Three EASY 15-Minute Meals To Make With Rotisserie Chicken скачать в хорошем качестве

Three EASY 15-Minute Meals To Make With Rotisserie Chicken

Hope you enjoy all 3 of these easy recipes using a rotisserie chicken! WATCH THE 15-MINUTE MEAL SERIES:   • Easy 15-Minute Recipes | Sip and Feast   Hedley & Bennet Apron: https://amzn.to/4hgBeqR Ninja Blender with Extra Cups: https://amzn.to/3YAC4Ip Cuisinart Hard-Anodized 14-Inch Open Skillet: https://amzn.to/42f1Weg Faay Flat Edge Wooden Spoon: https://amzn.to/3UW5oaE Mac Chef's Knife: https://amzn.to/48xkbvt Workhorse Cutting Board: https://amzn.to/3kIgyvC Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr RSVP International Wood Salt Box: https://amzn.to/46bSWqJ SUPPORT ON PATREON (FULL MEAL VIDEOS!):   / sipandfeast   SUBSCRIBE FOR WEEKLY RECIPES: https://www.sipandfeast.com/subscribe/ FOLLOW US ON INSTAGRAM:   / sipandfeast   MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast CRANBERRY WALNUT CHICKEN SALAD (makes 4-6 servings) Ingredients 1 ½ pounds rotisserie chicken - chopped 1/2 cup finely diced celery 1/3 cup chopped walnuts ½ cup cranberries ¼ cup finely diced red onion ½ teaspoon dried dill 1 teaspoon sugar 1/4 teaspoon white pepper 1 teaspoon Dijon mustard ½ cup Greek yogurt 1/2 cup mayonnaise Salt and pepper to taste Instructions 1. Remove 1 ½ pounds of chicken meat only from a rotisserie chicken and chop. 2. Add the chicken to a large bowl along with the walnuts, cranberries, and red onion 3. In a small bowl, combine the dill, sugar, pepper, Dijon mustard, yogurt, and mayonnaise. 4. Pour the dressing over the chicken and mix well to combine. Test and season with salt and pepper to taste. Serve immediately or chill overnight. TEX-MEX CHICKEN BOWLS (makes 4 large bowls) Ingredients For the sauce 1/2 packed cup fresh cilantro leaves and thin stems plus more for garnish 1 cup sour cream 1/4 cup mayonnaise 1/4 cup onion - roughly chopped 3 cloves garlic 2 ounces lime juice 1 teaspoon Diamond Crystal Kosher salt 1 large jalapeno stem and seeds removed, plus more for garnish For the bowls 1 ½ pounds rotisserie chicken - chopped or pulled Juice of 1 lime 1 teaspoon cumin 1 teaspoon chili powder 4 cups cooked rice 1 can black beans - drained 12 ounces cherry tomatoes - halved 12 ounces fire-roasted corn ½ medium red onion - diced Cilantro - for garnish Lime wedges - for garnish Instructions For the sauce 1. Blend all of the ingredients together until smooth and pour into a bowl. For the bowls 1. In a medium bowl, toss the chicken with the cumin, chili powder, and lime juice. Taste test and season with salt and pepper and more seasoning or lime juice if needed. Set aside. 2. Place 1 cup of cooked rice into a bowl. 3. Divide the chicken, black beans, cherry tomatoes, corn, and red onion. 4. Garnish with lime wedges and cilantro and serve with the sauce. Enjoy! CREAMY SUN DRIED TOMATO CHICKEN PASTA (makes 4 servings) Ingredients 1 pound rotisserie chicken meat - chopped 1 pound penne pasta 1 cup oil-packed sun dried tomatoes drained, cut into strips 1 teaspoon crushed red pepper flakes 3 tablespoons extra virgin olive oil 8 cloves garlic sliced 1/2 cup dry white wine 3/4 cup low-sodium chicken stock 3/4 cup heavy cream 6 ounces baby spinach 1/2 cup grated Pecorino Romano 1/4 cup minced Italian parsley salt and pepper to taste 2 cups reserved pasta water - will most likely not need all of it Instructions 1. Bring a large pot of salted water to boil and once boiling cook the pasta to 1 minute less the al dente. 2. Heat a large pan to medium heat with the extra virgin olive oil and add the garlic. Cook until fragrant and golden (about 1-2 minutes). 3. Next, add the sun dried tomatoes and the red pepper flakes, cook for 30-60 seconds more, then add the wine and turn heat to high. Using a wooden spoon, scrape the bottom of the pan to dislodge any brown bits. 4. After 1-2 minutes and once the wine has reduced, add the chicken stock and bring to a simmer. Reduce the heat to medium. 5. Add the cream, spinach, chicken, and Pecorino Romano cheese and cook until the sauce begins to bubble and thicken (about 3 minutes). 6. Add the pasta to the pan. Cook until the pasta reaches al dente then turn off the heat. Taste test and adjust salt and pepper. If the pasta is dry, loosen it up with the reserved pasta water, a bit at a time, until the consistency is creamy again. 7. Add the parsley and serve immediately. Enjoy! VIDEO EDITOR: Billy Mark: @bluecrestproductions Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.