Chicken Fricassee with Peas

This recipe for Chicken Fricassee (or Frickin' Chick-a-see, as I like to call it!) pairs carrots, peas and ham with chicken in a delicious wine sauce.  The sauce is rather thin. If you want to make it thicker, you can simmer it longer or reduce amount of liquid.

The recipe calls for serving it over orzo, which I have not yet tried.  Tonight I served it with a boxed Parmesan pasta.

I'm not exactly sure where this recipe came from.  I clipped it from a magazine or newspaper several years ago.

Chicken Fricassee

4 skinless, boneless chicken breasts

1/2 tsp salt

1/4 tsp freshly ground pepper

2 tsp butter

3/4 cup chopped green onions
1/2 cup finely chopped carrots

1/2 cup diced ham

2 garlic cloves, minced

1 cup reduced-sodium chicken broth

1/2 cup Chardonnay or other dry white wine

1 cup fresh or frozen peas

2/3 whipping cream

3 cups hot orzo (I don't serve it with orzo)

1/4 cup chopped fresh parsley

Sprinkle chicken with salt and pepper.  Melt butter in a large nonstick skillet over medium-high heat.  Add chicken; cook until browned, about 3 minutes on each side.  Remove from pan.

Add onions, carrot, ham and garlic to pan; saute until lightly browned, about 4 minutes.  (I add a little more butter if needed).  Stir in broth and wine, scraping to loosen browned bits.

Return chicken to pan.  Bring to a boil.  Add peas.  Cover, reduce heat, and simmer until chicken is done, about 10 minutes.

Remove chicken from pan with a slotted spoon; keep warm.  Add whipping cream.  Cook, uncovered, over medium heat 8 minutes.

Spoon 3/4 cup cooked orzo onto each of 4 plates.  Top each with a chicken breast, 1/2 cup sauce, and 1 Tbsp parsley.

Pastina with Peas and Carrots

I saw Giada making this the other day on the food network and just had to try it. How could that much cheese be bad? I doubled the recipe, because what else would I do with the other halves of things? I served it with garlic bread on the side.

Ingredients

* 1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
* 2 tablespoons olive oil
* 1 small onion, finely diced
* 2 medium carrots, peeled and diced into 1/2-inch pieces
* 1 cup low-sodium chicken stock
* 1 cup frozen petite peas, thawed
* 1/2 cup (4 ounces) cream cheese, at room temperature
* 1/2 cup (4 ounces) mascarpone cheese, at room temperature
* Kosher salt
* 2 tablespoons chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water.

In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil.

Bow-Ties with Peas and Ham

This is from the magazine Everyday Food. I used the cubed/diced ham from the store, since I felt lazy. I was rather pleased with it and will make it again.

Ingredients

Serves 4 to 6.

• 1 pound bow-tie pasta (farfalle)
• Coarse salt and ground pepper
• 3 tablespoons butter
• 1 onion, diced
• 10 ounces (2 cups) frozen peas
• 1 cup half-and-half
• 1/2 pound cooked ham
• Grated Parmesan cheese, for serving

Directions

1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta; return to pot.
2. Meanwhile, heat butter in a saucepan over medium heat. Add onion; cook, stirring, until soft, 3 to 4 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until thickened, 3 to 4 minutes.
3. Cut ham into strips. Add to sauce; cook until heated through, 1 to 2 minutes. Toss sauce with pasta. Serve with grated Parmesan.