My version of Macaroni Grill's Pollo Limone Rustica or in english Chicken penne in a lemon basil cream sauce!

Ok so Part of this dinner I made up and part is taking from another recipe so we will see if I can actually write one out. Let me tell you though if you love lemon and pasta you will love this...YUMMY!!! For this recipe I used my pampered chef deep cover baker but you can use just a regular baking pan.

Serves 4

3 1/2 Cups penne pasta
3 1/2 Cups water
2 Chicken breasts
olive oil
3 cloves garlic
salt
pepper
2 tb butter
1 1/4 Cups of half-and-half
1 Cup chicken broth
1/3 cup lemon juice
tt (to taste) chopped basil

First cut off fat from chicken breasts and butterfly. In a large skillet cover bottom with a thin layer of olive oil and heat slightly. Add 1 chopped garlic clove and saute. Add some salt, pepper and a lemon juice. Place chicken in pan and saute until both sides have some golden color and cooked thoroughly. Remove from pan and chop up into small pieces.

Place penne pasta in deep cover baker and water. Cook in microwave for 18 min.

While pasta is cooking melt butter in pan. When melted add 2 cloves of chopped garlic and saute. Add broth and half and half. Bring to boil and reduce to simmer for 8 min. Do not heat too high or cream will burn. Add lemon juice and 1/2 ts of pepper. Simmer for 2 min stirring consistently. Remove from heat or keep on low.

When pasta is done drain any remaining water, add chicken and sauce. Stir ingredients together. Top with chopped basil and lemon zest. For a more baked pasta put in oven on broiler for a few min.

Enjoy!!!

Cheesy Chicken Chilaquiles

1 1/2 lbs. boneless, skinless chicken breast
1 tbsp Southwestern Seasoning
1 3/4 cups salsa verde
1 cup reduced-sodium chicken broth
3/4 cup chopped fresh cilantro
12 cups authentic restaurant-style tortilla chips
2 cups shredded chituahua cheese (can use mozzarella or Monterey Jack)
1 cup crumbled queso fresco
sour cream (optional)

cut chicken into 1-in. pieces (I shredded mine and it was still really yummy). Combine chicken and seasoning in Deep Covered Baker (from Pampered Chef); mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on High 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain the chicken.
Combine salsa and broth in a bowl. Chop cilantro. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of chicken, salsa mixture and cheeses. Sprinkle with 1/2 cup of the cilantro. Repeat layers one time, ending with cheeses.
Microwave, covered, on High 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining 1/4 cup cilantro. Serve with sour cream, if desired.

Mexican Sausage Skillet

1 cup uncooked long grain white rice

2 ears corn, husks and skin removed

1 medium onion

8 oz. smoked sausage

2 garlic cloves, pressed

1 tbsp chipotle rub

2 cans diced tomatoes with green chilies

1 can black beans, drained and rinsed

Fresh cilantro and lime wedges (optional)

Cook rice according to directions.

Meanwhile, remove corn kernels from cobs. Chop onion. Cut sausage into 1/2 in. slices. Lightly spray skillet with nonstick cooking spray. Add corn to skillet in a single layer. Cook without stirring over medium heat 4-6 minutes or until onion is tender.

Add tomatoes and beans to skillet; bring to a boil. Serve bean mixture over rice; garnish with cilantro and lime. If desired.

Tamale Corn Cakes with Raja Topping

Chipotle Cole Slaw

4 cups cole slaw mix

1/2 cup ranch salad dressing

1 tbsp Chipotle Rub

Raja Topping and Corn Cakes

1 rotisserie chicken

1tbsp vegetable oil

1 medium onion

2 poblano peppers (I used bell peppers, less spicy)

1tbsp Chipotle rub

1/2 cup barbecue sause

1pkg. corn muffin mix

1tbsp Chipotle rub

3/4 cup milk

1 egg

2tbsp butter, melted

Toss cole slaw mix, dressing and rub in bowl; set aside.

Shred chicken. Heat oil in skillet over medium heat 1-3 minutes or until shimmering. Thinly slice the omion and peppers. Place onion, peppers and rub in skillet; cook 4-5 minutes or until peppers are tender, stirring occasionally. Add chicken; cook 2 minutes or until heated through. Add barbecue sauce; cook 1 minute or until heated through.

Prepare Corn Cakes. Combined corn muffin mix and chipotle rub inbowl. Add milk, egg and butter; mix according to package directions. Heat griddle over medium-low heat for about 3 minutes. Using a medium scoop, scoop batter onto griddle. Cook 1 1/2 -2 minutes or until golden brown, turning once.

To assemble: place chicken and pepper mixture ontop of the corn cake and then place the cole slaw mix ontop of the chicken. Enjoy. This is really yummy.

Chiles Rellenos Strata

1/2 loaf French bread, divided
1/4 cup cream cheese, softened
1 carton (15oz.) Southwestern style pasteurized egg product
8 oz. pork chorizo sausage
2 poblano peppers
1 small onion
1 can (14.5 oz) petite diced tomatoes with green chilies, drained
2 cups shredded Chihuahua cheese, divided
1 cup corn chips, crushed (optional)

Cut bread into 1-in. cubes. In bowl, whisk cream cheese until smooth. Add egg product; whisk until well blended. Place half of the bread cubes over bottom of Deep Covered Baker; pour half of the egg mixture over bread cubes. Add remaining bread cubes to bowl with egg mixture; stir to coat.
In skillet, cook chorizo over medium-high heat 7 minutes, breaking into crumbles; drain if necessary. Chop peppers and onion; add to skillet; cover and cook 3-4 minutes or until peppers are crisp tender. Remove skillet from heat. Add tomatoes and 1 1/2 cups of the chihuahua cheese; stir to combine.
Place half of the sausage mixture over bread cubes in baker. Add remaining bread cube mixture to baker; top with remaining sausage mixture. Microwave, covered, on High 10-12 minutes or until center is set and temperature reaches 140F in center. Carefully remove lid; sprinkle with reamaining 1/2 cup Chihuahua cheese and let stand 5-10 minutes. Garnish with corn chips, if desired.

This recipe is super yummy. Chris and I loved it. It was a little spicy for the kids, so next time I will make half of it without the peppers.