Monday, October 10, 2011

Prime Rib Chicken Rotini

Last night I was in the mood for something yummy.  I had taken some chicken breasts out of the freezer for dinner yesterday, but then we never ate them because we fell asleep mid-afternoon and then just never made dinner.  So about 10:30, I decided to make some dinner with them.  It was SO good.  I was just experimenting, so I didn't take any pictures, but here's the recipe for my Prime Rib Chicken Rotini if you'd like to try it.

Prime Rib Chicken Rotini

4 large boneless, skinless chicken breasts, thawed
My Prime Rib rub mixture
Olive oil
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans mushrooms, undrained
1 box rotini

Start by heating up a dry frying pan.  When hot, add about 1/4 c olive oil.  Let it get hot.  Pat dry any moisture on the chicken breasts.  Sprinkle both sides with a nice amount of the prime rib rub and place in the hot oil to brown.  Once browned, turn over the chicken and brown the other side.  When browned on both sides, remove the chicken from the pan.  Pour in the juice and mushrooms from both cans.  Deglaze any stuck-on portions of the chicken from the bottom of the pan and swirl into the juice and mushrooms.  Add both cans of soup.  Stir until well mixed.  Add the chicken back to the pan.  Cover.  Reduce heat to medium and simmer until chicken is cooked and tender.  When just about 10 minutes from being done, begin cooking the box of pasta according to package directions.  Drain pasta when finished. 

You can either serve by plating a chicken breast next to the pasta and then spooning sauce over the pasta or you can slice up the chicken breasts and mix in with the pasta and pour all of the sauce over the chicken and pasta, mixing well.  Either way was delicious!  It was almost like the poor version of prime rib but with chicken and pasta instead of beef and potatoes!  YUM!

1 comment:

Cindy said...

Sounds good. I'll have to try it. Always looking for new recipes.