Parmesan Basil Chicken

It's snowing today so it's a great day to make a creamy, comforty, delicious dinner. And this one fits the bill perfectly. (Thankfully the snow isn't sticking and it will be 60 degrees on Saturday!) 

This one pot wonder of a dinner has perfectly sauteed chicken nestled in a cream sauce laden with spinach, roasted red peppers, and basil. It's comfort food at its finest, but also has fresh, bright flavors thanks to those peppers and the basil.

We loved this served over spaghetti to soak up all that creamy good sauce. Green beans were a perfect side dish, but a salad and garlic bread would be equally fitting. 

However you serve it, I hope your family will love it as much as mine did. 

Parmesan Basil Chicken
4 garlic cloves, minced
1/2 yellow onion, finely chopped
4 ounces roasted red peppers, thinly sliced
1/4 tsp. paprika
1/4 tsp. crushed red pepper flakes
1/2 cup white wine or chicken broth
1 1/2 cups heavy cream
1/2 cup fresh basil leaves
2 cups fresh spinach, chopped
1/2 cup shredded Parmesan

Cut the chicken breasts in half lengthwise and then pound out to a uniform thickness. In a large non stick pan on medium-medium high heat, melt 2 tablespoons butter. Season chicken with salt and pepper, then sear, 4-5 minutes on each side, until just cooked. Remove from the pan and set aside.

In the same skillet add the remaining 1 tablespoon butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper to taste. Saute for about five minutes, until onions and peppers are softened. 

Add wine to deglaze the skillet and bring to a gentle simmer until reduced by half.

Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add spinach, and stir until it wilts. Add Parmesan, and stir until it's melted into sauce. Stir in half the basil, simmer until wilted.

Add chicken back to the skillet,  allow to warm up if needed.  Serve over rice or noodles.

Rigatoni Alfredo with Chicken and Kale

 

We love pasta at our house, and I especially love it when it can be loaded with veggies. I also especially love it when it can be made in ONE POT. This is both.

This also fits my weeknight trifecta: delicious, easy, fast. AND it's "fancy" enough to serve to company, too - just add a green salad and some sort of garlicky carb, and you've got a great dinner. (Chocolate lava cakes for dessert, anyone?)

Kale is a veg that is so good for you, but I have to admit it's not my favorite. So when it can get chopped up and then wilted in a dish like this, it's a lot easier to take.

Since I last made this, I've actually figured out that I can tolerate kale a lot better if I chop it super fine in my food processor - here I've just roughly chopped it by hand, which was ok because of the wilting factor. But that's a tip I gladly share with you for salads or other raw appearances of kale - mince it up in the chopper, and it's WAY better!

However you choose to deal with the kale, this is a delicious dish that won hearty approval from everyone around the table - young adults PLUS their friends. So that's a major win in my book.

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• Rigatoni Alfredo with Chicken and Kale
• 2 Tbsp olive oil

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• 3 small chicken breasts (about 1 1/2 pounds), diced

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• 1 small onion, chopped

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• 3 cloves garlic, crushed

• 8 ounces rigatoni

• 2/3 cup chicken broth

• 2 cups whole milk

• 1/2 cup heavy cream

• 3-4 ounces kale, chopped

• 3/4 cup shredded Parmesan

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• Heat the oil in a large skillet over medium heat. Add the chicken, and season with salt and pepper. Cook for 6-7 minutes, turning after the first 2 or 4, until browned and cooked through. Remove from the pan and set aside.

• Add the chopped onions to the skillet and cook over medium heat until they turn translucent; then add the garlic and cook and stir for 30 seconds. Add in the pasta, milk, and broth. Bring to a boil, then cover and reduce heat to medium low and cook for about 10 minutes at a light simmer.  

• When the pasta is al dente, stir in the cream and the Parmesan, leaving a little cheese for garnish. Add the kale, stir, and cover again and let the kale wilt for 2-3 minutes. Add in the chicken and stir to distribute it through the dish, letting the chicken warm back up. 

• Sprinkle with pepper, parsley and Parmesan before serving. Serves 6.

