Wednesday, August 3, 2011

Herbed Chicken and Pasta

This has been one of my family's favorite meals forever.  I've been making it long enough that I can't even remember where I got the recipe.  The best thing about this is that its one of those things I can have on the table in about 30 minutes and I know everyone will be happy.

Herbed Chicken and Pasta
10" dutch oven

1-2 tsp. salt free seasoning blend (I used Mrs. Dash)
1 tsp. poultry seasoning
1 lb. boneless skinless chicken breasts, cut into chunks
2 Tbs. vegetable oil
4 Tbs. butter, divided
2/3 cup water
2 Tbs. teriyaki sauce
2 Tbs. onion soup mix (I used Lipton)
1 envelope savory herb and garlic soup mix, divided (I've used both Lipton and Knorr brands)
8 ounces of your favorite pasta
2 Tbs. Parmesan cheese
1 Tbs. Worcestershire sauce

Combine the seasoning blend and  poultry seasoning and sprinkle over the chicken.  Saute the chicken in oil and 2 Tbs. butter over a full spread of coals until juices run clear.  Add the water, teriyaki sauce, onion soup mix and 2 Tbs. herb and garlic soup mix.  Bring to a boil.  Cover and move about 1/4 of the coals from the bottom of the dutch oven to the top, and simmer for 15 minutes.  Meanwhile, cook the pasta according to package directions.  Drain and add to the chicken mixture.  Add the cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix.  Toss to coat and serve immediately.  Serves 4.

The Finished Product

The Review

I haven't made this in a long time, and I'd forgotten how good it is.  The herb and garlic soup mix can be a little hard to find.  My local grocery store will randomly quit carrying the Lipton brand, which I like best, but the Knorr brand makes a good substitute.  This was super easy in the DO, and the DO flavor really adds that something extra to this meal.  We love it!


  1. Sounds delish and looks even more delish. Thank you for sharing your recipes.

    I have done some open fire cooking with my cast irons and have loved every minute of it. The meals have all come out very good, just one thing I over cooked a bit, but it was still tasty.

    Your blog had inspired me to start and this summer has been my first. I am still learning and figuring things out, seems no matter how much I read about it it's still different when you get right in there. I'm much more of a hands on person anyway.

    Do you suppose you could post a picture of how the coals are arranged at the bottom of your DO and on the lid too. I'm a visual person and would love to see it. I do use wood coals a lot, but need to figure out or know how to do the other too.

  2. What happened to your Cherry Cobbler post. Its on my dashboard, but not here.

  3. Ron--I accidently hit the publish button before I was done with the post, so I had to delete it and write it again. It should be published tomorrow.

    Sassy--I've been meaning to add some pics to the Dinwiddie post and I just haven't done it. I'll take some and try to get them posted this weekend.

  4. What if you don't have a Dutch oven?

    1. If you don't have a dutch oven just use a skillet on your stove top. All the the recipes here can easily be made in the oven or on the stove top.


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