Baked Cheesy Chicken Spaghetti

 

Baked Cheesy Chicken Spaghetti

Yield: 6 to 8 servings

Prep Time: 25minutes mins

Cook Time: 45minutes mins

Total Time: 1hour hr 10minutes mins

Ingredients

• 12 ounces spaghetti, broken in half
• 1 ¾ cups milk (preferably not skim; recipe works best with 1%, 2% or whole milk)
• 1 ½ cups chicken broth or stock
• ¼ cup + 2 tablespoons all-purpose flour
• 2 tablespoons salted butter
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ¾ teaspoon table salt
• ⅛ teaspoon black pepper
• ⅛ teaspoon dried thyme
• ¾ cup grated Parmesan cheese, divided (see note)
• 2 ½ cups shredded medium or sharp cheddar cheese, divided (see note)
• 3 cups cooked, chopped chicken
• Chopped fresh parsley, for garnish, optional

Instructions 

• Preheat the oven to 375 degrees F. Lightly grease a 9X13-inch baking pan. Set aside.
• In a large pot of lightly salted boiling water, cook the spaghetti according to package directions until al dente. Drain and set aside (lift and separate the noodles a few times so they don't stick as they cool). Don't wash out the pot; just wipe dry, if needed.
• Add the milk, broth, and flour to a blender and process until smooth. Set aside.
• Return the pot to medium heat. Melt the butter and add the onion powder, garlic powder, basil, oregano, salt, pepper and thyme. Cook for 30-45 seconds, stirring often until the spices are sizzling and smell fragrant.
• Pour the milk mixture into the pot and bring to a simmer, whisking constantly. Continue cooking for 3 to 4 minutes until thickened.
• Remove the pot from the heat and add 1/2 cup of the Parmesan cheese and 2 cups of the cheddar cheese to the sauce (reserve the rest of the cheese for topping). Stir until the cheese has melted. Season to taste with additional salt and pepper (important!).
• In a large bowl (or back into the pot, if you prefer), add the cooked spaghetti and chicken. Toss and stir until the noodles and chicken are evenly coated with the sauce.
• Spread the pasta mixture evenly in the prepared pan. Sprinkle the remaining cheeses over the top.
• Bake for 20 to 25 minutes until hot and bubbly. Serve warm.

Notes

Seasonings: in place of the basil, oregano and thyme, you can sub in 1 1/2 to 1 3/4 teaspoons Italian seasoning.

Cheese: if you have the time, freshly grate block cheese for this recipe (vs using pre-shredded cheese which is coated with a powder substance to prevent it from clumping; but it also prevents it from melting as well). I like to grate the Parmesan on the small holes of the box grater, and I use the large holes of the box grater for the cheddar cheese.

Make-Ahead: this chicken spaghetti can be assembled the night before or the morning of to bake later in the day. It can also be frozen prior to baking. To bake, thaw overnight in the refrigerator and bake, covered, for 45 minutes, then uncover, and bake for a few minutes longer until hot and bubbly.

Peri Peri Chicken Bowls

 

Ingredients

• 1 tsp sweet paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp sea salt flakes
• ¼ tsp freshly cracked black pepper
• ¼ cup (60 ml) extra-virgin olive oil
• 800 g (1 lb 12 oz) boneless, skinless chicken thighs, cut into bite-sized pieces (you can use up to 1 kg/2 lb 3 oz of chicken) (see note 1 if you would prefer to use chicken breast)

PERI PERI MAYONNAISE

• ⅔ cup (160 g) whole-egg mayonnaise (or plain Greek yoghurt)
• 1 tsp sweet paprika
• ½ tsp onion powder
• ¼ tsp sea salt flakes
• 1 tbsp lime juice
• 1–2 tbsp water

CABBAGE SALAD

• 1 cup (75 g) finely shredded red cabbage
• 2 tomatoes, diced
• 1 cup corn kernels (tinned; fresh; or frozen, thawed and steamed)
• ½ bunch coriander (cilantro), finely chopped
• ½ red onion, finely diced
• 1 tbsp lime juice
• ½ tsp sea salt flakes