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Banh Mi Turkey Burgers

Do you need to shake up your dinner routine a bit? Are you in a menu rotation rut? Do you love trying new flavors and experimenting with "fusion"? Then this recipe is for you!! This got two thumbs up from everyone at our dinner table, and the leftovers were great, too.

This recipe does require a little planning ahead, because the vegetables need time to pickle. You can get those ready the night before, the morning of, or even a day before. After that, this comes together really quickly - whip up the burgers, mix up a spicy sauce (only 2 ingredients!) and quickly toast the buns, and you are ready to go.

My family loves traditional banh mi (made with pork) but we really enjoyed this turkey burger version. It's a great way to get lots of veggies ON your burger, and a wonderful combination of flavors. Fusion away, baby!

Banh Mi Turkey Burgers

• 1 

  carrot, sliced into matchsticks

• 1 

  cucumber, sliced into matchsticks

• 1 

  jalapeño, thinly sliced

• 1/4 cup 

  rice vinegar

• 1/4 cup 

  water

• 1 Tbsp. salt

• 1 Tbsp. 

  plus 1 tsp. sugar (divided)

• 1/4 c. 

  mayonnaise

• 2 Tbsp. 

  sriracha, divided

• 2 lb. 

  ground turkey

• 1 Tbsp. 

  fish sauce

• 2 

  cloves garlic, finely chopped

• 2 

  green onions, thinly sliced

• 1 1/2 tsp. 

  cornstarch

• 2 Tbsp. 

  toasted sesame oil or vegetable oil

• 6 

  brioche hamburger buns

• Fresh cilantro leaves 

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• In a medium bowl, combine cucumber, carrot, jalapeño slices and salt. Add vinegar, water, and 1 Tbsp. sugar. Mix until combined and chill for at least 6 hours to meld the flavors and perfectly pickle the vegetables. (You can also do this a day or two ahead of time.) 
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• For the spicy mayo, mix together mayonnaise and 1 Tbsp. Sriracha, adding more hot sauce if desired. 
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• For the burgers, in a medium bowl combine the turkey, remaining 1 tablespoon of Sriracha, cornstarch, fish sauce, remaining 1 tsp. sugar, garlic and green onions. Mix with your hands just until all combined, and be careful not to overmix. Season meat with salt and pepper. Divide the mixture into six equal patties. Heat sesame oil (or vegetable oil) in a large skillet over medium heat. Cook the burgers, flipping once, until cooked through, about 4 to 5 minutes per side. As the burgers begin to brown, add about 1/2 cup water to the pan and cover. Cook for a few minutes or until the internal temperature is 165 degrees F. 
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• To serve, top each brioche bun with a burger patty, a generous slathering of spicy mayo and a scoopful of pickled vegetables. Garnish with cilantro leaves. (I like to lightly toast the buns first - just on a dry skillet over medium low heat - do watch them carefully so they don't burn.)

Harvest Skillet {Chicken, Sweet Potato, Apples, and Brussels Sprouts}

It is a glorious 60 degree day here, and I will take it! And I will also take delicious dinners like this that are a snap to make, are beautiful, delicious, and super fall-like, even though the temperature is not fall-like. (Not a complaint - I'm loving the warm temps this week!) 

This simple skillet dinner features some of my favorite things - brussels sprouts, sweet potato, apples - and the bacon is just a bonus. 

Chicken provides good protein, and thyme, cinnamon and craisins just add to the autumn appeal. This would also be great to make with leftover chopped turkey... file that somewhere...

The best part? One pan is dirtied, and supper is ready within 30 minutes!! Winner, winner, harvest skillet dinner!

Harvest Skillet {Chicken, Butternut Squash, Apples, and Brussels Sprouts}

1 Tbsp. olive oil
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 tsp. salt
1/2 tsp. black pepper
4 slices thick-cut bacon, chopped
3 cups Brussels sprouts, trimmed and quartered (about 3/4 pound)
1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 ounces)
1 medium onion, chopped
2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
4 cloves garlic, minced
1/2 tsp. dried thyme
1 tsp. cinnamon
1 cup chicken broth, divided

2 Tbsp. maple syrup

1/3 cup craisins

1/4 cup pepitas

Heat the olive oil in a large, nonstick skillet over medium high heat. Add the chicken, 1/2 teaspoon salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to a bowl.

Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp, about 8 minutes. Transfer the bacon to a paper towel-lined plate and discard all but 1 1/2 tablespoons bacon drippings from the pan.

Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.

Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth and the maple syrup. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon, pepitas, and craisins and serve warm.

Thai Basil Chicken in Coconut Curry

If you need a new supper recipe to liven up your back to school dinner rotation, this is it! Don't be intimidated by the long list of ingredients - you will be making your own curry powder and then cooking the chicken in it and coconut milk for a super delicious, slurp-worthy dish. 

You'll marinate the chicken for a short while in all the spice-y goodness, and then saute the onion and jalapeno, which makes a good, kicky base for the curry. It's not too spicy, but you could also use less jalapeno, if you have kids like mine who think ketchup is spicy. :) 

After cooking the chicken and adding in the coconut milk and more aromatics, you will have a bubbly cauldron of deliciousness.

Make sure you have plenty of rice to soak up that delicious sauce!

Do you love curry? I have many more recipes that you should try:

Coconut Curry Salmon

Thai-style Curry with Shrimp and Pineapple (Green Curry)

Red Curry Ramen with Pork

Mango Chicken Curry

Sweet Potato and Chicken Curry (Instant Pot)

Coconut Curry Shrimp

Butternut Squash Curry Soup

Curried Lentil Soup with Chicken Sausage and Toasted Almonds

Coconut Curry Chicken Meatballs

Thai Basil Chicken in Coconut Curry

1/2 tsp. cumin
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. cardamom
1/2 tsp. black pepper
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. turmeric
1 pound boneless chicken breasts, cut into 1-inch pieces
2 Tbsp. olive oil, divided
3/4 cup chopped white onion
5 garlic cloves, minced
2 jalapeno peppers, seeded and diced
1 - 14 oz. can coconut milk
1 tsp. Worcestershire sauce
1/3 cup fresh Thai basil leaves, chopped
1 Tbsp. finely chopped ginger
White or cauliflower rice, for serving

In a small bowl, mix together the cumin, cinnamon, cloves, cardamom, pepper, chili powder, salt, and turmeric. Placed the diced chicken in a large bowl and sprinkle the curry mixture over it. Stir so that all the chicken pieces are coated with the spice mixture, then set aside for 30 minutes.

After the chicken has "marinated," heat 1 Tbsp. oil in a large skillet over medium heat. Add the onion and jalapeno, and cook for about 3 minutes. Add the garlic and cook and stir for another minute, then remove from the pan into a bowl, and set aside.

Add the remaining oil to the skillet and add the chicken, but don't overcrowd it. (If you have a smaller pan, you may need to do this in two batches.) Cook for a few minutes on each side until lightly browned, then remove to the bowl with the onions. 

Pour the coconut milk into the skillet and cook and stir until it starts to thicken, scraping up any curry bits from the bottom of the pan. Mix in the Worcestershire sauce, then add the chicken and onion mixture back into the pan, along with the basil and ginger. Cook for two minutes to meld the flavors, then serve over rice. 

Recipe Source: We are not Martha

Ginger Peanut Chicken

 

This amazing dish has so much flavor! It has become a super regular part of our dinner rotation, and every time I make it (no exaggeration) everyone in the family is exclaiming about "this good chicken!" It is a little unusual for a stir fry like this to not have a sauce, but don't worry! You won't miss it.

The saltiness of the peanuts, the savory garlic and ginger, the squeeze of lime at the end and (most importantly!) the coconut rice, all sing together so beautifully. I could wax on and on. It is so good.

The first step is to cut the chicken and get it marinating for about 20 minutes or longer if you can.  Then get the coconut rice going in your instant pot - it is amazing what a can of coconut milk can do for rice. It is life changing.  

Then cook your chicken, being careful to not stir it too soon - you want to let it get all carmelized on each side. Add in the peanuts and garlic, and get them all toasty, then finally the green onions, cilantro, lime juice and chopped spinach, or bok choy, or some other fun vegetable. I almost always use spinach because it cooks down so nicely and is a great way to amp up vegetable content in any dish!

