Here is another recipe you don’t have to feel guilty about! I included the nutritional information below. I try to cook meals at least 2-3 times a week. Then, I post my recipes when I have time. This recipe was SO delicious, I had to post as soon as possible. I made this dish last night, and enjoyed the leftovers for lunch today. My husband said it was one of the best pasta dishes I’ve made, and I didn’t even prompt him to say this (surprising). Coming from him, this was a huge compliment.
Skillet Chicken with Artichokes and Roasted Red Peppers
Serves: 6 (1.5 cups per serving)
Nutritional Info: 385 calories, 7g total fat, 567 mg sodium, 53g carbs, 5g sugar, 6g fiber, 23g protein
- 12 oz. whole wheat penne
- 3/4 pound skinless boneless chicken breast, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 teaspoon olive oil
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 1 (14 oz.) can artichoke hearts, drained, patted dry, and quartered
- 1 (12 oz.) jar roasted red peppers, drained and sliced (not oil packed)
- 1/3 cup dry white wine
- 1 cup reduced-sodium chicken broth
- 4 tablespoons shredded Parmesan cheese (freshly grated!)
- 1/4 cup chopped fresh basil
- 1 tablespoon cornstarch mixed with 2 tablespoons water – added to thicken
- 1-2 tablespoons tomato paste – added to thicken/flavor
This past week has gone by so fast. I am piloting a new science curriculum and basketball season has begun. Tryouts were last week and today. I am pretty confident in the 13 boys I chose out of 44…a lot, I know. I am making sure to post the list of boys that made the team by the office and not by my door. I don’t know if I can stand to see the sad faces of all those boys who desperately wanted to be on the team. It was a very difficult decision, and I am completely drained. After looking at my photos when I got home, I realized I have several recipes to post. This recipe was made last week because it was fast, easy, and I have a ton of chicken in the freezer. Fortunately, it ended up being delicious!
I found this meal idea years ago and have used it ever since. It is a simple recipe for those nights when you don’t have a lot of time. This chicken . It goes well topped with a mango salsa (mango, red onion, jalapeno, lime juice, cilantro and an optional ingredient is blueberries. The mango salsa makes it light and refreshing. This is a must in our house during the warmer months (into fall). When I made this recently, I served it with spaghetti squash instead of mango salsa. It transformed the meal into more of a fall dish than a summer dish.
- 3/4 tsp. ground cinnamon
- 3/4 tsp. ground allspice
- 1/2 tsp. garlic salt
- 1/4 tsp. dried thyme
- 1/4 tsp. table salt
- 1/4 tsp. black pepper
- 1/8 tsp. cayenne pepper, or to taste (I usually double the cayenne, but used one minced Thai chili pepper instead)
- 1 Tbsp. fresh lime juice
- 1 lb. boneless skinless chicken (thighs, breasts, or a combo)
ATTENTION! Before you dismiss this recipe, because you may not like Indian food, read through my reviews! My husband is not really a fan of Indian food, but he’s coming around. This dish made him realize that Indian food is delicious. This recipe was found in my Food Network Magazine. I’ve actually made this once before, but we loved it so much I made it again. This recipe can be found on Food Network’s website, which is why I’m not including it on this page. I didn’t do anything different with the recipe because it already tasted great. If you click HERE it will take you to a direct link to view the recipe.