Chicken with Pine Nuts and Bleu Cheese tossed with Whole grain Fettucine Serves 4
- 1 lb boneless, skinless chicken breasts or thighs (cut off any visable fat), sliced into 1/2 inch pieces
- 1 tablespoon olive oil
- 1 tablespoon chopped or crushed garlic
- 1/2 large onion, chopped
- 1 large red bell pepper chopped
- 2-3 cups fresh mushrooms, sliced
- 1 bunch chard, collard greens, mustard greens, spinach or 2 stalks broccoli, chopped (OR whatever vegetable sounds good to you…zucchini, asparagus….)
- 1/4 cup fresh basil, chopped
- 1/2-3/4 cup dry white wine
- 2 cups fresh grape tomatoes cut in half or small, ripe tomatoes quartered; OR 1 can diced tomatoes (no salt added)
- 1/4 cup pine nuts, toasted (heat heavy fry pan and toss pine nuts until lightly browned
- 1/4 cup bleu cheese
- 4 ounces whole grain fettucine, cooked according to package instructions
- Salt and pepper to taste
Heat heavy, large frying pan. Add oil, garlic, onion, red pepper and mushrooms. Saute for about 5 minutes, until vegetables are soft. Add chicken, saute until lightly browned. Add greens and basil (if using broccoli, or other “hard” vegetable, add at the same time you add the chicken). Saute until the chicken is cooked through and the vegtables are just soft. Add the wine, continue cooking for 3-4 minutes, until lightly boiling. Toss in the tomatoes and toasted pine nuts. When tomatoes are heated through, toss everything with the fettucine; add in the bleu cheese and serve. Makes 4 servings.
Curried Chicken Stew with Sweet Potatoes
Serves 6 to 8
- 1 lb boneless, skinless chicken, cut in 1-2 inch “chunks”
- 1 tablespoon olive oil
- 1 tablespoon chopped or crushed garlic
- 2 teaspoons grated ginger, or 1/2 teaspoon powdered ginger
- 1 whole large onion, chopped
- 3 ribs celery, chopped
- 1 red, green or yellow bell pepper, diced
- 2 large sweet potatoes, peeled and diced (about 4 cups)
- 3 to 4 cups low salt chicken broth
- 1 tablespoon (or more to taste) of your favorite curry powder (I like green or yellow curry from the Savory Spice Box)
- 1/4 cup dry Sherry
- 1/4 peanut butter
- 1/4 cup or more fresh cilantro, chopped (can substitute with fresh basil)
- 1/4 cup raisins
Heat a heavy, large sauce pan or pot. Add the olive oil, garlic, ginger, and onion, saute for 3 to 5 minutes until just softening and add celery, peppers, chicken and sweet potatoes. Continue to saute until chicken is lightly browned. Add the chicken broth and Sherry and allow to simmer until potatoes are soft (20 to 30 minutes). Add the peanut butter, stir until well mixed. Add the cilantro and raisins. Cook for 5 to 10 minutes more and serve.
