One-Pot Pasta Primavera

INGREDIENTS

Servings: 4
4 cups broth of your choice
10 oz uncooked linguine
10 oz broccoli florets
1 pound asparagus, chopped into 1-inch pieces
1 small onion, diced
4 cloves garlic, minced
½ tsp red pepper flakes
Salt & pepper to taste
1 tsp olive oil
4 oz mushrooms, sliced
¼ cup heavy whipping cream
½ cup grated parmesan
3 Tbsp. fresh parsley, finely chopped


PREPARATION

1. In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
2. Add the mushrooms and bring to a boil.
3. Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
4. Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.
5. If the liquid hasn’t been completely absorbed, let the pasta sit off the heat for an additional few minutes.
6. Enjoy!

One-Pot Teriyaki Chicken And Rice

INGREDIENTS

Servings: 4
1 tablespoon olive oil
2 chicken breasts, sliced
Salt and pepper to taste
2 cloves garlic, minced
1 tablespoon ginger
2 cups + 1/4 cup water
1 cup white rice, rinsed
1/2 cup soy sauce
1 tablespoon rice vinegar
1/4 cup honey
2-3 tablespoon sriracha
1 tablespoon cornstarch
1 cup broccoli
1 cup carrots
1/2 red bell pepper
Scallions for garnish (optional)


PREPARATION

1. Heat olive oil in a large pot on medium heat.
2. Add chicken, season with salt and pepper, and sauté for 8 minutes
3. Add garlic and ginger, sauté for 2 minutes until fragrant.
4. Add 2 cups of water and the rice and stir.
5. Cover the pot and bring water to a boil.
6. Uncover, stir, then reduce heat to low. Cover and simmer for 15-20 minutes, stirring occasionally to prevent sticking.
7. Add soy sauce, rice vinegar, honey, and Sriracha. Stir to combine.
8. Combine 1/4 cup of water with the cornstarch to create a cornstarch slurry. Add the cornstarch slurry to the pot and stir, cooking until the sauce thickens (3-4 minutes).
9. Garnish with scallions (optional) and serve immediately. Enjoy!

Ham & Cheese Chicken Rollups

INGREDIENTS

2 boneless skinless chicken breasts
1 teaspoon salt (for chicken)
¼ teaspoon pepper (for chicken)
1 teaspoon garlic powder
4-6 slices ham
4 slices provolone cheese
1 cup flour
2 eggs, beaten
1 cup breadcrumbs
3 cups broccoli florets
4 tablespoons olive oil
1 teaspoon salt
1/4 teaspoons pepper


INSTRUCTIONS

1. Preheat oven to 400°F.
2. Cut about ¾ of the way through the chicken horizontally, making sure not to cut through the other side. Flip the chicken open and flat. Lay a sheet of plastic wrap on top of the chicken and pound it flatter using a pot or a pan. Remove the plastic wrap. Season with the salt, pepper, and garlic powder, rubbing the seasoning in evenly. Lay 2-3 slices of ham over the chicken, followed by 2 slices of provolone cheese. Carefully roll the chicken up.
3. Transfer the flour, eggs, and breadcrumbs into 3 separate bowls. Dip the chicken roll into the flour, tapping off any excess, and then into the egg, followed by the breadcrumbs. Place on a baking sheet.
4. Add the broccoli to the baking sheet, mixing it with the olive oil, salt, and pepper. Make sure to save a little oil to drizzle on top of the chicken.
5. Bake for 20 minutes, slice, then serve!

Chicken & Broccoli Alfredo–Stuffed Shells

INGREDIENTS

Servings: 24
2 cups rotisserie chicken, diced
2 cups cooked broccoli, cut into small florets
15 oz alfredo sauce, 1/4 cup set aside
1 cup shredded mozzarella cheese, divided
24 jumbo shells, cooked al dente


PREPARATION

1.Preheat oven to 350°F/180°C
2.In a bowl, mix chicken, broccoli, alfredo sauce, and 1/2 cup mozzarella.
3.Stuff mixture into the jumbo shells, and place in rows in a greased 9×13 glass baking dish.
4.Spread on 1/4 cup alfredo sauce and sprinkle on remaining 1/2 cup mozzarella
5.Cover with foil and bake for 30 minutes.
6.Garnish with fresh parsley.
7.Enjoy!

One-Pot Broccoli Pasta

Servings: 2

INGREDIENTS

150g penne
150g broccoli (cut small)
70g sundried tomatoes
2 cloves garlic, crushed
Juice of 1/2 lemon
2 tablespoons pesto
100g feta (plus more to serve)
Handful of fresh basil leaves


PREPARATION

1. Boil pasta in salted water for 6 minutes
2. Add broccoli to the pot and cook for 3 additional minutes
3. Drain pasta and broccoli then add it back to the same pot, turn heat down to low
4. Stir in the sun-dried tomatoes and garlic and cook for an additional 2 minutes
5. Add lemon juice and pesto
6. Add the feta to the pot, stir and remove from heat
7. Stir in the basil and top with more feta
8. Serve immediately
9. Enjoy!