Shaker Tavern Dijonnaise Ranch Chicken And Pasta Recipes

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CHEESY RANCH CHICKEN PASTA



Cheesy Ranch Chicken Pasta image

Cheesy Ranch Chicken Pasta is so addictive, you won't be able to have just one plate! Moist shredded chicken is paired with thick-cut crispy pieces of bacon and a creamy and cheesy ranch mixture on a bed of penne noodles for an amazing finish!

Provided by Amanda Rettke

Categories     Main Course

Number Of Ingredients 8

2 cups shredded chicken, (cooked)
1 package (1 ounce) dry ranch seasoning mix*
8 ounces penne noodles, (uncooked)
3½ cups chicken broth
4 ounces cream cheese, (room temperature)
4 slices thick-cut bacon, (cooked and crumbled)
2 cups cheddar cheese, (shredded)
1 tablespoon fresh parsley, (chopped)

Steps:

  • In a small bowl combine shredded chicken and dry ranch seasoning. (This is your chicken mixture.)
  • To a large Dutch oven over medium heat, add the chicken broth, penne, and chicken mixture. Stir to combine and then bring to a boil. Reduce heat to low and then cover and cook for about 15 to 20 minutes or until the pasta is cooked to your preference. There should still be some liquid in the pot when the pasta is done cooking.
  • Add the cream cheese to the dutch oven and stir until most of the cream cheese has melted.
  • Add the bacon and shredded cheddar cheese. Stir everything until cheese is fully melted.
  • Garnish with parsley and serve.

DIJONNAISE CHICKEN



Dijonnaise Chicken image

This is a baked chicken breast with a great mustard taste that you can bake alone or in a casserole dish with prepared wild rice.

Provided by Teri

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken breast halves
¼ cup prepared Dijon mustard mayonnaise blend
¼ cup olive oil
1 tablespoon fresh lemon juice
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon chicken bouillon granules

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a 9x13 inch baking dish. In a medium bowl, mix the mustard-mayonnaise blend, olive oil, lemon juice, lemon pepper, salt, and bouillon. Pour the mixture over the chicken.
  • Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 262.8 calories, Carbohydrate 1.5 g, Cholesterol 67.2 mg, Fat 17.4 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 909.8 mg, Sugar 0.2 g

CHICKEN DIJON



Chicken Dijon image

Chicken & mash with a kick

Provided by rafalhaase

Time 20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat the olive oil in a non-stick skillet over medium heat. Add the onion and cook until the onion becomes tender, about 4 minutes. Add the garlic and cook 1 minute more.
  • Turn the heat up to medium-high. Season the chicken with salt and pepper and add it to the skillet. Saute the chicken until it is golden brown on all sides, about 4 minutes.
  • Quickly add the chicken broth and stir with a wooden spoon to release any caramelized bits that are stuck to the pan. Cook until the chicken broth has reduced by half. Stir in the mustard.
  • Serve with mashed potatoes.

SHAKER TAVERN DIJONNAISE RANCH CHICKEN AND PASTA



Shaker Tavern Dijonnaise Ranch Chicken and Pasta image

Shaker Tavern is the hotel built in Logan Co., Kentucky near the Shaker settlement here. When the Shakers were here in Kentucky, they ran the tavern as a moneymaking establishment. Their cuisine was top notch. This dish is still served at the tavern and is absolutely over the top.

Provided by Redneck Epicurean

Categories     Chicken Breast

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 cups ranch salad dressing
1/2 cup butter
1 teaspoon Dijon mustard (I use Grey Poupon)
1/3 cup white wine
4 chicken breasts
10 ounces pasta, cooked and drained
1 dash garlic powder
1 dash black pepper
grated parmesan cheese

Steps:

  • Mix the ranch dressing and mustard; set aside.
  • Pound the chicken evenly and cut into strips. Toss on garlic and pepper to taste. Saute chicken in the butter until brown and cooked through.
  • Add the wine. Stir and cook over medium heat for 5 minutes. Stir in ranch and mustard mixture, heating thoroughly.
  • Stir in the pasta. Serve with a sprinkling of the Parmesan cheese on top.

Nutrition Facts : Calories 781.4, Fat 55.9, SaturatedFat 17.2, Cholesterol 122.3, Sodium 865.5, Carbohydrate 40.3, Fiber 2.1, Sugar 2.9, Protein 27.2

SHAKER CHICKEN



Shaker Chicken image

Chicken in rich creamy sauce. Serve with a bowl of steaming mashed potatoes and crisply cooked fresh vegetables.

Provided by Pinaygourmet 345142

Categories     Chicken Thigh & Leg

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

8 free-range skinless chicken thighs
salt & freshly ground black pepper
1/4 cup butter
4 Red Delicious apples
1 tablespoon dark brown sugar
1/2 teaspoon ground allspice or 1/2 teaspoon cinnamon
2 1/2 cups hot chicken stock
2 bay leaves, torn
1/3 cup heavy cream
Red Delicious apple, slices (to garnish)

Steps:

  • Season the chicken with salt and pepper.
  • Melt butter in a large saucepan, add the chicken and saute until browned on all sides.
  • Remove from the heat, lift out the chicken with a slotted spoon, and set aside.
  • Quarter and peel the apples, then core and slice them.
  • Return the casserole to the heat and add the apples, sugar, spice 2 cups stock, and the bay leaves.
  • Simmer for 15 minutes, stirring the apples frequently.
  • Return the chicken to the pan, cover and simmer for 30 minutes or until tender, adding more stock if necessary.
  • Add the cream and heat through, then taste the sauce for seasoning.
  • Serve hot, garnished with apple slices.

Nutrition Facts : Calories 444.2, Fat 25.4, SaturatedFat 13.5, Cholesterol 172.2, Sodium 695.8, Carbohydrate 23.8, Fiber 3.4, Sugar 18.1, Protein 31.1

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