Easy One-Pot Buffalo Chicken Pasta

November 6, 2013 by Leave a Comment

One thing that has surprised me about having a baby is how much longer everything takes. Getting out the door, doing laundry, going to bed, making dinner…. The only things that seem to be happening faster these days are eating, showering, and sleeping. So as much as I love a good complicated recipe, I have been defaulting to quick and easy dishes pretty much every night (that doesn’t end in fast food :/ ). Things that I can throw together in 30 minutes or less are perfect for me. And if the recipe doesn’t dirty a ton of dishes, then it’s really a winner. So when I made the Skillet BBQ Chicken Pasta from Nicole’s new cookbook a few weeks ago, I was in love – and inspired!

After making that pasta dish I almost immediately started thinking about making a Buffalo Chicken version. I thought the creamy pasta base would be a perfect match for the spicy Buffalo sauce. I have made different versions of Buffalo Chicken Mac and Cheese several times, and while they were all amazingly delicious, they were also packed full of fatty calories and more time consuming to make. This pasta is lightened up with the use of Greek yogurt and less cheese and also easier to make! Definitely a new favorite in our house!

 

Easy One-Pot Buffalo Chicken Pasta

Ingredients
1/4 cup flour
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp cayenne pepper
1/8 tsp black pepper
1 lb boneless, skinless chicken breast, cut into bite-sized chunks
1 tbsp olive oil
1/2 red onion, diced
1 celery stalked, diced and divided
2 cups water
2 cups reduced sodium chicken broth
12 oz whole-wheat pasta
1/3-1/2 cup Buffalo hot sauce*
1/2 cup plain Greek yogurt
4 oz Marbled Cheddar or Cheddar cheese, shredded
Blue cheese crumbles, ranch dressing, additional hot sauce for serving

*If you have time you can always try making your own Buffalo sauce!

Directions
In a tupperware container with a lid, combine the flour and spices. Add the chicken chunks, put the lid on, and shake to coat. Heat the olive oil in a large skillet with a lid over medium-high heat. Add the chicken chunks and cook until the chunks start to turn golden brown. Add the onion and half of the celery. Saute until onions are translucent and chicken is cooked through. Remove the chicken, onions, and celery from the skillet and place on the cutting board you used to dice the vegetables (saves dishes!), set aside.

To the skillet add the water, brother, and pasta. Bring to a boil then reduce heat to medium and simmer for 12-15 minutes, or until most of the liquid is absorbed. Add the Greek yogurt and Buffalo sauce, stir until pasta is evenly coated. Add the reserved chicken, onions, celery and cheese. Stir until the cheese is melted.

Serve hot with blue cheese crumbles, ranch dressing, hot sauce, and diced celery.

Inspired by Prevention RD’s Everyday Healthy Cooking


A few more spicy Buffalo ideas!
Buffalo Chicken Stuffed Shells
Homemade Buffalo Sauce
Buffalo Chicken Salad
Buffalo Chicken Bites

Filed Under: Chicken, Dinner, Easy Weeknight Dinner Tagged With: , , , , ,

Chicken Tamale Pie From Scratch

July 17, 2013 by 2 Comments

Having a new kitchen is a lot of fun, but it can also be a little bit of a pain. You know how there are certain items that you just always have in your pantry? Yeah, chances are if you moved across country, and stored you kitchen stuff for over a month, you don’t have those items. This is especially true of condiments. I try and remember the basics when I go to the grocery, but it’s difficult to remember everything that you might like to have on your table at some point. That’s what happened to me as I went to put some delicious Cholula hot sauce on the table to go with this Chicken Tamale Pie. I was shocked to open my refrigerator and NOT find what is usually a staple in my house. Not to worry though, it turns out the Tamale Pie didn’t even need it!

We absolutely loved the flavor that was packed into this dish. It really did remind me of the tamales that I came to love in San Diego. I especially liked the texture of the crust, which was tender and moist, acting like a sponge for the enchilada sauce, but still just a bit crispy around the edges.

Now, I wanted to make each portion from scratch, so it took a little more time than most people want to spend on a weeknight. But, you could easily take some short cuts (like pre-cooked/shredded chicken or canned enchilada sauce) and turn this into a weeknight meal. Also, the enchilada sauce makes more than you will need, so you can throw it in the freezer for next time!

