Chicken Piccata Pasta

My love affair with the Quick Cooker continues! This is one of my favorite Pampered Chef recipes but I didn’t want to babysit it so I decided I’d put the new pressure cooker to the test. And it passed!

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I didn’t add red bell pepper to the recipe when I made it because someone who shall remain unmentioned ate it and it can be omitted if it’s not your thing. I just like recipes that have a lot of color, and traditionally this one doesn’t!

 

Chicken Piccata Pasta
Serves 6

1 1/4 pounds boneless, skinless chicken breasts
2 tablespoons olive oil, divided
1 1/2 tablespoons Pantry Lemon Pepper Rub
1/2 medium onion, chopped
3 garlic cloves, pressed
1 32oz carton chicken stock
1 16oz pkg uncooked linguine, broken in half
1 red bell pepper, diced
1 14oz can artichoke hearts, drained
2 ounce cream cheese, softened
1 lemon
1/4 cup capers, drained and rinsed
1/4 cup fresh parsley

  1. Set the Quick Cooker to SEAR and press START. Heat 1 tablespoon olive oil in the inner pot for 2 minutes.
  2. Meanwhile, cut the chicken into 1-inch pieces on the Cutting Board. Combine the chicken, the Rub and remaining 1 tablespoon oil in the Medium Stainless Mixing Bowl, tossing to coat.
  3. Add the chicken to the inner pot and saute 3 minutes.
  4. Meanwhile, chop the onions with the Food Chopper and add to the inner pot with the chicken. Add the garlic pressed with the Garlic Press. Saute 2 minutes longer, stirring frequently. Press CANCEL.
  5. Add the stock and linguine to the inner pot and stir to combine.
  6. Lock the Lid, line up the sealing vent, select CUSTOM , adjust the time to 6 minutes and press START.
  7. Meanwhile, cut the top off the pepper and remove the seeds with the Scoop Loop. Cut the bell pepper into pieces and dice using the Quick Slice by placing the pepper slices in the Quick Slice and slicing once, then turning the pepper slices 90-degrees and slicing again. Set aside.
  8. Drain the artichokes in the Easy Read Measuring Colander. Place the parsley in the Herb Mill and set aside.
  9. When the timer is up, press the steam-release button to manually release the pressure. Remove the Lid and stir in the cream cheese, artichokes and red pepper until well combined. Cover with the Small Boil-Over No More and cook 5 minutes (this will thicken the sauce).
  10. Press the lemon into the pasta using the Citrus Press. Add the capers and the parsley using the Herb Mill. Stir to combine. Press CANCEL and serve.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

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Pepperoni Pizza Pasta

Back to my love affair with the Quick Cooker! I came across this recipe and decided to adapt it and I made it last night! While it’s not GF/DF, it did please those who ate it! I hope you enjoy it too!

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Pepperoni Pizza Pasta
Serves 6

1 medium onion, chopped
1 tablespoons olive oil
2 large garlic cloves, presssed
1 tablespoon Pantry Italian Seasoning
1 28oz can crushed tomatoes
1 24oz jar marinara sauce
1 green bell pepper, chopped
1 cup red wine
2 cups chicken stock
1 16oz box rigatoni pasta
1 5oz pkg pepperoni slices
2 cups shredded mozzarella cheese
1/4 cup fresh parsley

  1. Set the Quick Cooker to SEAR and press START. Chop the onion with the Food Chopper. Add the onion and oil to the inner pot and saute 2 minutes. Press the garlic into the pot with the Garlic Press and add the Italian Seasoning Mix and saute 2 minutes longer. Press CANCEL.
  2. Add the crushed tomatoes, marinara sauce, bell pepper, wine, stock and pasta. Lock the lid and select the CUSTOM setting. Adjust the time to 6 minutes and press START.
  3. When the timer is up, let the pressure naturally release for 10 minutes, then press CANCEL. Press the steam-release button to manually release any remaining pressure.
  4. Remove the lid and stir the sauce. Add the pepperoni and cheese and stir to combine.
  5. Serve in bowls with fresh parsley over the top dispensed from the Herb Mill.

Enjoy!

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Did you make this recipe?
Tag @slicedicedish on Instagram and hashtag it #slicedicedish and please leave a review in the comments below!


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Why you need a Crinkle Cutter

Why do you need a Crinkle Cutter? If no other reason than to make food more fun! Well, it works really fast too and is dishwasher safe.

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Make fancy cuts of fruit, vegetables, cheese and more. The ergonomic handle and the 6” blade makes it easy to cut through any food. The stainless steel blade is beveled on both sides and can be used right or left handed.

When my niece and nephew were little, the only way my sister could get them to eat vegetables was if they were crinkle cut! (Know anyone like that?) It just makes everything more fun!

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Not convince because veggies aren’t your thing? I get it! Here are two more reasons you need this. First, you can cut ice cream with it. Why? Because your hot fudge won’t roll off… it will stay in the creases so you’ll get a big beautiful bite every time! And you can make these fun cookies! Just purchase a roll of cookie dough, unwrap, cut with your Crinkle Cutter and voila!

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And what else makes it fun? You can get it FREE in May when your Pampered Chef order is $75 or more (USA only).

Try this recipe for Italian Roasted Vegetables and let me know what you think!

Italian Roasted Vegetables

Click here to SHOP MY KITCHEN and get it FREE when your order is $75 or more!


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Kitchen Sink Chili (GF/DF)

Why am I calling this Kitchen Sink Chili? Because the recipe is basic and you can change it up any way you like based on your preferences and/or what you have on hand. Usually I have all of these ingredients on hand and what changes is the kinds of beans I’ll use and the poultry. This version is with turkey, a yellow pepper, chili beans and white beans. Next time I might use chicken, green pepper, black beans and corn. Either way, super easy and versatile!

