Fun with a Roasted Chicken

Mushroom Chicken Stroganoff

8-12oz. No Yolk Stir-Fry Noodles

Cook the pasta about half way, so the noodles are still chewy.  Rinse well in cold water, to keep them from sticking together. Drain  in a collander until later.

2 med. chopped carrots

1 med. yellow onion - chopped

¼ lg. green pepper - sliced thin

2-3T minced garlic from a jar

1-2t mild pepper blend

2T butter

8oz. washed, chopped mushrooms

1T mushroom Better Than Bouillon soup base

1c+/- fresh cold water

6oz. sour cream

½c crumbly-powdery Parmesan cheese

12oz. roasted (pre-cooked) dark chicken meat

Sauté the first group of ingredients until they start to brown a little. Add the soup base and the water, a little at a time, only using what you need to keep it from sticking. Cook only until the carrots are still somewhat hard.

When the cooked vegetables cool a bit, gently stir in the sour cream and dry Parmesan. When that's well combined, add the pasta, incorporating everything well. Add the chicken stirring just be sure it's coated with the sour cream mixture and mixed with the other ingredients. Bake at 325° for 20-30 minutes.

Quick Spicy Chicken Noodle Bowl

This was a quick deviation, for lunch for me, since I didn't need all the pasta. I took a handful of that, some chicken, a little of the partially cooked onion, mushroom, and a little of the cooking juices. In another small bowl, I combined some finely chopped roasted red pepper, Coriander (CILANTRO) Chutney, Basil Pesto, a splash of white balsamic vinegar, and some sour cream.  

Oh my. . .If you've used the Coriander Chutney, you know how spicy it is! That's the Serrano peppers they use. They pack a wallop - so go easy until you're used to cooking with that. Somehow I knew this would be a good combination, and it sure was. I've still got LOTS of chicken, so watch for more chicken recipes. It's still my favorite of all the animal proteins! . . . Lin