Chicken Mushroom Pasta

adapted from http://www.eatliverun.com/creamy-chicken-and-mushroom-pasta-skillet/

1 package fresh mushrooms
2 medium chicken thighs
1 large clove garlic
1 tbsp butter/margarine
3 tsp beef bullion (2 bullion cubes)
1 1/2 c milk
 2 heaping tbsp cornstarch
~ 8 oz cooked egg noodles

Thinly slice mushrooms, mince garlic, and chop chicken. Melt butter in a skillet over medium heat and add garlic. Cook until fragrant and add mushrooms. Cook until mushrooms get juicy, stirring constantly. Reduce heat slightly and add chicken and 1 tsp bullion. Cook until chicken is done and mushrooms are tender, stirring occasionally.
Whisk cornstarch into milk and add to skillet, along with the remaining bullion. Cook, stirring often, until mixture is bubbly and thickens. Toss with egg noodles (you probably won't use a full 8 oz) and serve immediately.

Chicken Chow Mein

Adapted from Sun Luck

1 large carrot
2-3 medium stalks celery
1/4 medium onion
1 can bamboo shoots
1 can water chestnuts
1 large clove garlic
2 chicken thighs
1 1/2 packages soba chow mein noodles

For the sauce:
1 1/2 tsp chicken bullion
1 1/2 tbsp soy sauce
1 1/2 tsp cornstarch

Prepare vegetables: shred carrot, thinly slice celery and onion, and I also like to slice the bamboo shoots and water chestnuts to be roughly the same size as the other veggies. Mince garlic and set aside. Chop chicken into small cubes and add to garlic.

Bring a pot of water to a boil and cook noodles according to package directions (around 3 minutes). Drain noodles and rinse in cold water. Heat about 1 tbsp oil in a wok over medium high heat. When oil is hot, add noodles and toss to distribute the oil. Cook 3-5 minutes, tossing occasionally, until noodles are heated through and sticky. Remove from pan and set aside.

Heat another 1 tbsp oil in the wok and add the veggies. Cover and cook until tender, stirring occasionally and adding water if necessary. When veggies are almost done, add the chicken and garlic. Stir fry until chicken is white on the outside and garlic is fragrant, then cover.

While veggies cook, make the sauce. Add bullion to 1 1/2 cups water and microwave about 1 minute or until bullion dissolves. Add soy sauce. In a separate small bowl, stir cornstarch into 1 1/2 tbsp water. When chicken is cooked through, stir in soy sauce mixture and bring to a boil. Season with salt and pepper to taste. Stir cornstarch mixture and stir into boiling liquid. Cook for a few minutes, stirring often, until sauce thickens (it will still be thin). Remove from heat and stir in noodles. Let sit 5-10 minutes before serving, tossing occasionally.

note: the noodles are soba noodles, not the crispy chow mein noodles you put on salads. They are in the Asian foods section and come in bricks like ramen noodles. I get mine at Walmart.

Chicken Broccoli Pesto

2 chicken breasts
1 lb broccoli
1 package egg noodles
1 clove garlic
pesto sauce

Start heating water for pasta. Wash broccoli and cut into small florets. Mince garlic, and chop chicken. Add pasta to water when water boils and cook, stirring occasionally. Meanwhile, heat garlic with olive oil in a skillet, and add chicken. Cook chicken stir fry style, over medium high heat and stirring frequently. When chicken is no longer pink, add broccoli and 2 tablespoons of pesto sauce and toss to combine. Cover chicken-broccoli mixture and let steam until broccoli is crisp-tender. If liquid in skillet cooks away, add some pasta water. When pasta is cooked, drain and return to pot. Toss with 3-4 tablespoons of pesto sauce, and combine with broccoli mixture. Serve sprinkled with parmesan cheese.

Beef, Tomato, and Macaroni Soup

Loertscher re-creation of the Dairy Keen's classic - fondly known simply as 'Dairy Keen soup'

1 can tomato juice (12 oz)
1 can V8 juice (12 oz) - we use the spicy hot flavor
1/3 lb hamburger
worcestershire sauce
tabasco
penné pasta
parmesan cheese

Cook pasta according to package directions. Brown hamburger and combine with vegetable juices in medium pot. Add worcestershire sauce and tabasco to taste. Heat soup until hot.
Place pasta in bowls, spoon soup over the top, and top with cheese.

Serves 2-3.

Chicken Noodle Soup

a classic

4 chicken breasts or thighs
chicken bullion (enough for 6 cups broth)
egg noodles (8 oz or 4 large handfuls)
1 medium carrot
3 stalks celery

Place chicken in soup pot and add 8 cups water. Turn heat to high. While water is heating, chop carrots and celery and add to pot. Stir occasionally. When water boils, reduce heat but keep at a low boil. Add noodles. Chicken should be cooked through at this point; remove from pot and let cool slightly. Add bullion and stir until dissolved. Chop chicken into bite size pieces and return to soup. Cook until noodles are nearly done, then turn off heat and let cool to a comfortable eating temperature.

Serves 4 generously.

Buttered Noodles

Not sure what the origin of this is, but it is a super fast, easy and tasty side!

1 package egg noodles
butter
seasoned salt

Cook egg noodles, drain, and return to pot. Add butter and salt to taste and serve hot.

This is a very adaptable side! Use garlic salt and parmesan instead of the seasoned salt, or whatever taste strikes your fancy. Any sort of butter-like product will work as well.