Creamy Chicken Tortellini Soup

Light and cozy Creamy Chicken Tortellini Soup, a lighter version of a beloved classic comfort dish!
We are deep into our fall routine.
The kids have settled in school. We are outside as often as possible, enjoying the crisp fall weather and turning leaves. We hike. We wear hoodies. We pick apples. We start the occasional fire in the fire pit.
We make soup.
There is nothing, nothing, as comforting as walking into the house after a long day to the wafting aroma of chicken soup.
My family deserves that at least once a week, in my opinion. Pure cozy goodness to relax the mind and sooth the soul.
Today’s Creamy Chicken Tortellini Soup is a health-ified version of a heavier cream-based soup.
I haven’t removed the essential elements that make it special such as tender chicken, hearty cheese tortellini, and even a little cream. I’ve just reduced certain ingredients, so you can feel good about serving this Creamy Chicken Tortellini Soup to your family.
And maybe even having seconds.
I used plenty of fresh veggies and herbs, boneless skinless chicken breasts, and DeLallo Three Cheese Tortellini found in the dried pasta section of your grocery store.
I am partial to DeLallo products because they take such care in making sure they import and produce the very best Italian foods in the country.

Ingredients:

• 1 tablespoon DeLallo Extra Virign Olive Oil
• 1 large sweet onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 cups sliced carrots
• 4 garlic cloves, minced
• 1 1/4 pounds boneless skinless chicken breast (2 large breasts)
• 9 cups chicken broth
• 8.8 ounce package DeLallo Three Cheese Tortellini
• 1/4 - 1/3 cup heavy cream
• 2 tablespoons packed frozen spinach (1/2 cup fresh baby spinach leaves)
• 2 tablespoons fresh chopped parsley
• 1 1/2 teaspoons dried thyme leaves (1 tablespoon fresh thyme leaves)
• 1/2 teaspoon crushed red pepper
• Salt and pepper

Directions:

1. Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
2. Add whole chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.
3. Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn't stick together. Then chop or shred the chicken and place back in the soup.
4. Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed.

You can find complete recipes of this Creamy Chicken Tortellini Soup in aspicyperspective.com

BOURBON CHICKEN

Straight off of Bourbon Street in New Orleans, this tender bourbon chicken is covered in a slightly sweet sauce with a little kick. It’s a true taste of the South you won’t be able to resist.
I had my first taste of bourbon chicken in a mall in Florida. I walked around for 20 minutes looking at all the different food court options, not feeling like any of them, and I finally gave in to the lady that had tried to hand me a sample of this chicken three times. Twice, I looked at the giant aluminum pan full of some watery brown liquid and sloshy chicken and though “nope”. But I was beat down, and hungry, so I gave in. And it was freaking incredible.
I got a giant plate of it, ignored my inner cricket that was telling me there was no way to know how long that chicken had been sloshing there, and I inhaled the entire plate in record time. It became something I looked forward to every trip to Florida.
In the last couple of years we got a chain up here in Canada that sells it too… but they aren’t that common, and the closest mall to me that has it is always a DISASTER to go to – way too damn busy to be enjoyable at all (yeah, I’m looking at you Vaughan Mills).

Ingredients

• 4 tbsp olive oil
• 3 lbs boneless, skinless chicken thighs, cut into 1" bite size pieces
• 1 cup water
• 1 cup brown sugar, packed
• 3/4 cup chicken broth
• 2/3 cup soy sauce (low sodium is best)
• 1/4 cup ketchup
• 1/4 cup Jack Daniel's or Southern Comfort
• 2 tbsp apple cider vinegar
• 5 cloves garlic, minced
• 1 small onion, minced
• 3/4 tsp crushed red pepper flakes (more if you like it spicy)
• 1 1/2 tbsp freshly grated ginger
• 1/4 cup apple juice
• 2 tbsp corn starch

