Garlic Parmesan Chicken, Rice and Corn Skillet

Ingredients

• 1.5 lb. chicken tenderloins
• 8 ears of corn kernels scraped off cob, about 3-4 cups
• cajun seasoning (poultry seasoning)
• 3 tablespoons minced garlic, divided about 10-12 cloves
• 4 tablespoons olive oil
• 1-4 oz. stick softened butter, divided
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt 
• 1 1/2 cups white rice uncooked basmati, long grain, or jasmine all work
• 2 3/4 cups low sodium chicken stock
• 2/3 cup monterey jack cheese shredded
• 1/2 cup Parmesan cheese (freshly grated or shredded)
• 1 tablespoon freshly minced parsley

Instructions 

Cook the Corn

1. In a small bowl, combine 4 tablespoons of softened butter with 1 heaping tablespoon garlic, parmesan, red pepper flakes and parsley. Mix it together until smooth.
2. In a large skillet over medium heat, add in 2 tablespoons of olive oil and saute the corn for 4-5 minutes, stirring occasionally. 
3. Set corn aside in a bowl and wipe skillet clean. Add in a large spoonful of the garlic parmesan butter into the corn and toss until it melts through.

Saute Chicken

1. Add 2 tablespoons olive oil into the same skillet over medium heat and add seasoned chicken and cook about 3-4 minutes per side, flipping just once.
2. As chicken is nearly cooked through, reduce heat to low, add in 2 tablespoons of butter and 1 tablespoon of garlic. 
3. Saute until garlic is fragrant and toss the chicken in the garlic butter, coating well on all sides. Remove chicken and set aside on a plate tented with foil.

Braise Rice

1. In the same skillet over medium-low, add 3 tablespoons of butter and remaining garlic, saute until fragrant. Scoop out 1/4 cup of the pan juices and mix it into the garlic parmesan butter for later use.
2. Increase heat to medium and add in the uncooked rice and pan fry about 5 minutes or until it starts to turn golden brown, stirring frequently. Add chicken stock and 1/2 teaspoon salt. 
3. Bring to a low boil and reduce heat to low. Ensure rice is submerged in the liquid. Cover and simmer for 20 minutes or until rice is tender.

Finishing Touches

1. Stir cooked rice and top with the corn. Fold in shredded Monterey jack cheese and parmesan until it melts through. Taste and adjust salt and pepper if needed. 
2. Top it with diced chicken then pour over the reserved wine-garlic-parmesan butter (heat it for 10 seconds in the microwave if needed to make it pourable). 
3. Drizzle the sauce over the top of the skillet and top with additional parmesan and parsley if desired.

https://badbatchbaking.com/parmesan-chicken-rice/#wprm-recipe-container-12242

Air Fryer Potato Wedges

Ingredients
2 medium russet potatoes
1 ½ tablespoons olive oil
½ teaspoon ground paprika
½ teaspoon parsley flakes
½ teaspoon chili powder
½ teaspoon sea salt
⅛ teaspoon ground black pepper

Directions

Step 1
Gather the ingredients. Preheat an air fryer to 400 degrees F (200 degrees C).

Step 2
Cut each potato in half lengthwise. Cut each half in half lengthwise, and then cut each quarter in half lengthwise. You will have 16 wedges. Gather the seasonings.

Step 3
Place potato wedges in a large bowl. Add olive oil, paprika, parsley, chili, salt, and pepper; mix until well combined.

Step 4
Place 1/2 of the potato wedges in the basket of the air fryer and cook for 10 minutes.

Step 5
Flip wedges with tongs and cook for an additional 5 minutes. Remove to a plate.

Step 6
Repeat to cook the remaining wedges.

Step 7
Serve hot and enjoy!


https://www.allrecipes.com/recipe/266826/air-fryer-potato-wedges/

Creamy Chicken Pasta - Instant Pot

Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon butter
2 cloves garlic cloves, chopped
8 ounces crimini mushrooms, cut in half
2 chicken breasts or thighs, cut into 1/2-inch pieces
1 can chicken stock
1 cup milk or heavy whipping cream
1 pound pasta
8 ounces cream cheese
parmesan cheese, grated (to garnish)
basil, chiffonade (to garnish)
black pepper (to garnish)

Directions

1. Set an Instant Pot or an electric multi-cooker to the sauté setting add the olive oil and butter. Sauté the garlic for a few minutes, until caramelized and fragrant.
2. Add the mushrooms, and sauté until softened, about 3 to 5 minutes.
3. Add the chicken, stock, pasta, and cream, and cancel cooking. Close and lock the Instant Pot and set to manually pressure cook on high for 5 minutes.
4. Release the pressure and remove the lid. Stir in the cream cheese.
5. Garnish with parmesan, basil, and freshly cracked black pepper.

https://www.brit.co/instant-pot-creamy-chicken-pasta/