Honey Garlic Chicken

While on my endless hunt for new recipes to try, I came across this one for Honey Garlic Chicken. I bought the few ingredients I didn't have on hand already (blackberry jam, because...ewww. Who actually likes that?) and was just dying to try it.

By the time I got home though, I realized, it was already after 3:00pm and the recipe said it should be in the slow cooker on low for 4 to 5 hours, which meant we wouldn't be eating til at least 7:30pm, and that was too late. In light of that realization, I soldiered on, and decided, I would follow the exact same recipe but i'd cook the chicken in the oven instead.
Not only did it work just as good in less than half the time, but it was FABULOUS. My husband liked it so much he couldn't wait to take it for left overs to work the next day. It was sweet without being TOO sweet and it had a perfect amount of spice to give it just a little kick. I'm not sure if it was the fact that I was starving or if I was just way too over zealous about trying this, but, I completely forgot the sesame seeds. Because you're shredding the chicken and pairing it with rice and a vegetable, it's very easy to stretch this meal. I've used this chicken in tortillas and made little garlic chicken tacos, i've put it on potato rolls like a pulled pork sandwich, theres a bevy of ways to serve this chicken once it's done. Such a GREAT recipe.

Ingredients:
4 large bone-in, skinless chicken breasts
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish

Directions: 

Arrange the chicken breasts in a glass baking dish so that they aren't over lapping.

In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the baking dish with aluminum foil and place in 375 degree oven for 1 hour and 20 minutes.

Remove the chicken from the baking dish (reserving the liquids) and place it on a cutting board. Once it's cool enough to handle, Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.

In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.

Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds.

**If you would like the slow cooker directions for this recipe, please see the original recipe**

Creamy farfalle w/ chicken

My original plan for this first post got blown to bits when I realized I lacked one of the most important ingredients of the recipe.....
So, I decided to post a different recipe. I came up with this particular concoction after seeing a recipe in a magazine and tweaking it to make it my own.

What you need:
3 cups of the pasta of your choice (im using bow-tie but other short pastas like penne,and rigatoni work best but any kind is fine), uncooked


4 cups of steamed asparagus chopped in bite size pieces (steamed broccoli florets would be fine too)

2 cups of KRAFT Italian Roasted Red Pepper Dressing

4 small boneless skinless chicken breast halves (or 2 large ones)

1 & 1/2 cups tomato sauce (i make my own but a jared sauce is fine)
4 oz. (1/2 a brick) of cream cheese (any brand is fine)
1/4 cup Grated Parmesan Cheese (optional)

Make It:
-Cook pasta. It's not hard but theres directions on the box if you get lost.
-While the pasta is cooking, heat dressing in large skillet (preferably one of the nonstick variety) on medium-high heat.
-Add the chicken and cook for about 5 min. on each side or until chicken is cooked completely.

-When the pasta is done, drain pasta & set aside.

-Add pasta sauce and cream cheese to chicken & dressing in the skillet;
-cook on medium-low heat 2 to 3 min. or until cream cheese & pasta sauce are completely mixed and chicken is coated with sauce, stir occasionally to remove any clumps of cream cheese that may be remaining.

-Remove chicken from skillet and set aside on a cutting board.
-Add pasta & asparagus to the sauce mixture & mix well.

-Transfer pasta & asparagus mixture to individual serving bowls.

-Cut chicken crosswise into 1/4 inch or so thick slices; place chicken over pasta mixture. -Sprinkle evenly with Parmesan.

This is one of our favorite meals in our home, I hope it will be one of your favorites too.

Let me know if you like it!