TO SERVE

• Steamed rice
• Lime wedges (optional)
• 
  
• DIRECTIONS
• Marinate the chicken – In a large bowl, combine the paprika, onion powder, garlic powder, oregano, salt, pepper and olive oil. Add the chicken and toss well to coat.
• Cook the chicken (choose your method):
  Pan-fry – Heat a large non-stick or cast-iron pan over medium–high heat. Add the chicken in a single layer (cook in batches if needed) and cook for 3–4 minutes per side, or until golden and cooked through.
  Oven-bake – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Spread the chicken in a single layer on a baking tray lined with baking (parchment) paper. Bake for 18–20 minutes, or until golden and cooked through. For extra char, place under the oven grill (broiler) for the last 2–3 minutes.
  Air fry – Preheat the air fryer to 200°C (400°F). Arrange the chicken in a single layer in the basket (cook in batches if needed). Air fry for 12–15 minutes, shaking halfway, until golden and cooked through.
• Make the peri peri mayonnaise – In a small bowl, mix together the mayonnaise (or Greek yoghurt), paprika, onion powder, salt and lime juice until smooth and combined. Refrigerate until ready to serve.
• Make the cabbage salad – In a medium bowl, combine the cabbage, tomato, corn, coriander, red onion, lime juice and salt. Toss using tongs to combine.
• Assemble – Divide the rice and cabbage salad among four bowls. Top with the cooked chicken and juices from the pan/oven tray or air fryer basket. 
• Serve – Drizzle with the peri peri mayonnaise. Serve with extra lime wedges, if desired.

High Protein Veggie Dip + Nut Thins

 In a bowl add:

Finely chopped romaine or other green lettuce
Black Beans
Fire Roasted Corn
Red Onion--finely minced
Guacamole/Avocado
Chicken
Banana Peppers
Scoop of Greek Yogurt
Fajita Seasoning
Drizzle of Hot Honey
Lime Juice

Mix together well and serve with cheddar cheese Nut Thins.

Chicken Caesar Smash Tacos

 Ingredients

QUICK CAESAR DRESSING

• ⅔ cup (160 g) whole-egg mayonnaise (see note 1)
• 2 tbsp freshly grated parmesan
• 1 tbsp lemon juice
• 1 tsp dijon mustard
• ½ tsp freshly minced garlic
• 1 tsp Worcestershire sauce
• ¼ tsp sea salt flakes
• ¼ tsp freshly cracked black pepper

CHICKEN SMASH TACOS

• 4 slices streaky bacon (about 200 g/7 oz in total), chopped
• 500 g (1 lb 2 oz) minced (ground) chicken
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sweet paprika
• ½ tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 8 small flour tortillas (15–20 cm/6–8 inch)
• Olive oil, if needed, for frying

• CRISPY PANKO TOPPING

  • 1 tsp olive oil
  • 1 tbsp unsalted butter
  • ½ cup (30 g) panko breadcrumbs
  • ¼ tsp sea salt flakes
  • 1 tbsp freshly grated parmesan

  TOPPINGS

  • 2 cups (120 g) shredded cos (romaine) lettuce
  • ¼ cup (25 g) freshly grated parmesan

Drop Biscuit Chicken Pot Pie

 Fluffy Drop Biscuits:

Ingredients:

1 C unbleached all-purpose flour
1 TBS baking powder
1/4 tsp baking soda
1/2 tsp fine sea salt
2 tsp sugar
6 TBS cold, unsalted butter--cut into 12 pieces
1 1/4 C buttermilk

Directions:

Preheat oven to 425. 

Add the flour, baking powder, baking soda, salt, and sugar to a deep bowl. Whisk to combine. Scatter the over the dry ingredients and rub together quickly with your fingers, until it forms a sandy-looking texture with some pebble-sized pieces. Pour in the buttermilk and stir until it just comes together into a thick dough and there are no visible signs of flour. This step should only take a minute: be careful not to overmix the dough. 

Drop by scant 1/4-C onto an ungreased baking sheet--I use an icecream scoop for this so they come out even in size and shape. Bake until golden on the bottoms and around the edges, 15-17 minutes. Serve hot. 

