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For the wine aficionados out there, this wine presents well with flavors of fresh light fruits (apple, grapefruit and melons). Occasionally, a hint of lemon or pineapple will sneak in. To keep it simple, this wine was especially chosen to match its flavors with your chicken dinner unless that chicken is highly sauced with red BBQ sauce or is served in a fajita.
Recipes (click on any link to see recipe)
Tarragon Chicken Casserole
Chicken-Veggie-Pasta Toss
Chicken Bruschetta
Angel Hair Pasta with Chicken
Homemade Chicken Soup
Tarragon Chicken Casserole
SUBMITTED BY: Bob Breno
"For a quick, hearty main dish that's ideal when the weather's warm, try
this casserole. With cooked chicken, it bakes in just half an hour. People love
the tasty sauce and cheese on top. -Bob Breno, Strongsville, Ohio"
INGREDIENTS
2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
2 cups half-and-half cream
4 teaspoons dried tarragon
1/2 teaspoon pepper
1 (16 ounce) package linguine or spaghetti, cooked and drained
6 cups cubed, cooked chicken
1/2 cup grated Parmesan cheese
Paprika
DIRECTIONS
In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine
and chicken. Transfer to an ungreased 4-qt. baking dish. Sprinkle with the
Parmesan cheese and paprika if desired. Bake, uncovered, at 350 degrees F for 30
minutes or until heated through.
Special thanks to: http://allrecipes.com/Default.aspx
Cubed chicken breasts are marinated in an Italian dressing, then cooked and combined with frozen vegetables, onion, green pepper and canned mushrooms. The mixture is served on vermicelli. Ingredients: 2-3 Split Boneless, Skinless Chicken Breasts, 3/4-1 lb. total 1 Envelope Italian Dressing mix 1 Pkg. Frozen Broccoli, Cauliflower, & Carrots 1 Red & 1 Green Bell Pepper 1 Small to Medium Onion 1 Can Mushroom Stems & Pieces 1 16 oz. Pkg. Vermicelli or Spaghetti Margarine Grated Parmesan Cheese
Method Cut chicken into bite-size pieces. Prepare Italian dressing according to package directions. Place chicken into a sealed plastic bag and pour in enough dressing to coat. (Reserve remainder.) Place in refrigerator to marinate. Rinse frozen vegetables in a colander to help thaw; let drain while you chop the peppers and onion. In a large fry pan or wok, heat 1 Tbsp. Italian dressing on med-high heat. Drain and add chicken; stir-fry until no longer pink. Remove chicken and set aside. Place vegetables and mushrooms into pan. Pour on enough Italian dressing to coat; stir-fry until tender-crisp. Toss chicken into mixture, turn heat to low to heat; meanwhile prepare the pasta. Drain pasta and place in a large bowl. Add 1-2 Tbs. margarine and sprinkle with desired amount of parmesan; toss to coat. Put pasta on plates and cover with the chicken and vegetable mixture. Sprinkle with more parmesan, if desired, and serve.
Notes:
Number of servings: 4-5 Submitted By: Michelle Purnell (from http://italian.betterrecipes.com/chickenveggiepastatoss.html)
These chicken "bruschetta" are rubbed with garlic, grilled, then topped with tomato, basil, balsamic vinegar, and cheese. It's a quick and easy meal idea. Ingredients: 4 skinless, boneless chicken breast halves 2 T. olive oil 2 to 4 T. minced garlic 1 lg. tomato, cored & chopped 6 basil leaves, cut into small pieces 1/4 cup balsamic vinegar 1/2 cup shredded mozzarella cheese Method Rub chicken with olive oil and garlic. Grill on both sides until no longer pink inside. Mix tomato, basil and balsamic vinegar. Place 1/4 of the mixture on each chicken breast half. Sprinkle mozzarella cheese on each. Microwave the chicken in a covered casserole for one minute or until cheese melts.
Notes:
Number of servings: 4 Submitted By: Diane Kaplan (from: http://chicken.betterrecipes.com/chickenbruschetta.html)
This chicken, carrot, and broccoli stir-fry is combined with a rich Parmesan cheese sauce and served over angel hair pasta. Ingredients: 2 tbsp. olive oil, divided 2 skinless, boneless chicken breast halves, cut into 1-inch pieces 1 carrot, thinly bias-sliced 1 (10 oz.) package frozen broccoli, thawed 2 cloves garlic, minced 8 oz. angel hair pasta, cooked and drained 2/3 cup chicken broth 1 tsp. dried basil1/4 cup grated Parmesan cheese Method Preheat 1 tablespoon oil in a medium skillet. Add chicken. Cook and stir until chicken is cooked, about 5 minutes. Remove from skillet; drain on paper towels. Preheat remaining oil in same skillet. Add carrot, broccoli, and garlic to skillet. Cook and stir for 2 minutes. Return chicken to skillet; add chicken broth, basil, and Parmesan cheesse. Simmer for 4 minutes. Place pasta in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately.
Notes: Yummy!!
Number of servings: 4 Submitted By: billie-jo (from: http://chicken.betterrecipes.com/angelhairpastawithchicken.html)
Homemade Chicken Soup
"Homemade chicken soup - but you don't have to be sick to deserve or enjoy it -
you do, so do! Good for body and soul!"
INGREDIENTS
1 (3 pound) whole chicken
4 carrots, halved
4 stalks celery, halved
1 large onion, halved
water to cover salt and pepper to taste
1 teaspoon chicken bouillon granules (optional)
DIRECTIONS
Put the chicken, carrots, celery and onion in a large soup pot and cover with
cold water. Heat and simmer, uncovered, until the chicken meat falls off of the
bones (skim off foam every so often). Take everything out of the pot. Strain the
broth. Pick the meat off of the bones and chop the carrots, celery and onion.
Season the broth with salt, pepper and chicken bouillon to taste, if desired.
Return the chicken, carrots, celery and onion to the pot, stir together, and
serve.