Skip to main content

Chicken Angelo

Don't forget to enter the Whirley Pop giveaway.  It ends tomorrow!

Am I the only person that asks their friends what they're making for dinner all the time?  That's kind of why I started this blog, because I want to know what my friends are making for dinner.

The other day I asked my friend, Juli (who is great cook), what she was making for dinner.  She told me she was making Chicken Angelo.   Then she told me what's in it.  I knew I had to try it too because she has some picky eaters at her house like I do.   I figured if they'll eat it then maybe it was worth a try at my house.
This Chicken Angelo pasta has my favorite things, artichoke hearts and mushrooms in it.  But don't be fooled into thinking that my family likes these things too.  Because they don't.  They won't touch an artichoke or mushroom with a ten foot pole.

That being said, my family loved this pasta dish.  They even gave me the go ahead to make it again.  They loved the chicken and noodles.  And I got to eat all the mushrooms and artichokes, which was okay with me.

Don't leave the artichokes and mushrooms out.  They add yummy flavor to the sauce.  You just don't have to make the haters at your house eat them.

These noodles actual taste yummier as leftovers, so this is a great make ahead dish.  Make it in the morning and let the flavors intensify in the fridge until you warm it back up at dinnertime.

Chicken Angelo
recipe from my friend, Juli
printable recipe

  • 2 or 3 boneless skinless chicken breasts, cut into pieces or strips
  • olive oil
  • 2 cloves fresh minced garlic
  • 1 Tbsp. Italian seasoning
  • 1 small can mushrooms (or use fresh and add 1/2 c. chicken broth)
  • 1/4 c. white wine vinegar
  • 1 jar artichoke hearts with liquid
  • cooked pasta (like angel hair or spaghetti)
  1. Brown chicken pieces in a little olive oil at medium high heat with fresh minced garlic.
  2. Once brown, reduce heat until cooked through.
  3. Add Italian seasoning, mushrooms with liquid, vinegar and artichoke hearts (with liquid).
  4. Cook over low heat about 15 to 20 minutes or until sauce reduces a bit.
  5. Cook pasta according to package directions, drain and add to chicken/sauce mixture. Toss until well coated and serve.
  6. (Even better the next day, so feel free to make it ahead of time.)
Photobucket
Labels:

Popular posts from this blog

One Hour Rolls

These rolls are amazing!  I've been making these rolls since 2001 when I was a newlywed and my sister-in-law shared the recipe with me.  The rolls are light, fluffy, easy to make and they only take one hour!  And delicious too!   I've made these rolls more times than I can count, so I've perfected the art of making them.  Here are some step-by-step instructions with pictures for you. Here's what you'll need.  I buy pretty much all of the ingredients in this recipe at Sam's club, thus the huge containers.  You need warm water, yeast, oil, sugar, salt, egg and flour. In the mixer bowl, add warm water (not hot), oil, sugar and yeast.  Mix together. After ten or fifteen minutes the yeast mixture should be puffed up like this.  Time to add the salt and beaten egg. Then mix in the flour.  (I've used a mixture of half wheat and half white flour successfully.) Keep adding flour until the dough is manageable.  It will be a little sticky, b
Read more

Week 394 Menu

Hi there!  This week is flying by!  So excited that we've been having blue skies and warmer weather.  Our snow is almost all melted and little bulbs are sprouting in the flower beds.  However, we had our 10th snow/ice day last week!!!  Hopefully it was the last one. Life has been busy, busy and I need to plan out the rest of our week's menus, even though it's already Thursday.  Here's what we've eaten so far and what I'm planning: Monday:  chicken stirfry, rice/quinoa Tuesday: breakfast for dinner Wednesday: flatbread pizzas Thursday:  roasted butternut squash, pasta, chicken sausage Friday: tacos Saturday: leftovers Sunday: pot roast, mashed potatoes, one hour rolls Alrighty, that's what we're eating this week.  How about you?  What's on your menu this week?  Feel free to share.  I love it when you do! More from Jenny:    
Read more

Don't like your house to smell like food? I've got a kitchen tip for that!

I have a smallish, one story house and if I cook food that is kind of smelly, like onions, the smell tends to linger in every room.  This is a pet peeve of mine and (also my husband's).  Over the years I've found a few ways to cook smelly food without smelling up the kitchen. Use your garage!   I use my garage quite often to cook things in.  I open the window and it airs out, especially when you open the garage door.  I'm sure my neighbors wonder what I'm cooking. I've used two different kitchen appliances in the garage:  my crockpot and my food dehydrator. Crockpot - I did this very thing today since I'm simmering chicken, onions, carrots and celery to make chicken noodle soup tonight.  I don't want my house to smell like onions all day, so I plugged it in on my husband's workbench.   Food dehydrator - when I make jerky, I plug the food dehydrator in in the garage.  I don't really want my house to smell like meat for hours
Read more