1/2 teaspoon each of dried thyme and dried rosemary
1 cup milk (or half and half)*
Salt and freshly ground black pepper , to taste
1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth
Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
Dinner doesn't get much better thän this delicious comfort food cässerole! It's päcked with cärrots, green pepper änd onion änd uses eäsy ingredients like leftover rotisserie chicken, rice ä roni änd creäm of chicken soup!
1- 6.9 ounce box chicken rice ä roni
1 cup cärrots, sliced
1/2 cup green pepper, chopped
1/2 cup onion, finely diced
1- 10.5 ounce cän creäm of chicken soup
1 cup sour creäm
2 cups cooked rotisserie chicken breäst, chopped
1/2 teäspoon bläck pepper
1/2 cup shredded shärp cheddär cheese
Preheät the oven to 350 degrees. Greäse ä 9x13 bäking dish.
Cook the rice ä roni äccording to päckäge directions, ädding the cärrots, green pepper änd onion in the läst 5 minutes of cooking.
Stir in the creäm soup, sour creäm, chicken breäst änd bläck pepper. Remove from heät.
Cook 2 chicken breasts in 2 Tablespoons butter with Salt and Pepper to taste.
Set aside while you work on the sauce.
Cook up your Bowtie noodles so they will be ready when the sauce is ready.
Heat up the petite sweet peas
Saute 3 cloves Garlic Freshly minced.
Add Milk, heavy cream, chicken broth and Flour to the pan with the garlic and whisk until smooth.
Cook on low heat until it thickens.
Add in Parmesan shavings. If the sauce gets too thick, add a little more chicken broth.
Add the drained bowtie pasta.
Toss to cover the noodles completely.
Dash in the parsley.
Add more salt and pepper to taste preference.
Cut up the chicken breasts and dice up the bacon and mix them together
Add in the chicken, bacon, and warmed petite sweet peas to the sauce.
Toss until all is covered in the sauce.
This recipe makes approximately 10-12 servings depending on how much you dish up in each bowl. We often have a little leftover after the adults and kids have had multiple servings - although their servings are smaller than a regular adult serving.
For Weight Watchers measuring, divide into 6 equal servings. Not including the noodles, each serving is equal to 6 points plus for Weight Watchers. Read the full Blog article to discover Weight Watchers meal ideas using the creamy Chicken Carbonara sauce.
The peas are completely optional. The original recipe didn't use peas. I've since added them to the recipe and it was a huge success in our home. If you have picky eaters that won't eat the peas, go ahead and leave them out. It still turns out fantastic.
Preheat oven to 400 degrees F.Spray a 2-quart baking dish with olive oil.
Heat the olive oil in a large skillet over medium-high heat, about 2 minutes. Add the beef and the onions. Cook, stirring to break up the beef, until the meat is browned and the onion is soft, about 5 minutes.
If there are liquids at the bottom of the skillet, drain the mixture and return it to the skillet.
Stir in the kosher salt, black pepper, and garlic. Cook, stirring, 1 more minute.
Turn the heat off. Stir in the mayonnaise, unsweetened ketchup, mustard, and 1 cup cheddar.
Transfer the mixture to the prepared baking dish. Sprinkle with the remaining cheese.
Bake until the cheese is melted and the casserole is heated through, about 15 minutes. Or, if your baking dish is broiler-safe, broil the casserole 6 inches below the heating element (not directly below) until cheese is melted, 1-2 minutes.
In a medium-sized bowl, whisk together the eggs, egg whites and water.
Set a large skillet over medium heat. Coat with cooking spray. Pour the egg mixture into the skillet. Cook, scraping the pan occasionally, until the eggs are scrambled and just set. Season with salt and pepper.
Heat a medium-sized skillet over medium-high heat. Place 1 tortilla in the pan and top half of the tortilla with ¼ each of the cheese, scrambled eggs, hot sauce (several good shakes), California avocado and spinach.
Fold over the other side of the tortilla to form a half-circle. Press down with a spatula as the cheese melts to seal the quesadilla. When the bottom is golden brown, flip the quesadilla and brown on the other side.
Remove the quesadilla from the pan, cut into thirds and garnish with parsley, if desired. Serve.
Repeat with the remaining tortillas, cheese, scrambled eggs, hot sauce, avocado and spinach