Easy Pesto Chicken Casserole 😋😋

If you’re always searching for a new, quick, and easy chicken recipe then this is for you! Not only is it delicious but we hit the Trifecta with it being, Keto-friendly, Low Carb and Gluten-free…did we say delicious? We can’t emphasize enough how delicious this meal is. If homemade pesto is not your thing then by all means use a good store-bought brand.  Today Barbara harvested her first batch of basil and so it was a given it would be tonight’s dinner! Everyone loved it and there were no leftovers…

Easy Pesto Chicken Casserole 😋😋

Easy & delicious chicken casserole that's low carb, Keto-friendly, and gluten-free.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 283kcal

Equipment

  • 1 Grill/Fry Pan
  • 1 Large Casserole dish
  • 1 Medium mixing bowl

Ingredients 

  • 8 thin chicken cutlets pound lightly if too thick
  • 1 cup pesto Homemade or store bought
  • 1 cup whole milk ricotta cheese
  • 2 cups shredded whole milk mozzarella cheese
  • 1/2 cup grated Pecorino Romano Locatelli
  • salt, pepper & Italian seasoning to season chicken, both sides
  • salt, pepper & Italian seasoning to add to ricotta mixture, to taste

Instructions

  • Preheat oven to 375°
  • Season both sides of chicken with salt, pepper & Italian seasoning.
  • In a medium-size bowl, mix togther ricotta, grated pecorino romano, salt, pepper, and Italian seasoning. Set bowl aside.
  • Using a very hot griddle or fry pan, sear each cutlet on both sides. No more than a minute on each side.
  • Place several spoonfuls of pesto to coat the bottom of the casserole dish.
  • Place the seared chicken cutlets on top of the pesto.
  • Spoon the ricotta mixture over the chicken, spreading evenly to cover. Top the ricotta mixture with spoonfuls of pesto. Sprinkle mozzarella on top and bake for 20 - 25 minutes until bubbly and chicken cutlets are cooked through.
  • Serve with a side salad or a vegetable of your choice. If you're not concerned with eating low carb or following a keto diet, serve with your favorite pasta & crusty bread. Enjoy

Nutrition

Serving: 1g | Sodium: 567mg | Calcium: 322mg | Vitamin C: 1mg | Vitamin A: 977IU | Sugar: 1g | Fiber: 1g | Potassium: 63mg | Cholesterol: 47mg | Calories: 283kcal | Saturated Fat: 9g | Fat: 23g | Protein: 13g | Carbohydrates: 4g | Iron: 1mg
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Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.

Mediterranean Mujadara: Lentils, Rice and Onions 😋😋

After recently recovering from Covid-19, I had absolutely no desire to cook! Losing the ability to smell and taste kind of messes with your appetite… I did make 3 batches of chicken soup that I couldn’t taste or smell so not sure if it had any healing powers! Thankfully my senses are back so I was looking for something different to make. I came across a recipe from The Mediterranean Dish for Mujadara. It’s a Lebanese Middle Eastern dish made with black lentils, long grain rice, and onions…lots of onions! Neither Teresa nor I had ever tried this dish before but it sounded really, really good. It was! You can make this as a side with some chicken or as a main dish. All I can say is you have to try it because it’s delicious comfort food with unbelievable flavor and it’s Gluten-free!

Mediterranean Mujadara: Lentils, Rice and Onions 😋😋

Delicious black lentils, rice & lots of onions!
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Cook Time: 1 hour 45 minutes
Servings: 6
Calories: 296kcal

Equipment

  • 2 large skillets
  • 1 small bowl for soaking rice
  • 1 small covered saucepan for par-boiling lentils, use to set aside after par-boiling and draining

Ingredients 

  • 1 cup black lentils (sorted and rinsed)
  • 4 cups water , divided
  • 1/4 cup EVOO , more for later
  • 2 very large yellow onions , large dice (4 cups)
  • 1 tsp kosher salt , more to taste
  • 1 cup long-grain white rice , soaked in bowl of water for 10-15 inutes then drained & set aside
  • black pepper
  • 1/2 - 1 tsp cumin , (I used 1/2 tsp)
  • parsley , for garnish

