Chili's Cajun Chicken Pasta

Adapted from the September/October 2019 issue of LDS Living Magazine.

The original recipe required the use of multiple pans (who has time for that?) and gave directions for seasoning and sautéing full chicken breasts before slicing them up and topping the pasta.  Hello, I've got a family of six--it's a lot easier to cut everything up and toss it together.  Another confession: I only sort of measured things.

We were big fans of this recipe, and my husband kept telling me how much he liked it.  It's got a good amount of spice and a creaminess that mellows it out just enough.  The tomatoes add a perfect brightness, not only in color but in flavor.

16 oz uncooked short-cut pasta (penne, rotini, etc.)

1-2 boneless skinless chicken breasts, cut into 1/2-inch chunks

4 tsp Cajun seasoning

1-2 Tbs. olive oil

1-2 Tbs. butter

3 cups half-and-half

1/2 - 1 tsp lemon pepper seasoning

1 tsp ground black pepper

1/2 tsp garlic powder

3 roma tomatos, diced

1/2 cup shredded Parmesan cheese

Cook pasta according to package directions.

Meanwhile, toss chicken with Cajun seasoning.  Sauté chicken in olive oil over medium heat until cooked through.  Remove from pan and set aside.

Add butter, half-and-half, lemon pepper, black pepper, and garlic powder to pan and bring to a low boil, scraping up any bits left from the chicken.  Reduce heat and simmer until silently thickened (about 10 minutes).  Stir in parmesan cheese until melted.

Drain pasta and add it to the sauce.  Add chicken and tomatoes.  Toss to coat.  Top with more parmesan cheese if desired.

Notes:

- I used a 5-quart sauté pan.

- May use 1 1/2 cups milk + 1 1/2 cups cream in place of half-and-half.

- Use whatever tomatoes you want, totaling about 1 cup (or your preference).
- The original recipe called for 1 tsp salt.  We prefer to salt our foods at the table, so I left it out.  If you really want to add salt to the recipe itself, add it with the other seasonings and start with 1/2 tsp.

Guest Post on Taming of the Celiac Sprue

Riskrem (a Norwegian Christmas dessert)

My friend Erin invited me to be a part of the holiday guest post series on her blog, Taming of the Celiac Sprue.  Fortunately, I discovered that two of my family's traditional Christmas desserts are gluten free!  It's been a lot of fun to see what other guests have posted about their favorite traditions and recipes, just as I had a good time last night typing up my (lengthy) post.

Click HERE to check out my post on her blog.

Dark Chocolate Chip Scones

From Hershey's Made Simple, page 82.

Yield: 24 scones

3 1/4 cups all-purpose flour, plus more for kneading
1/2 cup sugar
1 Tbs. plus 1 tsp. baking powder
1/4 tsp. salt
2 cups (12-oz. pkg) dark chocolate chips
1/2 cup chopped nuts, optional
2 cups whipping cream, chilled
2 Tbs. butter, melted
Additional sugar
Powdered sugar, optional

Stir together 3 1/4 cups flour, sugar, baking powder, and salt in a large bowl.  Stir in chocolate chips and nuts, if desired.

Stir whipping cream into flour mixture just until ingredients are moistened.

Turn mixture out onto floured surface.  Knead gently until soft dough forms, about 2 minutes.  Divide dough into three equal balls.  One at a time, flatten into 7-inch circle; cut into 8 triangles.  Transfer triangles to greased baking sheets, spacing 1-2 inches apart.  Brush with melted butter and sprinkle with additional sugar.

Bake at 375 F for 15-20 minutes or until lightly browned.  Serve warm, sprinkled with powdered sugar, if desired.

Notes:
- The dough is really, really sticky!!  Don't be afraid to use flour when you're handling it.
- I used one package of mini semi-sweet chips by accident, but it was still delicious.

Grandma's Sugar Cookies

From Grandma Larsen.

Prep: 10 min. / Bake: 8-10 min.

Yield: about 100 cookies

2 cups sugar

1 cup shortening

1 heaping tsp. baking powder

1 tsp. salt

2 tsp. vanilla

2 eggs

1 cup cream or 1/2 and 1/2

1 tsp. lemon juice

4-6 cups flour (I used 6)

Extra sugar for dipping (probably about 1/2 cup)

Cream sugar and shortening.  Add baking powder and salt; mix well.  Add vanilla and eggs; mix well.  Add cream and lemon juice; mix well again.

