Ninja Foodi Italian Chicken Pasta

Ingredients:
4 cups penne noodles (12 oz.)
2 cups chicken broth
1 lb chicken (about 2 boneless, skinless breasts) - can be precooked, fresh or frozen breasts or thighs, cut into bite-sized pieces
2 Tblsp. olive oil
1/2 cup Italian dressing
1 cup shredded (fresh) Parmesan cheese
8 oz. (1 package) cream cheese, room temperature
Salt and pepper, to taste

Preparation:

NOTE: If chicken is frozen but not cut into pieces:

+ Lay chicken in bottom of cooking pot. 

+ Add 3/4 cup water or broth. 

+ Place the pressure lid on the Ninja Foodi, and lock the lid in place. 

+ Turn the pressure valve to SEAL. 

+ Turn on the Ninja Foodi, and press the PRESSURE button (leave temperature on HIGH). 

+ Set the TIME to 10 minutes, then press START. 

+ The Ninja Foodi will take several minutes to pressurize, then will cook for 10 minutes. 

+ Once finished, release the pressure, remove the chicken, and chop it into bite-sized pieces. 

+ Drain the pot, then continue with recipe.

NOTE: If chicken is already cooked, skip to step 5.

NOTE: If chicken is frozen but already cut into bite-sized pieces, continue with recipe.

1. Turn on the Ninja Foodi, and press the SEAR/SAUTE button.

2. Put olive oil in cooking pot, then add chicken pieces.

3. Sauce the chicken, cooking until the outsides are no longer pink. Turn off the Ninja Foodi.

4. Scrape any stuck meat off the bottom of the pot with a bit of broth and a wooden spatula.

5. Place (or leave) meat on the bottom of the cooking pot.

6. Cut the cream cheese into chunks and place chunks on top of chicken (sautéed, frozen or fresh).

7. Pour 1/2 cup of broth over the top, and sprinkle with salt and pepper.

8. Pour in uncooked penne pasta on top. Leave ingredients in layers -- do not stir.

9. Pour remaining 1 1/2 cups of broth over the top of the noodles.

10. Pour Italian dressing over noodles.

11. Make sure noodles are as submerged into broth as possible.

12. Place the pressure lid on the Ninja Foodi, and lock the lid in place.

13. Turn the pressure valve to SEAL.

14. Turn on the Ninja Foodie, and press the PRESSURE button.

15. Set the TIME to 5 minutes, then press START.

16. The Ninja Foodi will take several minutes to pressurize, then will cook for 5 minutes. Let the pressure natural release for 2 additional minutes, once the 5 minutes of cooking is completed.

17. After the 2 minutes of natural release, open the pressure valve to release the remaining pressure.

18. Once the lid unlocks, open and stir the pasta, meat and cream cheese together.

19. Sprinkle in Parmesan cheese, and gently fold noodles and meat together again. 

20. Set/close lid on pot (no need to seal). Let pasta sit for 5 minutes to allow cheese to melt, sauce to thicken and noodles to continue to soften, then serve.

Ninja Foodi Spaghetti and Meat Sauce

Ingredients:

12 oz spaghetti or angel hair noodles, broken in half

1 (43-45 oz) jar spaghetti sauce

2 lbs (or less) ground beef, thawed

3 cups beef broth or water

Preparation:

1. Place the ground beef in the cooking pot.

2. Turn on the Ninja Foodi, and press the SEAR/SAUTE button.

3. Press START.

4. Cook the ground beef, breaking it up while cooking.

5. When beef is almost fully cooked, turn off the Ninja Foodi.

6. If there is a substantial (visible) amount of grease in the bottom of the cooking pot, blot it up with paper towels; or remove the beef, drain the grease, and then put the beef back in the pot.

7. Spread the broken noodles over the beef, making sure to have them crossed up and separated, not in a big clump.

8. Add water/broth, then pour spaghetti sauce over the noodles.

9. Gently "stir" the spaghetti, meat and sauce, in an attempt to mix some sauce and meat in between some of the noodles. Try to make sure the noodles are mostly covered by either sauce or broth.

10. Place the pressure lid on the Ninja Foodi, and lock the lid in place.

11. Turn the pressure valve to SEAL.

12. Turn on the Ninja Foodi, and press the PRESSURE button (leave temperature on HIGH).

13. Set the TIME to 5 minutes, then press START.

14. The Ninja Foodi will take several minutes to pressurize, then will cook for 5 minutes. Let the pressure natural release for 5 additional minutes, once the 5 minutes of cooking is completed.

15. After the 5 minutes of natural release, open the pressure valve to release the remaining pressure.

16. Once the lid unlocks, open and stir the pasta and meat together, then serve.

Ninja Foodi Quick Alfredo Noodles

Ingredients:

12 oz. dry pasta

1 16-22 oz. jar alfredo sauce

3 cups chicken broth

1 Tblsp. dried parsley

Preparation:

1. Pour chicken broth into cooking pot.

2. If using long pasta (full-length fettuccine, angel hair, spaghetti, etc.), break pasta in half.

3. Place pasta in cooking pot.

4. Pour entire jar of sauce over noodles.

5. Sprinkle dried parsley over the top of the sauce, then lightly stir. If using long noodles, make sure they are separated and not in a big clump.

