Tuesday, November 24, 2015

Creamy Chicken & Asparagus Pasta (With Bacon!)

Another post I started pre-wedding. Another dish I've made again before actually getting around to posting about it. But it's worth it. We just had this again for the second time last night and it was just as good, if not better! 

Does anyone else eat a meal and then immediately begin to think about what your next meal is going to be? While on trips in California with friends, we would stuff ourselves so full that we could barely walk back to the car, but it would never fail...the minute seat belts were buckled, someone would say, "So, what's for dinner?!" It became kind of a joke, but really, when you're in a city with so much good food, you have to set your priorities and you always have to know what your next meal is, no matter how much you just ate at In-N-Out.


This meal was kind of a result of the same thing. We ate dinner one night and I immediately said, "So, what's for dinner tomorrow?" We knew we had fresh asparagus that we needed to cook so I jumped online on Pinterest and searched for recipes.


This Creamy Chicken & Asparagus Pasta was the first one I came across and as soon as I read there was bacon involved, we were sold! We already had the chicken, asparagus, pasta, and bacon so this would be an easy meal! 

I'd be lying if I said it was easy though. It was very involved and I used every pot and pan we had. Yes, everything on it's own was easy, but there were just a lot of things going on at once. I very rarely ask Zach to clean up after I cook (he's got it made!), but I actually asked him to start washing stuff WHILE I was still cooking. But it was SO worth it! When your fiance husband tells you it's one of his favorite things you've cooked, you know it's a win. 

I actually had him start this meal last night before I got home and the minute I walked in the door, he said, "you can take over now!" But at least the chicken and the bacon were done! I really love this dish a lot. With all the best ingredients in life cream, cream cheese, bacon and pasta, it's definitely not a healthy option, but definitely one I can stuff my face with get behind every once in a while. Maybe I'll try it with spaghetti squash next time. At least then I'd lose the pasta guilt. In the meantime, I'll enjoy the leftovers (for a few days b/c this makes a TON)! 

                 

Creamy Chicken and Asparagus Pasta
(adapted from Cooking Classy)

Ingredients

1 lb boneless, skinless chick breasts
1 Tbsp olive oil
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp each salt and pepper, plus more for sauce
16 oz penne or bowtie pasta 
1 lb asparagus diced into 2-inch pieces and steamed
1 1/2 Tbsp butter
2 Tbsp all-purpose flour
2 cloves garlic, minced
1 3/4 cups milk
1/2 cup cream or half and half
6 oz Neufchatel cheese (aka light cream cheese)
1/3 cup finely shredded parmesan cheese (plus more for garnishing)
4-5 slices bacon, cooked and crumbled into small pieces

Directions

In a small bowl, stir together basil, oregano, thyme and salt and pepper. Sprinkle half of the herb mixture evenly over the tops of chicken. Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add chicken to skillet, herbed side down, then add remaining herb mixture. Cook chicken until fully cooked through, about 8-12 minutes, occasionally rotating chicken. Transfer cooked chicken to a plate, let rest 5 minutes then dice into pieces.

Meanwhile, cook pasta according to directions listed on package, reserving 1 cup pasta water before draining.

In a clean skillet, melt butter over medium heat. Whisk in flour and cook 1 minuted, stirring constantly. Add garlic and cook 30 seconds longer, stirring constantly. While whisking, slowly pour in milk then cream (whisk vigorously to break up any clumps). Season with salt and pepper to taste (a fair amount of each) and bring mixture to a boil, stirring constantly. Once it reaches a boil and thickens, reduce heat to medium-low, add Neufchatel and parmesan cheeses and cook, stirring frequently, until cheeses have melted.

Toss in cooked pasta, then add cooked chicken, steamed asparagus and bacon and toss to evenly coat. Add in reserved pasta water as desired. The pasta will absorb the liquid and then you risk everything being dry. I used almost an entire cup of the past water the second time around, and it was much creamier! You might even need to add a splash of water when heating up leftovers to prevent it from being too dry. 

