Chicken Salad

Chicken Salad = easy peesy lemon squeezy....

I am not quite sure exactly what I put in this particular Chicken Salad, but I believe it was along these lines.  Note - Chicken Salad is really made "to taste" - so I had some fun with it.


Ingredients: 
 - makes at least 4 female servings -

• Chicken (no way!) - the chicken I used was already seasoned from another meal and I just shredded 3 breasts with two forks (Kelsey Note - Rotisserie chicken is the best for this if you can find it....)
• 1 Onion, diced (red is ideal)
• A few globs of Mayonnaise (depending on how much you like mayonnaise)
• Plenty of Montreal Seasoning (to taste) 
• A sprinkle of Chili Powder (gives it a little kick) 
• Salt (to taste)

Serve with bread or crackers....that is if you don't eat it all while you are making it. :) 

Creamy Onion Sauce over Chicken & Pasta

Creamy...Chicken...Pasta - when I hear those words, I come running!  So you can imagine my delight when I see this recipe with just that.  Of course I had to try it and it seemed like a perfect meal for this frigid Saturday. (ok..ok..it's not frigid, but I just back from Florida so it is cold to me. :D)  Anyways, I kind of followed the recipe and kind of not... so I will post the recipe and also post some of my own notes.  (I doubled the recipe...)

http://allrecipes.com//Recipe/creamy-chicken-on-linguine/Detail.aspx

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 clove garlic, minced
• 3 skinless, boneless chicken breast halves
• 1 (16 ounce) package fettucini pasta
• 1 onion, chopped
• 1 cube chicken bouillon, crumbled
• 1/2 cup water
• 1 1/4 cups heavy cream
• 3/4 cup milk
• 1 cup grated Parmesan cheese
• A drizzle of chipotle powder (for a little kick :D)

Directions

1. In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
2. Meanwhile, cook pasta according to directions on package. Drain.
3. Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
4. Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.