6. Place the pressure lid on the Ninja Foodi, and lock lid in place.

7. Turn pressure valve to SEAL.

8. Turn on the Ninja Foodi, and press the PRESSURE button (leave temperate on HIGH).

9. Set the TIME to 3 minutes. then press START.

10. The Ninja Foodi will take several minutes to pressurize, then will cook for 3 minutes. Let the pressure natural release for 5 minutes once the 3 minutes of cooking is completed.

11. After the 5 minutes of natural release, open the pressure valve to release the remaining pressure.

12. Once the lid unlocks, open and stir the pasta. Allow it to thicken for 5-10 minutes, then serve.

NOTE: Rotisserie or cooked chicken can be stirred in before serving, once all cooking is complete. Chicken can also be cooked ahead of the above process using the SEAR/SAUTE functions of the Ninja Foodi and a little oil to sear bite-sized pieces of fresh chicken. Once chicken pieces are seared, begin with step 1 above. Leave seared (not fully cooked) chicken in the cooking pot, and stir it into the uncooked pasta, broth and sauce. It will continue cooking along with the noodles.

Ninja Foodi Chicken Wings

Ingredients:

Chicken wings, separated/cut into drums and flats

1 cup chicken broth

Dry seasoning(s) of choice

2 Tblsp. oil

Preparation:

1. Put Cook & Crisp plate into Ninja Foodi cooking pot. You will use the attached crisping lid for cooking.

2. Pour the cup of chicken broth into the cooking pot.

3. Dry the wings off well with a paper towel.

4. Toss the wings in the oil, and add dry seasonings to the wings.

5. Place the wings onto the Cook & Crisp plate in a single layer.

6. Close the crisping lid. 

7. Turn on the Ninja Foodi, and press the AIR CRISP button.

8. Make sure the temperature displayed is 390. If it is not, change the temperature to 390.

9. Set the TIME to 12 minutes, and press the START button.

10. As soon as the 12-minute cycle is completed, use a coated pair of tongs to turn each wing over.

11. Close the crisping lid, press the AIR CRISP button, and set the temperature to 390 again.

12. Set the TIME to 12 more minutes, and press the START button.

13. When the second 12-minute cycle is completed, remove the wings and toss them in the sauce of your choice. If desired, dry powdered sauce can be mixed with melted butter and brushed on wings after cooking is completed.

Oven Roasted Chicken (cut up, not whole)

Ingredients:

Chicken thighs, skin on

Olive oil

Salt and pepper

Additional dry seasoning(s) of choice (if desired)

Preparation:

1. Preheat oven to 400 degrees. Use "Roast" setting, if available.

2. Line a rimmed baking sheet with foil.

3. Pat chicken thighs dry, and place on baking sheet.

4. Drizzle each piece of chicken with olive oil on both sides and rub the oil into the chicken well.

5. Salt and pepper each piece of chicken, and add any additional desired dry seasonings. Rub the seasoning into each side of the chicken, being careful not to dislodge the chicken skin.

6. Place chicken in oven on middle rack and bake for 30 minutes.

7. Decrease the oven temperature to 375 degrees and bake for 20 more minutes until tender when poked with a knife. Internal temperature of the chicken should be 165 degrees when it is done (this may happen a little faster than the suggested time, depending on the oven.)

8. Remove from the oven, and cover with foil until ready to serve, so that chicken doesn't dry out.

Captain Rodney's Dip

Ingredients:

½ cup mayonnaise 

8 ounces cream cheese 

2 cups cheddar cheese, grated 

2 whole green onions, thinly sliced

⅓ cup butter or Ritz crackers crushed 

8 slices bacon, cooked and finely crumbled

½ cup Captain Rodney's Boucan Pepper Glaze (pepper jelly)

 

Preparation:

1.     Preheat the oven to 350°F. For easier mixing, allow the cream cheese to come to room temperature.

2.    Mix together the mayonnaise, cream cheese, cheese and green onions.

3.    Spread in an 8 or 9-inch pie dish. Top with crushed butter crackers.

4.    Bake at 350°F for 15 minutes or until heated through.

5.    Remove from the oven and top with cooked, crumbled bacon and Captain Rodney's Boucan Glaze. Serve with sturdy crackers, tortilla chips, or Scoops.

NOTE: Refrigerate leftovers and use as a sandwich spread (like pimento cheese).

Buffalo Chicken Rice Bowls

Ingredients:

3 8-oz. boneless, skinless chicken breasts, diced into 1/2" cubes

1 tsp olive oil + 2 Tblsp olive oil

1/2 cup diced red onion

1/2 tsp paprika

1/2 tsp cumin

1/4 tsp kosher salt

1 can black beans, rinsed and drained

1/2 cup buffalo sauce

3 cups cooked rice

1/2 cup shredded cheddar cheese

1/4 cup chopped scallions

Preparation:

1. Heat 1 tsp oil in medium pot over medium-low heat. Add onions and cook until they have cartelized slightly, about five minutes.

2. Add black beans and spices to onions. Stir to combine and heat through, three to four minutes.

3. Toss chicken cubes in 2 Tblsp olive oil.

4. While bean mixture simmers, heat a large skillet over high heat. Add chicken, and cook for five or so minutes,  turning frequently, until chicken is cooked through.

5. When fully cooked, toss chicken in buffalo sauce.

6. Serve by putting rice in a bowl, then topping with bean mixture and cheese, followed by the chicken, then the scallions.