Add 4 cups flour, mixing well after each cup.  Gradually mix in 2 more cups flour until the dough reaches the consistency you want.

Roll small balls of dough in your hands and place on greased (or parchment-lined) cookie sheets, six cookies per sheet.  Dip a cup into a bowl of the reserved sugar and press down on a cookie until it is pretty thin; repeat for each cookie.

Bake at 375F for 8-10 minutes, or until edges turn golden brown.  Remove cookies to cooling racks immediately to prevent breakage.

Notes:

- My grandma's recipe was a little vague on some things (come on, she probably made these from memory and didn't actually need the written recipe), so I've amended it.  (For example, the original recipe calls for mixing in 3 cups of flour, then turning the dough onto a bread board to "roll or mix" with 1 more cup, then possibly adding more flour so the total comes to 6 cups.  I stuck with my Kitchen Aid (using the paddle) and gradually added flour after the first 4 cups until I thought the dough looked right.  Would you believe it was at exactly 6 cups that I thought it looked good?  Perhaps it depends on the weather.)

- Her recipe doesn't call for mixing dry and wet ingredients separately, so I didn't!  I just added them in the order they're listed.

- Her recipe notes that the cream or 1/2 and 1/2 can be sweet or sour, meaning you can use it even if it's a little old.  (Here's a great way to use the cream you forgot was in the back of your fridge.)

- I found that using a level cookie scoop's-worth (or a little less) was the perfect amount for each cookie. If you don't have a cookie scoop, use about a teaspoon (the table kind, not the measuring spoon kind); if you're picky, it's probably about 1 Tbs. of dough.

- I used a flat-bottomed, 12-oz glass tumbler for pressing my cookies.  My grandma's cookies ended up being about the same diameter as a can of sweet potatoes or pureed pumpkin; mine were about the diameter of a can of Campbell's Chunky soup.

- Before dipping the cup into the sugar, you'll want to rub your hand (after rolling up the dough balls) over the bottom so that the sugar actually sticks to something.

- These freeze really well.  My grandma would make a batch and freeze the cookies in bags so that there would always be some on the counter for us.
- One cookie has about 65 calories.

Cinnamon Roll Cheesecake

This is another AllRecipes.com recipe that I had to try.  Um, delicious!  It's like eating a cinnamon roll and a cheesecake at the same time, which I think was the point.  And you could maybe justify eating it for breakfast: after all, it's got eggs, cream cheese (you eat them on bagels anyway), and basically cinnamon rolls.  It sounds well rounded to me!

Cinnamon Roll Batter:
2/3 cup white sugar
1/4 cup unsalted butter (at room temp)
1 egg (at room temp)
1/2 cup half and half
1 Tbs. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. salt

Cheesecake Filling:
2 packages (8 oz each) cream cheese (at room temp)
1 cup sugar
1 Tbs. vanilla
2 Tbs. flour
3 eggs (at room temp)

Cinnamon Filling:
1/3 cup butter, melted
1 cup brown sugar
3 Tbs. cinnamon

Cream Cheese Frosting:
2 oz. cream cheese (at room temp)
3 Tbs. unsalted butter (at room temp)
2 tsp. vanilla
1 cup powdered sugar
1 Tbs. lemon juice, optional

Preheat oven to 350 F.  Grease a springform pan.

For Cinnamon Roll Batter:
Sift together flour, baking powder, and salt.

Using a mixer, cream the butter and sugar for 3 minutes, until light and fluffy.  Add egg, half and half, and vanilla.  Beat for another minute.  Scrape down bowl.

Combine the dry and wet ingredients.  Mix on low speed until thoroughly combined.

Press half of the batter onto the bottom of the springform pan using greased fingers.  It will be sticky and thick.

For Cheesecake Filling:
In a clean bowl, beat cream cheese and sugar for 2 minutes on medium-high speed.  Add the eggs one at a time, scraping down the bowl after each addition.

Add the vanilla and flour and beat for another minute.