Fried Crispy Onion Garnish

  • 2 -3 Tbsp EVOO
  • 1 very large yellow onion , cut into very thin rings

Instructions

  • In a small saucepan, place the lentils with 2 cups of the water. Bring to a boil over high heat, then reduce the heat and simmer, covered until the lentils are par-boiled (10-12 minutes). Remove from heat, drain and set aside back in the saucepan.
  • Place the long-grain white rice in a small bowl. cover with water and let soak for 15 minutes. Rinse and drain then place back into the bowl and set aside.
  • In a large saute or skillet pan with a lid, heat 1/4 cup EVOO over medium-high heat until the oil makes "ribbons". Add the diced onions and cook covered (40 minutes) until dark golden brown, darker than normal caramelized onions. You may lower the heat so they don't burn. Add kosher salt. Stir occasionally and keep the lid on between stirrings.
  • Carefully pour the remaining 2 cups of water into the onions. Bring to a boil over high heat then reduce the heat to low and simmer for 2 minutes. Stir in the rice and par-cooked lentils into the onion mixture. Add a good dash of kosher salt, black pepper, and the cumin.
  • Reduce the heat to low, cover, and cook until liquid has been absorbed and the rice and lentils are both cooked through. (About 15-20 minutes)
  • In a second skillet, heat 2-3 Tablespoons EVOO until hot over medium-high heat. When the oil is hot enough add thinly sliced onion rings in batches and fry until they are crispy and deeply golden brown. Remove to a paper towel-lined dish to drain excess oil.
  • Let the rice and lentils rest covered for about 10 minutes undisturbed, then garnish with crispy onions & parsley and transfer to serving bowls.
  • Optional: Add a dollop of plain Greek yogurt and a nice tomato, cucumber salad. You can also add leftover cooked chicken for those that must have "meat" in the dish.

Nutrition

Serving: 1cup | Sodium: 400mg | Calcium: 38mg | Vitamin C: 1mg | Vitamin A: 8IU | Sugar: 1g | Fiber: 7g | Potassium: 45mg | Calories: 296kcal | Saturated Fat: 1g | Fat: 10g | Protein: 10g | Carbohydrates: 42g | Iron: 3mg
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Thai Chicken Coconut Curry

If you’re a Thai food lover like we are, this recipe is sure to deliver great flavor in a one-pot meal plus cooked rice. It’s so quick and easy to make for any busy weeknight (less than 30 minutes from start to table) or for any special occasion dinner. It touches all the flavors of sweetness, heat, savory, and acidity that you expect from Thai food. You won’t be disappointed… it’s really delicious and naturally gluten free!

Thai Chicken Coconut Curry

Quick Thai Cuisine weeknight diner.
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5 from 1 vote
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Prep Time: 5 minutes
Servings: 6 people
Calories: 466kcal

Equipment

  • 1 Dutch Oven 8 qt

Ingredients 

  • 3-4 Tbsp olive oil
  • 1 large sweet onion, small dice
  • 2 lbs. cooked chicken, cut into bite size pieces
  • 5-6 cloves garlic, minced
  • 1-1 1/2 Tbsp ginger paste, refrigerated tube
  • 2 tsp coriander, ground
  • 2 13 oz cans Unsweetened coconut milk, full fat (shake well before opening)
  • 1 1/2-2 cups carrots, shredded
  • 4-6 Tbsp red curry paste
  • 2 tsp kosher salt
  • 1/2 - 1 tsp black pepper
  • 16 oz baby spinach fresh
  • 2 limes juiced
  • 1/4 cup cilantro, freshly chopped & divided
  • 2-4 Tbsp dark brown sugar, to taste
  • 2 cups jasmine rice, white or brown, cooked

Instructions

  • Heat the olive oil in the dutch oven over medium-high heat.
  • Add onions and saute for about 5 minutes until soft, stirring regularly.
  • Add garlic, ginger, coriander, carrots, and cook for 1 minute, stirring.
  • Add the curry paste, brown sugar, salt & pepper, and stir quickly, then add half the chopped cilantro.
  • Add coconut milk and stir to combine all. Reduce heat to medium-low and let the mixture come to a gentle boil for approximately 5 minutes or until liquid thickens slightly.
  • Add the fresh spinach leaves, lime juice, and cook until spinach is wilted & tender approximately 2-3 minutes.,
  • Add the cooked chicken and stir well until the chicken is heated through. Taste to adjust sugar, salt, or curry paste to your liking.
  • Garnish with the remaining chopped cilantro and serve over cooked rice.

Notes

Shrimp makes a delicious substitute for chicken and Thai basil is a good substitute for cilantro for those who don't like cilantro.

