Monday, April 18, 2005

Drumsticks and Pasta

phillip and i love chicken. we could eat it every day and not get sick of it. it's a good thing i know how to make chicken in a variety of different ways. but i'm sure if i only knew how to make it one way, we'd still love it.

shaws had chicken legs on sale last week, so i bought a package of them. you can leave the skin on or take it off. which ever you prefer. i left it on because phillip likes the skin. this was a really quick and easy dinner to make. a great idea if you're running short on time.

here's what you'll need

chicken legs of any size
shake and bake chicken flavor seasoning
pasta of your choice. we decided on annie's natural macaroni and cheese.
vegetable of your choice. we chose corn.

here's what to do:

make sure that your chicken is defrosted before starting. i'm sure you could cook frozen chicken, but that would take a long time, i'm sure.



boil your water for the mac and cheese. while that is on the stove, open the can (or prepare if fresh) of vegetables and empty into a microwave safe bowl. set aside.




follow the directions on the shake-and-bake box. empty contents into the special bag. add your chicken.




now shake it up!




when all pieces of chicken are coated, place them on a lined cookie sheet. or you can use a cake pan like i have done. the reason i'm not using a cookie sheet is because i don't have one. don't worry, i've added 'cookie sheet' to the wedding registry list :)



place the chicken in the oven. cook as directed on the shake and bake pacakge. just remember, the juices should run clear and there should be no pink left in the chicken. if there is, you will need to cook it more. because no one likes salmonella!

when the water has come to a boil, add the pasta. cook till desired. while the pasta is cooling, place your veggies in the microwave and cook for 2 minutes. when the pasta has finished, drain and follow instructions on the back of the package. some mac and cheese brands call for a lot of butter and milk. annies does not. so make sure you read before proceeding.




when the chicken is ready, remove from oven. it smells so delicious, you'll want to eat it right on the spot. but don't! let the chicken stand for a minute or two to cool. spoon the pasta and the veggies onto each plate. make sure you use normal sized plate so you don't crowd your food.




Dig In!

3 Comments:

Anonymous bridget said...

here's a good chicken recipe!

4, 6 oz skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teasoon freshly ground black pepper
2 bacon slices, chopped
1/4 cup minced fresh onion
3/4 cup unsweetened apple cider
1/2 cup fat free, low sodium chicken broth

place each chicken breast 1/2 between 2 sheets of heavy-duty plastic wrap and beat the hell out of it. i mean, pound to 1/2 inch thick using a mallet or a rolling pin. Sprinkle chicken evenly w/salt and pepper.

cook bacon in a large nonstick skillet over medium heat until crisp (nonstick pans should never be heated above medium or medium high. it can get you quite sick). remove bacon from pan. add chicken to that drippy gooey stuff that is left in the pan after removing the bacon. cook 6 minutes on each side or until done. remove chicken from pan and keep it warm.

add onion to pan, cook 2 minutes or until tender, stirring constantly. add cider and broth,
bring to a boil, scraping pan to loosen all that crap at the bottom that's brown and crunchy (use a rubber spatula if possible).. cook until broth mixture is reduced to 1/2 cup (about 5 minutes). Stir in
cooked bacon. serve sauce over afore mentioned pulverized chicken.

1:05 PM  
Blogger Honey Bunny said...

wow. that sounds awesome. i will have to try it! phillip is a bacon addict so i know he'd love it (personally, i could go without bacon, but that's just me).

thanks, briget! i'll have to try this out someday soon.

2:09 PM  
Anonymous bridget said...

the bacon is really subtle actually, i think it's cut a bit by the cider, but it's super good. i bet it would be good even if you skilled the bacon part entirely.

6:34 PM  

Post a Comment

<< Home