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Blackened Chicken with Roasted Garlic Alfredo

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Dennis is a huge fan of blackened meat.  And by blackened, I don’t meant burnt (that would be me that likes burnt meat), I mean meat that’s been rubbed with spicy blackening seasoning.  So when I ran across this recipe, I knew it would be perfect for Father’s Day.  It was perfectly suited for him, is impressive, but simple to prepare, which is pretty much a requirement for all the recipes I make these days.  It was incredibly delicious, and I would make it again, and again, and again.

Blackened Chicken with Roasted Garlic Alfredo

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2 boneless skinless chicken breasts
Olive oil
1 tablespoon blackening seasoning
1 (10 oz) container Buitoni Light Alfredo sauce
1 tablespoon roasted garlic
8 oz bowtie pasta, cooked to al dente & drained

Drizzle olive oil over chicken breasts to lightly coat. Sprinkle blackening seasoning liberally over both sides of the chicken. Heat skillet on medium-high and cook chicken 3 minutes on each side. While chicken is cooking, heat Alfredo sauce and roasted garlic. Add pasta and toss; divide between two dishes. Slice chicken and place on top of pasta. Sprinkle with Parmesan cheese, if desired.

Veronica’s notes: In a pinch, you can sprinkle in some garlic powder to taste instead of the roasted garlic.  Also, Bertolli’s jarred light alfredo works great for this recipe if you can’t find the fresh stuff.

Recipe source: Plain Chicken

Here’s the card I made for Dennis this year.  It may be my favorite card I’ve ever made. :) He loved it!


30 Minute Meal: Easy Parmesan Garlic Chicken with Roasted Garlic Couscous & Zucchini

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I do realize it’s sort of ridiculous to be turning on the oven when it’s practically hot enough to bake something on the sidewalk, but I figure I can’t be the only person crazy enough to do it, so I wanted to share this super-easy recipe with the other zany people out there that throw common sense to the wind. 

This is a true 30-minute meal.  It looks & sounds like you put some time and effort into it, but thanks to a few convenience products & very few ingredients, everything comes together in a snap and you are rewarded with some amazing deliciousness.  The chicken is so juicy and flavorful–it will knock your socks off.  And while the method of preparation may be a bit foolhardy, it is a light meal that is absolutely perfect for summer. 

I received two boxes of Roasted Garlic & Olive Oil Couscous from the Near East company and ended up using both of them with this exact meal, twice, because it was so easy and delicious! I am a big fan of their whole wheat couscous (I use it in Orange Couscous with Chicken and Colorful Couscous Salad with Chickpeas) and while my husband and I both liked this preseasoned version, I think you’d get better flavor by adding your own seasonings. However, this is perfect for a night when you need dinner on the table in a jiffy.

Easy Parmesan Garlic Chicken
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½ cup grated (not powdered) Parmesan cheese
1 envelope Italian salad dressing mix
½ teaspoon garlic powder
6 boneless skinless chicken breast halves (about 2 lb.)

Preheat oven to 400. Mix cheese, salad dressing mix and garlic powder. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish that has been lined with foil and coated with cooking spray. Bake 20-25 minutes or until chicken is cooked through (170 degrees). If your chicken is not as golden as you like, you can broil it for a few minutes after it’s done cooking.

Serves 6

Roasted Garlic & Red Pepper Couscous
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1 box (5.8 oz) Near East Roasted Garlic & Olive Oil Couscous
1 1/4 cups water
1/4-1/3 cup chopped red pepper

Bring water & contents of spice pack inside the couscous box to a boil. Stir in the couscous & red pepper and remove from heat. Cover and let stand five minutes. Fluff with a fork and serve hot.  You could also add the red pepper after the couscous is done so that it would be more bright and crunchy, which I think would be better but didn’t think to do that until after we’d eaten it, of course.

Garlic Oven Roasted Zucchini
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1-2 medium or large zucchini
olive oil
garlic salt

Wash and dry your zucchini, then slice into 1/4″ rounds. Slice rounds in half and put into a bowl. Drizzle with olive oil and stir until all pieces are coated. Line a baking sheet with aluminum foil and spread the zucchini out on it. Sprinkle with garlic salt and put in a 400 degree oven for 15 minutes. I stuck mine in on the top rack when there was 15 minutes cooking time left on the chicken so they’d be done at the same time.

*I received free Near East product in conjunction with this blog post.  Near East did not influence my opinions expressed here as a result.

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