Sunday, April 8, 2012

Creamy Chicken and Vegetables

I enjoyed the meal I made with the Philadelphia Cooking Creme so the next time we went to the store I bought a different flavor this time. I like to cook, but I also love short cuts. It also fits in with my current low carb diet. This time I used the Savory Garlic.

Creamy Chicken and Vegetables

1/2 cup chopped onion
1 cup sliced zucchini
2 cups cubed cooked chicken
1 cup mixed cauliflower and broccoli, chopped
1 teaspoon garlic

You may wish to add 2 cups cooked penne. I am trying to stay low carb, so I didn't.

Philadelphia Cooking Creme, Savory Garlic flavor

French Fried Onions
Thinly sliced green onions

I love onions, so there are three kinds in this dish. Feel free to eliminate any that you don't want, but they were all good!

Heat the EVOO in a large fry pan. Add the onion and cook while chopping up the cooked chicken and the rest of the vegetables.

Stir the onions and add the chicken and the vegetables, reserving the French Fried and the green onions. They are for toppings!

If you wanted the pasta, add it now and then the Philadelphia Cooking Creme. If you add the pasta you will need the whole tub. If you just have the veggies you can use most of it and reserve the rest for another occasion. Or what the heck! Use all, but it will be REALLY creamy.

Cook until everything is warmed through. Serve with the green onions and the French Fried onions on top.

I served it with an artichoke. I like to cook them in the microwave when it is just the two of us.

Artichokes in the Microwave

Cut off the tops and the bottoms of the artichokes. Then use scissors to trim the points off any leaves. Spread it open and rinse thoroughly. Dump out the water and place each one face up in a cereal bowl. Cover tightly with plastic wrap. Pierce in a few places to release the steam.

I must stop here and tell you that some people worry about cooking with plastic wrap in the microwave. If this bothers you, use wax paper and a rubber band (or something to close it tightly) to hold in the steam. Poke a hole in the top.

Artichokes come in many different sizes. So the timing is kind of iffy. I put mine in for 8 minutes, but they were huge. Start with 5 minutes and add more if they aren't done. I hate under cooked artichokes, but it is easy to pop them back in for a minute or so. I like to serve them with a bit of mayonnaise, but some people like clarified butter for dipping. Don't forget the bowl to hold the leaves!

1 comment:

  1. Would that I could have this meal for lunch today! I didn't have time to make something this morning, so it's an apple and two tangerines. I'm trying to remember the last time I really cooked anything other than something for a a party or potluck. Nope, nothing comes to mind!

    I am enjoying the memorial construction. I, too, am a rock person, just like dad. In fact, when I was training for the ultra-marathon, every time I went for a workout, I brought home a small rock to create a memory box of the process. Those rocks are somewhere....