Chicken Pot Puffs
- 1 Can of Pillsbury Grands Flaky Layers Biscuits
- 1 Package of Steamfresh Mixed Veggies
- 2 Large Chicken Breasts
- 1 Can of Cream of Chicken Soup
- 1 Cup of Cheese
2 lbs ground beef 85/15
sesame seed buns
1/2 cup of grated Monterrey jack cheese
1/4 cup BBQ sauce
season salt to taste
cracked black pepper
See full directions on : www.budgetbytes.com
See full directions on : noblepig.com
For the Noodles:
For the Shrimp:
See full instructions on : crepesofwrath.net
See full instructions on : theenchantedcook.blogspot.com
1 lb Semolina or Whole-Wheat Penne Pasta
2 TBSP EVOO
3 TBSP Butter
1 Medium Onion
3 Garlic Cloves, finely chopped or grated
3 TBSP All-Purpose Flour
1/2 Cup Dry White Wine
2 Cups Whole Milk
1/4 Tsp Freshly Grated Nutmeg
1 (10 oz) Box Frozen Chopped Artichokes, defrosted and drained
1 (10 oz) Box Frozen Chopped Spinach, defrosted and wrung dry
1 1/2 Cups Shredded Italian Fontina Cheese
1 1/2 Cups Grated Parmigiano-Reggiano Cheese
Full recipe here
1 (16oz) box penne pasta
2 tablespoons olive oil
3 large boneless skinless chicken breasts, diced
1 large red onion, finely chopped
2 large Portabella Mushrooms (or shiitake)
6 cloves garlic, grated
1 cup Madeira wine
1 cup heavy cream
1/2 cup sour cream
2 tablespoon butter
I could not find Shiitake mushrooms, so I got Portabella’s and thought they went well with the dish. Chop the onion, grate the garlic, dice the mushrooms, and cube the chicken. My husband requested that I do larger chunks of chicken next time (like the original dish). Also start a large pot of salted water to boil, cook the penne to al dente, drain and set aside.
I found a few different Madeira wines. Some were like a white wine, while others are reddish pink. Go with the darkest color you can find, not white for the best taste in this dish. Here is a picture of the one I bought. This was a $15 bottle of wine.
I cooked the chicken, onions, mushrooms and garlic all together in a large skillet with the oil. Next time (at my husband’s request) I will cook the chicken separately and caramelize the onions and mushrooms with the garlic for much longer to really work up the flavor. This is the trick to getting it more like the original dish.
Cook until chicken is no longer pink. Remove from pan and set aside.
For the sauce, pour the wine in the pan that previously had the vegetables in it. Bring to a boil and simmer the wine until it has reduced, for about 8-10 minutes.
Add the heavy cream and sour cream to the wine, combine well and simmer an additional 1-2 minutes. Stir in the butter (Sorry I forgot to take a picture of the sauce at this point). Add everything to the pasta and toss well to coat all the pasta with the sauce. According to the “all knowing” husband, the sauce was perfect! Just like the real deal. Enjoy!
makes about 6-8 delicious servings!
See full recipe on : fifteenspatulas.com