Skillet Chicken Pasta with Broccoli and Sun-Dried Tomatoes

INGREDIENTS

• 2-3 boneless, skinless chicken breasts, cut into 1-inch squares
• 2 tablespoons olive oil
• 1 medium onion, minced
• 4 medium cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 12 ounces ziti or penne pasta
• 3 cups water
• 2 1/2 cups low-sodium chicken broth
• 4-5 cups broccoli florets
• 1/2 cup oil-packed sun-dried tomatoes, rinsed, drained and chopped coarse
• 3/4 cup heavy cream
• 1 teaspoon cornstarch
• 3/4 cup freshly grated Parmesan cheese
• 1 1/2 tablespoons fresh lemon juice

DIRECTIONS

1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium heat until it is rippling and very hot. Add the chicken pieces to the skillet and cook for 3-4 minutes until the chicken is cooked through. Transfer the chicken to a clean plate and set aside.
2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Cook over medium heat, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
3. Add the pasta, water and broth. Bring to a boil over high heat and cook, stirring occasionally, until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes. There should still be a little bit of liquid in the bottom of the skillet but the pasta should be tender.
4. Add the broccoli and sun-dried tomatoes. Stir lightly to incorporate them into the pasta mixture. Cover the skillet, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 2-3 minutes. While the broccoli is cooking, whisk the cream and cornstarch together.
5. Uncover the skillet and stir in the cream, Parmesan, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, topped with extra Parmesan, if desired.

http://www.melskitchencafe.com/skillet-chicken-with-broccoli-pasta-and-parmesan/

Skillet Creamy Lemon Chicken Pasta with Broccoli

The brand of penne you use will define how much liquid to add total. When I use the Creamette (green package) brand of penne that cooks to al dente in 7 or so minutes, I use the amounts stated in the recipe. But I've also made this with Barilla penne which is slightly thicker and needs 10-11 minutes to cook until al dente. When using a pasta like that (thicker with more cooking time needed), keep your eye on the liquid amount. If the liquid is mostly absorbed but the pasta isn't close to being tender yet, add another 1/2 cup liquid to the skillet (and possibly another minute or so of cooking time).

If you want to give a burst of fresh lemon flavor, squeeze an additional 1 tablespoon of fresh lemon juice into the skillet pasta right before serving.

Also, if you don't have a large 12-inch skillet, you could totally make this in a large pot. Finally, if you like your sauce a bit thicker, use a little extra cornstarch (maybe another 1/2 tablespoon?) or cover the skillet off the heat and let the pasta sit for 5-10 minutes before serving.

INGREDIENTS

• 1 1/2 pounds chicken breasts, cubed
• Salt and pepper
• 1 tablespoon oil
• 4 cloves garlic, finely minced or pressed
• 1/2 teaspoon dried basil
• 2 1/2 cups water
• 2 cups low-sodium chicken broth
• Zest of two lemons, about 1 tablespoons
• 1/3 cup freshly squeezed lemon juice (from about 2 lemons, use the same ones you just zested)
• 12 ounces penne pasta (see note)
• 2-3 cups chopped fresh broccoli florets
• 3/4 cup milk
• 1 tablespoon cornstarch
• 1/2 cup freshly grated Parmesan cheese

DIRECTIONS

1. Pat the chicken dry with a paper towel and season well with salt and pepper. Heat the oil in a large, 12-inch nonstick skillet over medium heat until the oil is hot and rippling. Add the chicken and saute, stirring frequently, until the chicken is browned and cooked through. Remove the chicken to a plate, keeping as much oil/liquid in the skillet as possible.
2. Keep the skillet on medium heat and add another teaspoon of oil if needed (I usually don't but you'll want to keep an especially close eye on the garlic). Add the garlic and basil and stir constantly for about 30 seconds. Add the water, broth, lemon juice and pasta. Stir to combine.
3. Bring the mixture to a simmer and cook, stirring occasionally just to keep the pasta from sticking, for 10-12 minutes until the pasta is tender - it will cook for a few more minutes in the next step. There will be a bit of liquid left in the skillet; that's ok.
4. Add the broccoli and lemon zest. Cover and cook for 2-3 minutes until the broccoli is bright green and tender. While the broccoli is cooking, whisk together the milk and cornstarch.
5. Uncover the skillet and stir in the milk mixture along with the Parmesan cheese and reserved chicken. Simmer, uncovered, until the sauce has thickened slightly, 1-2 minutes.
6. Season with additional salt and pepper (this is really important - don't skip this step!) and serve.

http://www.melskitchencafe.com/skillet-lemon-chicken-pasta-with-broccoli/

Pineapple Meatballs

(This is really quick and easy when you use frozen meatballs - we like the ones from Costco.  I've made it in a skillet too).

INGREDIENTS

Meatballs:
• 2 lbs lean ground beef or lean ground turkey
• 2 large eggs
• ½ cup dry breadcrumbs
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ teaspoon Worcestershire sauce
• ¼ teaspoon garlic powder
Sauce:
• 1 cup brown sugar
• 3 tablespoons cornstarch
• 1 ¾ cups pineapple juice (reserved from pineapple tidbits - use water to make up the difference if you don't have enough reserved juice)
• ¼ cup white vinegar
• 1 ½ tablespoon soy sauce
• 1 ½ teaspoon Worcestershire sauce
• 1 (14 oz) can pineapple tidbits

DIRECTIONS

1. Preheat your oven to 350 degrees. Make the meatballs by combining all meatball ingredients in a large bowl. Mix well and shape into about 1” meatballs.
2. Brown Meatballs in a non-stick frying pan and drain on paper towels (or if you want to save time brown in the oven on a cookie sheet while you’re making the sauce).
3. Make the sauce by combining cornstarch and brown sugar in a sauce pan. Then add 1 ¾ cup pineapple juice and blend until the mixture is smooth. Add vinegar, Worcestershire sauce, soy sauce and stir. Simmer uncovered on medium low until thickened (about 8 minutes - mine only took about 4 minutes to thicken).
4. In a casserole dish pour sauce over meatballs and add pineapple tidbits. Lightly mix meatballs until they are coated with the sauce. Bake in the oven for 30-40 minutes or until fully cooked.

http://www.melskitchencafe.com/pineapple-meatballs/

Skillet Creamy Macaroni and Cheese

INGREDIENTS

• 3 1/2 cups water, plus extra if needed
• 1 (12-ounce) can evaporated milk
• 12 ounces (about 3 cups) elbow macaroni
• 1/2 teaspoon salt
• 1 teaspoon cornstarch
• 1/2 teaspoon dry mustard
• 1/4 teaspoon hot sauce
• 6 ounces cheddar cheese, shredded (1 1/2 cups)
• 6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
• 2 tablespoons butter, cut into small chunks
• Ground black pepper to taste

DIRECTIONS

1. Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
2. Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
3. Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

NOTES

Ham and Pea Variation: Follow the recipe, adding 4 ounces deli-style baked ham, diced medium, and 1/2 cup frozen peas to the skillet with the cornstarch mixture in step 2.

http://www.melskitchencafe.com/skillet-creamy-macaroni-and-cheese/