mushroom-risottoCategoriesRecipes
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Mushroom Chicken “Risotto”

  • Cooking Time15 mins
  • Recipe Makes4 servings
  • Prep time15 mins
  • Recipe Makes4
  • Ingredients
  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 Tbsp. margarine or butter, divided
  • 1 medium onion, chopped
  • 1 package (227 g) cremini mushrooms, sliced
  • 1 pouch Knorr® Sidekicks® Country Mushroom Rice & Vermicelli Side Dish
  • 1/2 cup (125 mL) milk
  • 1/2 cup (125 mL) frozen green peas

Directions

  •  1SEASON chicken, if desired, with salt and pepper. Melt 1 Tbsp, (15 mL) margarine in large nonstick skillet over medium-high heat and cook chicken and onion, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove and set aside.
  •  2MELT remaining 1 Tbsp. (15 mL) margarine in same skillet over medium-high heat and cook mushrooms, stirring occasionally, until golden, about 3 minutes.
  •  3ADD 1 1/2 cups (375 mL) water, Knorr® Sidekicks® Country Mushroom Rice & Vermicelli Side Dish, milk and peas to same skillet and bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, 7 minutes, or until rice is tender. Stir in chicken until heated through and garnish if desired with chopped fresh chives and grated parmesan cheese; now it’s delicious. Dig in!
parmesan-chicken-tenderloinsCategoriesRecipes
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EASY PARMESAN CHICKEN TENDERLOINS

PREP TIME: 10 minutes COOK TIME: 15 minutes TOTAL TIME: 25 minutes YIELD: 4 servings

INGREDIENTS

  • 1 pound chicken tenderloins
  • Salt, pepper and garlic powder (for seasoning the chicken)
  • 1 egg, beaten with 1 tablespoon milk
  • 1/2 cup breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1/2 cup marinara sauce (plus extra for serving)
  • 4 slices mozzarella cheese, cut in half
  • Fresh or dried parsley for garnish

INSTRUCTIONS

  1. Preheat the oven to 425 degrees.
  2. Season both sides of the chicken tenderloins with the salt, pepper and garlic powder.
  3. Mix the breadcrumbs and parmesan cheese together in a bowl. Dip each chicken tenderloin into the egg mixture first, letting the excess drip off and then into the breadcrumbs, pressing to adhere the breadcrumbs to the chicken. Place on a baking sheet that’s been sprayed with non-stick cooking spray and repeat with the remaining chicken tenderloins.
  4. Spray the tops of the breaded chicken with an olive oil or avocado oil cooking spray and bake for 8 minutes and then turn the chicken over and bake for another 5.
  5. Remove the tenderloins from the oven and spoon some of the sauce over each piece. Add a half of a mozzarella cheese slice to each tenderloin and return to the oven for another 2-3 minutes to melt the cheese.
  6. Sprinkle the tops of the chicken with fresh or dried parsley and serve.
CategoriesRecipes
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Elbow Pasta and Chicken

Prep Time 20 minutes Servings4 Servings Calories 283 kcal

Ingredients

  • 4 oz. Elbow macaroni or 1 package of precooked Barilla Ready Pasta
  • 1 Tbsp./½ oz. extra virgin olive oil
  • ¼ cup/1 oz. finely chopped garlic
  • 2 Tbsp. capers
  • 1 28 oz. can whole tomatoes – no salt added
  • 2 cups/4 oz. cooked chicken diced
  • 8 cups/8 oz. roughly chopped spinach
  • 1 oz. Mozzarella Cheese

Instructions

  1. Bring a large pot of salted water to a boil. Cook the Pasta according to package directions. Drain and reserve.
  2. Heat a large sauté pan over medium heat. Add the olive oil and garlic. Cook until aromatic (about 30 seconds).
  3. Add the capers and tomatoes. Use a whisk or a large fork to break up the tomatoes. Heat to a simmer. Taste and adjust seasoning.
  4. Stir in the spinach and chicken. Heat chicken through and allow the spinach to wilt (about 2 minutes).
  5. Divide between 4 bowls. Grate Cheese over the pasta.