Pour all of the cheesecake filling on top of the cinnamon roll batter in the prepared pan.

For Cinnamon Filling:
In a small bowl, combine the melted butter, cinnamon, and brown sugar.  Mix until thoroughly combined.

Drop spoonfuls of the cinnamon filling over the entire top of the cheesecake.

Finishing Assembly/Baking:
Drop the rest of the cinnamon roll batter by spoonfuls over the entire top of the cheesecake.  Using a knife, swirl ingredients together as well as you can.

Bake for 50-55 minutes.  Cake will be puffy and lightly browned.  Let cool for 20 minutes at room temperature and then cover and move to fridge for at least 4 hours.

For Cream Cheese Frosting:
Beat cream cheese and butter together.  Add vanilla, powdered sugar, and lemon juice (if desired); beat to desired consistency.  Frost cheese cake.

Notes:
- I don't own a 9" springform pan--just 8.5" and 9.5"--so I used the larger of the two.  I think using a 9" would have been cutting it close to overflowing in the oven.
- I used fat free half and half.
- In addition to greasing the springform pan, I cut a round of parchment paper to fit in the bottom and greased it as well.
- After 3 minutes, the butter and sugar I creamed for the batter wasn't "light and fluffy," but I called it good anyway.  It was mixed.

Red Chile-Honey Glazed Salmon with Black Bean Sauce and Jalapeno Crema

From Bobby Flay's Mesa Grill Cookbook, pages 116-117.

Serves 4.

I just have to say that Bobby Flay is a culinary genius.  We had this for dinner last night and were still talking about how delicious it was when we went to bed.  It's takes a fair amount of time to prepare the black bean sauce (start the night before), but it was definitely worth it.  Even Matt loved this salmon, and he really doesn't like to eat fish unless it's raw.

Jalapeno Crema (makes about 1/2 cup)
1/2 cup crema, creme fraiche, or sour cream
1 large or 2 small jalapeno chilies, roasted, peeled, seeded, and chopped

Brush jalapenos with olive oil and sprinkle with salt and pepper.  Place on a rimmed baking sheet and bake for 15-17 minutes at 375F, rotating a few times to ensure even roasting.  Put chilies in a glass bowl and cover with plastic wrap; let sit for 15 minutes.  Remove skin.  Cut in half lengthwise and scrape out seeds.  Chop.

Combine the crema and jalapenos in a food processor and process until smooth.  (Alternatively, you could finely chop the jalapenos by hand and stir them into the crema.)  Season with salt and pepper and refrigerate for 30 minutes before serving.  This can be made and refrigerated up to 1 day in advance.

Black Bean Sauce
1 1/2 cups dried black beans
1 small red onion, coarsely chopped
2 cloves garlic, peeled
2 chipotle chiles in adobo sauce, chopped
1 tsp. ground cumin
Kosher salt

Red Chile-Honey Glazed Salmon
1/3 cup honey
1 Tbs. ancho chile powder
1 Tbs. Dijon mustard
Kosher salt and freshly ground black pepper
Four 8-oz skin-on salmon filets
2 Tbs. canola oil
Jalapeno Crema
Thinly sliced green onions, white and green parts, for garnish (optional)

Pick over the beans and discard any stones.  Put in a bowl, cover with water, and let soak overnight.

Drain the beans and combine with the onion, garlic, chipotles, and cumin in a medium saucepan and add just enough cold water to cover by an inch; bring to a boil over high heat.  Reduce the heat and simmer, adding more water if the beans appear dry, until the beans are tender, 1 to 1 1/2 hours.

Transfer the mixture to a food processor or blender (in batches, if needed) with a slotted spoon, add 1 cup of the cooking liquid, and process until almost smooth; the sauce should still be a little chunky.  Season with salt.  If the sauce is too thick, thin with more of the cooking liquid or with water.  This can be made up for 4 hours in advance and refrigerated.  Reheat before serving.

To make the glaze for the salmon, whisk together the honey, ancho powder, and mustard in a small bowl and season with salt and pepper.

