Chicken Challenge Day 1: Basil Cream Chicken Noodles

  We have turned into BEEF eaters.  Once we found Grass Fed Beef, there was no turning back I guess. 

  3 years ago? I made chicken almost every night!  Now? I am MAKING myself find some new chicken recipes to put on here for you. 

Starting with this one:

Basil Cream Chicken Noodles

Basil Cream Chicken Noodles

  I adore Basil, so I knew right away this was what I wanted to start my Chicken Challenge with.  And Cream sauce? HELLO. You know how I feel about anything creamy.

  This recipe came together really easily, we all adored it, even Dale who is anti creamy food!  {how in the world did I marry someone anti-creamy foods?}
He loved the CRUNCH the Panko Bread Crumbs gave the final dish.

   I served this all over Grandma’s homemade noodles, oh man, it was INCREDIBLE! If you can find homemade noodles, do it! Otherwise, try a whole wheat angel hair or something similar.

  I got this recipe from my Mother In Law’s Taste of Home Chicken Cookbook, and changed it around to my liking.

Basil Cream Chicken Noodles

{click title to print}

basil cream chicken noodles collage


  • ½ cups Milk
  • ½ cups Panko Bread Crumbs
  • ½ teaspoons Salt
  • ¼ teaspoons Fresh Ground Pepper
  • 6 whole Chicken Breasts (about 4 Oz Each)
  • 3 Tablespoons Butter
  • ½ cups Chicken Broth
  • 1 cup Heavy Whipping Cream
  • 18 ounces, fluid Can Of Progresso Creamy Parmesan Basil Recipe Starters Cooking Sauce
  • ½ cups Grape Tomatoes Sliced
  • ½ cups Grated Parmesan Cheese
  • 1 Tablespoon Dry Basil (or 1/4 Cup Fresh Minced)
  • 16 ounces, weight Angel Hair Pasta (buy Homemade If You Can, YUM)

Preparation Instructions

Place milk and bread crumbs mixed with salt and pepper, in separate shallow bowls.
Heat butter in a large skillet over medium high heat. Dip chicken in milk, coat with crumbs on both sides.
Cook chicken in butter for about 5 minutes on each side, or until a meat thermometer reads 170*. Remove chicken and keep warm in a low oven.
Add broth to skillet, bring to a bowl and stir to loosen browned bits from chicken. This will add wonderful flavor to your cream sauce!
Stir in the cream, Progresso cooking sauce and tomatoes. Bring to a gentle boil and stir for 1 minute. (we don’t want the sauce to scorch!) Reduce heat then add cheese and basil. Simmer for 10 minutes while you cook and drain your angel hair pasta.
To serve, heap plate with angel hair pasta, cover in sauce. Place a chicken breast on top of pasta and drizzle with more sauce.
Serve with a salad and garlic toast for a great and fast meal!

Chicken Challenge Day 1 is off to a GREAT start! Don’t you think?


Baked Mustard Lime Chicken

I had 30 minutes to make supper and some chicken thawed in the fridge. I knew supper had to be simple and FAST!

  I was so happy I had all the ingredients for this Baked Mustard Lime Chicken I had been eye balling in my “To Try” pile, because I knew it was my answer for supper.  Coupled with some garden green beans and Uncle Ben’s Wild Rice, we had ourselves a feast!

  This chicken is REALLLLLLY flavorful!  The Dijon and lime-cilantro flavors are amazing!

Baked Mustard Lime Chicken

(click for printable)



  • ½ cups Fresh Lime Juice
  • ½ cups Fresh Cilantro, Chopped
  • ¼ cups Dijon Mustard
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Chili Powder
  • ½ teaspoons Celtic Sea Salt
  • ½ teaspoons Pepper
  • 1 pound Skinless, Boneless Chicken Breast

Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor. Pulse until ingredients are well combined.

Rinse chicken breasts, pat dry and place in a 7×11 inch Pyrex baking dish. Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours.

Bake at 350°F for 18-20 minutes uncovered, or until an instant read thermometer reads 165°F.

Serve with extra sauce spooned over top, Uncle Ben’s Wild Rice and some green beans.


Dig in!


Easy Sweet & Sour Chicken

This Sweet and Sour Chicken could not be easier!  Throw it together on the fly and use some of the veggies lurking in your freezer for an easy fried rice to go with it!  You’ll never need to run into town for Chinese Take Out again!  🙂

Sweet & Sour Chicken

{click for easy printable}

Sweet and sour chicken (1)


  • 12 whole Chicken Strips {raw, Not Breaded}
  • 1 cup Flour
  • 10 ounces, fluid Bottle Of Russian Dressing
  • 12 ounces, weight Jar Of Apricot Preserves
  • 1 package (1.25 Oz) Dry Onion Soup Mix

Preheat oven to 350*. Dip chicken strips in flour on both sides, and lay in sprayed 9×13 casserole dish. Mix apricot preserves with 1 package dry onion soup mix, spread over chicken strips. Pour Russian dressing over all. Bake for 1 hour.
Serve with fried rice and egg rolls. You can use this fried rice option, minus the chicken.

Another option: Serve with a side of stir fried veggies and Sesame Noodles!

DIG IN!!!!!! It’s so good!


Sweet and sour chicken (2)