Gingered Spaghetti Salad, Lemon-Herb Roasted Chicken and Old Fashioned Chicken and Noodles

Hello!  There are two recipes that did not earn a smiley face this week.  The first one is:

Gingered Spaghetti Salad

This recipe is by: Cindy Heinbaugh

Prep: 30 min.  Serves: 8

1pkg. 16oz Spaghetti

1 cup frozen shelled edamame

3 cups cubed cooked chicken breasts

1 English cucumber

1 medium sweet red pepper, chopped

1 small sweet yellow pepper, chopped

1 small red onion, chopped

1 tsp. minced ginger root

1 cup reduced fat sesame ginger salad dressing

3 green onions, chopped

     In a dutch oven, cook spaghetti according to package directions, adding the edamame (we used a different veggie.  I like edamame's but not everyone else in this house likes them) during the last 5 minutes of cooking.  Drain and rinse in cold water.  Place in a large bowl.  Stir in the chicken, cucumber, peppers, red onion and ginger.  Sprinkle with green onions (I forgot to do this part).

Lemon-Herb Roast Chicken with Pan Gravy ( a Campbell's recipe).  This one is the second one that didn't earn smiley face.  I think that we will try this recipe again at a later date.  My chicken didn't cook all the way through and usually I do a good job at baking it.  I think maybe on this night I was in a hurry.  The pan gravy was really good!  So this recipe could get a status change!

Lemon-Herb Roast Chicken with Pan Gravy

Prep: 15 min.     Roast: 1 hour and 35 min.     Cook: 10 min.     Makes 6 servings

1 lemon                                                           1tbsp chopped fresh thyme leaves or 1 tsp dried thyme

1 can 10 3/4oz Campbell's Condensed Cream of Chicken Soup

1tbsp chopped fresh rosemary leaves              3 cloves garlic, minced

1 roasting chicken (5 to 7 lbs)                          1/4 cup dry white wine

1/4 cup water

1. Heat the oven to 375F.  Grate 1 1/2tsp. zest and squeeze 1 tbsp juice from the lemon. 

2. Stir the lemon zest, lemon juice, soup, rosemary, thyme, and garlic in a medium bowl.  Reserve 1 cup soup mixture for the gravy.  Place the chicken into a shallow roasting pan.

3. Roast for 1 hour and 15 minutes or until the chicken is cooked through.  Remove the chicken to a serving platter and keep warm. 

5.  Spoon off any fat from the pan juices.  Stir the wine in the roasting pan and heat over medium-high heat to a boil, scrapping up the browned bits from the bottom of the pan.  Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling.  Serve the gravy with the chicken.

Here is the one that got a smiley face this week.  Old-Fashioned Chicken and Noodles, I am not sure where I got this recipe.  I do know that it came out of a magazine, but which one I couldn't possibly remember.

Old-Fashioned Chicken and Noodles

Prep:30min  Cook:20min  Cool:35min

3 medium onions, chopped (1 1/2 cups)

3 Stalks celery, sliced (1 1/2 cups)

2 cloves garlic, minced

1 tablespoon olive oil or butter

3 pounds bone in chicken thighs, skinned

4 cups reduced sodium chicken broth ( about two cans)

1 12-ounce package of frozen egg noodles

1 cup water

4 carrots, sliced (2 cups)

1 1/2 teaspoons dried thyme, crushed

1 teaspoon poultry seasoning (I forgot this step)

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 teaspoons cornstarch ( I also forgot this part)

1 1/2 cups of frozen peas ( we used frozen mixed veggies)

2 Tablespoons lemon juice (forgot this one too)

ONE: In a 6 quart pressure cooker cook onion, celery, and garlic in hot oil or butter, stirring often, for 3 minutes.  Add chicken pieces, broth, frozen egg noodles, water, carrots, thyme, poultry seasoning, salt and pepper.  Lock lid in place.

TWO: Bring to pressure over high heat (20 to 30 minutes); immediately remove cooker from heat.  Set cooker aside until pressure as dropped (about 25 minutes).  Remove chicken; set aside to cool slightly.  Remove meat from bones;discard bones.  Chop the chicken.  Add cooked chicken to the noodle mixture.

THREE: In a small bowl, dissolve cornstarch in 2 tablespoons water.  Add cornstarch mixture to pan along with peas and lemon until slightly thickened and bubbly; cook and stir 2 minutes more.  Makes 6 to 8 servings.

Okay, I didn't do it this way at all.  I cut the chicken pieces up before I ever started.  I don't have a pressure cooker either and I missed some steps too, but everyone at the dinner table still liked it.  Well almost everyone, my daughter ate it, but I could tell it was not her favorite dish.