• Recipes: Chicken Tomato Pasta

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    Chicken Tomato Pasta Dish

    Another great meal made by my awesome husband.  He came up with this pasta recipe one Sunday for lunch.  The base is animal shaped pasta noodles (can you guess who picked out the noodles)?!   Topped with chicken, tomatoes, bok choy, spinach, and mushrooms.  It was a fresh and tasty combination perfect for dinner out on the deck with the family on a sunny Sunday afternoon.

    Chicken Tomato Pasta Recipe:

    • 1 lb Chicken Breasts (sliced, cooked, seasoned, and drained)
    • 12 oz Pasta (we used Organic Vegetable Pasta in the shape of Animals)
    • 1 large Tomato (or can of diced tomatoes)
    • 1 cup Fresh Spinach
    • 1 cup Fresh Bok Choy
    • 1/2 cup Fresh Mushrooms
    • 1 tablespoon Olive Oil
    • 1/2 teaspoon Minced Garlic
    • Optional – 1/2 small Onion
    • Optional – 1/4 cup shredded Cheese

    1.  Slice the chicken in about 1 inch strips.  Heat 1/2 tablespoon of Olive Oil in a frying pans on medium heat and add the minced garlic (and onion if using it).  Cook over medium heat for 3 minutes.  Add the chicken and stir gently as every couple minutes while working on the other steps. 

    2.  Add water to a pot and turn it on medium-high until it is at a rolling boil and add the pasta.  Cook the pasta per the directions on the package.

    3. Slice up the vegetables into about 1/2 inch to 1 inch pieces (tomatoes, spinach, bok choy, mushrooms).  Heat 1/2 tablespoon of olive oil in a pan over medium heat.  Add the mushrooms and tomatoes cooking them for about 2 minutes.  Add the spinach and bok choy, cooking for an additional 3 minutes or until the leaves are starting to wilt.

    4.  Scoop some pasta onto your plate.  Top with the tomato and vegetable mixture.  Add the chicken and a little more of the tomato and vegetable mixture.  Optional: Garnish with sauteed bok choy centers and a sprinkle of shredded cheese.

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    Chicken Tomato Pasta with a Bok Choy garnish!

  • Family Recipe: Mom’s Beef & Broccoli

    In honor of my Mom’s birthday this week I picked one of my favorite recipes that she makes.  My Mom is a great cook and I actually made Beef & Broccoli last weekend so thought I would share it with you as well.  I love this recipe and it is delicious!

    Mom’s Beef & Broccoli:

    • 3/4 lb fresh Broccoli
    • 1 lb lean boneless Beef Steak (top round, flank, or sirloin work well)
    • 2 tablespoon Soy Sauce (I used low sodium soy sauce)
    • 1 clove of Garlic, minced or pressed
    • 1/4 cup Salad Oil (or olive oil)
    • 2 tablespoon of Water
    • 1 1/2 tablespoon Corn Starch
    • 1/4 teaspoon ground Ginger
    • 2 tablespoon cooking Sherry
    • 1 1/4 cup regular strength Beef Broth
    • Dash of Red Pepper

    Cut broccoli and set aside.  Cut beef with the grain into 1 1/2 inch wide strips then across the grain in 1/4 inch slices.  In bowl mix beef, soy sauce and garlic.  Let marinate 15 minutes.  Prepare cooking sauce corn starch, ground ginger, dash of red pepper, cooking sherry, and beef broth.  When wok is hot add 1 tablespoon of oil, add half of the meat mixture.  Stir fry until browned (about 2 to 3 minutes).  Repeat with second half of meat and 1 more tablespoon of oil.  Add the remaining 2 tablespoons of oil and stir in the broccoli for about 1 minute.  Add water cover and cook about 3 minutes.  Add cooking sauce to meat and stir until the sauce has thickened.

    When I made this dish last weekend I added in some mushrooms and onions that I needed to use up.  I cut back on the oil and didn’t have the Sherry so that was eliminated however since I added the additional juicy vegetables it was still tasty.  This recipe is amazing as is but feel free to add in extra items that your family enjoys eating.

    Photo by gkdavie