Category: Weeknight Cooking

Chicken & Asparagus Pasta

Posted in Weeknight CookingLeave a comment

Serves 5 ( We enjoy it for dinner and have leftovers for lunch the next day)

Prep Time:10 mins                                                    Cook Time 25 mins

Ingredients

  • 4 Chicken breast cut into bite size pieces
  • 2 Tbsp. olive oil
  • 1 Bunch asparagus
  • 1-2 cloves garlic
  • Whole wheat penne pasta 3/4 box
  • 1 1/2-2 cups chicken broth
  • 1 Tbsp. corn starch
  • 3/4 Cup Italian 3 cheese blend.
  • Salt & Pepper to taste

Directions

  1. Boil pot of water for pasta according to directions.
  2. Coat skillet with olive oil heat on high when hot add chicken brown for 7-10 mins.
  3. Once brown add chicken broth and bring to a boil.
  4. Add corn starch and whisk until smooth.
  5. Reduce heat to med/low and simmer for 10 mins.
  6. Add asparagus and cook for 5 more mins.
  7. Drain pasta and add back to hot pan.
  8. Top pasta with chicken & asparagus sauce
  9. Add cheese & stir to combine.
  10. Serve & Enjoy

 

 

 

Shrimp & Grits

Posted in Weekend/Special occasion meals., Weeknight CookingLeave a comment
 Serves 3
Prep Time 15mins                                             Cook Time 25mins
Ingredients
  •  4 packages instant white grits
  • 2 Tbsp. unsalted butter
  • 2 ounces white cheddar cheese, shredded
  • 4 thick slices bacon
  • 1 cup chopped white or yellow onion
  • 1 cup chopped green pepper
  • 2 garlic cloves, minced
  • 1 to 1 1/2 pounds shrimp, peeled and deveined
  • 1 cup chicken stock
  • 3 green onions, chopped (white and light green parts only)
  • 2 Tbsp. chopped parsley
  • Juice of a lemon, about 1-2 Tbsp.

Directions

  1. Fry the bacon in a large sauté pan on medium heat until crispy. Remove the bacon and chop. Pour off all but about 3 tablespoons of the fat. Turn off the heat.
  2. When the bacon fat is hot, sauté the onion and green pepper over medium-high heat until soft, about 4 minutes.
  3. Add the bacon, garlic cloves and shrimp and toss to combine. Let this cook another minute.
  4.   Add the chicken stock and let this boil down for 5 minutes.
  5. Microwave Grits according to package once done  add cheese and butter to grits. The dish might not need any more salt, but add some if you’d like.
  7. To serve, spoon out some grits in individual bowls. Add to the shrimp the green onions, parsley and lemon juice to taste. Spoon some shrimp over the grits and Serve at once. Top with hot sauce if desired.