Serve over the coconut rice and with your favorite sides - we love roasted broccoli or sauteed green beans especially! And get ready to stock up on chicken thighs and limes... then you'll be ready to make this amazing dish at a moment's notice. 

Ginger Peanut Chicken

Chicken:
1 1/2 pounds chicken thighs, trimmed and cut into bite sized pieces
1-inch piece of ginger, grated
4-5 green onions, sliced, white and green parts separated
zest and juice of 2 -3 limes (you'll use these separately)
2 Tbsp. brown sugar
1 1/2 tsp. salt
1 Tbsp. olive oil
2-3 garlic cloves, minced
1/2 cup chopped roasted peanuts
1/2 cup chopped cilantro
2 cups chopped fresh spinach 

Rice:
2  cups jasmine rice
1 can coconut milk
1 1/2 cups water
pinch salt

In a medium bowl, combine the ginger, white parts of green onion, lime zest, brown sugar, salt, and olive oil. Add in the bite sized chicken pieces and stir to combine. Let the chicken marinate for at least 20 minutes. 

For the rice, add the rice, water, coconut milk and salt to the Instant Pot bowl. Set on manual high pressure for 3 minutes. When it's complete, let it naturally release for 10-15 minutes. (I just leave it til I'm ready to serve the chicken. The timing works out pretty well!)

Heat a large skillet over medium high heat. Add the chicken and marinade, and let it cook on this side for at least 3 minutes to carmelize. Then flip or stir and let cook another few minutes until it's done. 

Reduce heat to medium and add the garlic and peanuts. Continue to cook and stir until peanuts are golden and roasty, about 2 minutes. Add the cilantro, green onion pieces, and spinach, and stir until the spinach is wilted, then squeeze in the lime juice.

Serve over rice with or without additional vegetables! 

Recipe Source: Pinch of Yum

Sesame Chicken and Snow Peas

Here is a great recipe for a weeknight dinner that fits my trifecta requirements: fast, easy, delicious. 

In fact, this is probably faster than making a trip to the neighborhood take out place; and it's a lot better for you. It's so fast that you need to get the rice cooking before you start the stir fry. And it's versatile - the original recipe called for broccoli but I changed it up to snow peas and we loved it. It would be great with broccoli, or bok choy, or any good stir fry vegetable. You could add onions, mushrooms, peppers - whatever you have languishing in the fridge.

The chicken and veggies get coated with a delicious semi-homemade sauce (you do need hoisin sauce from a jar). Don't overcook the veggies - you want a nice crunchy contrast to the chicken.

So get creative with your veggies choices, or don't, but add this to your dinner plans soon and receive the hearty compliments with humility. Ha!

Sesame Chicken and Snow Peas

1 Tbsp. olive oil
1 Tbsp. sesame oil
1 1/4 pounds boneless skinless chicken breast, diced into bite-sized pieces
1 1/2 tsp. cornstarch
1 1/2 tsp. cold water
1/4 cup brown sugar
1/4 cup soy sauce
2 Tbsp. honey
2 Tbsp. hoisin sauce
2 Tbsp. chili garlic sauce, or to taste
2 tsp. ground ginger
5 cups broccoli florets/snow peas/snap peas/bok choy
1 Tbsp. sesame seeds

Heat the olive and sesame oils in a large skillet over medium-high heat, then add the chicken and cook, stirring frequently, for about 4 minutes, or until chicken is nearly cooked through.

Combine the cornstarch and water in a small bowl, and stir to dissolve; set aside.

In a medium saucepan, combine the brown sugar, soy sauce, honey, hoisin sauce, chili garlic sauce, and ginger; stir to combine, and bring to a boil over medium heat. Allow mixture to bubble gently for 1 minute. After the mixture is boiling, add the cornstarch slurry, whisk to combine, and allow the sauce to boil and thicken for 2 to 3 minutes; whisking nearly constantly.

Push the chicken to one side of the skillet, add the vegetables to the other side, evenly pour the sauce over the chicken and vegetables, and gently stir to combine and coat evenly.

Cover the skillet and cook for about 5 minutes, or until vegetables are as crisp-tender as desired.

Sprinkle with the sesame seeds, and serve immediately.

Recipe Source: Adapted from Averie Cooks