pasta
Showing posts with label pasta. Show all posts
Comfort Food Recipe: Chicken Parmesan
Chicken Parmesan is one of Darcy's favorites, along with any sort of pasta. I made my take on it for him a few weeks ago to rave reviews. I paired mine with zucchini noodles which was SO good.
Ingredients:
4 chicken breasts pounded to 2 inches thick
1 cup panko
3 eggs
3 T parmesan
Pasta sauce of your choice (I often make this one when I have time)
Whole wheat pasta, or Zucchini noodles
1. Mix together panko, and Parmesan cheese in one dish, eggs into another dish. Flatten chicken breasts.
2. Dip chicken breasts in eggs, then dip into panko mixture, place in frying pan on medium heat with 2 T olive oil. Brown chicken breasts on either side.
3. Place browned chicken breasts in a casserole dish, cover with pasta sauce, top with mozerella cheese and bake for 20 minutes at 345 degrees.
Recipe: Sundried Pesto Chicken Pasta
Ingredients:
3 chicken breasts
1 package whole grain spaghetti
4 T sun dried tomato pesto
1 cup peas (organic frozen or fresh)
3/4 cup chopped mushrooms
1. Chop chicken into small pieces, cook in 1 T olive oil over medium heat.
2. Add in 2 T sundried pesto, cover. Put on boiling water to cook pasta
3. When almost cooked, add in peas and mushrooms.
4. Once pasta cooked, drain and put into pan with ingredients, add in other 2 T of pesto and mix all together.
Recipe: Bolognese sauce
Slow cooker pasta sauces are always a good idea, you can make bulk and freeze them or dinner is basically done after a long day at work. I picked a classic bolognese sauce and paired it with some spaghetti squash, I really loved this combo together!
Ingredients
For sauce:
1lb lean ground beef
1 can tomato paste
1 container mushrooms
2 large carrots
1 medium yellow onion
4 T parsley
4 T basil
5 cloves garlic crushed
1/2 cup red wine
1-2 medium sized spaghetti squash
1. Dice veggies up into small pieces, place everything into the crock pot cook on low for 8 hours
2, Slice spaghetti squash in half, bake at 345 for 40minutes
Recipe: Pasta with Cajun Chicken & Cashew Cream
I have been wanting to make this cashew cream sauce for pasta or zucchini noodles since I went to an amazing event with Lulu Lemon. They served us all kinds of amazing raw and vegan goodies, which was a new experience. As soon as I got my blender I knew I was going to make this! But of course, I gave it my own twist, which involves protein.
Ingredients:
for sauce: 1 medium white onion, chopped
1-2 cups low sodium chicken broth
1/4-1/2 teaspoon ground black pepper
4 large garlic cloves, minced
1/2 heaping cup raw whole cashews (75 g, 2.6 oz) (soaked for overnight in hot water if you don't have a high powered blender)
1 tablespoon lemon juice
1/4 cup + 1 tablespoon nutritional yeast
** I got this recipe from the Vegan 8, changed the veggie broth to chicken broth
Protein/Carbs: 3 chicken breasts
1 package whole wheat noodles
4 T cajun spice
1 chopped green onion
2 medium chopped tomatoes
Directions:
For sauce:
1. Sautee onion with 3/4 cup chicken broth and 4 cloves crushed garlic.
2. Once it's reduced with no broth, add 1/2 cup of the whole cashews into the blender and add the nutritional yeast, pepper, lemon juice and the rest of the chicken broth in and blend it
3. Heat it up in the pan
For chicken:
1. Sprinkle cajun spices on both side of the chicken breast, heat pan up to medium with olive oil and place on pan
2. Cook for about 6 minutes on both sides, cover and turn heat down. Ensure cooked thoroughly!
3. Place on top of whole wheat noodles, pour a generous amount of cashew cream, top with lots of green onions, tomatoes and chili pepper flakes
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