Maui Chicken

This is another one of those restaurant recipes. There was a bar and grill that we went to occasionally when we lived in the KC area and when we went I always ordered the same thing - Maui Chicken. This is my version. I will also include how I make asparagus. My children love asparagus! I always serve the chicken with Uncle Ben's wild rice. Dave usually does the grilling, because does such a superb job with it. I am one lucky lady!!!

Maui Chicken

4-6 boneless, skinless chicken breasts
Lawry's Mesquite Marinade
4-6 slices of cheddar cheese
15 1/4 oz can of pineapple slices
BBQ sauce

Marinate chicken in the mesquite marinade for at least 30 min. You may marinate longer if you would like. Grill over medium heat until cooked through. Add cheddar slices the last couple of minutes of grilling. Grill pineapple slices, a couple minutes on each side. Place on top of cheddar. Serve with a side of BBQ sauce.

Enjoy!

Grilled Asparagus

Rinse and trim asparagus. Put asparagus in a pot and just cover with cold water. Bring to a boil and blanch for about 2 minutes or until bright green. Rinse several times with cold water. Drizzle with olive oil. Salt and pepper. I prefer kosher salt for this. Make sure all are coated with oil. Grill over medium heat for 3-4 minutes. Enjoy!!

Diamondback Chicken Pasta

Today's recipe came about because we don't ever get to go to restaurants any more. There was a wonderful Mexican place in the KC area that we frequented and I would often get their Rattlesnake Pasta. This is my take on it. I have to say this is the closest I have ever come to replicating a dish on taste alone. This also includes a Tastefully Simple Fall/Winter product, as well as something from the standard line.

I should also tell you that the first time I made this I did not have enough for everyone to have the thirds they were requesting so this is the recipe doubled. It probably would feed eight adults easily, but my hubby says it is even better the second day!

Diamondback Chicken Pasta

4 large boneless, skinless chicken breasts
1/3 to 2/3 tequila
1Tbsp lime juice
salt and pepper
olive oil
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
1 red onion
8 oz cream cheese
1 packet Viva Garlic! Alfredo Sauce Mix (Tastefully Simple)
1 pint heavy cream
1 stick of butter
approx. 1/2 c milk
1/3 c Parmesan cheese
2 Tbsp Fiesta Party Mix (Tastefully Simple)
2 bags of bow tie pasta, cooked

Marinate the chicken breasts with the tequila,lime and season with salt and pepper. I always like to marinate in a ziploc. Marinate for at least 1/2 an hour.

Grill chicken breasts, 10-15 min each side. Slice peppers and onion in half, brush with olive oil, and place on grill. Grill 3-5 min each side.

In a saucepan, combine heavy cream, cream cheese and butter over medium low heat, stirring often. When cream cheese and butter are melted, add the Alfredo sauce mix, Fiesta Party Mix and Parmesan cheese. Continue to stir. Add milk to reach a good consistency. I don't like it too thick, but like for it to coat the noodles well.

Combine noodles and sauce. Slice grilled chicken breasts and thinly sliced peppers and onions. Add to noodles or place on top of each serving.


I am new to creating recipes, and honestly, I do a lot of the 'dump' method. So please let me know what I need to explain or correct. I hope you enjoy this as much as my family does!!