Chicken Pot Pie:

Ingredients:

1 TBS unsalted butter
4 medium carrots
2 TBS unbleached all-purpose flour
1 C chicken stock
1/2 C milk
2 C cubed chicken [I use rotisserie]
1 onion, minced
1/2 C frozen peas & corn
Handful of fresh, flat-leaf parsley
Fine sea-salt and pepper
1/2 batch fluffy drop biscuits, unbaked

Directions:

For the pot pie filling: Melt the butter in an 8 inch cast iron skillet over medium heat. Add the carrots and onions, and cook, 1 to 2 minutes, until they are bright orange and barely tender. Sprinkle the flour over the carrots, and stir vigorously for 1 minute to cook the flour a bit. 

Slowly pour in the stock, and then the milk. Raise the heat to medium-high and let it come to a very gentle boil. Immediately reduce the heat to a summer and let cook for 10 minutes. 

Add the chicken, peas, corn, and parsley. Let cook until the carrots are tener, and the peas, corn, and chicken are heated through. Season with salt and pepper. 

Meanwhile, preheat the oven to 425. Prepare the drop-biscuit dough. Drop dollops of the dough over the top of the pot pie filling to mostly cover the surface. Transfer the skillet to the oven and bake for about 18 minutes until the biscuits are golden brown. 

Serve immediately. 

Chicken Schnitzel with Mushroom Sauce

 

Ingredients

CHICKEN SCHNITZEL (see note 1)

• 1 kg (3–4 large) boneless, skinless chicken breasts (halved horizontally to form 6–8 thinner “steaks”)
• 1 tsp sea salt flakes (or ¾ tsp table salt), plus extra to taste
• ½ tsp freshly cracked black pepper
• ½ cup (75 g) plain (all-purpose) flour
• 3 eggs, whisked
• 3 cups (180 g) panko breadcrumbs (see note 2)
• Oil, for cooking

CREAMY MUSHROOM SAUCE

• 1 tbsp extra-virgin olive oil
• 4 cups (360 g) sliced mushrooms (see note 3)
• 2 tbsp unsalted butter
• 1 tsp freshly minced garlic
• 2 cups (500 ml) thickened (heavy) cream
• 1 tsp dijon mustard
• 1 tsp chicken stock powder (bouillon)
• 4 thyme sprigs, leaves picked, plus extra to garnish (can be substituted with 1 tsp thyme leaves) (optional)
• ⅓ cup (35 g) freshly grated parmesan (see note 4)
• Sea salt flakes, to taste
• Freshly cracked black pepper to taste, plus extra to finish

SERVING SUGGESTIONS

• Freezer-friendly mashed potatoes
• Green beans, steamed

Instructions

1. Prepare the schnitzels – Season the chicken with the salt and pepper. Pound to an even thickness (about 1 cm/½ inch) for even cooking.
2. Set up your crumbing station with the flour, whisked eggs and panko breadcrumbs.
3. Coat each piece of chicken in the flour (shaking off the excess), then the egg, then the breadcrumbs, pressing to coat evenly.
4. Choose your cooking method and cook the schnitzels –
   Shallow-fry: Heat ¼ cup (60 ml) of olive oil over medium–high heat. Cook the schnitzels in batches for 4–5 minutes each side until golden and cooked through. Transfer to a paper towel-lined plate and season with extra salt.
   Air fry: Preheat the air fryer to 200°C (400°F). Spray both sides of the schnitzels with olive oil. Cook in batches for 8–10 minutes, flipping halfway, until golden and cooked through.
   Oven-bake: Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Bake the schnitzels on a wire rack set over a baking tray for 12–15 minutes or until golden and cooked through. For best results, toast the panko breadcrumbs before crumbing (see note 2).
5. Make the creamy mushroom sauce – Heat the oil in a large, heavy-based frying pan over medium–high heat (if using the same pan you used for the chicken, wipe out any excess crumbs and oil first).
6. Add the mushrooms and cook, stirring, for 4–5 minutes until golden and the moisture has evaporated.
7. Add the butter and garlic and cook, stirring, for a further 30 seconds until fragrant.
8. Add the cream, mustard, chicken stock powder and thyme, if using. Cook, uncovered, over medium–low heat, stirring, for 2–3 minutes or until the sauce has thickened.
9. Turn the heat off and stir through the parmesan. Season to taste with salt and pepper.
10. Serve – Serve the chicken schnitzels with a side of creamy mashed potatoes, steamed greens and a generous drizzle of the mushroom sauce on top. Garnish with extra thyme leaves (if using), sea salt flakes and cracked black pepper.