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Country Pasta Chicken & Turkey Dishes Recipes
Recipe:Turkey-N-Noodles
Ingredients:
Leftover turkey dinner bones
2 bay leaves
1 C. leftover dressing
2 C. leftover gravy
Salt & pepper, to taste
1/2 tsp dried parsley
8 oz. Country Pasta
Directions:
After finishing a turkey dinner, save the carcass: In a large pot, boil the carcass for 30 minutes with 2 bay leaves. Remove carcass and discard the bay leaves, saving all the liquid. Cook Country Pasta in levtover liquid, then drain.
While pasta is cooking, combine the following ingredients: pick remaining meat from bones, chop up to make 2 cups. (If not enough meat is rendered from bones, add leftovers from table.) Add 1 cup leftover dressing (optional). Heat any gravy leftover, or make more, to equal 2 cups. Add 1/2 tsp dried parsley, and salt and pepper to taste.
Serve over Country Pasta.
Recipe submitted by P. Moran of South Carolina.
Recipe:Country Chicken Milano
Ingredients:
1 Tbsp. butter
2 cloves garlic, minced
1/2 C. dry packaged sun-dried tomatoes, chopped
1 C. chicken broth, divided
1 C. heavy cream
1 lb. skinless, boneless chicken breast halves
Salt and Pepper, to taste
2 Tbsp. vegetable oil
2 Tbsp. chopped fresh basil
8 oz. Country Pasta Egg Noodles, cooked and drained (cook at same time as other steps)
Directions:
Melt the butter in a large saucepan over low heat. Add the garlic; saute for 30 seconds. Add the tomatoes and 3/4 C. of the chicken broth; increase heat and bring to a boil. Reduce heat to medium-low and simmer, uncovered for 10 minutes or until the tomatoes are tender. Stir in the cream and bring to a boil. Simmer over medium heat until thickened.
Season the chicken with the salt and pepper. Warm the oil in a large skillet over medium heat. Add chicken and saute. Cook for about 4 minutes per side, or until the chicken is done inside. Transfer to a cutting board and keep warm. Discard only the fat from the skillet.
Add 1/4 C. chicken broth to the pan juices in the same skillet. Over medium heat bring the broth to a boil. Reduce slightly and add to the cream sauce; stir in the basil.
Transfer the pasta to a bowl and toss with 3-4 tablespoons of the sauce.
Cut each chicken breast into slices. Place pasta on plate and top with chicken; coat with the cream sauce.
Serves 4
Recipe:Country Pasta Tequila Chicken (Cinco de Mayo!)
Ingredients:
16 oz. Country Pasta Egg Noodles, uncooked
3 Tbsp. soy sauce
1/3 cup chopped fresh cilantro
1-1/4 pounds boneless, skinless chicken breast halves, cubed
2 Tbsp. minced garlic
1/4 red onion, sliced
2 Tbsp. minced jalapeno peppers
1 red bell pepper, thinly sliced
3 Tbsp. butter
1/2 yellow bell pepper, thinly sliced
1/2 cup chicken broth
1/2 green bell pepper, thinly sliced
3 Tbsp. tequila
1 1/2 cups heavy whipping cream
2 Tbsp. fresh limejuice
Directions:
Cook the noodles according to the package directions. Meanwhile, in a medium saucepan, melt 2 tablespoons of the butter over medium heat. Add the cilantro, garlic and jalapeno pepper and sauté for 5 minutes. Pour in the chicken broth, tequila and limejuice; bring to a boil. Cook until mixture is reduced and is a paste-like consistency. Set aside.
In a bowl, marinate the chicken in the soy sauce for approximately 5 minutes. In a medium skillet, melt the remaining tablespoon of butter. Add the onion and the three kinds of bell peppers, sauté, stirring occasionally until the peppers wilt. Add the chicken and soy sauce to the peppers. Mix together with the tequila paste and the heavy cream; bring mixture to a boil. Simmer on medium heat until the chicken is cooked through and the sauce has thickened. Add the pasta and toss gently to coat. Top with the cilantro.
Serves 4
Recipe:Italian Country Chicken
Ingredients:
3 Tbsp olive oil
1 large onion, cut into eighths
2-4 garlic cloves, minced
1 lb. boneless chicken breast, skinned and cut into strips
1 9 oz. jar marinated artichoke hearts, undrained
1 7 oz. jar roasted bell peppers, undrained
1/2 C. pitted black olives, sliced
Salt & Pepper, to taste
Italian seasoning, if desired
3/4 lb. Country Pasta, cooked & drained
Grated parmesan cheese
Directions:
Add onion and garlic to cold oil. Cook in heavy large skillet over medium heat until translucent, stirring occasionally, about 10 minutes. Add chicken and stir until cooked through, about 5-8 minutes. Mix in artichoke hearts with liquid, peppers and olives and heat through. Season with spices. Pour over pasta and top with parmesan cheese.
Recipe:Country Pasta Greek Chicken
Ingredients:
8 oz. Country Pasta Homemade Style Egg Noodles, cooked & drained
2 Tbsp. olive oil
4 chicken breasts
1 Lg. onion, chopped
1 Lg. red or yellow pepper, chopped
6 Tbsp. lemon juice
1/2 to 3/4 C. feta cheese
2 Tbsp dried oregano
2 cans (14.5 oz) Italian stewed tomatoes
Directions:
Saute chicken breasts in hot olive oil 3-4 minutes on each side. Sprinkle breasts with salt, pepper and garlic powder while they are cooking. They will not be cooked all the way through. Add onion, peppers, tomatoes, lemon juice, basil and oregano to chicken. Cover and simmer 25 minutes. Turn heat off and sprinkle feta over entire mixture. Serve chicken with tomato mixture over Country Pasta.
Recipe:Quick Country Four-Cheese Turkey Casserole
Ingredients:
12 oz. Country Pasta Egg Noodles, almost cooked through, still firm to the bite
10-oz. package thawed frozen petite peas
2 cups finely chopped cooked turkey
1-cup heavy cream
¼ cup each of shredded or chopped blue cheese, mozzarella, Parmesan, and ricotta
¼ cup sliced almonds
Salt and pepper
Directions:
Preheat the oven to 350 degrees. Butter a medium sized casserole dish. In a large mixing bowl, combine the turkey, noodles, and peas. In a medium saucepan on low heat, bring the cream to a simmer. Remove from heat and add the four cheeses. Add this mixture to the noodle mixture, toss to coat. Add salt and pepper to taste. Pour into prepared baking dish. Top with the almonds. Bake for 20 to 30 minutes or until bubbly.
Serves 4
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