 

Chicken Tamale Pie From Scratch

Ingredients

Chicken for shredding
2 chicken breasts
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/2 tsp cumin
1/2 tsp chili powder
salt & pepper
1 – 4 oz can green chiles

Cornbread crust
1/4 cup sour cream
1/4 cup butter, softened
1/4 cup milk
3/4 cup frozen corn, slightly thawed
1/4 cup corn meal
1/4 cup flour
2 tsp sugar
3/4 tsp baking powder
1/4 tsp salt

Enchilada sauce
1 tbsp vegetable oil
1/4 cup bell pepper, very finely chopped
1 can (15 ounces) tomato sauce
1/2 cup water
1 tbsp chili powder
1 tbsp dry parsley
1 tsp oregano
1/2 tsp garlic powder
1/4 tsp cumin
1/2 tsp kosher salt
pepper to taste

1/2-3/4 cup colby-jack or Mexican blend cheese
Sliced green onions, for topping
Sour cream and hot sauce for serving, optional

Directions

Preheat oven to 375 degrees. Lightly spray a small baking dish with non-stick cooking spray. Generously butter a pie pan. Adjust racks so one is just above the middle and one is just below.

Sprinkle both sides with smoked paprika, garlic powder, cumin, chili powder, salt, and pepper. Place in the baking dish and top with green chiles. Cover the baking dish tightly with foil. Place the baking dish on the upper rack and set a timer for 45 minutes.

While the chicken is baking, in a medium mixing bowl, whisk together the sour cream, butter, milk, and corn. In a small mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients. Pour into the prepared pie pan and use a spatula to smooth and fill the bottom of the pan. Place in the oven on the lower rack. Bake for 20-25 minutes, or until the edges start to turn golden brown and the top looks set.

While the chicken and corn bread are baking, heat the vegetable oil in a small saucepan over medium heat. Add the finely chopped bell pepper and cook until softened, about 3-4 minutes. Add the tomato sauce, water, and spices. Let simmer while the corn bread and chicken finish baking.

The cornbread should finish before the chicken. Remove from the oven and allow to slightly cool. When the chicken is finished, use two forks (or a standing mixer!) and shred in the baking dish then stir in 1/4 cup of enchilada sauce.

Pour 1 cup of enchilada sauce over the cornbread and use a spoon to spread evenly. Top with shredded chicken and chiles and then cheese. Return to oven and bake for 15 minutes, or until cheese is melted and bubbly. Allow to cool for 5 minutes then slice and top with green onions. Serve with sour cream and hot sauce if desired.

Inspired by Pinch of Yum

Here are some more delicious Mexican Inspired Dishes!

Mexican Lasagna
Barbacoa Beef for Burrito Bowls
Baked Rolled Tacos (Baked Taquitos)
Quinoa Mexican Soup

Filed Under: Chicken, Dinner, Main Course, Mexican Tagged With: , , ,

Buffalo Chicken Stuffed Shells

April 23, 2013 by Leave a Comment

Up until a few weeks into my second trimester I had a major aversion to chicken. Just the thought of it icked me out. The first time I noticed the aversion was when I was having lunch with a friend and I ordered a buffalo chicken wrap. I took one bite, looked at my friend, covered my mouth with a napkin and said, “Sorry”. I wound up picking out all of the chicken (and half of the lettuce). Next time we went for lunch I asked them to replace the chicken with beans (yeah, that’s right, I ordered a buffalo bean wrap, and it was delicious!).

I am finally over that crazy aversion and we’re back to having chicken several nights a week. Of course it’s easy for things to get repetitive when you eat chicken for dinner several times a week, so I’m always trying to think up new ways to use it. What better way to spice up chicken than to add buffalo sauce? To mix it up even more I decided to stuff the chicken in pasta shells. The result was fantastic! We absolutely loved this dinner, hope you do too!

