Entree

Creamy Tuscan Chicken

Creamy Tuscan Chicken

Posted by Anthony on June 30, 2017 in Entree


Serves: 4

Time: 30 min

Difficulty: Easy

As mentioned in the recipe for Bacon Asparagus Pastry Twists, my family and I were hosting guests a few nights ago, and I was in the mood for some new recipes. I found a Three Course Tuscan Dinner article and decided to try my hand at the appetizer and main course. The appetizer was delicious, and this Creamy Tuscan Chicken was, in my humble opinion, even better. It is creamy and very flavorful, and paired wonderfully with whole wheat spaghetti with a side salad. If you’re looking for a new chicken/pasta recipe, I highly recommend this one. You won’t be disappointed!

Ingredients

  1. 4 chicken thighs (skin on), or boneless, skinless breasts
  2. 1 tbsp. olive oil
  3. 3 cloves garlic, minced
  4. 1/2 onion, diced
  5. 1 tomato, diced
  6. 2 c. spinach
  7. 2 c. heavy cream (or half-and-half)
  8. 1/2 c. Parmesan cheese, grated
  9. 2 tbsp. parsley, chopped
  10. Salt and pepper, to taste

Directions

  1. Season chicken with salt and pepper, and cook in a sauté pan over medium-low heat with the oil. If you use chicken with the skin on, ensure you cook well enough so the skin crisps up nicely. Remove from the pan when done cooking.
  2. Add the garlic and onion, stirring and cooking for 3-5 minutes, or until onions are softened and translucent.
  3. Stir in the spinach and tomatoes, and cook until spinach is wilted.
  4. Add the cream, salt, and pepper. Bring to a boil.
  5. Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
  6. Place chicken back in the pan and spoon the mixture over the chicken.
  7. Optional: Serve with pasta of your choice.

Notes

There were two changes I made to this recipe. One was using boneless, skinless chicken breasts rather than bone-in, skin-on thighs. Also, I went a slightly healthier route and chose to use half-and-half instead of heavy cream. The sauce wasn’t quite as thick, but I don’t think anyone missed out on the flavor. And as mentioned, I served this with spaghetti (which was tossed in marinara sauce) and a side salad, which made a perfect main course. This is really a pretty straightforward recipe that’s sure to please.

Bon Appétit!

 

Healthy Homemade Lasagna (à la Loaf Pans)

Healthy Homemade Lasagna (à la Loaf Pans)

Posted by Anthony on March 2, 2017 in Entree


Serves: 8 (2 per loaf pan)

Time: 45 min (active), 45-60 min (inactive)

Difficulty: Easy

A number of our friends have recently been in need of some freezer meals, and one of my go-to staples to provide is lasagnas prepped and delivered in aluminum loaf pans — a perfect size for 2 servings, so you’re not left with a boatload of leftovers in an enormous baking dish. Everyone who has received and partaken of these lasagnas has raved about them and how delicious they are, and most have asked for the recipe. Admittedly, this recipe never existed on paper until I was asked for about the 8th time for a copy of the recipe, as I just made it off-the-cuff. But here is the official recipe, finally documented outside of my head, for your making and partaking pleasure. Hope you enjoy!
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Mexican Rice Enchiladas

Mexican Rice Enchiladas

Posted by Anthony on March 1, 2017 in Entree


Serves: 4

Time: 20 min (active), 45 min (inactive)

Difficulty: Easy

My wife found a recipe for no-roll chicken enchiladas a while back after having it at a friend’s house, and passed it along as a potential dish for us to try. With a little modification, I came up with the following recipe, which is a ridiculously flavorful and filling Mexican meal worthy of making again. And while it takes a bit of time to finish (mostly inactive bake time), the result is well worth it.
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Cauliflower Steaks with Red Pepper Romesco Sauce & Crispy Breadcrumbs

Cauliflower Steaks with Red Pepper Romesco Sauce & Crispy Breadcrumbs

Posted by Anthony on January 12, 2017 in Entree


Serves: 4

Time: 35 min (Cauliflower); 60 min (Red Pepper Romesco Sauce)

Difficulty: Medium

My wife and I hosted her parents this past weekend, and I was jonesing to make a new recipe while they were here. I had recently received the book The Vegetable Butcher from some friends for Christmas, and was eager to dive in and make some of the recipes. So after a bit of perusing through the book, I landed on this recipe for Cauliflower Steaks, and decided it was a winner for first recipe to make from the book. I had previously seen recipes for cauliflower steaks, but had never actually made them yet, so this was a perfect chance to do so. The end result was nothing short of phenemonal — a recipe I’m sure to make again.

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Maple-Glazed Chicken with Oven-Roasted Butternut Squash, Goat Cheese, & Pecans

Maple-Glazed Chicken with Oven-Roasted Butternut Squash, Goat Cheese, & Pecans

Posted by Anthony on October 26, 2016 in Entree


Serves: 4

Time: 1 hour

Difficulty: Medium

Tonight, I was jonesing to make a new recipe, and came across a delicious-sounding seasonal recipe for Oven-Roasted Butternut Squash, Goat Cheese, & Pecans in my Complete Vegetarian Cookbook. Along with it, I made up a recipe for Baked Maple-Glazed Chicken that ended up being a perfect accompaniment to the squash. If you’re looking for a delicious fall-inspired recipe, give this a shot. You’ll be glad you did!

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