Spring Solutions #13: Chicken & Zucchini Penne Skillet (Magic Chicken)

Fridge to Fork in 30 Minutes!!  This was so fast, easy and delicious!!  I used some of our Magic Chicken (see below for recipe) so since I used Onion Onion when cooking the Magic Chicken I did not add more…did not have zucchini so used frozen peas and carrots…no fresh tomatoes so used a 14.5 oz can of diced tomatoes…used only 1 cup of milk because of the liquid in the can of tomatoes.  I did not have Monterey Jack cheese but had Colby Jack so used that. I also only cooked the pasta half way and then added to the chicken mixture after I got it boiling and cooked an additional 5 minutes. This recipe is part of our Fix It Fast Meal kit!  Enjoy!

Chicken & Zucchini Penne Skillet

  • 10 ounces penne pasta
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cubed
  • 1¾ tablepsoons (or 1 Dinner Mixer packet) Onion Onion™ Seasoning
  • 2 medium zucchini, sliced
  • 1½ cups 2% milk, warmed
  • 2 cups shredded Monterey Jack cheese
  • 1 medium tomato, seeded and chopped, optional
  1. Prepare pasta according to package directions; drain.
  2. Meanwhile, in large skillet, heat oil over medium-high heat. Add chicken and Onion Onion™ Seasoning; salt and pepper as desired. Sauté until lightly browned, about 3-4 minutes.
  3. Stir in zucchini; sauté 2-3 minutes. Stir in pasta, milk and Artichoke & Spinach Warm Dip Mix. Bring to a simmer. Simmer 2-3 minutes.
  4. Remove from heat. Stir in cheese and tomatoes; salt and pepper as desired. Serve immediately. Sauce will thicken upon standing.

Makes 6 servings OR Makes 4 servings + 2 leftover servings.

Serve with Mini Onion Monkey Bread.

Make Ahead & Freeze: Prepare step 1; rinse with cold water and toss with 1 tablespoon oil. Place in a quart freezer bag. Combine step 2 ingredients in a quart freezer bag. Place both bags and unopened Artichoke & Spinach Warm Dip Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

For remix Chicken & Veggie Soup recipe: Place 2 servings leftover pasta in a storage container. Refrigerate up to 2 days.

click here for our Magic Chicken Recipe

Spring Solutions #12: Zesty Vidalia and Bacon Wrapped Chicken

Surprise we have rain today so this was the perfect rainy day Spring dinner…we baked them and added some roasted potatoes and a green garden salad and amazing…cooking the chicken this way makes it SO tender…Enjoy!!

Zesty Vidalia and Bacon Wrapped Chicken

  • 6 (5-6 ounce) boneless, skinless chicken breasts, seasoned with salt and pepper
  • 12 slices bacon
  • **order your Tastefully Simple groceries at:  www.SimplyKimberS.com
    1. Wrap each chicken breast with 2 slices of bacon. In small bowl, combine Vidalia® Onion Dressing and Garlic Garlic™ Seasoning.
    2. Brush dressing on all sides of chicken, reserving any extra dressing. Place chicken in a 3-quart or larger slow cooker. Cook on LOW 5-6 hours.
    3. Remove chicken and brush with reserved dressing. Place chicken on a baking sheet under the broiler to crisp bacon, turning once, about 3-4 minutes.

    Tip: To prepare in the oven, place chicken in a baking dish and bake at 375°F for 45-60 minutes or until internal temperature reaches 165°F on an instant-read food thermometer.

    Makes 6 servings.

    Serve with baked sweet or russet potatoes, sour cream and green onions.

    Make Ahead & Freeze: Prepare step 1, wrapping chicken breasts in plastic wrap. Combine dressing mixture in a quart freezer bag. Place chicken and bag in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

Spring Solutions #10: Quick & Easy Chicken Pad Thai

This was so yummy…used some cubed Magic Pork and used sticky rice instead of the noodles because I thought we had some but was out…so used what we had…definitely a keeper…ENjoY!!

Quick & Easy Chicken Pad Thai

  • 1 pound boneless skinless chicken breasts, thinly sliced
  • 1 tablespoon toasted sesame oil or vegetable oil
  • 1 tablespoon cornstarch
  • 3 large eggs, beaten
  • 1 teaspoon Seasoned Salt
  • 1½ cups reduced sodium chicken broth
  • 1 (14.2 ounce) package fresh-cooked Thai rice stir-fry noodles or 8 ounces rice stir-fry noodles, prepared
  1. In medium bowl, combine sliced chicken, sesame oil and cornstarch. In small bowl, combine beaten eggs, Onion Onion™ Seasoning and Seasoned Salt. In another small bowl, combine chicken broth and Tangy Thai Sauce.
  2. In large skillet, heat 1 tablespoon oil over medium-high heat. Add eggs. Using a rubber spatula, scramble eggs, breaking them up as they cook; remove to a plate. Add 1 tablespoon oil to skillet. Add chicken; stir-fry until cooked through and lightly browned, about 4-5 minutes. Remove to plate with eggs.
  3. Add remaining 1 tablespoon vegetable oil to skillet. When hot, add in Tangy Thai mixture and cooked noodles. Bring to a boil. Boil, stirring frequently, until sauce reduces by half and is glossy looking. Stir in chicken and eggs. Remove from heat; let stand 5 minutes.

Makes 6 servings.

Serve garnished with peanuts, chopped cilantro and fresh-squeezed lime juice.