Preheat a grill pan or large nonstick saute pan over high heat.  Brush the salmon with the oil on both sides and season with salt and pepper.  Place the salmon in the pan, skin side down, and cook until golden brown and a crust has formed, 3 to 4 minutes.  Brush the top of the salmon with some of the glaze, flip over the filets, and continue cooking until a crust has formed and the salmon is cooked to medium, about 2 minutes more.  The salmon will be pink in the center.

Spoon some of the black bean sauce onto 4 plates and drizzle with some of the jalapeno crema.  Set the salmon in the center, glazed side up, brush with more of the glaze, and garnish with green onion.

Notes:
- We ate this with rice.  I think a salad or some freshly steamed vegetables would also accompany it well . . . if you have room to eat them!
- I think our salmon filets were 6 or 7 oz. each, and that was enough.  We also used skinless filets, and that didn't seem to be a problem.
- If you have trouble finding the chipotle chilies, look in the section of your grocery store that has the Mexican foods.  The chilies I buy are in probably an 8-oz can.
- I ended up adding all of the cooking liquid to the bean puree before I thought it had reached the right consistency, so don't be afraid to keep adding liquid until the mixture looks right to you!
- I divided the glaze into two bowls: one for brushing the raw salmon and one for brushing the cooked salmon.
- Be careful flipping the salmon--mine stuck a little.
- I think I cooked our salmon a little longer on the second side than the recipe calls for, maybe a minute or two.  And then I turned the heat off and left it there while I put the sauces on the plates.
- Maybe it's because I used sour cream, but my Jalapeno Crema wasn't really drizzling consistency.  It was more globbing consistency.  Oh well.  Still tasted good.

Linguine with Clam Sauce

From Dad Larsen.

Bring to a good boil:
6 cups water
Juice from 2 small cans chopped clams
Salt

Add to above:
1 lb. linguine noodles

Prepare separately in frying pan, cooking slightly to blend flavors:
4 oz. butter
2 cans chopped clams
4 Tbs. fresh chopped parsley
3 Tbs. fresh chopped basil
1 tsp. fresh minced thyme
1 Tbs. minced garlic
Pepper to taste

Just before linguine is ready, bring to a boil and add to clam/herb mix:
1 cup heavy cream

Drain linguine noodles, place on large warm platter, and quickly pour clam/herb/cream sauce over it.

Add to linguine mix and toss:
4 oz. melted butter (in addition to above)
½ cup shredded parmesan cheese

Salt to taste, toss, and serve.

Riskrem

Riskrem (pronounced "rees-krehm") is basically what it sounds like: a rice cream dessert.  But's not rice pudding.  By custom, Norwegian families would take a bowl of riskrem to the barn on Christmas Eve and leave it out for the Fjøsnisse (sometimes referred to simply as nisse or nissen), the guardian of the home and farm.  It's wise to remember him because he can be kind of a trickster, and if you really anger him, you may find your crops have gone bad.

Traditionally in Norway, one whole almond is hidden in the batch of riskrem.  Whoever finds the almond in his or her dish receives a yummy prize of a marzipan candy shaped like a pig, though in my family the prize was typically some See's candy or Smil (a Norwegian candy similar to Rolos).  Sadly, I'm the only one who's crazy about marzipan, so the pig is never an option.

My family has had this dessert every Christmas Eve for as long as I can remember.  My dad served in Norway as a missionary for our church, as did my grandpa and both of my dad's brothers (strange coincidence, as our missionaries do not choose where they'll go).  Plus, we are part Norwegian (and Danish and just about everything else in Europe, though more than any other single nationality, we are Icelandic--my great-grandmother was a full Icelander).  So this dessert is really part of our heritage.

My dad eats riskrem by the bowlful; he loves it that much.  While I was growing up, I'd slowly make my way through it until somebody found the almond, and then I'd stop.  But over the last few years, I've gained a new appreciation of it.  Could I eat a batch by myself?  No.  But I can safely say that I enjoy it now.

3/4 cup medium or short grained rice
4 cups milk
1/2 cup sugar
1/2 tsp. almond extract
1/2 pint cream
Pinch of salt
Berry syrup (recommended: strawberry, boysenberry, or raspberry)
1 almond

Cook rice, milk, and salt covered in a double boiler over low heat, stirring occasionally, until nearly all the milk is absorbed (approximately 1 1/2 hrs).