Instructions

1. Heat the oil in a large heavy bottom pot (I use a dutch oven). Add the chicken pieces and brown until lightly golden on all sides. This will take about ten minutes. Remove the chicken with a slotted spoon to a plate and tent with foil to keep warm. It will not be fully cooked yet.
2. In the now empty pot, add the water, sugar, chicken broth, soy sauce, ketchup, Jack Daniel's, apple cider vinegar, garlic, onion, red pepper flakes, and ginger. Bring to a boil, and use a wooden spoon to scrape all the browned bits off the bottom of the pan.
3. Add the chicken pieces back into the pan with the sauce, along with any accumulated juice on the plate. Reduce the heat to medium-low and let simmer for 20 minutes, until the chicken is cooked through, and the sauce has started to thicken.
4. In a small bowl, whisk together the apple juice and corn starch. Stir into the pot with a wooden spoon, then turn up the heat to medium-high and bring to a boil for 1 minute, stirring constantly, to thicken up the sauce.
5. Serve while hot, and remember, this goes great with rice and corn (and a glass of bourbon).

You can find complete recipes of this BOURBON CHICKEN in kitchentrials.com

Skillet Chicken with Creamy Spinach Artichoke Sauce

You can never have too many chicken recipes right? Especially when they are this good! I can’t get over how amazingly delicious this Skillet Chicken with Creamy Spinach Artichoke Chicken is! It is definitely one of my new favorite ways to make chicken! I made this over the weekend and my family enjoyed it so much so here I am again making it on again on Monday so we can have it again, and of course so I can share with you guys. You just can’t go wrong with skillet chicken and a good sauce!
You get this perfectly seared golden brown chicken covered in the most amazing, rich and creamy spinach artichoke sauce – which will likely remind you of a blend of your favorite spinach artichoke dip (my dip recipe is where I got the inspiration for this) and a lighter Alfredo sauce. It’s hearty, it’s filling, it’s comforting and it makes for the perfect dinner any day of the year! You’ll love that it is simple enough it passes for a quick weeknight dinner yet it’s fancy enough you could make it for guests on the weekend. I’ve already stocked up on ingredients (like canned artichoke hearts and Neufchatel cheese) for this so it can be a regular on my menu. I like that it’s a little bit lighter than the dip yet you still get all those delicious flavors – and I made it so there’s plenty of the sauce so you can have a some extra to serve over pasta. Winnah winnah chicken dinnah. This puts all those bland and boring chicken breasts recipes to shame! Make it soon! Then after you try this try my Spinach Artichoke Pizza – it’s one of my favorite and most popular pizza recipes!

Ingredients

• 4 (6 oz) boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 1 1/2 Tbsp olive oil, divided
• 2 Tbsp butter
• 3 cloves garlic, minced
• 1 Tbsp flour
• 5 oz fresh spinach, rinsed, drained and chopped (3 1/2 packed cups)
• 1 (14 oz) can artichoke quarters, drained and chopped
• 1 1/4 cups milk
• 4 oz Neufchatel cheese, diced into small cubes
• 1/3 cup packed freshly, finely shredded parmesan cheese
• 1/4 cup sour cream
• Red pepper flakes (optional)

Directions

1. Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides with salt and pepper. 
2. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on bottom, about 4 - 5 minutes. 
3. Rotate chicken to opposite side, add remaining 1/2 Tbsp olive oil and continue to cook until chicken is golden brown on bottom and center registers 165 on an instant read thermometer, about 4 - 5 minutes longer. Transfer chicken to a plate, cover with foil to keep warm.
4. Melt butter in same skillet used to cook chicken over medium heat. Add garlic and flour and cook 30 seconds then add in spinach and artichokes and saute until spinach has wilted, about 1 minute. 
5. Pour in milk, while scraping up browned bits from bottom (don't worry if you can't get all of it, the golden bits will come up as it continues to cook). 
6. Add in Neufchatel cheese and parmesan, season with salt and pepper to taste, and cook and stir until mixture has thickened slightly and cheeses have melted. 
7. Stir in sour cream then return chicken to skillet. Sprinkle with red pepper flakes.

You can find complete recipes of this Skillet Chicken with Creamy Spinach Artichoke Sauce in cookingclassy.com

Not to be a total buzzkill, but this is by no means a “healthy recipe.”  However, it is much healthier than the version we used to make, and I promise everyone who tries it will love it.  I stand behind my buffalo chicken dip 🙂

How To Make Buffalo. Chicken. Dip. Rocks my world.