Nutrition

Sodium: 979mg | Calcium: 145mg | Vitamin C: 28mg | Vitamin A: 14123IU | Sugar: 9g | Fiber: 4g | Potassium: 982mg | Cholesterol: 113mg | Calories: 466kcal | Saturated Fat: 4g | Fat: 18g | Protein: 43g | Carbohydrates: 31g | Iron: 5mg
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Lobster Rolls – Twiins Style

Goodby summer…There’s no  better way to celebrate the end of summer than with an  indulgent lobster roll! Whether it’s served as a Labor Day celebration lunch or dinner your family and guests will love them. Our family not only loves them but said “they are better than ‘ Joe’s’ “.  This recipe is our version of the classic Connecticut style lobster roll using only butter…NO Mayo.  These lobster rolls are so easy to make using pre-cooked lobster meat. We hope you’ll give it a try and let us know.

Happy Labor Day, Stay safe

Lobster Rolls - Twiins Style

Twiins serve.their take on Connecticut style lobster rolls (no mayo)!
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Calories:

Equipment

  • Large Mixing Bowl
  • Large rimmed baking sheet
  • aluminum foil

Ingredients 

  • 3 lbs Lobster meat (cooked)
  • 2-3 stalks celery (diced)
  • 1/4 cup parsely, fresh coursely chopped
  • 2-3 Tbsp lemon juice, fresh
  • salt & pepper to taste
  • 3 sticks salted butter (melted right before serving)
  • 3-4 Tbsp softened butter to spread on rolls prior to broiling
  • 8-10 buns top split hot dog buns

Instructions

  • Place the pre-cooked lobster meat in a large bowl (large chunky pieces)
  • Add diced celery, chopped parsely, salt & pepper, juice of half a large lemon. Mix well and set aside.
  • Turn oven to broil. Line a rimmed baking sheet with foil. Place opened buns on baking sheet then smear both halves of each bun with softened butter. Place on bottom rack of oven until they start to turn golden. Remove immediately.
  • Melt 3 sticks of salted butter then pour into lobster mixture. Combine well and fill each bun. Drizzle each lobster roll with the melted butter that pooled at the bottom of the mixing bowl and enjoy!
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Cheesy Zucchini & Chicken Enchiladas

I haven’t been cooking at all the last 5 weeks due to having a total knee replacement. During that time my better half, Teresa, cooked for all of us. Unfortunately during that same time period our beloved father Joseph passed away at the age of 94. Teresa, Jack, my husband Gary, and my son Jason flew back to NY but I couldn’t travel. My amazing friends came to my rescue by preparing the ice machine for my knee, letting the dog out, bringing lunch, dinners, and most of all, emotional support. I am so very grateful to have them in my life. As I was looking through some of my stacks and stacks of recipes, I came across this recipe from Food Network for Cheesy Zucchini and Chicken ‘Enchiladas’. Since I’m now able to do more & more each day I decided to try cooking this fairly quick & delicious-looking dinner. The key is using rotisserie chicken already cooked. Just shred it up! The step that takes the longest is shaving the zucchini ribbons but it’s worth the effort for this low-carb, satisfying meal. My family loved it.

Cheesy Zucchini & Chicken Enchiladas

Tasty low-carb enchiladas.
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Prep Time: 35 minutes
Cook Time: 25 minutes
Resting Time: 5 minutes
Total Time: 1 hour 5 minutes
Servings: 4 (3 enchiladas each)
Calories: 371kcal

Equipment

  • 1 large skillet
  • Y shaped vegetable peeler
  • 2-3 quart baking dish

Ingredients 

  • 2 tbsp vegetable oil
  • 4 scallions, sliced (white & green parts separated)
  • 2 cloves garlic, thinly sliced
  • 1 tbsp chili powder
  • 3 cups shredded rotisserie chicken (discard skin)
  • 1.5 cups salsa (not chunky)
  • 1 cup shredded Mexican blend cheese (divided in half)
  • 3-4 medium zucchini
  • dash chipotle hot sauce, plus more for serving
  • 2 tbsp sour cream (can be used as garnish when serving)

