Chicken with Red Pepper & Mushroom Spagetti-Soto

Chicken with Red Pepper and Mushroom Spagetti-Soto

Several months ago I was watching Rachel Ray and she did a Nutty Broken Spagetti-Soto.  It was what  I though a great idea.  It is basically a risotto but instead of rice it is made with broken pasta.  I filed this in the back of my head and since then have made my own version several times.  My husband loves this dish and I finally remembered to take my pictures to I could post it.  It is a very easy dish to make although you can’t exactly “set it and forget it” you have to hang out with your soto and continuously stir it, but it is well worth the work.

Meseidy’s Red Pepper & Mushroom Spagetti-Soto

• 1 tablespoon  Extra Virgin Olive Oil
• 1 small onions, minced
• 1/2 pound baby portabello mushrooms, sliced
• 1/2 red pepper sliced
• 3 garlic cloves, minced
• 1/4 cup of sun dried tomatoes in oil 
• 2 cups whole wheat spaghetti, broken into bite-sized pieces
• Salt and ground black pepper
• 1/2 cup red wine
• 4 cups chicken stock (use vegetable to make this dish vegetarian)
• 1/2 cup Parmesan Reggiano, divided

1.  In a medium-size skillet over medium heat, melt 1 tablespoon of olive oil. Add the onions and garlic and cook until tender, about 2-3 minutes.

2.  Add mushrooms, and brown, about 4 minutes.

3.  Add the spaghetti and toast until golden brown, about 5 minutes. Season with salt and ground black pepper then stir in the red wine, add red peppers and sun dried tomatoes. Stir continuously as it absorbs then add in a ladleful of stock. Keep stirring as that that absorbs. Continue the process until the spaghetti is tender and cooked through.

4.  To finish, stir in  half of the Parmesan. Garnish each portion with more Parmesan.

Roasted Garlic & Red Pepper Seasoning

While I was at the store picking up some chicken stock to do the spagetti-soto I stopped at the spice section.  I found this seasoning from McCormick, Roasted Garlic & Bell Pepper.  I thought it would be a great complement to my spagetti-soto.   It really turned out great and I would recommend you try it out.

Garlic & Red Pepper Chicken

• 4 Chicken Breast
• 1 Tbs of olive oil
• 2 Tbs of McCormick Roasted Garlic & Red Pepper Seasoning Blend
• 1 Tbs of Flour
• 1/4 cup of chicken stalk (this is a guess measurement)

1.  Pre-heat oven to 350 degrees

2.  Mix together chicken, olive oil, seasoning and flour.

3.  Pour chicken stalk into a cast iron pan or rectagular baking pan.  Place chicken in pan and cook in the oven for appox. 15 minutes,  then broil at a low heat for another 15 mins or until done.   Turn chicken while in the broiler to brown on both sides.

 

 

Healthy and Yummy Mac & Cheese w/ Chicken

Mac n

My desire to cook this week has been minimal because I was home alone and as much as I enjoy cooking it is not as much fun when you don’t have someone to cook for.  However I was getting a little tired of sandwiches and cereal. LOL

I decided I wanted some comfort food….some Mac n’ Cheese.  Of course since it was just me this recipe gives you exactly 2 servings which was dinner and some leftovers…which I took to work the next day.

• 2/3 cup of whole wheat macaroni
• 3/4 cubed cooked chicken breast
• 1/2 cup low fat sour cream
• 1/2 cup low fat cheddar cheese
• 1/4 diced onion
• 1/4 cup sliced mushrooms (if you like more add more, I used portabella)
• 2 Tbs of chopped stuffed olives
• breadcrumbs
• olive oil

1. Boil macaroni and pre-heat oven to 350 degrees.
2. Drizzle olive oil into pan. I cooked my chicken breast with some McCormick jerk seasoning……mmmmm.  Remove chicken.
3. Saute the onions and mushrooms in the pan for about 5 mins.
4. In a bowl combine the sour cream, cheddar cheese, chicken and macaroni.  When the veggies are done toss them in with the macaroni mixture. 
5. Pour mac n’ cheese into 3 cup baking dish….smallest thing you got….lol. Sprinkle over the top with breadcrumbs.
6. Bake in the oven at 350 degrees for about 20 mins. 

This turned out really yummy.  This recipe will give you 2 servings, but I recommend doubling it because I wanted more when I was done.  Also it is versatile, you can add any kind of veggie you want….I was thinking broccoli mmmmm.