Teriyaki Pork and Cashew Stir Fry

A quick and easy meal that is on your dinner table in less than 30 minutes. Perfect for busy weeknights!

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Tender chunks of pork, tender-crisp onion, and bell peppers, and crunchy cashews tossed with a delectable, homemade Teriyaki Sauce. Read More

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One-Pan Mediterranean Chicken Pasta

This One-Pan Mediterranean Chicken Pasta is quick, easy and insanely delicious. Best of all, the entire meal is cooked in only one pan. Cooking all of the ingredients together in one pan = maximum flavor with very little effort.  A delicious, well-balanced meal in less than 30 minutes and only one pan to clean –  it doesn’t get any better than that!


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This is the epitome of a perfect weeknight meal. Tender chunks of chicken, perfectly cooked pasta, flavorful veggies all mingling with a light, creamy sauce. The pasta cooks right in the pan with the other ingredients so it really absorbs all of those delicious flavors, much more so than cooking pasta in water. The starch of the pasta also helps thicken the sauce, no need for heavy cream!

TIPS:

  • Have all of your ingredients prepped and ready to go before beginning the recipe. In a professional kitchen, this is called mise- en- place, which translates to “put in place”. If I could give one tip to amateur cooks, this is it. This will greatly improve your cooking skills. Just trust me on this one.
  • I used boneless chicken thighs for this recipe, but boneless chicken breasts will also work.
  • It’s important to use cream cheese that has come to room temperature, for proper melting. I try to leave it out for an hour or so before beginning the recipe.
  • For perfectly cooked pasta; add the cream cheese to the pan when the pasta is slightly undercooked. It will still continue to cook while you are adding the remaining ingredients.

One- pan Mediterranean Chicken Pasta

Recipe Source: A Vintage Kitchen

  • 2 Tablespoons olive oil
  • 1 lb. boneless and skinless chicken thighs,  cut in 1″ pieces
  • 1 Tablespoon butter
  • 1/2 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup roasted red pepper, diced
  • 2 cups chicken stock
  • 2 cups of milk
  • pinch of salt and pepper
  • 1 lb. dry rotini pasta, uncooked ( or similarly shaped pasta)
  • 4 oz. light cream cheese, cut into small cubes and room temperature 
  • 3 cups fresh baby spinach, chopped
  • 3/4 cup grated parmesan
  • one small tomato, diced

Directions:

  1. Heat a large saucepan over medium-high heat, add olive oil to the pan. Season chicken with salt and pepper. Cook chicken until golden brown on all sides. Remove from pan.
  2. Melt butter in the same pan. Lower heat to medium-low. Saute the onions until softened, add garlic and cook an additional minute.
  3. Deglaze pan with chicken stock, stirring to loosen all the browned bits from the pan. Add milk, roasted peppers, chicken and uncooked pasta, along with a good pinch of salt and a few grinds of pepper. Bring to a gentle boil over medium heat. Simmer until the pasta is al dente (firm to the tooth) about 7 to 8 minutes. Stir often.
  4. Stir in the softened cream cheese, until the cream cheese is melted into the sauce. Remove from heat. Stir in the fresh spinach and grated parmesan cheese. Season with additional salt and pepper if needed. Top with fresh, diced tomatoes and extra parmesan cheese. Yields: 6 servings

Other recipes you might like:

One-Pot Beef Stroganoff

Italian Sausage Meatball Minestrone Soup

Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic

Spinach and Feta Quiche

Greek Quinoa Salad

20 – Minute Smoked Salmon Pasta with Dill and Capers

Spaghetti Carbonara with Roasted Cauliflower

Caramelized Onion Turkey Meatloaf with Balsamic Glaze

Red Wine Braised Short Ribs

Jalapeno Popper Loaded Potato Soup

Broccoli Cheddar Soup



Healthier 20-Minute Honey Garlic Chicken

An easy and delicious dish that tastes just like your favorite Chinese take-out, but even better. Tender chunks of chicken bathed in a sticky, sweet, garlicky sauce. Best of all, it comes together in less than 20 minutes. Perfect for a busy weeknight.


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There is no denying that Chinese take-out is delicious, but it is often loaded with sodium, fat, and sweetened with high-fructose corn syrup. The chicken is usually coated in a heavy batter and then deep- fried and tossed with a thick sauce. To make this a little healthier I just lightly dusted the chicken pieces with cornstarch and then I sauteed them in a small amount of oil before adding my prepared sauce. To make this even faster, you can make the sauce the day before and just heat up with the cooked chicken.