Instructions

  • Preheat oven to 375 degrees F.
  • In a large skillet heat the oil on medium heat.
  • Add the white scallion slices & garlic. Cook, stirring often until soft, about 5 minutes.
  • Sprinkle in the chili powder and cook, stirring until the scallions are coated and the oil is brick red, about a minute. Remove from heat and stir in chicken, 1/2 cup salsa & 1/2 cup cheese. Set aside.
  • Cut ends off zucchini. Halve the zucchini lengthwise and arrange cut-side down on a clean work surface. Use a Y-shaped vegetable peeler to shave off ribbons the entire length of each zucchini half and as wide as possible (the first few may be too skinny & can be discarded). Make 36 ribbons in total.
  • Lay out 3 ribbons, slightly overlapping to make a rectangle (ribbons are your 'tortilla'). Place about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla then roll up to enclose the filling.
  • Place into an ungreased baking dish, seam side down. Repeat step 6 then arrange them in the baking dish. Top with remaining salsa. Sprinkle with a dash of hot sauce then sprinkle with the remaining 1/2 cup of cheese.
  • Bake until the cheese is melted and the filling is hot for about 25 minutes. Let cool for a few minutes. Top with a dollop of sour cream and a sprinkling of green scallions

Notes

Recipe courtesy of Food Network Kitchen

Nutrition

Serving: 3enchiladas | Sodium: 1314mg | Calcium: 413mg | Vitamin C: 31mg | Vitamin A: 1695IU | Sugar: 8g | Fiber: 4g | Potassium: 1085mg | Cholesterol: 114mg | Calories: 371kcal | Trans Fat: 1g | Saturated Fat: 11g | Fat: 18g | Protein: 41g | Carbohydrates: 15g | Iron: 2mg
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Mediterranean-Style Cod Over Couscous

After making this delicious dinner many, many times we decided to add some Kalamata olives for a little extra color. What a wonderful addition!  Not only did it add color but the olives added a little brininess to the Mediterranean flavor! Below is the original posting now with the addition of the olives. See Notes below for Gluten-free options.

While relaxing on my front porch after repotting some plants today, Teresa pulled up with some cod for tonight’s dinner. Cod is one of those fish that takes on the flavor of whatever you season it with making a Mediterranean-style dinner absolutely delicious. We were wondering what we had on hand to make with it and I found a half-full jar of pearl couscous! We had some grape tomatoes, plenty of garlic, onions, & feta cheese, along with a garden full of fresh herbs. We set about making dinner. We’ve said this before and it’s very true…some of the best dinners we make are thrown together with what we have on hand. This dinner turned out fabulous…we were counting on leftovers but NONE were to be had!

 

Mediterranean-Style Cod over Couscous

While relaxing on my front porch after repotting some plants today, Teresa pulled up with some cod for tonight's dinner. Cod is one of those fish that takes on the flavor of whatever you season it with making a Mediterranean-style dinner absolutely delicious. We were wondering what we had on hand to make with it and I found a half-full jar of pearl couscous! We had some grape tomatoes, plenty of garlic, onions, & feta cheese, along with a garden full of fresh herbs. We set about making dinner. We've said this before and it's very true...some of the best dinners we make are thrown together with what we have on hand. This dinner turned out fabulous...we were counting on leftovers but NONE were to be had!😋❤️
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Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 553kcal

Equipment

  • Large deep skillet with cover
  • Large rimmed baking sheet
  • Large skillet with cover

Ingredients 

  • pounds fresh cod fillets
  • salt & pepper to taste
  • garlic powder to sprinkle lightly over fish
  • 1 sprig fresh greek oregano chopped (approximately 1 Tablespoon)
  • 2- pint cherry or grape tomatoes
  • 6-8 large cloves of garlic peeled and left whole
  • EVOO to drizzle over fish and tomatoes & garlic
  • 3 ounces Kalamata Olives pitted & cut in half
  • cups pearl couscous also known as Israeli couscous
  • cup chicken broth
  • 1 large sweet onion roughly chopped
  • 6-8 large cloves garlic peeled & minced
  • 10 oz fresh baby spinach a few large handfuls
  • salt & pepper to taste
  • 6 ounces Feta cheese we use President's Chunk

