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TWO G-licious Dishes: Lemon Veggie Chicken Alfredo & Maple Walnut Chicken

So…. because I have been cooking like mad lately…I have a backlog of read-to-blog recipes. So this week, I’m posting TWO recipes…for those who love CHICKEN.

This first one…got a version of it from some cookbook…but then long ago I modified it and added it to pasta. You can swap out the veggies for whatever you like, I’m sure. But I LOVE this combination. So does Neil! Score!!! I used the leftover alfredo sauce from the New Orleans Seafood dish I made a few weeks ago…

Lemon Broccoli Chicken Alfredo
Serves 4 or 2 with leftovers

4 small skinless, boneless chicken breasts, cut into chunks

10-12 oz. uncooked pasta (any noodles, but not long ones…) lemonalfredochicken-101
8 oz. mushrooms, sliced
1 tbsp. olive oil
1 lemon
1 head of broccoli, cut into smaller florets
1 c. asparagus cuts
10 oz. refrigerated light Alfredo pasta sauce
2 tsp. garlic powder

  1. Season chicken with salt & pepper. Brown chicken in skillet with hot oil for 4 minutes. Add mushrooms. Add garlic powder.
  2. Cook pasta according to package directions.
  3. Meanwhile, shred 2 tsps of lemon peel and set aside. Slice lemon and then add it with broccoli chunks to skillet. Cover and cook for 8-9 more minutes or until chicken is done and the broccoli is tender.
  4. Heat up alfredo sauce (can use the same skillet after step 3 is complete)….
  5. Serve veggies/chicken mixture on top of noodles. Then spoon 1/4 of the sauce on top. Sprinkle with lemon peel and pepper.


This NEXT recipe is from someone near and dear to me…someone I call Mom. Well, cuz she is my mom. 🙂 She got it from the Good Housekeeping magazine… I made it…and paired with summer veggies that I marinated for a bit with Italian dressing and put into a foil packet in the oven.

Maple Walnut Chicken
Serves 4 or 2 with leftovers
4 skinless chicken-breast halves Maple walnut chicken-101
1 tablespoon(s) olive oil
1 tablespoon(s) packed fresh thyme leaves
1/2 cup(s) walnuts
5 tablespoon(s) cider vinegar
3 tablespoon(s) maple syrup

  1. Rub chicken breasts with oil, then rub with thyme, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Let stand.
  2. In 12-inch nonstick skillet, toast walnuts on medium 4 to 6 minutes or until golden and fragrant, stirring occasionally. Transfer walnuts to dish; do not remove skillet from heat.
  3. Add chicken to same skillet; cook 12 minutes or until golden brown and juices run clear when pierced with tip of knife, turning frequently. Transfer chicken to clean plate; do not remove skillet from heat.
  4. To same skillet, add vinegar and cook 1 minute, stirring. Add syrup and 1/2 cup water; simmer 6 to 7 minutes or until mixture has thickened, stirring occasionally.
  5. Stir walnuts and any chicken juices into sauce. Top with chicken, and spoon maple-walnut sauce all around.


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