Creamy Fusilli with Mushrooms and Chicken

I used to check the daily line-up on the Food Network site every.single.day. Any recipe that looked good that was being prepared on TV that day immediately went into my "recipe box." I had a very healthy collection of dishes saved and used them frequently in my menu planning.

Then... *insert scary music here* they changed their website layout. Oh, the horror! It was not nearly as user-friendly as it once was, and my daily visits definitely dwindled and ultimately ceased completely.


A few weeks ago, however, I was watching a show on the FN and went to search for the recipe. In doing so, I found this tasty Creamy Fusilli with Mushrooms and Chicken from Robin Miller and couldn't wait to make it.


It was super easy to prepare and very delicious. The only thing I would change would be to double (or at least increase) the amount of sauce. It was okay when fresh, but my leftovers were definitely a bit on the dry side.

Ingredients

• 1 pound fusilli
• 2 teaspoons olive oil
• 12 ounces sliced mushrooms (any variety)
• Cooked chicken fingers (about 12 strips), cut into 1-inch pieces
• 1 teaspoon dried thyme
• 1/4 cup sherry
• 1 cup reduced-sodium chicken broth
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 cup grated Havarti cheese
• 1/3 cup sliced black olives

Cook fusilli according to package directions.

Meanwhile, heat oil in a large skillet over medium-high heat. Add mushrooms and saute 3 to 5 minutes, until mushrooms soften. Add chicken and thyme and cook 1 minute. Add sherry and cook 1 minute. Add chicken broth and bring to a simmer. Whisk together flour and milk and add to chicken mixture. Simmer 2 to 3 minutes, until sauce thickens.

Remove from heat, add cheese and stir until cheese melts. Add fusilli and toss to combine. Fold in black olives. Serve green beans on the side.

Chicken Piccata with Lemon, Capers, and Artichoke Hearts

I like Chicken Piccata and I really liked the Chicken/Artichoke dinner I've made, so when I saw this Robin Miller recipe on the Food Network's website, I saved it immediately.


It's super easy to make and it really tasted great. I didn't make enough for leftovers, though - bummer! But I was very satisfied with this dish; I'd make it again for sure.

Ingredients:

• 4 (4-ounce) boneless, skinless chicken breast halves
• Salt and ground black pepper
• 1/3 cup all-purpose flour
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup dry white wine
• 1/2 cup reduced-sodium chicken broth
• 1 (14-ounce) can artichoke hearts, quartered
• 1/4 cup drained capers
• 1 cup quick-cooking brown rice
• 1/2 cup frozen lima beans (I omitted.)

Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through.

Cook rice according to package directions, adding lima beans at the beginning of cooking process. Serve chicken and sauce with rice.