Instructions

  • In a large skillet add the Israeli/pearl couscous to a dry, hot skillet. Gently stir to prevent burning. After a few minutes, the couscous will start to brown.  Do not burn. Not all the couscous will brown & that's ok.
  • Add the chicken stock, cover, lower heat, and simmer about 15-18 minutes until liquid is absorbed. Remove from heat, cover, and set aside.
  • In a large, deep skillet, saute the onions until they start to caramelize then add garlic & cook another minute. Add the spinach and cook until wilted. Sprinkle with salt & pepper.
  • Add the cooked onions, garlic, & spinach to the couscous. Stir well. Cover and set aside until fish is done.
  • Line a large rimmed baking sheet with a piece of parchment paper or aluminum foil.  Turn oven to broil. Once hot, reduce the oven temperature to 425º.
  • Wash tomatoes then coat them along with the whole cloves of garlic (skin on) with 1-2 Tablespoons of EVOO. Sprinkle with salt. Combine well. Place on a lined baking sheet.
  • Place baking sheet on the top oven rack and bake for 15-20 minutes at  425ºF, until tomatoes blister & garlic is soft.
  • Remove from the oven when done. Using a fork or a wooden spoon, smash the garlic. Take half the tomatoes plus the juice and garlic then add to couscous, mixing well.
  • Just before serving, crumble & add the Feta cheese & Kalamata olives to the couscous and combine.
  • Using the same rimmed baking sheet, drizzle EVOO and arrange the pieces of cod on the sheet. Sprinkle with garlic powder, salt & pepper, chopped fresh greek oregano. Drizzle lightly with EVOO and place on center rack of 425º oven.
  • Cook 10-16 minutes, depending on the thickness of cod until it's opaque & flakes.
  • To serve, place cooked couscous mixture on a serving platter and top with fish fillets. Sprinkle with remaining blistered tomatoes & garlic. Garnish with sprigs of fresh oregano or thyme.
  • Enjoy!

Notes

Use any white fish of your choice including, shrimp, lobster, and/or scallops in place of cod.
Dried oregano or thyme may be used in place of fresh. For every 1 Tablespoon of fresh herbs use 1 tsp dried.
To make this recipe Gluten-Free use GF pearl couscous, GF small pasta, or rice in place of regular pearl couscous.

Nutrition

Serving: 1g | Sodium: 1874mg | Calcium: 286mg | Vitamin C: 63mg | Vitamin A: 5459IU | Sugar: 8g | Fiber: 6g | Potassium: 1679mg | Cholesterol: 106.5mg | Calories: 553kcal | Trans Fat: 0g | Monounsaturated Fat: 3g | Polyunsaturated Fat: 0.3g | Saturated Fat: 6g | Fat: 15g | Protein: 48g | Carbohydrates: 55g | Iron: 4mg
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Spaghetti Squash Beef Lasagna – Twiins Style – Gluten-Free

Spaghetti Squash Beef Lasagna - Twiins Style - Gluten-Free

  • Servings: 8-10
  • Difficulty: Easy

You will not believe this healthy lasagna is as satisfying as the traditional one made with lasagna noodles, but it definitely is! It is filled with a blend of creamy ricotta, mozzarella, Pecorino Romano, basil & is layered with ground beef as well as our homemade tomato sauce. You build the layers just like traditional lasagna only replace the noodles with cooked & seasoned spaghetti squash & topped with sliced mozzarella. This dish has it all...can be made ahead, freezer friendly and perfect for a crowd. Our family loves it and so will yours. Enjoy!

Ingredients

  • 2 med to large spaghetti squash (cut lengthwise and seeded)
  • light drizzle of EVOO over each half of the squash before seasoning & baking.
  • dried oregano to sprinkle over squash before baking
  • salt & pepper to sprinkle over squash before baking
  • garlic powder to sprinkle over squash before baking
  • 2 lbs. ground beef (85/15 or leaner)
  • 1/2  onion, diced
  • 4-6 large cloves garlic, smashed
  • 32 ounces whole milk ricotta
  • 3/4 cup grated Locatelli cheese (Pecorino Romano)
  • 16 ounces whole milk mozzarella, shredded or leave some slices for top layer
  • 1 tsp garlic powder
  • 2 Tablespoons fresh basil, chopped (or 2 tsp dried)
  • 2-3 cups prepared tomato sauce

