Mushroom Zucchini Chicken Pasta

Recipe: Created by Kim M.

Mushrooms:

2 T Butter

1 small box of fresh (sliced) mushrooms

olive oil to taste

lemon juice

salt & pepper

garlic powder

Chicken: 

1 T Re-hydrated onion flakes

1 can chicken or 2 cooked/cubed chicken breasts

olive oil

lemon juice

oregano

thyme

sage

marjoram

salt & pepper

cilantro 

rosemary

basil 

nutmeg

Roux:

2 c. milk

4 T flour

2 T butter

1 c. chicken broth

1 can cream of chicken soup

lemon juice

 olive oil

1/2-3/4 c. water

Zucchini: 

olive oil 

2 zucchinis

garlic powder

italian seasoning

salt & pepper

Corn

Ciabatta Bread - make into garlic bread

Toss all pasta, veggies, meat and sauce together for a delicious Italian meal. 

Cook pasta according to package directions. Remove from heat, drain, add oil and salt to prevent sticking. 

Saute' mushrooms in a sauce pan first, set aside. Saute' chicken next, set aside.

After you've seasoned the sauce pan with the mushrooms and chicken, make a roux and create your cream sauce. 

Toss it all together, throw some garlic bread in the oven on broil and call it good!

We Believe

"If there is anything virtuous, lovely, or of good report or praiseworthy, 

we seek after these things." 

-The Thirteenth Article of Faith, The Church of Jesus Christ of Latter-Day Saints.

Rosemary Pork Chop Skillet (with a hint of citrus)

1 lb. pork chops cut 1/2" thick

1 T olive oil (evoo)*

2 c. peeled or cubed winter squash (butternut or acorn)

1 med. onion cut into wedges

2 tsp. snipped fresh rosemary

1/4 c. chicken broth

1/4 c. orange juice

2 med. zucchini quartered lengthwise and cut into 1" pieces

1 tsp. fresh sage

salt and pepper to taste

1. Trim fat from pork. Sprinkle meat with 1/2 tsp. salt and 1/2 tsp. pepper. In frying skillet, heat oil over med-high heat. Brown chops about 4 min. (turning once). Combine squash, onion, rosemary: spoon over chops. Pour broth & juice over squash mix and chops. Bring to a boil. Reduce heat, simmer (covered) for 10 min. 

2. Add zucchini and sage. Cook (covered) for 5 min. until chops are done. Use slotted spoon to transfer chops and veggies to serving platter. Cover, keep warm. 

3. Bring reserved juices in skillet to a boil. Reduce heat and simmer uncovered about 5 min. or until liquid is reduced to about 1/4 c. 

Spoon over chops and veggies. 

Enjoy!

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I got this recipe from my cousin. She's one amazing chef and homemaker! When I was in college, she and her husband would often invite me over for dinner at their humble little apartment. She made the most delicious meals! This recipe happened to be one of my favorites. I remember the smell of fresh citrus as I entered her kitchen, it smelled so good I could almost taste it! I learned so many tips and tricks about cooking from her, I am so glad she was there to help me out. After all, when I first entered college I didn't cook like I do now. I cooked a lot of pasta-roni growing up and hadn't learned a whole lot about the culinary arts industry. She and others sparked my interest in cooking and helped me make the decision to minor in culinary arts. I thoroughly enjoyed my classes there and became more seasoned in the industry. Now, I love cooking so much that I'd rather whip something up at home than go out to a restaurant! Things just taste better when they're home cooked :). 

Baked Mushroom Chicken Recipe

Ingredients: 

4 boneless chicken breast halves

1/4 c. flour

3 T butter

1 c. sliced fresh mushrooms

1/2 c. chicken broth

1/4 tsp. salt

1/8 tsp. pepper

*1/3 c. shredded mozzarella

*1/3 c. grated parmesan

*1/4 c. green onions

Flatten each chicken breast into 1/4" thickness. Place flour in a re-sealable plastic bag. Add chicken a few pieces at a time. Seal and shake to coat. In a large skillet, brown chicken in 2 T butter on both sides. Transfer to greased baking dish. In the same skillet, saute' mushrooms in remaining butter until tender. Add the broth, salt, and pepper. Bring to a boil. Cook 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken. Bake uncovered at 375 degrees for 15 minutes. *If desired, sprinkle with cheeses and green onions. Bake 5 minutes longer or until the juices run clear. 

**I am lactose intolerant, so I skipped the cheese and simply added dried onion flakes or green onion to season it towards the end of the baking process. 

Serve with rice, pasta or potatoes, vegetables and fruit for a perfect sit-down family meal.

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I got this glorious recipe from a long time friend who is always there for me. She and I used to live right next door to each other and had front porch barbecues and picnics all the time! We even started a "friendship fern" box garden on our shared front porch (we lived upstairs in two different condos that shared a front porch). Her husband built the box garden with his own two hands! It was fantastic! We had each other over for dinner almost every night. One night we'd eat at their place, and the next night they'd eat at ours. It was truly an unforgettable experience and a little piece of heaven on earth. You don't always get placed where you want to be, but when we lived there by our sweet neighbors...we felt as though we had hand picked them ourselves. I am so grateful to have a friend like Cyndel. She truly is my very best friend and I hope I can become half of the incredible woman she already is. Love you long time Sista! :0)