4 pieces Personal Gourmet Thigh meat (cut into bite size pieces)
1 package (fresh) sliced button mushrooms
2 tablespoons oil
8 oz uncooked spaghetti
1 1/2 cups chicken stock or broth
1 cup of your favorite Caesar dressing
¾ cup grated parmesan cheese ( fresh is best )
3 tablespoons dry bread crumbs
Sauté over medium heat in a frying pan the mushrooms and chicken thigh pieces until chicken is completely cooked.
Cook spaghetti according to the package directions.
Drain and combine with chicken and mushrooms, broth and dressing in a large mixing bowl. Gently fold and toss till all is incorporated.
Place this mixture in a casserole dish.
Mix together the cheese and bread crumbs, sprinkle over spaghetti mixture.
Bake at 350 for 25 minutes or until casserole is hot and bubbly.
4 Personal Gourmet Chicken Thighs
2 tablespoons all-purpose flour
2 tablespoons vegetable oil, divided
1 cup chopped green bell pepper
1 large onion, chopped
1 rib celery, chopped
1 clove garlic, minced
¼ cup chicken broth
2 cups canned crushed tomatoes or diced fresh tomatoes
½ cup golden raisins
1 ½ teaspoons salt
¼ teaspoon paprika
¼ teaspoon black pepper
2 cups hot cooked rice
Slow cooker instructions:
Coat chicken with flour, set aside. Heat 1 tablespoon oil in large skillet over medium-high heat until hot.
Add bell peppers, onion, celery and garlic.
Cook and stir 5 minutes or until vegetables are tender.
Place vegetables in slow cooker.
Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add chicken and cook 5 minutes per side.
Place in slow cooker.
Pour broth into skillet. Heat over medium-high heat, stirring frequently and scraping up and brown bits from the bottom of skillet.
Pour liquid into slow cooker.
Add tomatoes, raisins, curry powder, salt, paprika and black pepper.
Cover and cook on low 3 hours. Serve chicken with sauce over rice.
4 to 6 pieces Personal Gourmet Chicken Thighs
2 tablespoons vegetable oil
½ teaspoon paprika
½ teaspoon dried thyme leaves
½ teaspoon salt
¼ teaspoon black pepper
½ cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
2 cloves garlic, minced
1 cup long grain or converted rice
1 can (14.5 ounces) diced tomatoes, undrained
1 cup water
Hot pepper sauce to taste
Heat oil in large skillet or Dutch oven over medium heat until hot.
Sprinkle chicken with paprika, thyme, salt and black pepper. Cook chicken 5 to 6 minutes on each side or until golden brown. Remove from skillet.
Add celery, bell pepper, onion and garlic to same skillet, cook 2 minutes.
Add rice, cook 2 minutes and stir to coat rice with oil.
Stir in tomatoes with juice and water, season with hot pepper sauce, bring to boil.
Arrange chicken over rice mixture, reduce heat.
Cover, simmer 20 minutes or until chicken is no longer pink in the center and the liquid is absorbed.
Serves 4 hardy appetites
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