 

Buffalo Chicken Stuffed Shells

Ingredients
~20 large pasta shells
1 15 oz container part skim ricotta cheese
1/4 cup plus 1 Tbsp blue cheese crumbles
1 celery stalk, finely diced
1 green onion, finely diced
1/2 oz (1/2 packet) Ranch seasoning packet
1/4 – 1/2 cup Buffalo sauce (You can try making your own or use something like Franks)
1 egg, lightly beaten
2 small chicken breast, cooked and chopped/shredded*
1 Tbsp butter, melted
1/4 cup Panko breadcrumbs
1 tsp parsley
1/4 tsp garlic powder
pinch of salt
Cheddar cheese, blue cheese crumbles, green onion, celery, and additional buffalo sauce for topping

*You can poach the chicken, bake the chicken, pick it off a store bought chicken or use left over shredded chicken. Whatever is easiest for you!

Directions
Preheat oven to 375 degrees. Prepare a casserole dish by spraying with nonstick cooking spray.

Bring a large pot of salted water to a boil. Cook pasta shells just a minute shy of directions on box. (This makes them easier to handle when you’re stuffing them, they will finish cooking in the oven). Once their finished, drain them and rinse with cold water.

While the shells are boiling, combine the ricotta, blue cheese, celery, green onion, ranch seasoning packet, 1/4 cup of Buffalo in a large bowl. Taste the filling and add more Buffalo sauce if you would like it spicier. Once the filling suits your taste, mix in the egg. Add the cooked chopped chicken to the bowl and stir to combine.

Fill the shells with filling and place in the prepared casserole dish. Sprinkle with additional buffalo sauce and top with cheddar cheese and additional blue cheese crumbles. Cover tightly with foil and bake for 18 minutes. In the meantime, in a small bowl combine the melted butter, Panko, parsley, garlic powder, and salt. After 18 minutes, remove shells from oven and sprinkle the breadcrumb topping over the shells. Bake uncovered for an additional 5-10 minutes or until the bread crumbs start to turn golden brown. (If you’re careful and keep an eye on it you can turn the broiler on for a minute or two at the end).

Top with additional green onions and diced celery. Serve hot with extra Buffalo sauce, Ranch, and a salad on the side

Sunny Side Up original

Check out these other tasty Buffalo recipes, too!

Buffalo Chicken Salad
Buffalo Chicken Bites
Homemade Spicy Garlic Buffalo Sauce
Buffalo Chicken Sliders
 

Filed Under: Cheese, Chicken, Dinner, Easy Weeknight Dinner, Main Course, Pasta, Poultry Tagged With: , , , , , , ,

Crockpot Pork and Sauerkraut

November 5, 2012 by 2 Comments

Sometimes I make and post things with a pretty good feeling that it will be well received (case in point –  Pumpkin Pull-Apart Bread). Other times I make and post things that I love, but I pretty much know going into it that it’s not going to blow-up Pinterest. This is one of those things. I LOVE Pork and Sauerkraut with . It’s major comfort food for me. But it’s sauerkraut, so you either love it or hate it.

If you do love sauerkraut, this meal should be right up your alley. Warm and filling with the perfect tang from the sauerkraut. Bonus points for a short ingredient list and easy crockpot recipe. If you don’t love sauerkraut, just check back later this week when I will be sharing another pumpkin recipe that I think you’ll like. 🙂

 

Crockpot Pork and Sauerkraut with Chicken and Apple Sausage

Ingredients
3-4 lb pork loin (or pork roast cut of your choice)
1 tbsp Olive Oil
4 Chicken and Apple Sausages, cut into thirds
1 32 oz. jar Sauerkraut
1/4-1/2 tsp ground nutmeg (depending on how much you like nutmeg)
Salt and Pepper to taste

Directions
Season pork with salt and pepper. In a large skillet over medium-high, heat the olive oil. Add the pork and brown each side, about 3-4 minutes per side.

To the crockpot, add half of the sauerkraut, season with pepper and half of nutmeg. Add the sausages and pork. Top with the rest of the sauerkraut and season with salt*, pepper, and remaining nutmeg.

Cook on high for 4-5 hours or low for 6-8 hours. The meat should just about fall apart when you stick a fork in it, if it doesn’t it probably needs to cook for longer.

Serve with mashed potatoes and enjoy!

*Sometimes sauerkraut can be on the salty side, so I’m usually pretty light handed with the salt. You can always add salt later!

Sunny Side Up Original

 

Filed Under: Crockpot, Dinner, Main Course, Pork, Uncategorized Tagged With: , , , , ,