Remove from heat and stir in sugar and almond extract, then cool in refrigerator until cold (overnight is best).

Gently fluff rice with a fork.  Whip the cream until soft peaks form and fold into rice mixture.

Serve with a little berry syrup poured over the top.

Notes:
- In Norway an almond is placed into the Ris Krem just before it is served; the lucky person who finds the almond in his or her bowl gets a prize,  traditionally a piece of marzipan candy in the shape of a pig.
- This is a very rich dessert, so a little goes a long way.
- Don't allow your rice mixture to sit too long in the fridge before adding the whipped cream or it won't be a soft as it should be (the mistake I made for the batch pictured here--it was a couple days before I got around to whipping the cream).

New England Clam Chowder

From Dave Lieberman.

Yield: 6-8 servings.

2 Tbs. unsalted butter
1 medium onion, finely diced
2 celery stalks, trimmed, quartered lengthwise, then sliced into ¼-inch pieces
3 Tbs. flour
2 cups chicken or vegetable stock
2 (10-ounce) cans chopped clams in juice
1 cup heavy cream
2 bay leaves
1 pound Idaho potatoes, cut into ½-inch cubes
Salt and freshly ground pepper

Heat the butter in a large pot over medium-high heat. Add the onion and celery and sauté until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from cans of clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper. Cook until clams are just firm, another 2 minutes.

Pan-Toasted Croutons:
2 to 3 Tbs. unsalted butter
½ baguette, cut into 1-inch cubes
3 Tbs. freshly chopped flat-leaf parsley
Salt and freshly ground pepper

Melt the butter in a large skillet and toss the bread cubes in the butter until browned and toasted, about 2 to 3 minutes. Add parsley and season with salt and pepper.

Notes:
- Really good served in bread bowls (without the croutons).

Cream Puffs

Adapted from AllRecipes.com, submitted by Shellie Wendel.

Prep.: 20 min. Cook: 25 min.
Yield: about 40 small cream puffs

2 (3.5 ounce) packages instant vanilla pudding mix (or other flavor)
2 cups heavy cream
1 cup milk
½ cup butter
1 cup water
¼ tsp. salt
1 cup flour
4 eggs
2 tsp. vanilla
1 Tbs. sugar

Mix together pudding mix, cream, and milk. Cover and refrigerate to set.

Preheat oven to 425°F.

In a large pot, bring water and butter to a rolling boil. Stir in flour, salt, and sugar until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or a stand mixer, beat in the vanilla and eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.

Bake for 18 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.

When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells through a small hole in the side or bottom.

Notes:
- I use a small cookie scoop to drop my dough onto the cookie sheet, which typically yields about 40 small shells.
- Try using other pudding flavors instead of vanilla.
- I sometimes melt some chocolate chips and drizzle them over my cream puffs.

Nutrition Facts (using nonfat milk):
1 cream puff = 95 calories, 7 g fat (1.5 g saturated fat), 42 mg cholesterol, 111 mg sodium, 7.5 g carbohydrates, 0 g fiber, 1 g protein

Creamy Chicken and Pasta

From Simple and Delicious (March/April 2006), page 29.

Prep/Total Time: 30 min
Yield: 5 servings

2 cups uncooked penne or medium tube pasta
2 cups sliced fresh mushrooms
1 cup sliced green onions
2 tablespoons butter
½ cup white wine or chicken broth
1 teaspoon minced garlic
1 tablespoon all-purpose flour
1/3 cup water
1 cup heavy whipping cream
2 cups cubed cooked chicken
2 tablespoons capers, drained
¼ teaspoon salt
1/8 teaspoon pepper
Shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, sauté mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.

Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.

Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.

Notes:
- Meatless Version: Omit chicken and double mushrooms.
- Make it Healthier: Replace the cream with fat-free half and half.

Nutrition Facts:
1 cup =  431 calories, 25 g fat (14 g saturated fat), 121 mg cholesterol, 420 mg sodium, 27 g carbohydrate, 2 g fiber, 23 g protein.

Chicken Enchiladas

From Mom Larsen.

