Last Nights Chicken Food
LAST NIGHT'S CHICKEN
Basic whole chicken recipe, moist and flavorful, baked with orange soda! Serve with potatoes or rice if desired.
Provided by Heather
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a lightly greased 9x13 inch baking dish. Season with garlic powder, salt and pepper and garnish with onion slices. Place 1/8 cup of butter or margarine on top of the chicken and bake in the preheated oven for 45 minutes.
- Raise oven temperature to 375 degrees F (190 degrees C); Place remaining 1/8 cup butter or margarine on top of the chicken and bake for 30 minutes.
- Pour orange-flavored beverage all over chicken, bake for 5 more minutes, and serve.
Nutrition Facts : Calories 879.5 calories, Carbohydrate 11.4 g, Cholesterol 285.9 mg, Fat 62.8 g, Fiber 0.6 g, Protein 63.9 g, SaturatedFat 22 g, Sodium 329.4 mg, Sugar 1.4 g
DATE NIGHT CHICKEN PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions.
- Sprinkle the chicken on one side with salt and pepper. Heat the olive oil over medium-high heat in a large skillet. When the oil is hot, add the chicken, seasoned-side down, then sprinkle the other side with salt and pepper. Cook until golden brown and cooked through, 5 to 6 minutes per side. Remove from the skillet and set aside.
- Drain the pasta, reserving 1 cup of the pasta water. Set aside.
- With the empty chicken skillet over a medium heat, add the white wine, scraping the bottom of the skillet with a wooden spoon, until almost fully reduced, about 30 seconds. Add the butter and melt. Add the broccolini and saute until bright green, about 1 minute. Add the asparagus and saute for 1 minute more. Add the garlic and oregano and stir to combine. Add the cream and bring to a simmer, stirring. Stir in the grated Parmesan, lemon zest and juice. Season with salt and pepper. Add the reserved pasta to the sauce and toss well to coat the pasta, adding the pasta water 1/4 cup at a time, if the sauce is too thick.
- Slice the chicken breasts thinly and place on top of the pasta, or serve them whole if you prefer. Garnish with the basil leaves and Parmesan shavings.
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