Saturday, January 25, 2014

Parmesan Chicken and Sauteed Pasta

Tonight was one of those "head into the kitchen and find something easy" nights.  We're out of milk at the moment, so creamed tuna and biscuits, my original idea, was out.  Finally decided I'd cook some chicken tenderloins because they're so quick, and wanted some pasta to go along with it.  So I whipped this up and it was perfect! 

Side note:  A few weeks ago I made my own dried breadcrumbs from some "day old" bread a friend gave me.  Such a difference from the stuff in a canister!  I keep it in the freezer and it has such a nice texture to it!  I may never go back...

Parmesan Chicken

12 ounces chicken tenderloins
1/2 cup mayonnaise
1/3 cup grated parmesan (the kind in the green can)
2 T. brown mustard (dijon would also work well here)
1 T. dried minced onion
1/2 t. garlic powder
salt and pepper to taste
1/4 cup dried breadcrumbs

Preheat oven to 375.  Place the chicken in an 8x8 pan.  In a small bowl, mix remaining ingredients except bread crumbs.   Spread the mixture over the chicken and sprinkle breadcrumbs over the top.  Bake 25 minutes or until chicken is cooked through.

Sauteed pasta

I love the way this turned out.  The flavor of the onions, the crispy edges on the pasta, so delicious!

8 ounces dried pasta (I used small shells)
1 onion, coarsely chopped
1 T. olive oil
3 T. butter, divided
1 t. dried thyme
1/2 t. garlic powder (you could also use fresh garlic - add it at the end of the onion cooking time).
salt to taste

Cook the pasta according to the package direction.   Meanwhile, heat olive oil and one tablespoon butter in a large skillet over medium heat (cast iron works well here).  Add onion and cook until soft and just starting to brown.  When the pasta is cooked to al dente, drain it well.  Add remaining butter to the skillet.  When melted, stir in thyme and garlic powder.  Add pasta and saute, stirring frequently, until it starts to brown.  Add salt to taste and serve. 

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