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Spinach is a wonderful ingredient to get into your recipes. It’s packed with Iron and other nutrients. In this recipe for a quick Easy Weeknight Meal, I added a leftover bunch of Spinach to enhance my pasta sauce as well as a marinade for some Chicken.
Spinach & Chicken Fettucine
- 1 bunch Spinach – 1 cup when pureed
- 3-4 Mushrooms
- 200 gms Fettucine
- 1 tsp Red Chilli flakes
- 1 tsp Onion granules
- 1 tsp Dijon Mustard
- 8 oz/ 500 gms Chicken thighs
- I stick butter
- 1-2 cups Milk
- 4 tbsps Flour
- Blanch Spinach in hot water and drain to cool
- In the same water add Fettucine
- Cook till al dente
- Pound boneless Chicken thighs to flatten
- Puree the Spinach once cooled
- Marinate chicken – Salt, Dijon mustard, onion & chilli flakes
- Add 2 tbsps of the Spinach puree
- Heat Oil in a saute pan
- Saute Chicken till brown on outside, but ensure it’s cooked
- Wipe down the saute pan
- Heat ½ stick butter
- Saute mushrooms
- Add 4 tsps flour & whisk in between.
- Add 2 - 3 cups milk – little at a time
- Pour in the rest of the Spinach puree
- Let the sauce thicken for a few minutes
- Add Fettucine
- Top with chicken
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This version of Chicken Parmesan has been adapted to make it easy to get on your table quickly on a busy weeknight. When you say Chicken Parmesan, you automatically think about hw long it’s going to take but if you keep it simple and organized, it’s possible to serve this to your family.
In true ‘Easy Weeknight Dinner’ style I raided fridge & pantry – I picked up some fresh chicken breasts on the way home, I have some left over fresh Basil, a can diced tomatoes, some Olives, parmesan, flour, an egg, and some good ol Italian breadcrumbs. Now remember that typically a dish like this is made with love, the sauce is simmered on the stove and the crispy cutlets are seasoned and breaded to crispy perfection. We’re going to maintain the integrity of the dish but use shortcuts to make it possible to prep in a short time.
When you buy packaged Chicken, always look for the brand that come with the Chicken tenders intact… these are the tender pieces that are attached to the back of the breasts. Many manufacturers will remove them and sell them separately at a higher price. Butterflying the Chicken breasts makes them thinner and quicker to cook. I’m using two Chicken breasts and this in theory should serve 4 people and be enough if you serve this with bread and a side salad. Once these are sliced, I’m just going to flatten these with a meat hammer. You can also cover these with saran wrap or parchment paper and pound them with a rolling pin. This is a great way to take out the frustrations of the day! You can save the Chicken tenders for another recipe, but I usually will to flatten these as well as my teenage sons have a voracious appetite and are always looking for seconds … and thirds ..
Remember to always wash your hands in between handling Chicken.
- 1 lb Chicken breasts
- 1/4 cup flour
- 1 egg
- 1/4 cup breadcrumbs
- 2 tbsps Parmesan Cheese
- Oil for frying
- 1 540 ml can diced Tomatoes
- 2 - 3 tbsps sliced black Olives
- 2 - 3 Basil leaves
- 1/2 cup Parmesan
- Preheat your oven to 350 degrees
- Prepare your breading station – ¼ cup flour, 1 beaten egg, ¼ cup Italian breadcrumbs
- Add grated parmesan into the breadcrumbs
- Dredge the Chicken in the flour, then egg then in the breadcrumbs and parmesan
- Heat some oil in a frying pan and shallow fry these till golden brown and then flip over
- Remove and lay on some kitchen towels
- Add the can of diced tomatoes in an oven proof dish
- Add fresh basil
- Add the black Olives
- Mix this together and just reserve about ½ a cup for the topping
- Now spread the sauce, add the crispy Chicken cutlets, a little bit of the sauce on top and a generous sprinkling of Parmesan
- Stick it in the oven for 15 – 20 mins so the Chicken can finish cooking if it hasn’t already and the sauce gets infused with basil and Olive
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I’m excited to launch this new series of recipes called ‘Easy Weeknight Meals’. This is a collection of my midweek throw in the pan concoctions that have worked well and I decided to share them with you to inspire you to get over that midweek hump and get cooking!
I’m making something my grandma simply called Chow. It’s a really quick recipe if you can even call it that – basically you toss together some meat protein together with veggies & boiled eggs with Sphagetti and ketchup. It certainly started out and being something that was made for the kids to enjoy, but adults can’t help chowing down on it either.
I surveyed the pantry and have a ½ pepper, some mushrooms, some super greens spaghetti, celery, hot sauce, some frozen peas, ketchup, some turkey sausage, some precooked chicken breast, an onion, green onions, garlic, an egg,
To save time, it is a busy weeknight I’m going to boil my eggs and the pasta together. I’m going to give my eggs a 5 min head start and then I will also add the sphagetti. Cook the pasta till it’s all dente. I’ve add 150 of pasta and I’m going to wait till it softens and slides into my pot.
I like recipes that allow you time to do prep in between so while my egg, spaghetti and peas cook, I like to prep all my veggies and meat protein. In the recipe I’ve listed all the ingredients I had available but you can switch up these ingredients very easily.
All the protein & veggies are then cooked and tossed together with the cooked spaghetti and ketchup – such a simple and delicious meal!
- 1 egg
- 150 gms Spaghetti
- 6 Spring Onions
- 3 cloves garlic minced
- ½ cup each diced celery and green pepper
- 1 cup sliced Mushrooms
- 2 Turkey sausages
- ½ cup cooked Chicken breast
- 4-6 tbsps Ketchup
- Splash of hot sauce
- Heat a pot of boiling water, insert an egg an allow it to cook for 5 mins before adding 150 gms of Spaghetti, add salt and allow to cook till almost al dente
- Add a cup of frozen peas, cook and drain
- Insert the egg in cold water and peel
- Dice all veggies, meat proteins and egg
- In a saute pan heat some oil and saute the spring onion bulbs, garlic and add the Chicken and Turkey
- Add all the Mushrooms, followed by the other veggies
- Add the spaghetti and the ketchup and toss
- Add the optional hot sauce and fresh spring onion leaves
- Note: Use a regular Onion as a substitute for Spring Onions