Food - Cheesy Stovetop Chicken with rice or pasta

Cheesy Stovetop Chicken with rice or pasta

This recipe is adapted from something I found in a cookbook that was supposed to be good for potlucks, but updated for my picky children. Kid tested, kid approved. It's a little high in sodium and fat, so not something I make often. 

Note: I don't buy shredded cheese because:

1. It is loaded with extra chemicals to keep it from sticking and/or mold prevention

2. Spoils much quicker than whole cheese

3. A waste of money since block cheese is less expensive, just shred it yourself

Makes 6-8 servings

Ingredients

Notes: the ingredient amounts have not been tested. I used to make this without a recipe, so I added things by how it would work. More milk or water if too thick, more or less pasta depending on how much veggies I added.

No salt is added because there is plenty of salt in the cheese. So only add it after tasting before serving. 

4 boneless, skinless Chicken breast or 6 thighs, cut into bite size pieces, toss with the spices and set aside

Fresh Ground black pepper to taste

1 tsp. dried Thyme

1/2 tsp. ground paprika

1 Tbls. Olive oil

Garlic, Onion (Optional, any amount to your taste)

1/2 cup water (or white wine can be used)

4 carrots, sliced into coins

1stalk broccoli, cut the stem and florets into bite size pieces Or use frozen broccoli

4-6 ounces Cheddar Cheese, cut into small cubes or shredded (can add more if you want it cheesier)

1/2 milk

1 cup cooked or minute rice or uncooked pasta

In a large saute or fry pan, on medium high heat, add the olive oil and sauté the garlic or onions if using those. They do not need to be in this dish. Add the chicken and let cook until lightly browned. 

Deglaze the pan by adding the water or wine. Scrape up the browned bits on the bottom. Add the vegetables, milk and cheese. Stir until the cheese is melted.

If using pasta, stir in, lower heat to medium low. Cover and simmer for 10-12 minutes. You may need to add more liquid if the pasta soaks up too much. You need to have enough liquid to cover the amount of pasta you add. 

If using cooked rice, don't add as much water. 

If using minute rice, check the directions to how much liquid is needed per cup. Then simmer on low heat until the vegetables are tender about 5-10 minutes. Add the rice at the end to warm up cooked rice, or follow the time needed according to the directions for the minute rice.

Recipe is very adjustable for amounts and type of veggies and cheese. 

The amount of liquid should be soaked up as the pasta or rice cooks. 

If the sauce is too thin, stir a tsp of cornstarch in 1/4 cup of water and stir into the hot simmering liquid. It will thicken up, use more cornstarch if needed. Note, cornstarch has to be added to cold liquid or it will clump up.