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Baked Salsa Ranch Chicken Breasts With Cheddar Crumb Crust ChickenJancsi, Carol
Caramelized Onion Chicken ChickenJancsi, Carol
Caribbean Chicken Breasts ChickenJancsi, Carol
Chanterelle Chicken ChickenJancsi, Carol
Chicken Breasts Baked With Herbed Cheese In Puff Pastry ChickenJancsi, Carol
Chicken Piccata ChickenJancsi, Carol
Chicken With Eggplant Gorgonzola Crust ChickenJancsi, Carol
Chicken Sauté With Fresh Corn And Tomatoes ChickenJancsi, Carol
Chicken With Creamy Mushroom Sauce ChickenJancsi, Carol
Chicken With Roquefort Cream Sauce ChickenJancsi, Carol
Chicken With Mushrooms And Sherry Sauce ChickenJancsi, Carol
Confetti Chicken Big Bowl ChickenJancsi, Carol
Creamy Chicken And Leeks ChickenJancsi, Carol
Creamy Chicken And Pasta ChickenJancsi, Carol
Creamy Chicken And Vegetables Over Rice ChickenJancsi, Carol
Creamy Chicken With Mushrooms And Peppers ChickenJancsi, Carol
Grilled Chicken Tenderloins ChickenFerguson, Dave
Festive Chicken, Black Bean And Tortilla Casserole ChickenJancsi, Carol
Grilled Mustard Chicken ChickenJancsi, Carol
Garlic Roasted Chicken With Lemon Herb Gravy ChickenJancsi, Carol
Full Page 4 x 6 5 x 7
Per serving: 655 calories (20 percent from fat), 14 g fat (7 g saturated), 40 mg cholesterol, 1,035 mg sodium, 99 g carbohydrate, 30 g protein, 8 g fiber.

3 tablespoons butter
1/4 cup flour
1 onion, chopped
1 tablespoon capers, drained
2 cans (14 1/2 ounces each) chicken broth
1/4 cup grated parmesan cheese
2 teaspoons dried Italian herb blend
1 pound rigatoni, cooked according to package directions to just al dente
2 boneless, skinless, chicken breast halves, grilled, thinly sliced
1 package (10 ounces)frozen peas

Melt butter in heavy pot over medium heat; stir in flour. Add onion and capers; cook until onions become translucent and mixture begins browning, about 3 minutes. Whisk in chicken broth; heat to boiling, stirring constantly. Reduce heat to simmer; cook 5 minutes. Remove from heat; stir in cheese and herbs. Cool completely, about 30 minutes.
Divide pasta among four microwave-safe freezer bowls. Top with chicken, peas and sauce. Cover with plastic or a lid; freeze for up to 3 months.
To serve: Vent the plastic or remove the lid and cover with a paper towel. Microwave frozen containers separately on High (100 percent power) until hot, about 5 minutes, stirring halfway through cooking time. Let rest 1 minute before serving.

4 servings
Keywords: chicken, pasta   Category: Chicken    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 02, 2009 by deebeeeff     Last Updated: October 25, 2014
Last Recipe Updated is:
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Founded April 13, 2006