Chicken, Veggies, and Cornbread Dumplings

The way I make Chicken and Dumplings is a little different than what you might be used to, but I love to cover the chicken with a flat layer of dumpling dough and cook the whole thing together so the dumplings steam on top of the chicken.

1/2 yellow onion, small diced
1 pound boneless, skinless chicken breasts, cut into small cubes
3 tablespoons canola oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon poultry seasoning
1/2 teaspoon dry oregano
1/2 teaspoon dry thyme
2 garlic cloves, minced
1/4 cup all purpose flour
4 cups chicken stock
1 pound frozen mixed vegetables (corn, carrots, green beans and peas)

Sautee the chicken and onion in the olive oil until chicken turns white. Season with salt, pepper, poultry seasoning, oregano, thyme and garlic. Cook until fragrant. Stir in flour and cook for one minute. Add chicken stock and bring to a boil. Add vegetables, then cover with dumpling dough.

For the Dumplings:

1 cup all purpose flour
1 cup cornmeal
1/4 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1/4 cup canola oil
1 egg
1/4 cup honey
1/2 cup whole milk

Whisk flour, cornmeal, sugar, salt and baking powder. Whisk in oil, egg, honey and milk until combined. Pour on top of the chicken and cover. Cook on low for 12 minutes.

Rigatoni with Roasted Tomatoes, Broccoli and Chicken in a Parmesan-Asiago-Romano cheese sauce

By roasting the chicken and veggies in one step, you can save time and dishes. My grocery store carries a 5 ounce tub of shredded Parmesan-Asiago-Romano blend that I like to pick up for this recipe. Makes it quick and easy for weeknights.

5 cups fresh broccoli florets (about 3 crowns)
1 pint grape tomatoes, quartered
3 medium (or 2 large, about 1 lb) boneless, skinless chicken breasts, cut into 1 inch chunks
1/4 cup extra virgin olive oil
2 teaspoons dry thyme leaves
2 teaspoons dry oregano leaves
1 teaspoon dry parsley
1 tablespoon fresh garlic, minced
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Toss all the above ingredients in a large bowl. Turn onto a sheet pan and roast at 450 for 20 minutes.

For the pasta:

3 cups milk
1/4 cup all purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
5 ounces grated Parmesan-Asiago-Romano cheese blend
12 ounces rigatoni (about 4 cups dry)
1/2 cup pasta water

In a large saucepan, whisk together milk, flour, salt, pepper and nutmeg. Bring to a boil while whisking constantly, boil 1 minute.
Remove from heat and stir in cheese until it melts.
Cook pasta according to package directions. Drain and reserve 1/2 cup of the pasta water.

Combine sauce, pasta, pasta water and cooked chicken and veggies.