Tag Archives: Chicken

Red Alfredo Chicken & Shrimp

Red Alfredo Chicken and Shrimp

We love playing with flavors at our house. This sauce is a family creation for our Father’s Day Dinner.


2 T Olive Oil
1 T Garlic
1 1/2 lbs of Raw Peeled & Tailed Shrimp
12 oz Diced Chicken Thighs
1 T Olive Oil
1 cup Chopped Onions
1 cup Sliced Mushrooms
Red Alfredo Sauce
2 cups Green Beans (cut into bite size pieces)
1 cup Zucchini



Dice chicken thighs. Cut vegetables. In a large saute pan on medium heat add olive oil, garlic and shrimp. Cook until shrimp is pink. Remove from pan and set aside.
Shrimp & GarlicAdd diced chicken to pan and cook completely. Remove and set aside with shrimp.

ChickenSaute onions and mushrooms in 1 T olive oil. Remove from pan and set aside.

Onions & Mushrooms

Make Red Alfredo Sauce in pan.

Red Alfredo Sauce

Add Shrimp, Chicken, Onions, Mushrooms, Green Beans, and Zucchini. Simmer for 10 -15 minutes for vegetables to cook.

Coming together - Red Alfredo Chicken & Shrimp

Serve in a bowl and sprinkle with Parmesan Cheese.



Greek Chicken Lettuce Boats

Greek Chicken Lettuce Boats

We love Greek Gyros! About 3 years ago we started making Chicken Gyros. Joseph did an upgrade to lettuce boats to support our healthy lifestyle. We are not listing measurements for this recipe.


Caesar Cardini’s Light Greek Vinaigrette
Boneless Skinless Chicken Thighs
Goat Cheese
Tzatziki Sauce
Romaine Lettuce


Marinade chicken in Caesar Cardini’s Light Greek Vinaigrette for 8 hours. Grill Chicken. Fry tomatoes in case iron pan. Saute Onions. Saute mushrooms. Chop up chicken. Assemble all ingredients in a romaine lettuce leaf.

Greek Chicken Fixings

Parmesan Chicken

Parmesan Chicken is an Italian classic. I played around until we got it just the way we wanted. We serve it over pasta with salad, over Parmesan Crusted Cauliflower,  or on its own with a side of garlic bread & salad.


2 Chicken Breasts
1 cup Bread Crumbs
1 cup Parmesan Cheese
2 Eggs
2 T Olive Oil
2 T Water
1/4 cup Olive Oil
1 Can Hunts Four Cheese Spaghetti Sauce
1-2 cups Shredded Cheese


Pound the chicken out to flat to approximately 1/2 inch thick. Mix together bread crumbs and parmesan cheese in bowl. Beat together eggs, 2 T olive oil, and water.  Cut chicken breasts in 2 or 3 portions each. Dredge each piece first in the bread crumb mixer. Start heating heavy skillet on medium high heat with 1/4 cup olive oil. Pre-heat oven to 350 degrees. Dredge each piece of chicken in egg mixture followed by the bread mixture again. Pan fry for 3 minutes on each side. Pour 1/2 cup of sauce in the bottom of a casserole dish. Place the pan fried chicken on top of spaghetti sauce and then top with the remainder of the spaghetti sauce.  Bake for 25 minutes. Top with cheese return oven 3-5 minutes until melted.

Chicken Zucchini Casserole

I grew up with my mom making a Zucchini Casserole as the vegetable side dish. Like many of our family favorite dishes Joseph and I discussed how we could make it better. As we made various changes we would discuss what we liked as well as how we could continue to improve upon it until we came up with this recipe.


1 cup Diced Onions
1 cup Shredded Carrots
1 T Minced Garlic
2 T Butter
2 cups Cooked Cubed Chicken (I have used grilled, smoked, and pan fried)
2 – 10 oz Cans of Cream of Chicken Soup
1 cup Sour Cream
2 cups Cubed Zucchini
2 cups Yellow Squash
1 bags Cheese Croutons
1-2 cups Shredded Cheese


Preheat oven to 375 degree. Melt butter in skillet over medium high heat. Once the color starts to brown add in onions, carrots, and garlic. Cook until the onions are translucent.  Pour into a 9X13 Casserole dish. Stir in zucchini and yellow squash. Stir in chicken, soup and sour cream. Top with croutons. Bake for 25 minutes. Top with cheese and continue baking for 5 minutes.


