Recipe: Roasted Chicken Alfredo and Fresh Salad

As I mentioned in the tacos post, I got a deal on a rotisserie chicken and this is how I used the 2nd portion of chicken.  I actually made this last night just so we could have tacos on Cinco de Mayo!

 

Roasted Chicken Alfredo & Fresh Salad

*1 deli rotisserie chicken (or roast your own!)

*head of lettuce

*2 jars of alfredo (Target brand today- they were on sale and I had a Cartwheel offer and a store coupon!)

*pasta (Barilla today- on sale for $1.00 and I had a $0.50 coupon that doubled so FREE)

*quarter of large onion

*minced garlic

*basil, salt, pepper

*lemon

Salad Ingredients

*head of lettuce

*shredded cheese

*basil

*baby carrots (I used about 10)

*roma tomatoes (I used 2)

*grated peel of one lemon

1. After the chicken cools down so you can pull the meat off without burning yourself (don’t wait too long or the skin will become a little hard to remove) I have found putting the whole chicken in a large, shallow serving tray helps keep this less mess.  Remove the skin- you won’t need it here.  I admit we just eat it…  Chicken skin is like my favorite part!  Bad for you I know but… eat it or throw it away (inconceivable!).  Start by ripping off the wings and legs and work the smaller pieces first.  Don’t really worry about the size of the chunks you just want to get as much meat as possible off the carcass.

2. Divide the meat into 2 equal portions (one for alfredo and one for tacos another night).  Take the head of lettuce and shred with a knife and do the same thing by dividing it in half and putting one half to the side (salad for with the alfredo).  Dice the onion.  I only had a half of an onion left so I diced it, used half and saved half.  Boil pasta per box instructions (I do the olive oil/salt method when making pasta for flavor and prevent sticking).

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3. Put in a skillet- chicken, onion, spoonful of garlic, salt, pepper, basil, grind of one lemon (I like using a plane grater), and lemon juice of that same lemon.

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4. Combine and cook until the chicken starts to turn golden on the outside and the onions are translucent.

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5. Add in sauce and combine well.  Drain pasta.  Divide into 2 portions (I am going to use some for a side dish of pasta salad later this week so not quite half and half but between a quarter and half) and put in 1-2 ladles of sauce just to coat the pasta.  Serve the pasta and top off with a ladle of the alfredo and chicken sauce.

6. For the salad just put all ingredients in the bowl and toss.  I put a small handful for croutons on top of the individual servings in the salad bowls.

7. Hawaiian King rolls were on sale and I had a coupon so I heated up a tray of those with dinner as well.  They were completely gone before everyone left the table!

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You also end up with a lot of prep work done for later in the week!  Bonus!

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Recipe: Happy Cinco de Mayo Tacos

Yes, I know Cinco de Mayo is kind of an inflated holiday most Latin people do not celebrate but I love tacos!  I have been a little MIA lately because I threw out my back a little over a week ago and been trying to nurse that injury.  On Friday when I went shopping I bought two 6- pack single serve Cokes (I use these when I have a headache or my blood sugar drops!) for $2.99 a piece and got $4 off a rotisserie chicken at the deli.  Here is my super quick and easy “make 2” dinners.  I was also able to prep for other meals by only using a portion of what I was prepping which helps when you are in a rush or not feeling well for those families on the go or who battle chronic conditions.

 

Pulled Chicken Tacos

*1 deli rotisserie chicken (or roast your own!)

*head of lettuce

*packet of Taco seasoning

*shell of choice (we have soft flour tortillas, crunchy tacos and tosada flats!)

*quarter of large onion

*salsa

*shredded cheese

*sour cream

*black beans

*canned corn

 

1. After the chicken cools down so you can pull the meat off without burning yourself (don’t wait too long or the skin will become a little hard to remove) I have found putting the whole chicken in a large, shallow serving tray helps keep this less mess.  Remove the skin- you won’t need it here.  I admit we just eat it…  Chicken skin is like my favorite part!  Bad for you I know but… eat it or throw it away (inconceivable!).  Start by ripping off the wings and legs and work the smaller pieces first.  Don’t really worry about the size of the chunks you just want to get as much meat as possible off the carcass.

2. Divide the meat into 2 equal portions (one for tacos and one for alfredo another night).  Take the head of lettuce and shred with a knife and do the same thing by dividing it in half and putting one half to the side (salad for with the alfredo).  Dice the onion.  I only had a half of an onion left so I diced it, used half and saved half.

3. Using 2 forks shredded the chicken into a “pulled meat” texture.  Add to a skillet.  Also add the onion and the taco seasoning as prepared on the package directions.  Cook at least until the onions are translucent.

4. Heat up the black beans and corn.

5.  Assemble your pulled chicken tacos!  Serve with margaritas.  Or if you are like me you don’t keep that stuff on hand and just have some cheap Sutter Homes Cranberry Lime Twist wine.  Whatever works for you!

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