Ingredient

• 1.25 pounds shredded chicken breast
• 8 ounces Hidden Valley Fat Free Ranch Dressing
• 8 ounces Philadelphia 1/3 less Fat Cream Cheese
• 4-5 ounces Franks Red Hot, depending on your heat preference.
• Shredded cheese of your choice
• Tortilla or corn chips for dippin

Direction

First up, I like to boil the chicken.  This is the ONLY recipe you will ever see me use boiled chicken for, as I find it extremely unflavorful.  However, it does make the chicken very moist and easy to shred.  I typically cut the chicken breasts in half before dropping them into a pot of boiling water.  Depending on the size of the chicken breasts, this can take 12-14 minutes or so–just cook the chicken until it’s no longer pink in the middle.
Once the chicken is done, transfer it to a plate to cool.  Meanwhile, combined the ranch dressing, cream cheese, and Franks in a bowl.
Melt the sauce in the microwave on a VERY low heat, stirring frequently.
Next up, it’s time to SHRED.  The chicken that is.  I find it easiest to shred the chicken by using two forks.  One to hold the chicken in place, and the other to shred the chicken a part
I usually do a rough shred with the forks, then use my hands to break it up into smaller bits and also find any fat that may have slipped in.  Chicken fat.  *CRINGE*
Once shredded, toss the chicken into a baking dish (or crockpot)
and pour the melted sauce over top.  Stir to combine
then top with shredded cheese
At this point you have two options–bake in the oven at 350 degrees for about 20 minutes OR you can also just put the lid on the crock pot and set it to medium heat.  If I’m using a crockpot, I often use a little less chicken so the dip doesn’t dry out too much throughout the day.
I kid you not, this is better than any buffalo chicken dip I have ever tried.  A lot of people used canned chicken in their buffalo chicken dip, and honestly, that is the worst idea ever.  Using chicken breast is KEY.  In a pinch, I’ve also used a rotisserie chicken, which was equally tasty.
Also important to point out that sometimes fat-free ranch can have kind of a funky taste.  I’ve tried other brands in this BCD, but have found Hidden Valley to be the best option.
The dip disappeared before I got a photo, but I think you get the picture.  It is friggin delicious.
It also freezes and reheats well, tastes delicious cold, on a sandwich, and when eaten with your bare hands 😀
ENJOY!!!
Food recipes from http://www.ferventfoodie.com

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

Creamy Parmesan Garlic Mushroom Chicken is ready in just 30 minutes and the parmesan garlic sauce will wow the entire family!  This will become a new favorite!
Can I get a hallelujah for air conditioning? Our air conditioning went out in the place where we are living now and of course it is the week before the big move. As if packing and getting ready to move isn’t torture enough, I have had to do it in 85 degrees. Gah! It took 3 days for them to get it replaced and working properly. And today is the first day that it is working. You better believe I have that baby cranked down to 68. 😉
Since life is crazy busy I still realize that my kids need to eat. You can only order Little Caesars so much and eat out before you are sick of it. My kids LOVE when I take the time to cook a good meal.
Skillet meals are our favorite lately. They are ready in just 30 minutes and they taste like they are from a restaurant.
And you guys.
This Creamy Parmesan Garlic Sauce is ON POINT! It will be one of the best sauces that you will ever make!
My son said this is one of the best things he has ever eaten! I think my son is my biggest fan of my cooking. My other one is unpredictable and pretty picky but he LOVED this meal as well. Of course, he had to scrape the mushrooms and spinach off but said it was amazing.

Ingredients

• 4 boneless, skinless chicken breasts, thinly sliced
• 2 Tablespoons Olive oil
• Salt Pepper
• 8 ounces sliced mushrooms

Creamy Parmesan Garlic Sauce:

• ¼ cup butter
• 2 garlic cloves, minced
• 1 tablespoon flour
• ½ cup chicken broth
• 1 cup heavy cream or half and half
• ½ cup grated parmesan cheese
• ½ teaspoon garlic powder
• ¼ teaspoon pepper
• ½ teaspoon salt
• 1 cup spinach, chopped

Instructions

1. In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
2. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

You can find complete recipes of this Creamy Parmesan Garlic Mushroom Chicken in therecipecritic.com