  • 4 cups Zucchini rather than 2 cup Zucchini and 2 cups Yellow Squash
  • Stir Croutons in to the mixture.
  • Add cheese prior to topping with croutons and bake for 30 minutes.


Chicken Zucchini Pan Fry

We found a recipe for Zucchini Boats that had chicken, nuts, mushrooms and onions bake in zucchini. It was a lot of work and the flavor was good, but as usual we wanted to improve on it. After a couple of tries we landed on the following recipe which has become a family favorite.


2 Boneless Skinless Chicken Breasts Cubed
2 T Olive Oil
2 cups Zucchini Cubed
2 cups Yellow or Crookneck Squash
1 cup Onions Diced
1 cup Mushrooms sliced
1 cup Cherry or Grape Tomatoes cut in half
1 cup  Nuts (Walnuts, Pecans)
1-2 cup Crumbled Goat Cheese


In a large cast iron skillet. Grill cubed chicken over medium heat. Remove from a pan. Saute onions until caramelized.  Remove from pan and add to chicken. Saute mushrooms. Return chicken and onions to the pan. Stir in zucchini and yellow squash and cook for 5 minutes. Add in nuts and tomatoes. Cook 2 – 3 minutes. Stir in 1 cup Goat Cheese just before serving.  Sprinkle with additional Goat Cheese when serving. We enjoy it with Pita Bread.

Thai Chicken & Broccoli in a Peanut Sauce

I love Thai Food with the spices and peanuts. I started playing around with different Thai Peanut Sauces, but didn’t find exactly was I was looking for. After playing around I came up with one I really enjoy. You can increase the spicy level by adding more chili flakes and chili oil. My basic recipe is mild. Serve over rice or noodles. This recipe doubles and triples very nicely.


2 Chicken Breasts
2 T Peanut Oil
1 1/2 cups Smooth Peanut Butter
1/2 cup Soy Sauce
1 1/2 cup Water
1 T Chili Flakes
1 T Chili Oil
2-3 cup Broccoli
1/2 cup Dry Roasted Peanuts


Cut Chicken Breasts into bit size pieces. Brown in wok with Peanut Oil.

Cut Broccoli into bit size pieces.

Add in Peanut Butter, Soy Sauce, Water, Chili Flakes, and Chili Oil, Stir until it creates a smooth sauce.

Stir in Broccoli and Peanuts and cook for 3-5 minutes.

Serve over noodles or rice.


Grilled Chicken Gorgonzola Gnocchi

The first time I had Gnocchi it was a Chicken Gorgonzola Gnocchi from Per Noi Trattoria the flavor was amazing and the text was awesome. I have since had it at other Italian Restaurants and well I enjoyed it, it was not as good as Per Noi Trattoria. I figured with my knowledge of sauces I could create a recipe of my own. The first try was tasty. The second try added more Gorgonzola and my family was in love. This will be on our meal rotation for sure.

Grill 2 Chicken Breasts while preparing sauce.

Prepare 1 package Gnocchi while preparing sauce.

Gorgonzola Cream Sauce

3 T Butter
3 T Flour
1/4 tsp Black Pepper
Pinch of Salt
2 Cups Half & Half
1 1/2 cup Gorgonzola Cheese
1/2 cup Shredded Parmesan Cheese


  1. Melt butter in medium sauce pan over medium heat.
  2. Stir in flour until smooth.
  3. Wisk in half & half and cook until it coats the wisk and begins to thinken.
  4. Wisk in gorgonzola cheese until smooth.
  5. Wisk in parmesan cheese until smooth.


  1. Drain gnocchi and combined with the sauce.
  2. Slice Chicken
  3. Divide gnocchi and sauce into 6-8 bowls and top evenly with sliced chicken.