Roasted Red Pepper Pasta with Chicken

This recipe came to being because I had a bunch of things in the fridge (including the odds and ends of a rotisserie chicken that NEEDED to be used up!) that I was just sure would go together - and I was right. I love it when that happens. I bought a big jar of roasted red peppers, so I've been throwing them in various dishes, but in this dish, the roasted red peppers are the stars of the show.

This dinner comes together super quickly - while the pasta boils, you make a quick and easy sauce. Start by sauteing the garlic, then adding the blended roasted red peppers. Make it creamy with a little cream cheese and half and half, then add spinach and chicken! Season to your liking.

Finally toss in the cook pasta, and voila, dinner is ready faster than you can say Door Dash. Seriously. (It's become my mission to show people that you can use simple ingredients to cook a healthy meal quickly and easily, so that you don't have to rely on take out and frozen pizza. It's so much better for your health and your pocketbook, and your family will thank you, I promise.)

Roasted Red Pepper Pasta with Chicken

12 oz. medium sized pasta shapes (penne, rotini, or rigatoni)
3 garlic cloves, minced
1 Tbsp. olive oil
1 cup roasted red peppers 
4 cups packed fresh spinach 
3 oz. cream cheese 
1/2 cup half and half 
2 cups cooked chicken (shredded or chopped)
1/2 cup feta crumbles
1/3 cup shredded Parmesan 

Boil the pasta in salted water until al dente. Reserve about ½ cup of pasta water before draining.

For the sauce, in a large skillet over medium heat, sauté garlic in olive oil until fragrant.

Blend the roasted red peppers until mostly smooth, then add them to the garlic. Stir in the cream cheese until melted.

Pour in the half and half and stir until smooth and creamy.

Season with salt, pepper, and a pinch of chili flakes if you like heat.

Stir in the fresh spinach and cook until wilted. Add the cooked chicken and heat through. If the sauce is too thick, thin it with a splash of reserved pasta water.

Toss in the cooked pasta and mix well. Stir in the shredded Parmesan.

Serve, topping each serving with crumbled feta.
 

General Tso's Chicken {using ground chicken}

Although I do it a lot, I'm not the hugest fan of cutting up raw chicken. So when I saw a recipe that used ground chicken for a famous Chinese dish, General Tso's, I knew I wanted to try it. 

This is a great way to get all that flavor PLUS all the ease of using ground meat instead of cutting up and then having to saute chicken breasts. It was so quick!! In fact, you better get your rice cooking before you start cooking the chicken, or you'll be wildly out of sync. 

Get your rice cooking, cook the meat, then after you add the sauce, let that simmer away while you steam some green veggies. Faster than take out and way better for you. Weeknight dinner is solved!

General Tso's Chicken 

1 pound ground chicken

1 Tbsp. sesame oil

1 Tbsp. minced garlic

3 Tbsp. rice vinegar

1/2 cup soy sauce

1/2 cup chicken broth

1 Tbsp. cornstarch

1 Tbsp. hoisin sauce

3 Tbsp. brown sugar

1 tsp. red pepper flakes

1/2 tsp. garlic powder

1/2 tsp. onion powder

Green onions and sesame seeds for garnish

In a skillet over medium heat, heat the sesame oil until hot. Add the ground chicken and garlic, and cook, breaking up the meat with a wooden spoon. Cook and stir until the meat is completely cooked through. If there is some fat or water accumulated in the pan, soak it up with a paper towel or drain it out.

In a measuring cup or bowl, combine the rice vinegar, soy sauce, chicken broth, hoisin, brown sugar, garlic and onion powders, and cornstarch. Whisk until the cornstarch is completely dissolved. Add to the meat and simmer until the sauce is thickened. Serve over rice and garnish with sliced green onions and sesame seeds.

 

Chimichurri Sauce

 

Grilling season is well upon us, and so I'm feeling sheepish that I didn't get you this recipe sooner. I don't necessarily think that grilled meat needs anything to liven it up, but after making and eating this chimichurri sauce, I could change my mind. IT IS SO GOOD. 

It adds such a beautiful depth of flavor to pork, beef, and chicken. And if you love cilantro, you will love this sauce. It is bright, fresh, and just so delicious.

And it's so EASY! It all comes together right in your food processor. Quick, easy, delicious - get grilling and get that chimichurri goodness going!

Chimichurri Sauce

3/4 cup fresh parsley, packed
3/4 cup fresh cilantro, packed
4 cloves garlic, peeled
1/2 cup olive oil
2 Tbsp. red wine vinegar
1 tsp. oregano
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/4 tsp. black pepper
2 Tbsp. lemon juice

Rinse the parsley and cilantro under cold water and pat them dry. Remove any thick stems from the parsley and cilantro. In a food processor, combine the parsley, cilantro, garlic, oregano, red pepper flakes, salt, and black pepper. Pulse a few times until the herbs are roughly chopped.

