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chicken stock (homemade preferred)

Crispy Blackened Chicken and Broccoli Pasta

December 15, 2014 by Dana

 

Blackened Chicken and Broccoli Pasta. A delicious, creamy pasta topped with blacked chicken and broccoli.


First, who else is watching The Voice right now? All of these guys are so amazing!

And second, a big Happy Birthday to my first born baby, who turns 8 today! I know, I know, shouldn’t I be posting a cupcake or something? Well, those babies were all finished up last night around…..11:30 PM. Every procrastinating parent has been there, right? Luckily my cupcake game is on point and his Teenage Mutant Ninja Turtle cupcakes made it to school without anything tragic happening! 🙂

So after I completely turned my kitchen upside down last night and left the mess to deal with this morning I didn’t really feel like putting something super special together for dinner. You know, when you’ve spent your entire morning with a bottle of bleach in your hands, cleaning up your kitchen and, oh yeah….the pee around the toilet (that whole boy thing is no joke), and you have little energy left for dinner? Sure, it happens to the best of us. And then we make some super easy and delicious Blackened Chicken and Broccoli Pasta and all is well! Not bragging or anything but my husband totally tasted this and said “Chik-fil-a doesn’t have anything on Mommy.” Score!

Blackened Chicken and Broccoli Pasta. A delcious, creamy pasta topped with blackened chicken and broccoli. || www.3boysunprocessed.com

Ok so yeah, that’s a flax seed in that picture. It has nothing to do with this recipe. Opppps!

This is a two step recipe that involves just one pan. I’m going to quickly sum this up to make this real simple and easy (full recipe below):

1) Coat your chix (restaurant lingo for chicken) in seasoning, dip in breadcrumbs, BAM!

2) Into EVOO drenched and heated pan for some sizzlin’ action. POW!

3) Remove the chix when it is nice and crispy. Deglaze pan with some chicken stock to get all the goodies off the bottom. WOW!

4) Add some butter lovin’ and some flour, then liquids (stock, milk), pasta, and cheese, and simmer that goodness until pasta is about half-way cooked. Add broccoli, allow to cook, and DONE!

Is it just me, or was that really exciting? 🙂 What I love most about this is the ease of cooking the chicken. No annoying waste of an egg to coat your chicken, no 3 step flour, egg, seasoning mess, just an easy cut, coat, and cook method that delivers the crispiest pan “fried” chicken ever!

*For this recipe, I used a store-bought organic breadcrumb. Although these are not 100% whole wheat, they are a great convenience product that doesn’t include any unnecessary ingredients like hydrogenated oils, HFCS, MSG, etc.  Here’s a link if your interested!

Blackened Chicken and Broccoli Pasta. A delicious, creamy pasta topped with blackened chicken and broccoli. || www.3boysunprocessed.com

 

 

Filed Under: Entrees, Recipes

Marsala & Veggie Brown Rice Risotto

October 29, 2014 by Dana

risotto1 (1 of 1)

Ok let me just state the obvious… I got new little dishes and I LOVE THEM! It’s like I’m a little kid again playing around with a tea party set or something. Although my real childhood tea party set was not near as cool because it was plastic and I ate boxed Hamburger Helper out of it. Really parents, really?


Now that I’m an adult I get to go to Pier 1 with my big girl pants on and pick out some awesome little dishes to take pictures of food in. Scratch that. I get to go to Pier 1 with my oldest son who REALLY wanted to break something  in there, so I was basically panicking the whole time because the associates were glaring at me like I was a totally inadequate parent for bringing my child in there. Single with no kids much? I promise associates, one day you’ll totally get it.

risotto4 (1 of 1)

Enough about my awesome dishes, let’s talk about this brown rice risotto because lawdy this stuff is amaze-balls. So amaze-balls I get to say amaze-balls. I love, love, love cooking with marsala wine, and anytime marsala is involved so are baby bellas. Baby bellas + marsala + me = LOVE, just incase you didn’t get that when I said amaze-balls.

Now let me just tell you beforehand, making risotto is more time consuming then just throwing the lid on a pot of brown rice and walking away. You DO have to ladle the liquid into the pot little by little, but I think it is worth it in the end when you have a ol’ pot of this risotto that you might just want to keep all for yourself. Making it isn’t technical, it just requires a little extra attention. Also, make sure you use quick cooking brown rice or this will take an eternity to cook!

risotto3 (1 of 1)

 

 

Filed Under: Entrees, Recipes

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Hey There!

I'm Dana! Foodie + Photographer. Momma of 5. Baby lover. Coffee addict. Cooking through the chaos one recipe at a time! I've built this food blog out of a desire to create and share. My time spend around the table with my family and friends means the world to me. My hope is that you get to feel that too!

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Foodie + Photographer. Momma of 5. I've built this food blog out of a desire to create and share. I feel most alive when I'm talking with family and friends around the table. My hope is that you get to feel that too!

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