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.
Add diced chicken to pan and cook completely. Remove and set aside with shrimp.
Saute onions and mushrooms in 1 T olive oil. Remove from pan and set aside.
Make Red Alfredo Sauce in pan.
Add Shrimp, Chicken, Onions, Mushrooms, Green Beans, and Zucchini. Simmer for 10 -15 minutes for vegetables to cook.
Serve in a bowl and sprinkle with Parmesan Cheese.
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.
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.