Teriyaki Chicken and Noodle Bowl

***Note: Snap peas, broccoli, zucchini, green peppers, would also work well in this dish. Use what you have! It will turn out great.

4 chicken thighs, boneless and skinless

2 T olive oil salt and pepper

3 large carrots

1 red pepper

8 mushrooms

1/2 a red onion

1 16 oz package angel hair pasta or thin spaghetti noodles

Teriyaki Sauce(recipe found below)

With a good pair of kitchen scissors, cut up your chicken thighs into strips. Heat a large skillet up of medium high heat. Add your oil and toss those thighs right in. Sprinkle with salt and pepper. Let them cook for about 10 minutes, stirring frequently. You want them to get nice and golden brown on each side. While your chicken is cooking, chop up your veggies. You want to be sure they are chopped pretty small (about 3/4 of an inch.) No big chucks here. Unless you really like big fat chunks of carrot. Then I suppose you and Bugs Bunnie were made for each other. PS...start the water boiling for your noodles, cook them according to package directions. When the chicken is cooked through, remove it from the pan and let it hang out on a plate. Add the other Tablespoon of oil to your hot pan. Add the veggies and cook until they are crisp tender. While your veggies are cooking mix all Teriyaki Sauce ingredients together in a medium sized bowl. Once your veggies are cooked, remove them from the pan and let them hang out with the chicken. Pour your Teriyaki Sauce into the hot pan. Whisk it around until it thickens up. This should only take about 3 minutes. Serve it up! Place hot noodles in a bowl or on a plate. Put the chicken and veggies on top, pour the sauce over the whole kit and caboodle and you are ready to eat.

Review: This was a ver yummy meal. I added some broccoli to our dish and we had rice instead of noodles. Everyone ate it up!

Recipe from Jamie Cooks It Up!

Easy Baked Macaroni and Cheese

1 (16 oz.) pkg. macaroni
1 c. milk
2 c. chicken broth
2 c. sharp cheddar cheese, grated
1 c. swiss, grated
1 c. monterey jack cheese, grated
8 oz. cream cheese, cubed
2 tsp. onion salt
fresh ground pepper
1/2 c. flour

In a large bowl, stir together the macaroni, milk, and chicken broth. Add the remaining ingredients and mix together using a large wooden spoon. Pour into a very large, deep casserole dish. Bake uncovered in an oven preheated to 375 degrees for 30-40 minutes, or until pasta is fully cooked. Turn oven broiler on for the last two minutes of cooking time to brown up the top part of the mac and cheese. Allow to cool slightly before serving.

Recipe from Babble

Review: This dish is really easy and super good! I would suggest baking it in a very deep dish though, otherwise the liquid evaporates before all of the noodles are done.

Creamy Bacon Tomato and Avocado Pasta Salad- (ht)

•6 slices bacon, chopped into one inch pieces
•1/2 pound dried rotini pasta
•1/2 cup mayonnaise
•juice of 1 lemon
•1/2 teaspoon salt
•1/2 teaspoon garlic powder
•1/4 teaspoon white pepper
•1 teaspoon dried dill
•1 cup halved cherry tomatoes
•1 avocado pitted and sliced

1.Cook bacon until crisp. Transfer to a paper towel lined plate.
2.Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.
3.While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl.
4.Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine. Refrigerate for 30 minutes.
5.Serve.
Enjoy!

Recipe from Life's Ambrosia

BLT Pasta Salad- (ht)

1lb. macaroni pasta
8 slices bacon
2 medium-large tomatoes
2-3 bunches of green onions, plus extra for garnish
1 cup mayonnaise (NOT Miracle Whip)
1/4 cup white vinegar
salt and pepper, to taste

Bring a large pot of water to a boil and add macaroni. Cook until al dente, about 8 minutes. Drain and pour into large mixing bowl, chill.

Fry 8 slices of bacon and, when cool enough to handle, crumble into bite sized pieces. Set aside.

Chop tomatoes and green onions, add to small mixing bowl. Mix in mayonnaise and vinegar. Add salt and pepper, to taste.

Pour mayonnaise mixture over macaroni and stir together well. Stir in the crumbled bacon.

Serve in a pretty dish with some chopped green onions sprinkled on top. Enjoy!

Recipe from Buns In My Oven

Tomato Artichoke Pasta- (ht)

Extra virgin olive oil
5-6 cloves garlic, pressed
1 can diced tomatoes
3 oz. tomato paste
3 oz. white cooking wine or chicken broth
1/2 tsp. Kosher salt
1/4 tsp. black pepper
1/2 C chopped green onions
6-7 oz. marinated artichoke hearts, chopped
1 package fresh pasta (or 1 lb. dried)

In a large saucepan, heat 1-2 tablespoons of olive oil over medium heat. Meanwhile, bring a pot of salted water to boiling. When oil is hot, add garlic, green onions, and artichoke hearts. Saute until garlic is fragrant. Add tomatoes, tomato paste, wine or chicken broth, salt, and pepper. Heat through and toss with cooked pasta.

Recipe from Our Best Bites

Grilled Chicken Fajita Fettuccine- (ht)

Marinade Ingredients:
2 tablespoons fresh lime juice (about 2 limes)
1 tablespoon vegetable or canola oil
2 large cloves garlic, minced
1/2 teaspoon salt
1 tablespoon apple cider or red wine vinegar
2 teaspoons soy sauce
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
¼ teaspoon black pepper

Pasta Ingredients:
3 boneless, skinless chicken breasts cut into fajita-sized strips
1 tablespoon vegetable, canola or olive oil
1 large yellow onion, sliced into half moons
1 green pepper, sliced into thin strips
1 red pepper, sliced into thin strips
8 ounces white button mushrooms, quartered
4-6 ounces crumbled feta cheese (Monterey Jack, Pepper Jack or cheddar could easily be subbed here)
1 pound fettuccine
1/4 cup chopped fresh cilantro, plus more for serving
Sour cream for serving

In a small bowl, mix the marinade ingredients together. Place the chicken strips in a ziploc bag, pour the marinade over the chicken and seal the bag. Refrigerate and marinate for 4-8 hours.

Grill the chicken strips until they are tender and cooked through (alternately, you could saute the chicken in a hot skillet to cook or broil in the oven). Set aside and tent with foil to keep warm.

Start a large pot of water to boil. When boiling, add a tablespoon of salt and the fettuccine. Cook until the noodles are tender, according to package directions. Drain.

While the water is heating and the noodles are boiling, in a large nonstick skillet over medium heat, heat the 1 tablespoon oil and add the onions. Cook, stirring often, until they begin to soften, about 3-4 minutes. Add the mushrooms and cook until the mushrooms begin to give off their liquid and start to brown (by now, the onions should be nearly finished cooking). Add the bell peppers and saute until they are crisp tender. I like my bell peppers barely cooked so they retain their sweetness and crispness, but cook them however you like.

Return the noodles to the pot and toss with the chicken, vegetables, half of the cheese and cilantro. Serve the pasta with a dollop of sour cream, if desired, the remaining cheese and additional cilantro. For a prettier presentation (rather than serving from the pot), after combining all the ingredients in the pot, dump the pasta onto a large serving platter or bowl.





Recipe taken from My Kitchen Cafe