Easy Chicken Dinner Recipe
Yup! Easy Chicken Dinner Recipe about says it all. After the chicken breast
– or thighs – you can pick from all of the choices that you have for the vegetable and the carb. Tonight I opened the freezer drawer and stumbled on some broccoli florets and some corn. The Italian part of me kicked in and I pictured that combo with some chopped garlic getting good in a skillet. Then my pasta needs kicked in and I decided on some Rigatoni pasta with Ricotta cheese.
A messy KITCHEN is a sign of happiness.
Put a skillet on at medium high and a pot of water for the pasta. Add the pasta to the water and stir it up. When the pot starts to simmer the pasta will be ready for the butter and the ricotta cheese.
While the pasta water heats up
As soon as the skillet has heated up put the chicken breast in and season the up side with black pepper and any other herbs that you like. basil, parsley, red pepper flakes it’s up to you. Or, just a little black pepper combining with the olive oil adds a nice flavor. But, i’m going to say it again it’s up to YOU. Turn it over and season the other side. Then cook it about 4-6 minutes a side depending on the thickness.
While the first side is cooking chop up the garlic and have the broccoli and the corn ready.
When you turn over the chicken add the veggies to the skillet. Stir them up a couple of times as they cook.
When the pasta has softened up to the way that you like it drain out all but a little bit – about a tablespoon – of the water. Add the butter and stir it up as the butter softens. When it is almost all melted add the ricotta cheese and the basil. Then stir it all together.
Turn off the burner and let it sit while you finish up the skillet. When the juices run clear from the chicken breast and/or it is firm to a finger poke and/or it reads 165°F on a meat thermometer it is done and it’s time to serve up your Easy Chicken Dinner.
Here are a couple more Quick and easy Chicken Recipes:
Easy Chicken Dinner Recipe
Equipment
- skillet
- small sauce pan
Ingredients
- olive oil
- 2 chicken breasts or thighs
- 2 pinces black pepper
- 1 cup frozen broccoli florets
- 1 cup frozen corn kernels
- 3 cloves garlic chopped
- 2 cups Rigatoni pasta or Penne
- 2 tbsp butter
- 1 cup ricotta cheese
- 2 teaspoons dried basil or 4 chopped fresh
Instructions
- Put a skillet on at medium high and a pot of water for the pasta. Add the pasta to the water and stir it up. When the pot starts to simmer the pasta will be ready for the butter and the ricotta cheese.
- As soon as the skillet has heated up put the chicken breast in and season the up side with black pepper and any other herbs that you like. basil, parsley, red pepper flakes it's up to you. Or, just a little black pepper combined with the olive oil adds a nice flavor. But, i'm going to say it again it's up to YOU. Turn it over and season the other side. Then cook it about 4-6 minutes a side depending on the thickness. While the first side is cooking chop up the garlic and have the broccoli and the corn ready.
- When you turn over the chicken add the veggies to the skillet. Stir them up a couple of times as they cook.
- When the pasta has softened up drain out all but a little bit - about a tablespoon - of the water. Add the butter and stir it up as the butter softens. When it is almost all melted add the ricotta cheese and the basil. Then stir it all together. Turn off the burner and let it sit while you finish up the skillet.
- When the juices run clear from the chicken breast and/or it is firm to a finger poke and/or it reads 165°F on a meat thermometer it is done and it's time to serve up your Easy Chicken Dinner.
