Introduction: Spinach, Bell Pepper Stuffed Chicken & Chicken Macaroni Soup
I prepared this delicious chicken meal for Date night Dinner challenge. We both love chicken, hence I chose chicken in both dishes. Stuffed chicken is made with spinach, bell peppers, cream cheese, mozzarella cheese with Italian seasoning filling. The outer chicken meat was pan fried and oven baked.. so, it was juicy and tender outside. Chicken macaroni Soup is normal chicken soup, I added some macaroni to make it little thick and heavy. Both are stomach filling meal. We enjoyed it. I hope, you will also like it.
Step 1: Ingredients For Chicken Macaroni Soup:
1 piece of Chicken breast
1/2 cup Macaroni
1 medium Onion
1 bay leaf
1/2 cup Sweet corn, frozen
1/2 cup Green peas, frozen
3 Garlic cloves
1 tsp dried oregano
1/2 tsp Salt
1/4 tsp pepper
1 tsp of olive oil
Cilantro for garnishing
Step 2: Chicken Macaroni Soup
Wash all the vegetables with running cold water and pat dry them. Chop onion and garlic into finely. Cut carrot into strips.
Heat oil in pan on medium high heat, add bay leaf in it.
Add garlic, saute for few seconds.
Add onion, saute until it becomes transparent.
Now add all the veggies and salt, mix all together.
Add Macaroni, stir for a minute.
Add chicken and oregano, mix well and cook for couple of minutes.
Pour in 2 cups of water. Now check for salt taste, add some more salt if it's required.
Cover the pan and cook for 15 minutes.
After 15 minutes, take out the chicken using tongs and shred it with two forks.
Now add the shredded chicken into the soup and cook for less than 5 minutes.
Turn off the flame and garnish with cilantro.
Step 3: Ingredients for Stuffed Chicken
1 piece of chicken breast
Cooking spray (optional)
Salt and pepper for seasoning.
1 bunch of spinach
1/2 cup of yellow and red bell pepper
1 green chilli or 1/2 tsp chilli flakes
1/4 cup of mozzarella cheese
2 tbsp of cream cheese
1/2 tsp of Italian seasoning
1 tbsp of olive oil
1/4 tsp of Salt
Step 4: Stuffed Chicken
Preheat oven to 375 F.
Wash spinach with running cold water and pat dry them well. Remove the stem and cut them into small pieces.
Chop bell peppers into finely.
Take large mixing bowl, add in all the stuffing ingredients and mix well with hand and set aside.
Place chicken on cutting board, slice it in the middle to get like butterfly shape.
Gently pat the chicken with back of knife. Sprinkle some salt and pepper on both sides of chicken.
Add filling in the center of chicken. Fold chicken over filling and secure with toothpicks.
Heat oil on pan / tawa. Fry the chicken on all sides until it turns to golden brown color.
Now transfer the chicken into oven, cook for 20 minutes.
Its done!! Serve hot ...
First Prize in the
Date Night Dinners Challenge