Add olive oil, red wine vinegar, and lemon juice to the mixture. Pulse again until the ingredients are well combined but not completely smooth. Taste the chimichurri sauce and adjust seasoning if needed. Add more salt, pepper, or red wine vinegar as per your taste.

Transfer the sauce to a bowl or jar. Serve immediately or cover and refrigerate for up to one week.

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Greek Chicken with Hot Honey Whipped Feta and Garlic Roasted Potatoes

I think this might be the longest title on my blog so far... but it's important that you know all the components of this amazing meal from the get-go. 

So let's break it down: chicken breasts swim in a marinade of lemon and oregano before getting grilled up (either on a grill pan or on a legit grill). Cute little potatoes are roasted with plenty of garlic and salt, and plenty of time in a hot oven to get that amazing crispy exterior. And then...feta is whipped with hot honey and a little yogurt or sour cream to make the most amazing dip for either the chicken or the potatoes. 

And don't be put off by the beige-ness of this meal: we had a big green salad to offset the lack of color, and I've also served with green beans. Really, any green veg would be great! 

The star of this combo is the hot honey whipped feta. This is so easy to make! Be sure to use a block of feta, not the already crumbled variety. (The crumbles are too dry and won't give you the nice creamy texture.) Just combine the feta, sour cream, olive oil, and hot honey in a little food processor and blend away. 

I also love the versatility of this in terms of how you cook the chicken - the first time I made it I used my grill pan on the stove (rainy day) but the second time we used the gas grill. Both times it turned out fabulously.  

A hot skillet would do the job just as well if you don't have a grill or grill pan. I also think the potatoes could be done in an air fryer if you're looking to keep your house cool this summer. So many options! But great results no matter what - yay for that!

Greek Chicken with Hot Honey Whipped Feta and Garlic Roasted Potatoes

Chicken:
2 large chicken breasts, cut in half vertically to make cutlets
2 Tbsp. olive oil
1 Tbsp. lemon juice
1 tsp. oregano
1/2 tsp. smoked paprika
1 tsp. minced garlic

Potatoes:
1 pound baby potatoes, halved or quartered
1 Tbsp. olive oil
1/2 - 1 tsp. garlic powder, depending on your preference!
2 Tbsp. grated parmesan cheese

Feta:
1/2 cup feta cheese (from a block, not crumbles)
2 Tbsp. plain Greek yogurt or sour cream
1 tsp. hot honey or regular honey + a dash of cayenne
1/2 tsp. lemon zest
1 Tbsp. olive oil

For the chicken, combine the olive oil, lemon juice, oregano, smoked paprika, and minced garlic in a small bowl. Place chicken in a medium bowl and cover with the marinade - use a tongs or your hands to mix up the chicken and ensure it's all covered. Marinate for 30 minutes in the refrigerator.

Place the potatoes in a medium bowl, and drizzle with olive oil. Toss to coat, then add the garlic powder and parmesan, and toss again. Season with salt and pepper, then spread on a cookie sheet and roast in a 425 oven for 25-30 minutes. You can turn them half way through - I tend to just leave them in there the whole time without touching them. 

While the potatoes are cooking, cook the chicken on a hot grill pan or on a gas grill. I cooked them over medium heat for 5-7 minutes per side, until the internal temperature reached 165.  Let rest for 5 minutes.

Combine the feta, yogurt, hot honey, lemon zest and olive oil in a blender or food processor and blend until smooth.

Slice the chicken cross ways and plate with potatoes and a scoop of the feta. Garnish with parsley. Serve with green salad or green vegetable, or both!

Tuscan Chicken with Spaghetti Squash

This dish is a riff on the Creamy Tuscan Chicken that is typically served over pasta. Here we have all the same yumminess -- sun dried tomatoes, spinach, creamy sauce - but this time, you use diced up chicken and add spaghetti squash right in the dish. It's a great way to get both protein and veggies in a one-skillet meal.

Spaghetti squash is great for vitamins C and B6 and fiber, and is really not tricky to deal with at all. I usually microwave it for 10-12 minutes, let it cool slightly, then cut in half, remove the stringy seedy section (it will remind you of pumpkin carving!) and then scoop out the strands. 

If you have an especially large squash, you may need to cook it longer, and you could probably end up freezing some of the squash for use another time. You can also roast in the oven for 30-40 minutes, but this would mean cutting it in half first, which is difficult. I spear it a few times to create steam holes, then just microwave it whole, stem and all. VERY EASY.

I love how easy this dish is to pull together, and how everything cooks in one skillet. You can pair this with a green salad and some garlic bread for a delicious meal that everyone will enjoy.  Look at the colors! So tasty. 

