MSM ~ Chicken Dish 3 Ways (Relish Recipes)

Wow it's Monday? Time sure flies when you're having fun, I guess that is what we call it ... lol! I'm sorry I've been a bad bloggy friend these days, hoping it slows down soon. I have been doing a lot of cooking so today I thought I'd bring you chicken three ways. Hope you like one or all of them! Enjoy!

Creamy Chicken Broccoli Fettuccini

Prep time: 30 minutes

12	ounces fettuccini
4	boneless, skinless chicken breasts
1/4	cup butter
1	teaspoon garlic, minced
1/2	teaspoon black pepper
1	bunch broccoli, cut into florets and chopped
1	cup sour cream
2	cups heavy whipping cream
1	cup half-and-half
3/4	cup shredded mozzarella cheese
3/4	cup Parmesan cheese, grated
1/2	teaspoon crushed red pepper flakes

[1] Cook Fettuccini until cooked through but still firm to the bite, drain, and set aside. Wash, drain and chop fresh broccoli. Cut chicken breasts into bite-sized pieces. Heat butter, garlic and ground black pepper in a large skillet over medium heat. When the skillet is hot, add the chicken and broccoli to the skillet. Cook and stir until the meat is no longer pink in the center, about 8-10 minutes.

[2] Sprinkle salt and pepper over the chicken and broccoli and toss to mix. Remove the skillet from heat and allow to cool. When cooled, sprinkle the grated cheeses over the chicken and broccoli and toss to mix well.
Combine the sour cream, whipping cream, and half and half together in a separate bowl.

[3] Spray a casserole dish(s) with cooking spray. Layer the pasta on the bottom of the pan, top with the chicken mixture and top with the cream mixture.

[4] Sprinkle with crushed red pepper. Cover tightly with foil, affix the cooking label and place in the freezer.

This was a freezer one, but I just made it the same night.

Chicken Quesadilla Pie

Prep time: 25 minutes

4	boneless, skinless chicken breasts
1	10-ounce can red enchilada sauce
1/4	cup heavy whipping cream
4	8-inch flour tortillas
2	cups Monterey Jack cheese, plus 1/4 cup for the top
1/2	red onion , finely chopped
1	15-ounce can black beans, drained and rinsed

[1] Heat oven to 350 degrees. Drizzle the chicken with olive oil and season with salt and pepper. Bake for 12-15 minutes or until cooked through. Let cool and finely chop.

[2] In a small bowl, combine the enchilada sauce and cream. Spoon 1/4 cup of the sauce mixture into the bottom of a shallow 2-quart casserole. Top with 1 tortilla and a third each of the cheese, chicken, onion, and black beans. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese. Cover tightly with foil, affix the cooking label and place flat in the freezer.

Another one that was a freezer, but I made it the same night. Again used my whole wheat tortillas, they are great.

And last but not least my favorite!

Chicken Tortellini Soup

Prep and cook time: 20 minutes

3/4	boneless, skinless chicken breasts
2	teaspoons olive oil
3	garlic clove(s), minced
3 1/2	cups chicken broth
16	ounces sliced button mushrooms
1 3/4	cups water
2	carrots , peeled and cut into matchstick strips
2	cups fresh spinach
1	teaspoon dried tarragon
1	9-ounce package fresh cheese tortellini

[1] Rinse chicken and pat dry. Cut the chicken into 3/4-inch cubes. In a large stockpot heat olive oil over medium-high heat. Cook and stir chicken and garlic for 5 to 6 minutes or until chicken is no longer pink. Stir in chicken broth, mushrooms, water, carrots, spinach, and tarragon.

[2] Bring mixture to boiling; reduce heat. Simmer, covered, for 2 minutes. Let soup cool and transfer to large, plastic container. Using packing tape affix the cooking label and lay flat in the freezer.

[3] Attach extra label to tortellini and place in freezer.

Yes another freezer one I made that night. I have a very small freezer, so not much room for meals.

Happy Monday everyone, let's hope this one brings lot's of smiles and Rick a job :). Hugs!