Pasta with Stuffed Chicken Leftovers

As you read in my last post, I made some pretty bitchin' stuffed chicken boobies for dinner one night. Since the guys loved it, I made more of it the following night which resulted in some left overs...I made WAY too many stuffed boobies. So, I saved them for the next night since I could figure something out to make with them. 

PASTA!

This is so ridiculously simple, it's painless. Trust me. 

You'll need (I used WAY more than this because I have two ravenous guys to feed, but this amount will work perfectly for two people):

1 box of fettuccine noodles

1 bottle of Alfredo sauce (I tend to stick with Classico)

1/2 stick of  Challenge salted butter

1/2 cup chicken stock

2 stuffed chicken boobies

Cook the noodles like you would usually do when you're making pasta. While the noodles are cooking, toss the butter in a sauce pot, melt it and then add the Alfredo sauce. I usually take the chicken stock, pour it into the Alfredo jar & shake it around so I get ALL my sauce, lol. Pour that into the pot and mix it all up. Take the COOKED chicken boobies and chop them up. Trust me, it looks like a big ol' mess, but it'll be derricious. Once the chicken is chopped up to however small you want the pieces, toss it all into the pot and cook till your pasta is ready. 

It's that simple. Seriously! 

I put some Parmesan on top with a dash of black pepper...UH-mazing! When dinner was finished, I started to ask the guys, "Is this a recipe you want me to...."...before I had a chance to complete my question, they both shouted "OH MY GOD, YES! THIS IS AWESOME!!"....then they proceeded to get seconds and attempted thirds. 

Viva la re-vamping left overs!

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Stuffed Chicken a la Erika

Ok, how about a happy post? What makes most people happy? Thaaaat's right....food. 

I was racking my brain the other day in terms of what to make for dinner because I was getting really tired of left over enchiladas. We had been surviving off of 'em for the last several days.. I was very over them! So, I started poking around the freezer and decided to use up the chicken we had in there. I didn't want "just" chicken with some rice, so I opted to "stuff" some chicken breasts with something. After thinking a little more, I decided I'd try stuffing them with my artichoke & spinach dip. 

Remember, preheat the oven to 350*!

Here's my spinach & artichoke recipe. What's listed is for a regular sized amount, I ended up doubling it so I had enough to stuff all the chicken boobies and a little extra in case I wanted extra dip to bake on it's own:

12 oz. Cream Cheese (make sure it's soft so it's easier to blend with the other ingredients)

1/3 cup sour cream

1/4 cup mayo 

1 cup of spinach (either fresh, cooked, or frozen, thawed). Make sure it's very drained of extra water!

2 cans or jars of non-marinated artichoke hearts, roughly chopped

2 teaspoons of garlic salt

1/2 a packet of McCormicks Chili seasoning (yes, seriously)

1 cup of shredded pepper jack cheese

Mix all the ingredients together and then set it aside. If you're wanting it as an actual dip, just stick it in the oven at 325* for twenty minutes and you're good as gold. 

Make sure you wash your chicken, then dry 'em on a paper towel so they're not sopping wet. Then you'll need to take the breast, make a shallow cut from top to bottom, then inside the cut, fillet it a little more so you'll have room to stuff it with the dip. Here's a picture of what I'm talking about. For those of you who are perverts, like my husband, I'm sure it'll give you a giggle..whatever..just trying to help out those who are more "visual". 

Once you've done all the cutting, stuff all the pieces with the dip & use toothpicks to keep the sides together. Then take a small amount of olive oil (I use garlic infused olive oil), drizzle lightly over the chicken and then sprinkle breading crumbs over all of it. 

Cover it with aluminum foil and bake for 30 minutes. After 30 minutes, take the foil off and allow it to bake another 30 minutes. By doing this, you'll allow the chicken to stay juicy and also brown the bread crumbs. 

Tah-dah!

I ended up serving the stuffed chicken with some broccoli au gratin rice...the guys totally demolished everything! Major victory for me! 

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