Prep: 25 min. / Cook: 25 min.
Yield: 15-24 enchiladas

24 small or 15 large flour tortillas
2-3 cooked full boneless, skinless chicken breasts (4-6 half breasts), shredded or chopped
1 large onion, chopped
1 lb. cheddar cheese, grated (reserve 1 cup)
2 small cans diced green chilies (mild)
2 cans cream of chicken soup
1 pint half and half
1 cup chicken broth (or 1 cup water + 2 bouillon cubes)

Mix together chicken, onion, cheese (minus reserved cup), and chilies.  Fill flour tortillas and place in baking pans or dishes.

Mix cream of chicken soup, half and half, and broth.  Pour over enchiladas.

Sprinkle reserved cheese over enchiladas and bake, uncovered, at 350F for 25 minutes.

Notes:
- I prefer to chop the raw chicken and saute it with the onion. It helps to tone down the onion flavor.
- Sometimes I add more cheese than it calls for.
- I usually spray the baking pans with cooking spray before putting the enchiladas in them.
- These freeze well. Just take them out of the freezer about 30 minutes ahead of time and increase baking time by about 5 minutes.
- We have made these with a pepper jack/cheddar cheese mix, but we decided that using just the cheddar is best.

Pasta with Chicken and Squash

From Taste of Home (June/July 1997), page 25.

Yield: 8 servings.

1 package (16 ounces) spiral pasta
2 cups whipping cream
1 tablespoon butter or margarine
2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese
1 small onion, chopped
1 garlic clove, minced
5 tablespoons olive or canola oil, divided
2 medium zucchini, julienned
2 medium yellow summer squash, julienned
1¼ teaspoons salt, divided
1/8 teaspoon pepper
1 pound boneless skinless chicken breasts, juilenned
¼ teaspoon each dried basil, marjoram and savory
¼ teaspoon dried rosemary, crushed
1/8 teaspoon rubbed sage

Cook pasta according to directions.

Meanwhile, heat cream and butter in a large saucepan until butter melts. Add cheese; cook and stir until melted.

Rinse and drain pasta; add to cheese mixture. Cover and keep warm.

In a skillet over medium heat, sauté onion and garlic in 3 tablespoons oil until onion is tender. Add squash; cook until tender. Add 1 teaspoon of salt and pepper; remove and keep warm.

Add remaining oil to skillet; cook chicken with herbs and remaining salt until juices run clear. Place pasta on a serving platter; top with chicken and squash.

Notes:
- I tend to cut this in half, but then again there are only two of us.
- I like to put the squash back in the skillet with the chicken before putting them on top of the pasta.  Sometimes I just toss it all together.
- Make It Healthier: Replace cream with fat-free half and half, reduce butter to 1/2 Tbs or use canola oil, use reduced-fat cheese, reduce salt to 3/4 tsp.
- Meatless Version: Omit chicken and increase squash and zucchini.

Nutrition Facts:
1 cup = 695 calories, 43 g fat (22 g saturated fat), 142 mg cholesterol, 640 mg sodium, 50 g carbohydrate, 3 g fiber, 27 g protein

Creamy Chicken with Noodles

From Simple and Delicious (Sept./Oct. 2006), page 13.

Prep/Total Time: 30 min.
Yield: 6 servings.

8 ounces uncooked egg noodles
6 boneless, skinless chicken breast halves (4 ounces each)
½ teaspoon salt
¼ teaspoon pepper
3 to 4 tablespoons olive oil, divided
2 cups sliced fresh mushrooms
1 teaspoon minced garlic
1 can (10.75 ounces) condensed cream of chicken soup, undiluted
1 can (10.75 ounces) condensed cream of mushroom soup, undiluted
¾ cup half-and-half cream
¼ cup marsala wine or chicken broth
¼ teaspoon chili powder
½ cup minced fresh parsley, divided (dried can be substituted, but use only a
tablespoon or two)

Cook noodles according to package directions. Meanwhile, flatten chicken to ¼-inch thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil in batches for 5-7 minutes on each side, or until golden brown and juices run clear; remove and keep warm.

In the same skillet, sauté mushrooms and garlic in remaining oil until tender. Stir in the soups, cream, wine or broth, and chili powder until blended; heat through. Stir in ¼ cup parsley.

Drain noodles; serve with chicken and sauce. Sprinkle with remaining parsley.