Chicken in a Pot
3/4 cup chicken broth
1-1/2 Tbsp. tomato paste
1/4 tsp. ground black
pepper
1/2 tsp. dried oregano
1/8 tsp. salt
1 clove garlic, minced
4 boneless, skinless
chicken breast halves
3 Tbsp. dry bread crumbs
2 tsp. olive oil
2 cups fresh sliced
mushrooms
In a medium bowl, combine the broth, tomato paste, ground black pepper, oregano, salt and garlic. Mix well and set aside.
Dredge the chicken in the bread crumbs, coating well. Heat the oil in a large skillet over medium high heat. Saute the chicken in the oil for two minutes per side, or until lightly browned.
Add the reserved broth mixture and the mushrooms to the skillet and bring to a boil. Then cover, reduce heat to low and simmer for 20 minutes. Remove chicken and set aside, covering to keep it warm.
Bring broth mixture to a boil and cook for four minutes, or until reduced to desired thickness. Spoon sauce over the chicken and serve.
One Pan Orecchiette Pasta
2 Tbsp. olive oil
1/2 onion, diced
Salt to taste
8 ounces spicy Italian
sausages, casings
removed
3-1/2 cups chicken broth,
divided, or as needed
1-1/4 cups orecchiette
pasta, or more to taste
1/2 cup roughly chopped
arugula, or to taste
1/4 cup finely grated
Parmigiano-Reggiano
cheese, or to taste
Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, five to seven minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, five to seven minutes.
Pour 1-1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.
Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.
Lemon-Parmesan Chicken and Rice Bowl
1 cup rice
5 Tbsp. vegetable oil,
divided
2 cups hot water
1 (8 ounce) package
frozen broccoli
Salt and ground black
pepper to taste
2 pounds skinless,
boneless chicken
breast, cut into 1-inch
cubes
1-1/2 tsp. garlic powder
1-1/2 tsp. onion powder
1 large onion, diced
1 lemon, zested and
juiced
1/2 cup grated Parmesan
cheese
Preheat oven to 400 degrees.
Heat an oven-safe pot over medium-high heat; stir rice and two tablespoons oil together in the hot saucepan to coat the rice with oil. Pour hot water over the rice; bring to a boil and place a cover on the pot.
Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes.
Place broccoli into a large pot and cover with salted water; bring to a boil. Reduce heat to medium low and simmer until tender, five to seven minutes. Drain and season broccoli with salt and pepper.
Heat remaining oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder and onion powder. Saute chicken until completely browned, five to seven minutes.
Stir onion into the chicken; continue cooking until onions are soft and translucent, five to seven minutes.
Spoon rice into the skillet; cook until lightly browned on the bottom, about three minutes. Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir. Top with Parmesan cheese.
Asian Beef Slaw
1 Tbsp.canola oil
4 cloves garlic, minced, or
more to taste
1 Tbsp. minced fresh
ginger
1 pound ground beef
1/2 head white cabbage,
shredded
1/2 head red cabbage,
shredded
2 large carrots, peeled and
cut into thin strips
1 red bell pepper, cut into
very thin strips
1/2 cup soy sauce
2 Tbsp. sesame oil
1 dash hot sauce, or to
taste
Salt and ground black
pepper to taste
2 Tbsp. chopped fresh
cilantro, or to taste
1 lime wedge
Heat canola oil in a very large skillet or wok over medium heat. Add garlic and ginger; cook and stir until fragrant, one to two minutes. Add ground beef; cook and stir until browned and crumbly, five to seven minutes.
Push ground beef to one side of skillet and add white cabbage, red cabbage, carrots, and red bell pepper. Mix vegetables with the beef and cook, stirring occasionally, until vegetables are just tender, five to six minutes.
Stir soy sauce, sesame oil, and hot sauce into beef-vegetable mixture until well mixed; season with salt and pepper. Serve slaw with fresh cilantro, lime wedge, and more hot sauce.
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