Chicken Zucchini Pasta

Chicken Zucchini Pasta

1 package of linguine noodles (gluten free if needed)

1 45oz jar of Prego Traditional spaghetti sauce

2 chicken breasts, cut into small pieces

1/2 sweet onion, chopped

1 tsp chopped garlic

1 zucchini, quartered and sliced

1. Chop the chicken, onion and zucchini.

2. Heat a skillet with a little olive oil. Cook the chicken until no longer pink in the middle. Remove the chicken from the pan, draining any liquid. 

3. Add a 1/2 tbsp olive oil to the skillet over medium heat. Add the onions, zucchini and garlic. Stir frequently until the onion is translucent and the zucchini has softened. Put the chicken in this pan. Pour the jar of spaghetti sauce into the pan as well. Stir. Cover pan. Cook over medium low heat, stirring occasionally, until the noodles are ready. 

4. Fill a pot with water. Turn on the heat. Once the water is boiling, add 1 tsp of salt to the water. Add the noodles. Drain once cooked through. 

5. Fill a plate with noodles and top them with the sauce. Enjoy! 

Husband Rating: 4 stars

Boys say: thumbs up

Seasoned Rice

 

from africanbites.com, lightly adapted

Ingredients

• 2 cups (277.5 g) uncooked long grain white rice
• 1 tablespoon (14 g) onion powder
• 1 tablespoon (14 g) garlic powder
• 1 teaspoon (2 g) paprika
• ½ teaspoon dried thyme
• 1 teaspoon (5 g) salt
• ½ teaspoon (1 g) freshly ground black pepper
• 2 teaspoons (4 g) bouillon
• 1 tablespoon (4 g) dried parsley
• 4 tablespoons (56 g) butter or coconut oil
• 4 cups chicken broth, plus 4 tbsp water

Instructions

• In a large pan (that has a lid), combine the rice, onion & garlic powder, paprika, dried thyme, salt, bouillon, ground black pepper, dried parsley, butter or coconut oil, and chicken broth/water. Stir to combine.
• Place on the stove and bring to a boil over high heat.
• As soon as it starts to bubble, cover and reduce to low heat.
• Simmer for about 20 minutes.
• Turn off the heat. Do no lift the lid! Let rice rest for 10 minutes. 
• Stir and serve.

Notes

1. Do not open the lid while simmering the rice because the rice will not cook through.
2. The 10 minutes rest time is essential. The rice will stick to the bottom of the pan if you don't follow the 10 minutes resting time.
3. Use a different container when storing the rice. Do not use the one where you let it cool.

Honey Garlic Chicken

Honey Garlic Chicken

from: therecipecritic.com

Ingredients:

• 6-7 Boneless Chicken Thighs
• 3/4 cup Honey
• 3/4 cup soy sauce (or coconut aminos for a gluten free recipe)
• 2 tbsp hoisen sauce 
• 2 cloves garlic crushed I used 1 1/2 tsp minced garlic
• 1 tbsp fresh ginger root I used 1 tsp dry ginger
• 1 tsp seseame oil
• 2 tbsp cornstarch
• 1/4 cup water

Instructions:

• In a 5 quart slow cooker add the chicken thighs. In a small bowl, whisk together the honey, soy sauce, hoisen sauce, garlic, ginger, and sesame oil. Cook on low for 4-6 hours or high for 3-4 hours.
• Remove the chicken from the slow cooker and shred. Whisk together the cornstarch and water in a small bowl. Whisk it into the sauce in the slow cooker. Return the shredded chicken back to the slow cooker and let cook for another 15 minutes to let the sauce thicken. Serve over rice with roasted broccoli or cooked green beans for a healthy, easy and inexpensive meal. 

Boys say: thumbs up

Husband rating: 4.5 stars