 c. Chicken broth 

1 c. Water 

1/2 c. Chopped onion 

1 tbsp. minced garlic (I use the kind you can keep in your fridge. Comes in handy and you don't have to do any prep on it) 

1/2 c. Chunky salsa 

1 small can of green Chili's 

 1 can of whole kernel corn 

1 large can of black beans, rinsed

 Chili powder

 Lemon pepper

 Season salt and pepper 

Crushed red pepper 

Cumin

In a large pot, throw in your onion and garlic for about 2 minutes or until the smell fills your kitchen. Then toss in your seasonings, chicken, and chili's. Stir together and let simmer for about 2-3 minutes. Once the flavors are all mixed together, pour in the corn, black beans, salsa, broth and water. Stir together This should give you a nice chunky soup base. Let cook on low for about 15-20 minutes stirring regularly.

Meanwhile your kitchen will smell lovely and you should start on the cornbread...

Jalapeno and Cheddar Cornbread

2 bags of "just add water/milk" cornbread mix (milk/water for the mix)

 About a 1/4 c. Pickled jalepenos 

1/4 c. Cheddar cheese (shredded)

Heat oven to given temperature on package. If you have a cast iron skillet, this is when it gets good. Place 1 tspn. of oil in skillet, while the oven is heating up put your skillet (with the oil in it) in the oven. When the oven is about heated, take the skillet out of the oven. Mix cornbread and water together per package instructions. My mother always puts an egg in her cornbread, it makes it a little less crumbly and a little richer. Pour mixture in cast iron skillet. Once spread evenly in skillet, place jalepenos on top. You can scatter them around, keep them to one side, or for you OCD people, evenly place them allowing each bite of cornbread have a kick. Once jalepenos are places, simply scatter the cheese ontop. Cook until golden brown.

 The cheese will be nice and crispy and the juices from the jalapenos will soak through, giving the cornbread that extra pizazz needed to compliment the kick in the soup.

So obviously you just made an amazing dinner under 30 minutes and your family or friends are drooling from the aroma... All you need to do is cut the cornbread, get out some cheese and sour cream for toppings and you, my friend, can enjoy with the rest of them.

I cooked this last night when it was storming outside. It was the perfect meal for a stormy day.

You may be thinking, "wait! You didn't give me the measurements for the spices?!"

Well, you see that's the beauty of cooking. I love spicy things so my soup had quite a bit of chili powder and pepper... But you may have some sensitive mouths you are feeding and need to tone down the spices. F you are completely unfamiliar with the spices being used, get familiar with them. :) The cumin is the distict flavor you find in most all Mexican dishes, it's not spicey just flavorful. Chili powder is the spicey stuff. It is the spice you taste but feel after. So if you are uncertain, start small and taste test a few times to your liking. Lemon pepper, season salt and pepper : the lemon pepper gives a little extra splash of citrus to your normal season pepper. And your season salt and pepper, well just use this in place of regular salt and pepper in everything you cook and it will rock your world!

ENJOY!