    Directions

    1. Preheat oven to 425ºF.
    2. Cut spaghetti squash in half, lengthwise & remove seeds.
    3. Lightly drizzle each half with EVOO then season with salt, pepper, dried oregano & garlic powder (the more the tastier). Place each half face down onto foiled baking sheet and bake until soft when touched (about 30-40 minutes)
    4. While the squash is baking, heat a large skillet. When the pan is hot add the ground beef and brown. Add the smashed garlic and onions and cook until softened.
    5. Drain fat and set aside in a medium bowl.
    6. In a large bowl, combine ricotta, half the shredded mozzarella, 1/2 cup grated Pecorino Romano cheese, salt & pepper and 1 tsp garlic powder. Mix well then add chopped basil. combine and set aside.
    7. Removed the squash from the oven when soft and let cool. Once cool use 2 forks to shred it then add to a colander to drain excess liquid. Set aside until ready to layer your lasagna.
    8. Lower oven temperature to 350ºF.
    9. In a lasagna pan or casserole dish, place a light layering of tomato sauce. Take enough forkfuls of shredded squash and place on top of sauce. Spready evenly. Sprinkle with some grated Pecorino Romano.
    10. Layer half of the ricotta mixture and spread evenly.
    11. Layer with cooked ground beef mixture. Sprinkle with grated Pecorino Romano.
    12. Add tomato sauce to cover lightly. Sprinkle with grated Pecorino Romano.
    13. Repeat for the second layer and top with remaining shredded or sliced mozzarella.
    14. Sprinkle with Locatelli cheese, then a try light drizzle of EVOO on top.
    15. Bake about 30 minutes or until cheese melts.
    16. Best served with a nice Italian salad on the side.

    Note: May be substituted with ‘Beyond Beef Crumbles’ in place of ground beef for a meatless meal.



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    Creamy Chicken Florentine with Garlic & Mushrooms – Twiins Style

    Creamy Chicken Florentine with Garlic & Mushrooms - Twiins Style

    • Servings: 6
    • Difficulty: Easy

    Our family went wild over this meal! They loved it so much not a morsel was left, not even a single strand of linguine! This amazing dinner is a quick and easy, one-skillet meal that you'll have on the table in less than 30 minutes. Your family or guests will think you slaved all day in the kitchen just for them. It's a win-win for sure. Using pre-sliced gourmet blends of mushrooms makes preparation a snap. The silky smooth creamy sauce will have your family requesting it every week. Buon Appetito!

    Ingredients

    • 4 boneless chicken thighs, skinless
    • 8 chicken tenders
    • 2-4 Tablespoons EVOO
    • salt & pepper (season chicken)
    • garlic powder (season chicken)
    • 12 ounces fresh sliced gourmet blend mushrooms (shitake, oyster, & baby Bella)
    • 6 Tablespoons butter
    • 4 cloves garlic, minced
    • 1½ Tablespoons flour (we used Gluten-free)
    • 3/4 cups chicken broth
    • 1¼ cups half & half
    • 3/4 cups grated Parmigiano-Reggiano
    • 1/4 cup grated Pecorino Romano
    • 1/2 tsp dried tarragon
    • 10-20 ounces fresh baby spinach (use a minimum of 10-oz)
    • 1/2 tsp garlic powder
    • 1/4 tsp black pepper
    • 1/2 tsp salt
    • Reserve 1 cup cooked pasta water

        Directions

      1. If you are serving over pasta now is the time to fill your pot with water & bring it to a boil, then add salt to the water.
      2.  Season both sides of chicken pieces with salt, pepper, & garlic powder to taste.
      3. In a large skillet heat the EVOO on medium heat. Add the chicken thighs and brown on both sides until the chicken is cooked and no longer pink. Remove from skillet & set aside.  Add the chicken tenderloins and brown on both sides until no longer pink. Remove from skillet & add to plate of cooked chicken thighs.
      4. Add mushrooms to skillet & cook until softened, about 3-5 minutes. Stir several times. Remove from skillet & set aside.
      5. Melt the butter in the skillet add minced garlic & tarragon. Saute for 1 minute.
      6. Using a whisk add the flour to the skillet & whisk continuously until starts to thicken.
      7. Add chicken broth,  half & half, & both grated cheeses. Stir well.
      8. Add the baby spinach and cook until wilted & sauce thickens.
      9. Add back the mushrooms & all chicken, cover & low simmer for about 5-10 minutes.
      10. Remove chicken to a platter.  Don’t drain the pasta…using a pasta ladle or tongs simply scoop all the pasta from the pot of water into the sauce & mix well. If needed add an additional 1/4 – 1/2 cup of the reserved pasta water to the sauce.
      11. Serve or over your favorite pasta with a side salad.  Buon Appetito!

      Note: Chicken cutlets may be used in place of tenders & thighs.

       

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