↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
1 lb boneless, skinless chicken breasts, cut into narrow strips
1/4 cup white wine and lemon juice
3/4 tsp dried parsley
1/8 tsp crushed red pepper flakes, onion powder, salt and pepper
1 1/2 tsp minced garlic
1/4 cup water
1/2 (13.75 oz) can artichoke hearts, drained and quartered
3/4 cup sliced fresh mushrooms
Marinated Sun-Dried Tomatoes, recipe follows
1/4 cup heavy cream
8 oz linguine, cooked al dente, drained
Grated parmesan cheese
While pasta is cooking, in a bowl, combine first 8 ingredients. Add chicken, turning to coat. Cover and refrigerate for 30 minutes. Remove chicken, reserving marinade. Add artichoke hearts and mushrooms to marinade.
In a large skillet, place chicken and water over medium high heat. Cook, stirring occasionally, about 5 minutes or until liquid has almost evaporated. Transfer chicken to another bowl and set aside. Add Marinated Sun-Dried Tomatoes to skillet. Using a slotted spoon, add mushrooms and artichokes to pan. Reserve marinade. Cook, stirring until vegetables are slightly brown, about 5 minutes. Return chicken to pan, along with reserved marinade. Reduce heat to medium and cook, stirring, about 3 minutes more.
Add cream and cook about 3 minutes more. Serve over past; sprinkle with cheeps. Serves 4
Marinated Sun-Dried Tomatoes
1/3 cup sun-dried tomatoes
1/3 cup boiling water and vinegar
1/2 tsp Italian seasoning
2 tbsp olive oil
In a bowl, add tomatoes, water and vinegar. Set aside about 15 minutes to rehydrate; drain and chop tomatoes into chunks. Stir in Italian seasoning and olive oil.
view more member recipes
GARLICKY CHICKEN AND VEGETABLES
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
1 lb boneless, skinless chicken breasts, cut into narrow strips
1/4 cup white wine and lemon juice
3/4 tsp dried parsley
1/8 tsp crushed red pepper flakes, onion powder, salt and pepper
1 1/2 tsp minced garlic
1/4 cup water
1/2 (13.75 oz) can artichoke hearts, drained and quartered
3/4 cup sliced fresh mushrooms
Marinated Sun-Dried Tomatoes, recipe follows
1/4 cup heavy cream
8 oz linguine, cooked al dente, drained
Grated parmesan cheese
While pasta is cooking, in a bowl, combine first 8 ingredients. Add chicken, turning to coat. Cover and refrigerate for 30 minutes. Remove chicken, reserving marinade. Add artichoke hearts and mushrooms to marinade.
In a large skillet, place chicken and water over medium high heat. Cook, stirring occasionally, about 5 minutes or until liquid has almost evaporated. Transfer chicken to another bowl and set aside. Add Marinated Sun-Dried Tomatoes to skillet. Using a slotted spoon, add mushrooms and artichokes to pan. Reserve marinade. Cook, stirring until vegetables are slightly brown, about 5 minutes. Return chicken to pan, along with reserved marinade. Reduce heat to medium and cook, stirring, about 3 minutes more.
Add cream and cook about 3 minutes more. Serve over past; sprinkle with cheeps. Serves 4
Marinated Sun-Dried Tomatoes
1/3 cup sun-dried tomatoes
1/3 cup boiling water and vinegar
1/2 tsp Italian seasoning
2 tbsp olive oil
In a bowl, add tomatoes, water and vinegar. Set aside about 15 minutes to rehydrate; drain and chop tomatoes into chunks. Stir in Italian seasoning and olive oil.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Garlicky Chicken Casserole
by charlene8819
Serves 4-6 1/2 cup onion, chopped 2 cloves garlic, pressed 2 Tbsp olive oil 2 (12 oz) cans chicken, drained 10 3/4 oz can cream of mushroom soup 10 oz can tomatoes with chiles, drained 4-6 Tb
by charlene8819
Serves 4-6 1/2 cup onion, chopped 2 cloves garlic, pressed 2 Tbsp olive oil 2 (12 oz) cans chicken, drained 10 3/4 oz can cream of mushroom soup 10 oz can tomatoes with chiles, drained 4-6 Tb
Creamy Garlicky Chicken
by kathiecooks
1/4 cup butter 3 whole chicken breasts, halved 3 cups zucchini, sliced 1/8-inch thick 1/2 cup diced green onions Garlic Cream: 2 tablespoons butter 1 large clove garlic, minced 3 tablespoons fl
by kathiecooks
1/4 cup butter 3 whole chicken breasts, halved 3 cups zucchini, sliced 1/8-inch thick 1/2 cup diced green onions Garlic Cream: 2 tablespoons butter 1 large clove garlic, minced 3 tablespoons fl
Crispy Garlicky Parmesan Chicken
by sgre52160
1 envelope Garlic Mushroom Soup Mix 1/3 cup mayonnaise 1/4 cup grated Parmesan cheese 4 boneless, skinless chicken breasts 2 tbsp plain dry bread crumbs Preheat oven to 400. Combine soup mix, m
by sgre52160
1 envelope Garlic Mushroom Soup Mix 1/3 cup mayonnaise 1/4 cup grated Parmesan cheese 4 boneless, skinless chicken breasts 2 tbsp plain dry bread crumbs Preheat oven to 400. Combine soup mix, m
* Garlicky Italian Chicken Breasts* - Easy
by sgre52160
6 boneless, skinless chicken breasts 1 envelope Good Seasons Roasted Garlic or Italian Salad Dressing mix 1/2 cup grated parmesan cheese Preheat oven to 350. Mix dressing mix and cheese together
by sgre52160
6 boneless, skinless chicken breasts 1 envelope Good Seasons Roasted Garlic or Italian Salad Dressing mix 1/2 cup grated parmesan cheese Preheat oven to 350. Mix dressing mix and cheese together
Garlicky Brisket
by sgre52160
7 to 9 lbs brisket, top and bottom separated 6 to 8 cloves garlic, slivered 3 medium onions, coarsely chopped Paprika (preferably Hungarian) 1 cup hot water 6 to 8 tbsp ketchup Preheat oven to
by sgre52160
7 to 9 lbs brisket, top and bottom separated 6 to 8 cloves garlic, slivered 3 medium onions, coarsely chopped Paprika (preferably Hungarian) 1 cup hot water 6 to 8 tbsp ketchup Preheat oven to
view more member recipes