Make Ahead & Freeze: Prepare step 1 in 3 separate quart freezer bags instead of bowls. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

order at:  www.SimplyKimberS.com

Spring Meal Solutions #3: Savory Shallot Tarragon Chicken

Since we are definitely not into grilling season here in the PNW I decided to try this in my pressure cooker…so moist!  I used chicken thighs and **Garlic Infused Oil…so full of flavor!

Savory Shallot Tarragon Chicken

1 packet ** Shallot Tarragon Compound Butter Mix
2 tablespoons soy sauce
2 tablespoons olive oil
1½ tablespoons **Garlic Garlic Seasoning
Juice of 1 lime
1½ pounds boneless skinless chicken breasts, cut into 6 pieces
2 green onions, thinly sliced, optional

**order your tastefully simple groceries at:  www.SimplyKimberS.com

Combine first 5 ingredients in a gallon freezer bag; add chicken. Seal well toss to coat. Refrigerate several hours or up to overnight.
Prepare grill to medium heat. Remove chicken from marinade; discard bag with marinade.
Place chicken on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes. Salt and pepper as desired. Garnish with green onion, if desired.
Serve with steamed asparagus.

To Bake:

Complete step one from above
Preheat oven to 400°F. Remove chicken from marinade; discard bag with marinade.
In a greased 13×9-inch baking dish, place chicken. Bake 18-20 minutes or until internal temperature reaches 165° on an instant-read food thermometer. Salt and pepper as desired. Garnish with green onion, if desired.
Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

Makes 6 servings.

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Spring Meal Solutions #2: Magic Chicken Rice Pilaf

Oh My YUMMINESS…One (of many) reasons I love our tastefully simple recipes is because of the versatility…I took our Rice Pilaf recipe and added 2 Cups of Shredded Magic Chicken, 1/4 to 1/2 Cup Honey Teriyaki…I did not have frozen veggies so sliced 1 cup baby carrots and added them the last 10 minutes…this was so simple and wonderful!  I also used my Chicken Broth I froze from when I made my Magic Chicken…definitely a keeper…ENJOY!

Magic Chicken Rice Pilaf

2 tablespoons butter
3 ounces spaghetti, broken up (about 1 cup)
1 cup long-grain white rice
3½ cups reduced sodium chicken broth
1¾ tablespoons Onion Onion™ Seasoning
½ cup frozen peas and carrots
1 teaspoon Seasoned Salt
½ cup slivered almonds, toasted, optional

In large saucepan, heat butter over medium-high heat. Add spaghetti. Sauté until lightly toasted, about 3-4 minutes.
Add rice, sauté 1 minute. Stir in chicken broth and Onion Onion™ Seasoning. Cover and bring to a boil. Reduce heat and simmer 15-20 minutes or until liquid is absorbed and rice is tender.
Stir in peas and carrots and Seasoned Salt. Remove from heat. Let stand 5 minutes. Stir in toasted almonds, if desired.
Makes 6 servings.

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Spring Meal Solution #1: Grilled Balsamic & Herb Pork Chops

It was raining today, on the first day of Spring so I browned the pork chops in the olive oil in my Electric Pressure Cooker…then added the Pomegranate Balsamic Vinegar of Modena… the added some quarter white potatoes and baby carrots…set it on Meat…let the pressure cooker NPR…and they were
AMAZING!!!!!
Grilled Balsamic & Herb Pork Chops
1/3 cup Pomegranate Balsamic Vinegar of Modena
¼ cup olive oil
1½-2 tablespoons Rustic Herb Seasoning
6 boneless pork loin chops (about 2 pounds)

order at:  www.SimplyKimberS.com

Combine first 3 ingredients in a gallon freezer bag. Add pork; seal well and toss to coat. Refrigerate several hours or up to overnight.
Prepare grill to medium heat. Remove pork chops from marinade; discard bag with marinade.
Place pork on grill. Grill, turning occasionally, until internal temperature reaches 155°F on an instant-read food thermometer, about 10-15 minutes.
Makes 6 servings.

Serve with BBQ Coleslaw.

Make Ahead & Freeze: Prepare step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.

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Winter Solutions #23: Salsa Chicken Wraps (Magic Chicken)

Slow-Cooked Salsa Chicken Wraps

2 cups of your pre-cooked Magic Chicken (or 1½ pounds boneless skinless chicken breasts, seasoned with onion Onion and Garlic Garlic)
1/2  jar Corn, Black Bean Salsa
1/2 can diced tomatoes (or fresh diced tomatoes)
1 (15oz can) refried beans
12 (8-inch) flour tortillas
1 cup sour cream
1 cup grated cheddar cheese

In Microwave safe bowl, combine chicken and Corn, Black Bean Salsa, refried beans and tomatoes…cook 1 minute stir…continue until heated thru
Serve in flour tortillas with sour cream and cheese.
Makes 6 servings.

Serve with rice or fresh fruit.

Make Ahead & Freeze: Combine step 1 ingredients in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

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Make & Freeze Chicken “Magic Chicken”

4 pounds boneless skinless chicken breasts or thighs or any combination of the two
2 cups water or chicken broth
4 tablespoons Onion Onion™ Seasoning
2 teaspoons Garlic Garlic™ Seasoning
1 teaspoon Seasoned Salt

Place the chicken in your slow cooker; add remaining ingredients.
Cook on LOW 5-7 hours, until internal temperature of chicken reaches 165°F on an instant-read food thermometer and shreds easily.
Shred the chicken. Package in 1 quart freezer bags, about 2 cups of chicken per pack.
Makes about 8 cups.