*Tip: The original recipe says the bacon is optional, but we both agreed the bacon added so much flavor. I cooked the bacon in the oven as everything else was cooking. Heat the oven to 350 degrees and line a cookie sheet with aluminum foil (seriously, do yourself a favor and do this...you'll already have plenty to clean after this meal). Bake the bacon in the oven until desired crispiness. 

It's Thanksgiving week which means we're all getting ready to stuff ourselves in true American fashion. I hope you all have a wonderful and safe holiday with your family and friends, eating all the best food of the year! Maybe before Christmas I'll write about the Momofuku Carrot Layer Cake I made for Thanksgiving day...maybe. 

xoxo

Thursday, November 12, 2015

Spinach And Feta Stuffed Chicken

Time flies when you get married. No, seriously, it's been almost three weeks since we tied the knot! It seems like it was yesterday and it also seems like it was a lifetime ago. I'll post more about the wedding and honeymoon later, but for now, I want to share this recipe! I originally started writing this post back in July, the first time I made it. I'd been wanting to make this chicken for a while, but never got around to doing it. Well, the stars aligned and we had all of the ingredients in the fridge, so I decided to give it a try. We usually end up having this after Zach makes his delicious turkey, feta and sundried tomato meatloaf because it means we have leftover feta in the fridge and there's nothing I hate more than food going to waste. I'm SO glad I finally decided to cook this and we have now had it several times (always the same week as the meatloaf). It is so good, full of so much flavor, and most importantly, super quick and easy (I promise!). It's also a very healthy meal with only 212 calories (plus whatever sides you add). It has definitely become one of our go-to meals. 

So, if you like chicken, spinach and feta, please give this a try! You won't be disappointed!! 


Spinach and Feta Stuffed Chicken
(adapted from Amber Dawn)

Ingredients
  
  1 lb boneless skinless chicken breasts
  1 tablespoon olive oil, divided
  1 medium onion, chopped
  8 ounces spinach, fresh (you can add more if you like)
  1/4 cup feta cheese, crumbled
  salt
  pepper
  
  
Directions

In a large, nonstick skillet, heat 1 teaspoon olive oil and saute onion until golden, about 5 minutes. Add spinach and cook until wilted. Stir in feta, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside. I cheated last time and bought the chicken breasts that had already been sliced thin (time saver!!), otherwise, you need to beat the chicken until relatively flat. This makes it easier to roll up and also ensures your chicken will be cooked all the way through. I like to sprinkle both sides of the chicken with salt and pepper before adding the spinach. Divide spinach mixture between chicken breasts, roll up and secure with toothpicks. In the same skillet, heat the remaining oil over medium-high heat and cook chicken, turning occasionally, until golden brown and cooked through. Remove toothpicks and serve! 

Bonus Recipe!

I needed a side to cook with the chicken the last time I made it so I went to Pinterest and found this incredible recipe for asparagus! We LOVE asparagus and we obviously love feta so I knew it'd be a hit. And I was right. I can't wait to make this again!! The olive oil mixture reminded me of what they give you in restaurants to dip your bread in. So imagine asparagus coated in that and add melty, gooey feta on top. So. Freaking. Good. It might be my new favorite way to eat asparagus.  

Roasted Garlic Asparagus with Feta
(adapted from Gonna Want Seconds)

Ingredients 

  2lbs fresh asparagus, trimmed
  1/4 cup olive oil
  4-6 cloves garlic, minced
  1 teaspoon dried oregano
  1/4 teaspoon red pepper flakes
  salt, to taste
  black pepper, to taste 
  1/2 cup feta cheese, crumbled

Directions

In a small sauce pan, heat the olive oil, garlic, oregano, and red pepper flakes over low heat just until the garlic starts to become golden. Remove from heat and cool about 10 minutes. Preheat oven to 425 degrees. On a rimmed baking sheet, toss the asparagus with the oil mixture until well coated. Arrange asparagus into a single layer. Sprinkle with salt and pepper then toss feta evenly on top. Roast asparagus in oven for 10-12 minutes or until it reaches your desired tenderness. Enjoy!