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Calories
Kitchen Sink Chili

Serves 6

2 teaspoons vegetable oil
1/2 cup yellow bell pepper, chopped
1/2 cup white onion, chopped
1 pound cooked turkey breast, cubed
2 teaspoons ground cumin
1 garlic clove, pressed
1 14oz can chili beans with sauce (I used these)
1 14oz can cannellini beans, drained and rinsed
2 cups chicken stock
1 8oz can tomato sauce
1 6-inch corn tortilla

  1. In the Stainless Steel Nonstick Wok, heat the vegetable oil over medium heat. Chop the bell pepper into dice using the Quick Slice. Chop the onion using the Food Chopper. When the oil shimmers, add the pepper and onions to the wok and cook 1-2 minutes.
  2. Add the turkey, cumin and garlic clove pressed with the Garlic Press. Stir to combine and cook 2 minutes.
  3. Drain the cannellini beans using the Easy-Read Measuring Colander, then add all of the beans to the Wok, stirring to combine.
  4. Add the stock and tomato sauce and stir to combine.
  5. Using the Salad Chopper, chop the tortilla into small pieces and add to the chili. (They will dissolve, thickening the chili).
  6. Continue heating over medium heat until warmed through.

Enjoy!

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Did you make this recipe?
Tag @slicedicedish on Instagram and hashtag it #slicedicedish and please leave a review in the comments below!


Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Banana Bread Bubble Waffle (GF/DF)

This recipe was inspired by one I saw in the most recent issue of Rachael Ray Every Day. I’ve been getting that magazine since it first came out, have kept every single one of them and each issue cover to cover and soon as I get it. Yes, that’s who I am.

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This caught my eye and I knew I would adapt it for the Waffle Puff Pan! Because who doesn’t like banana bread? And who wouldn’t love to eat this super fun bubble waffle? Plus, it’s gluten free and dairy free! And if you want it to be nut free too, just swap the almond milk for coconut milk and omit the pecans.

I hope you enjoy this recipe as much as we did! In fact, we had these two times this weekend!
Screen Shot 2019-04-28 at 1.56.41 PMBanana Bread Waffle Puff
Serves 3

1/4 cup coconut oil, melted
1 cup almond milk
1 egg
1 banana, mashed
1 teaspoon vanilla
1 cup gluten free baking flour (I use this one)
1 teaspoon baking powder
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
chopped pecans
banana slices
maple syrup

  1. Add the coconut oil, milk, egg, banana and vanilla to the Batter Mixer & Dispenser. Then add the flour, baking powder, brown sugar, cinnamon, and nutmeg. Pump the handle the combine.
  2. Spray each side of the Waffle Puff Pan with oil. Heat the Pan over medium heat 3 minutes.
  3. Place the dispenser cap on the plunger of the Batter Mixer & Dispenser and select the medium dot.
  4. Dispense 2 pumps of batter onto the warm Pan, spreading if needed with the Classic Scraper.
  5. Close the Pan and cook 4 minutes per side. Remove with the Fork to a plate and repeat beginning with spraying the Pan with oil.
  6. Top with chopped pecans, banana slices and maple syrup.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Mint Chocolate Chip Ice Cream (GF/DF)

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I wasn’t sure about this one. In going DF, so many recipes I come across that use coconut milk taste so coconutty. Which is great if you like coconut. Sadly, I don’t.

But since I made this, I’m thinking this is going to be the base for my ice cream creations from here on out! I can see so many different varieties  with this and I’m excited that the warmer weather is coming. For some reason, I just can’t get into making ice cream when it’s cold outside!

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I’ve found when making ice cream, there are two key steps. Chilling the base in a stainless steel bowl and having a super chilled (24 hours or longer) ice cream bowl. Then you’ll need something good to store the finished product in. I’ve found these to be the best containers.

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Screen Shot 2019-04-15 at 8.12.06 PMMint Chocolate Chip Ice Cream (GF/DF)
Serves 6

2 14oz cans full fat coconut milk
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon vanilla extract
3/4 teaspoon peppermint extract
1 drop gel food coloring (optional)
3/4 cup allergen-free mini chocolate morsels (I use Enjoy Life)

  1. Place the base of the Ice Cream Maker into a freezer for at least 24 hours. (It’s best to put it in the back of the freezer away from the door.)
  2. To make the base, pour 1/4 cup coconut milk into a 1-Cup Prep Bowl and set aside. Combine the remaining coconut milk and sugar in the 2-Qt Nonstick Sauce Pan set over medium heat. Warm the mixture, stirring occasionally, until the sugar is fully dissolved, about 2 minutes.
  3. Meanwhile, whisk the cornstarch into the reserved coconut milk until completely dissolved.
  4. Stir the cornstarch mixture into the warmed coconut milk mixture and cook over medium heat until the mixture thickens, about 8 minutes, whisking occasionally. Do not let the mixture boil.
  5. Remove the Sauce Pan from the heat and add the vanilla and peppermint extracts. Add the green food coloring (if desired) and whisk until smooth.
  6. Pour the mixture into the Small Stainless Steel Mixing Bowl, cover with the lid and refrigerate 3 hours or overnight.
  7. When ready to make the ice cream, pour the base into the Ice Cream Maker base, attach the paddle and lid, then set the timer for 15 minutes.
  8. When the timer stops and the paddle stops turning, remove the lid and paddle. Mix in the chocolate chips.
  9. Scrape the ice cream into an ice cream container, cover tightly and freeze until ready to serve.

Enjoy!

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Did you make this recipe?
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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!