| ||4 Summer Chicken Recipes|
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|When the summer heat is wilting you into submission, adding fuel to the preverbal fire by planning menus that are heavy only add to your discomfort. |
During the warmest summer months, you may want to think about limiting meals laden with fats, cream, red meats, and processed sugars and start thinking…and eating…. light.
One of the very best ingredients to start with is Chicken. It’s relatively low in fat, easy to prepare in numerous ways and the fact that it can be enjoyed both cold or hot?...well…, it makes Chicken an exceptionally versatile meal choice.
And did we mention delicious??
Among the many Chicken choices we have at Nino’s are our Boneless, Skinless Chicken Breasts, and our Whole Fryers (which we’ll gladly freshly cut up for you upon request). Even more convenient is our 8 piece, Rotisserie Seasoned Chicken which is conveniently packaged and available in our Grab n’ Go self service refrigerators in our Meat Department.
But perhaps one of our most popular Chicken options all throughout the summer are our famous (and huge), Chicken Kabobs, prepared with fresh bell peppers and onions in over a half dozen fabulous marinades.
Not to be out done, our Gourmet to Go Department, also has one of Nino’s all time favorite summer Chicken options in our Rotisserie Chickens, and they’re available in 4 flavors.
And our Rotisserie Chickens are an excellent beginning for 4 popular Summer Chicken recipes we want to share with you.
Our first recipe is:
Pesto Chicken & Farfalle (Bow Tie Pasta) Salad with Vegetables
Serves 4 to 6 Persons
2 Cups Farfalle Pasta ( Bow Tie)
6—8 Cups Salted Water ( To Cook Pasta)
2 Tbsp Ex. Virgin Olive Oil
1/2 Medium Sweet Onion,
1 Medium Red Bell Pepper, Cut Matchstick
8 to 12 Spears Fresh Asparagus, Cut in 1” bias pieces
6 to 8 Mushrooms, Med/Lg. White, Quartered
1/2 Cup Grape Tomatoes, Halved
2 to 3 cups Pulled, Cooked Meat from 1 Rotisserie Chicken
3/4 Cup Basil Pesto (Cibo Brand, Delallo Brand or Homemade)
To Taste Salt & Pepper
1/4 Cup Toasted Pinenuts
1. Cook Farfalle Pasta in boiling salted water until al dente. Drain, rinse in cold water until well chilled, drain once again then place in a medium large bowl and chill.
2. In a medium sauté pan, heat olive oil then sauté onion, red bell pepper, mushrooms and asparagus approximately 3 to 4 minutes or until slightly softened and glazed but still crisp and al dente. Remove vegetables from the heat, spread out on a plate or platter and immediately chill.
3. Toss the pasta with the sautéed vegetables, grape tomato halves, pulled chicken meat and basil pesto. Season additionally with salt & pepper and garnish with toasted pine nuts. Serve.
Additionally we have a wonderful recipe with an Asian flare on our Website. Our Chopped Chicken Salad with Asian Vegetables is a great starter or entrée salad that can be made with either grilled chicken breast or pulled rotisserie chicken and a perfect choice for picnics with a nice, crisp Riesling wine.
Another recipe that is as colorful as it is delicious is our Bistro Saute.
Pulled Rotisserie Chicken Bistro Sauté
Serves 4 persons
1 Rotisserie Chicken, Pulled Meat, cut in 1 Inch Pieces
1 Tbsp Olive Oil
1/2 Red Onion, Cut in 3/8” Strips
1 Tbsp Garlic, Fresh, Sliced
1/2 Head Broccoli, Cut in Florettes
1 Cup Baby Carrots, Cut in Half Lengthwise
8 ea. Red Skin Potatoes, Cut in Half or 3/4” Pieces
2 Tbsp Olive Oil
1 tsp Italian Seasoning Herbs (Dry) (or ¼ tsp. of each - Basil, Oregano, Marjoram, Thyme)
1 Cup Chicken Broth
1 TBSP Cornstarch
1-2 Tbsp Marsala Wine (Optional)
To Taste Salt & Cracked Black Pepper
Toss together red skin potatoes, 2 Tbsp olive oil and Italian seasonings and place in a shallow roasting pan or oven-proof dish. Roast potatoes in a 375 F oven approximately 30 to 40 minutes or until golden brown and soft. Remove potatoes from the oven and set aside while you begin the sauté. In a medium sauté pan over medium high heat, add the 1 Tbsp of olive oil and when heated, add onions and sauté to lightly color then add the sliced garlic and sauté only one minute longer. Add carrots and sauté one to 2 minutes. Dissolve the cornstarch into the chicken broth and add to the sautéed mixture. Bring the resulting sauce and vegetables to simmer, then add the broccoli. Reduce sauce to a gentle simmer and stir occasionally until the broccoli is al dente. Add pulled chicken meat and stir to re-warm and add the (optional) Marsala Wine. Season to taste with salt and pepper and plate in a shallow rim soup bowl or a deep welled plate. Garnish with the roasted potatoes and serve.
Last, we’d love you to try a recipe that could be considered a salad or an appetizer. It could even be a straight up chicken entrée in a larger portion. It’s a very healthy summer time, light meal choice.
Chilled Chicken Salsa
3 Cups Pulled Chicken Meat (approximately 1 bird
½ Cup Black Beans, Canned, Drained Well
½ Cup Pinto or White Beans, Canned, Drained Well
½ Cup Green Onions, Cut ¼” on Bias
½ Cup Celery, Cut thinly on Bias
¼ Cup Red Bell Pepper, Chopped
½ Cup Roma Tomato, Seeded, Diced ¼”
2 TBSP Cilantro Leaves, Chopped
1 TBSP Jalapeno, Minced
2 tsp Garlic, Minced
2 Limes, Juiced
¼ Cup Olive Oil
To Taste Salt & Pepper
1. Toss all ingredients together & enjoy.
2. May be served in a lettuce cup or in a crisp taco salad shell.