Optional* Once the chicken is cooked, remove from pan and add thinly sliced vegetables to pan and cook until tender crisp. Onions, bell peppers, zucchini, snow peas are all good choices. To finish; add the chicken back to the pan along with the sauce and heat until the sauce is hot.

Honey Garlic Sauce

  • one cup chicken stock ( low sodium)
  • 3 Tablespoons Honey
  • 2 Tablespoons soy sauce (low sodium)
  • 4 large cloves garlic, finely minced
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon Sriracha, or more to taste
  • 1 teaspoon sesame oil

Directions:

  1. 1 heaping Tablespoon cornstarch mixed with 2 Tablespoons cold water.
  2. In a saucepan add all sauce ingredients, except for the cornstarch slurry. Bring to a boil. Whisk in cornstarch mixture, and cook until the sauce is thickened 2 to 3 minutes. Let cool. Store in a tightly covered jar in the fridge. The sauce will keep for up to 5 days.

Honey Garlic Chicken

Recipe Source: A Vintage Kitchen

  • one pound chicken breasts or thighs, cut into 1″ thick pieces
  • one cup of cornstarch or flour
  • oil for cooking
  • stir-fry vegetables, if using
  • sliced green onions and toasted sesame seeds, for garnish
  • cooked rice or noodles and steamed vegetables

Directions:

  1. Place one cup of cornstarch or flour in a shallow bowl. Toss chicken pieces with the cornstarch, tapping off excess cornstarch.
  2. In a large skillet over medium-high heat, heat two tablespoons of vegetable oil. Saute pieces of chicken until golden brown and cooked through, about 5 minutes. If you are adding vegetables, remove chicken from pan and wipe out the skillet Add a tablespoon of oil to the skillet. Add vegetables and saute over medium-high heat until tender-crisp.
  3. Add chicken back to the skillet. Add prepared honey garlic sauce. Heat and serve over rice or noodles. Garnish with green onion and toasted sesame seeds.

Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic


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Traditionally, Fettuccine Alfredo is a simple dish made with heavy cream, lots of butter, loads of Parmesan Cheese and pasta.  To make this a little healthier  I replaced the heavy cream with light cream cheese melted in chicken stock and wine. The roasted garlic and sun dried tomatoes add a lot of flavor without adding a lot of calories. I used fettuccine noodles for this dish but feel free to switch it up with brown rice noodles if you are gluten-free or even spiralized veggie noodles to make it even lighter.

 

Light Fettuccine Alfredo with Shrimp, Sun-Dried Tomatoes and Roasted Garlic
Recipe Source: A Vintage Kitchen

serves  4

  • 1 tsp. olive oil
  • 2 whole heads of garlic, roasted and peeled
  • 4 oz. light cream cheese, cut into cubes ( let the cream cheese come to room temp.)
  • 1 cup dry white wine
  • 1/2 cup low-sodium chicken stock
  • 1/2 cup grated Parmesan plus extra for garnishing
  • 1/4 cup. oil-packed sun-dried tomatoes drained and patted dry with a paper towel
  • 1 lb. med. raw shrimp, peeled and deveined
  • 12 oz. uncooked fettuccine noodles
  • salt and fresh cracked black pepper
  • Chopped fresh parsley and freshly grated cheese for finishing

 

Directions:

 

  1.  Cook fettuccine according to package directions, drain and keep warm. Heat olive oil in a large skillet over medium heat. Pat shrimp dry with paper towel and season lightly with salt and pepper. Add shrimp to pan and saute until they are just cooked all the way through, about 3 minutes. Remove shrimp from pan and set aside.
  2. Add wine, chicken stock, roasted garlic cloves, and sun-dried tomatoes to pan. Bring to a boil and boil for one minute. Whisk in cream cheese. The sauce will look really lumpy at first but will get smooth as the cream cheese melts. Reduce heat and let cook until cream cheese has melted into the sauce and the sauce is thickened. Stir in Parmesan cheese. Add shrimp to the sauce, heat until shrimp are hot. Season to taste.
  3. Toss pasta with the sauce and garnish each portion with parsley and cheese.

 

* Note: To roast garlic: Cut the top 1/4 off a whole head of garlic, to expose the cloves. Place on a piece of aluminum foil, season lightly with salt and pepper, drizzle with a little olive oil. Wrap in foil, and bake in a preheated 350-degree oven until soft and caramelized – 45 minutes to 1 hour.

Tags: Shrimp, Seafood, Pasta, Dinner, Alfredo, Light recipes