Showing posts with label #prestopastanights. Show all posts
Showing posts with label #prestopastanights. Show all posts

Thursday, June 28, 2012

Chicken & Kale Pasta - Asian Style


Inspired by Mix & Match Meals and lots of recipes I've "Pinned"

Printable Recipe


Prep time: 5 minutes
Cooking time: 15 minutes
Serves 2 -4

Ingredients: 

8oz/225g soba noodles ( I used whole wheat & buckwheat)

1 tbsp olive oil
1 tbsp finely grated fresh ginger root
1-2 large cloves garlic, minced
1 cup cremini mushrooms, sliced
1 medium onion, chopped
2 large boneless, skinless chicken breasts, thinly sliced across
1 bunch kale (I used young purple kale), stems removed & leaves coarsely chopped
1-2 tbsp sesame oil
1-2 tbsp honey
1-2 tbsp soy sauce
1-2 tsp Asian chili sauce
2 tbsp fresh basil leaves, chopped
2-3 tbsp pasta cooking water (I actually just used tongs to transfer the noodles to the skillet which brought water with it)


  Directions: 

  1. Boil and salt a large pot of water and cook your pasta.  Reserve 1/2 cup of the pasta water for the sauce. 
  2. Drain pasta and return to the pot. 
  3. Heat olive oil in a large skillet  over medium high heat
  4. Add the onions and mushrooms and cook until they both start to brown
  5. Add the garlic and ginger, toss for a minute and add the chicken, honey, soy and chili sauces.  Toss and cook until the chicken is coated with the sauce and add the chopped kale.
  6. Cook until the chicken is no longer pink and then add the cooked pasta.  I just used tongs to transfer the soba from the pasta pot to the skillet.  
  7. Toss and taste for seasonings

Thursday, July 23, 2009

Roasted Chicken & Mushroom Penne

Roast Chicken & Mushrooms with Penne

Printable Recipe

Hands-on time
: 15 minutes
Total cooking time: 15 minutes
Serves 4

Ingredients:
2 tbsp olive oil
1 large onion, coarsely chopped
¾ cup, grape or cherry tomatoes, quartered
1 cup cremini mushrooms, thickly sliced
2-3 cloves garlic, finely chopped
½ - ¾ cup canned crushed fire roasted tomatoes
½ tsp red chili pepper flakes
1 heaping tablespoon pesto
1 large roasted chicken breast, boneless and diced
Coarsely grated Parmesan cheese
2 cups penne (because we’re doing South Beach Diet, I used Dreamfields)

Directions:
1. Boil pasta in a large pot of boiling salted water.

2. In a large skillet at medium high, heat the oil and then sauté the onions until tender (about 5 minutes). Add the tomatoes and mushrooms and continue to cook until the mushrooms brown and the tomatoes are very soft, stirring occasionally. (5 minutes)

3. Add red chili pepper flakes, pesto and canned tomatoes, stir well and then add the chicken just to heat.

4. Drain the pasta and add it to the skillet. Add the parmesan cheese, toss and taste for seasoning.