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Graveyard Chicken with Penne Pasta

Easy Dinner Idea

Graveyard Chicken with Penne Pasta

Graveyard Chicken with Penne Pasta

Ingredients

  • Boneless skinless chicken breasts- 2 lbs (4-5 trimmed breasts)
  • Diced tomatoes- 1 15oz. can
  • Condensed chicken stock (like Knorr Homestyle Stock)- 1 tub (or 3 chicken bullion cubes, or 2 cans of Chicken Broth)
  • Sliced black olives- 1 small can
  • Baby spinach lettuce- 1 12oz. precut ready-to-eat bag
  • Gluten-free penne pasta (or regular penne if not gluten-free)- 1 lb
  • STAPLES:
  • Poultry Seasoning- 2 tablespoons (or salt & pepper)
  • Butter - 3 tablespoons
  • Olive oil - about 3 tablespoons

Instructions

  1. Place chicken breasts between two sheets of plastic wrap and pound with a meat tenderizer until thin.
  2. Heat butter and olive oil together in large heated or non-stick skillet over medium high heat.
  3. Season chicken breasts with a poultry seasoning or salt & pepper, and sauté until brown on both sides, approximately 5 minutes each side.
  4. Remove chicken to paper towel-lined plate.
  5. Add tomatoes, chicken broth, olives and baby spinach to pan and simmer until spinach is reduced, approximately 4 minutes.
  6. Add chicken back to sauce and spoon sauce over chicken to let simmer.
  7. Pasta:
  8. Boil pasta in salted water until tender.
  9. Before draining pasta, dip a glass measuring cup or coffee cup into pot and scoop out 1 cup of pasta water.
  10. Drain pasta and transfer to serving bowl.
  11. Add about half of pasta water to pasta reserving half in case pasta becomes dry.
  12. Place chicken on top of pasta.
  13. Pour sauce over the chicken and pasta.
https://tonispilsbury.com/graveyard-chicken-with-penne-pasta/

 

Weekly Meal Planning for Busy Families

Weekly Meal Plan

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Grilled Lemon-Basil Chicken, Grilled Portabella & Grilled Garlic Bread

Summer Grill Family Dinner Recipe

Grilled Lemon-Basil Chicken, Grilled Portabella & Grilled Garlic Bread

Grilled Lemon-Basil Chicken, Grilled Portabella & Grilled Garlic Bread

Ingredients

  • boneless skinless chicken breasts- 3-4lbs (6-7 trimmed breasts)
  • lemon- 1, sliced in half
  • basil, fresh- 1 bundle
  • portabella mushrooms, large- 4
  • bakery french bread- 1 loaf, sliced in half length-wise
  • STAPLES
    Chicken:
  • olive oil- ¼ cup
  • minced garlic- 1 tbspn
  • Montreal Steak Seasoning- 1 tablespoon (or 1 teaspoon each salt & pepper)
  • Portabella:
  • balsamic vinegar- ¼ cup
  • olive oil- 3 tbspns
  • crushed red pepper
  • black pepper
  • Bread:
  • butter- 4 tbspns
  • olive oil- 4 tbspns
  • minced garlic- 1 tbspn

Instructions

    For best results,marinate chicken and portabella ahead of time, 2-3 hours to overnight
    Chicken Marinade:
  1. Chop basil.
  2. In a mixing bowl combine chopped basil, olive oil, juice squeezed from lemon, garlic and seasoning.
  3. Place chicken in large zip-top baggie or shallow baking dish.
  4. Cover with marinade and seal or cover to store in the refrigerator to marinate.
  5. Portabella
  6. In same mixing bowl combine vinegar, olive oil, red pepper and black pepper.
  7. Place portabella in quart-size zip-top baggie or storage container, cover with marinade and seal or cover to store in the refrigerator to marinate.
  8. DINNER TIME:
    Chicken and Portabella:
  9. Grill chicken and portabella on outdoor or indoor grill, turning once, until cooked thoroughly.
  10. Chicken will take approximately 15 minutes and portabella will take approximately 7 minutes.
  11. Bread
  12. Melt butter in microwave-safe dish or measuring cup in microwave, approximately 23 seconds.
  13. Add olive oil and mix well.
  14. Brush mixture onto bread.
  15. Grill butter-side down until brown, approximately 1-2 minutes.
https://tonispilsbury.com/grilled-lemon-basil-chicken-grilled-portabella-grilled-garlic-bread/

 

Weekly Meal Planning For Busy Families

Weekly Meal Plan

 

 

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What’s For Dinner This Week: “My Goodness”

Meal Planning for Busy Families

If you’re a subscriber to The Organized Cook Weekly Meal Plan System, here’s what’s on your family dinner menu this week!

 

MONDAY

Chicken Madeira Recipe

Day 1: Chicken Madeira with Rice

 

TUESDAY

London Broil Recipe

Day 2: Italy-Meets-London Broil with Spaghetti Aglio E Olio & Balsamic Vegetables

 

WEDNESDAY

chicken curry recipe

Day 3: Green Chicken Coconut Curry over Steamed Rice

 

THURSDAY

Eggplant Parmesan Recipe

Day 4: Eggplant Parmesan with Baked Spaghetti & Easy Minestrone Soup

 

FRIDAY

Philly Cheesesteak Recipe

Day 5: Philly Cheesesteak Subs & Sweet Potato Fries

 

Weekly Meal Plan System

Weekly Meal Plan

The Organized Cook Weekly Meal Plan System

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Spinach Turkey Chili

Turkey Chili Recipe

This is the same recipe we use for our Ghostly White Turkey Chili in our Spooktacular Weekly Meal Plan.

Spinach Turkey Chili

Spinach Turkey Chili

Ingredients

  • Ground turkey- 1½-2 lbs.
  • Great northern beans- 1 15oz. can, drained
  • White navy beans- 1 15oz. can, drained
  • Cannellini (white kidney) beans- 1 15oz. can, drained
  • Fresh baby spinach lettuce- 1 precut ready-to-eat bag 16 oz.
  • Condensed chicken stock (like Knorr Homestyle Stock)- 1 tub (or 3 chicken bullion cubes, or 2 cans of Chicken Broth)

Instructions

  1. In large soup pot or Dutch oven, brown turkey over medium-high heat until just cooked
  2. Add all three cans of beans, spinach and stock or bouillion along with 4-6 cups of water- just enough to cover (or canned chicken broth)
  3. Bring to boil and let spinach reduce
  4. Reduce heat to medium-low and let simmer for approximately 10 minutes
https://tonispilsbury.com/spinach-turkey-chili/

 

Spinach Turkey Chili is great with homemade corn bread.  For a gluten-free corn bread, try Bob’s Red Mill Cornbread Mix.

Weekly Meal Planning for Busy Families

Weekly Meal Plan

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