Tuscan Chicken with Spaghetti Squash

1 medium spaghetti squash

1 pound boneless, skinless chicken breasts, cut into bite sized pieces

1 tsp. Italian seasoning

2 Tbsp. butter, separated

4 cloves garlic, minced

1 shallot, minced, or 1/4 cup chopped onion

1/4 cup sun-dried tomatoes, julienned

1 cup half and half

1/3 cup Parmesan cheese, shredded

3 ounces baby spinach

Pierce the spaghetti squash with a fork or sharp knife several times (on all sides) to create steam vents. Microwave the squash on high for 8-12 minutes or until tender when stuck with a fork. Let it cool while you prepare the chicken. 

Season the chicken with salt and pepper and the Italian seasoning. Melt 1 Tbsp. butter in a large skillet over medium high heat. Add the chicken and cook until it's done, about 6-7 minutes, flipping at least once.

Remove the chicken to a plate, and melt the remaining tablespoon of butter in the pan. Add the shallot and garlic, and cook 1-2 minutes or until softened. Add the sun dried tomatoes and cook for another minute. Pour in the half and half and stir until hot and bubbly, about 1-2 minutes.

Turn off the heat and stir in the Parmesan and spinach. Stir until the spinach is wilted and the cheese is melted. Add the chicken back to the pan.

Cut the squash in half lengthwise and remove the seeds. Scrape out the "spaghetti" strands with a fork and add to the skillet. Stir the squash into the sauce until it is all coated. 

Makes 4 servings. 

Chicken Thighs in Butternut Squash Orzo

This is such a delicious, healthy, and comforting dinner. The flavors of butternut squash and spinach go perfectly with this chicken and orzo. 

This is not a super fast weeknight meal, but it's not too time consuming because you roast the squash while you make the rest of the dish. Start to finish, it's less than an hour, so not too shabby.

You cook the chicken, then cook the onion and garlic, add spices, and broth and cook the orzo. Add in the spinach and parmesan, 

and then the roasted squash.

Get the chicken back in the pan, and voila, there you have it! 

This looks beautiful in the pan, and on the plate, and tastes amazing.

I hope you enjoy it as much as we did!

Chicken Thighs in Butternut Squash Orzo

2 cups diced butternut squash (about 1 pound)

2 Tbsp. olive oil

1 1/2 pounds boneless, skinless chicken thighs

2 Tbsp. butter

1 large shallot

3 cloves garlic, minced

1 tsp. thyme

1 tsp. sage

2 Tbsp. flour

3 cups chicken broth

1 1/2 tsp. dijon mustard

1 cup orzo

3 cups baby spinach

1/3 cup Parmesan cheese

1/4 cup half and half

Place butternut squash cubes on a large baking sheet and drizzle with olive oil. Season with salt and pepper, then bake at 425 for 25-30 minutes or until tender.

Meanwhile, season chicken with salt and pepper. Melt butter in a large skillet or braiser pan. Add chicken in a single layer and cooked until golden brown and cooked through, about 4-5 minutes per side, or until it reaches 165 degrees.

Remove the chicken from the pan, and add the shallot. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in garlic, thyme and sage until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. 

Stir in chicken broth and mustard, scraping any browned bits from the bottom of the pan. Stir in orzo; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. 

Stir in spinach, Parmesan and half and half until the spinach has wilted, about 3 minutes. 

Stir in the roasted butternut squash, and add salt and pepper as necessary. Add the chicken back to the pan, and just heat on low for a few minutes to warm up the chicken. 

Recipe Source: Adapted from Damn Delicious

BBQ Chicken Meatballs

Ok, time to take a break from the cookie content! For the next few weeks it will be nothing but main dishes to get your New Year off to a great start. These meatballs are the perfect recipe to start with.

These meatballs are both health food and comfort food -- hear me out. Made with chicken (that's the health food part) but swimming in a wonderful bbq honey sauce (the comfort part) -- they are perfect for a cold winter evening. I especially loved using hot honey here instead of regular for a little kick!

Served over rice and with some veggies on the side, this meal is quick, easy, and delicious - my weeknight trifecta! I hope you'll try it and enjoy it as much as we did. 

BBQ Chicken Meatballs

1 pound ground chicken
1 egg
2 garlic cloves, minced
2 green onions, sliced
1/3 cup seasoned bread crumbs
1/2 tsp. smoked paprika
1 Tbsp. olive oil
1 cup barbecue sauce
1/4 cup honey (or hot honey!)
1/4 cup water

In a large bowl, combine the chicken, egg, garlic, green onions, breadcrumbs, and smoked paprika. Mix well to combine, then season with salt and pepper.

Form the chicken into small meatballs. 

Heat the oil in a large skillet over medium heat. Add the meatballs in a single layer and cook, turning once, until browned on both sides. Transfer to a plate.

Add the barbecue sauce, honey and water to the skillet. Whisk it together and bring it to a simmer. Add the meatballs back in and cook for 3-4 minutes until the sauce is slightly thickened. (Be sure the internal temperature of the meatballs is 165 degrees.) 

Serve over rice. 

Recipe source: How Sweet Eats

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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