Are you on the lookout for quick and delicious weeknight dinner recipes? Then I can wholeheartedly recommend this pasta to you, dear friends.
This recipe only requires a couple minutes of your time and will reward you with an amazing, flavorful and satisfying result. Just imagine some really delicious creamy and cheesy sauce combined with flavorful chicken chunks, broccoli and sun dried tomatoes, all poured over your favorite kind of pasta. Sounds good, right?
I made this meal for our dinner a few days ago and I think that this recipe is definitely going to stay.
Here is how it can be prepared…
1. Cook the pasta according to the package instructions. Drain well.
2. Cook broccoli in salted water for about 5-7 minutes, until cooked but still crunchy. Drain well, reserving about 1/2 cup (120 ml) of the cooking water for the chicken.
3. Combine pasta and broccoli in one pot.
I like whole-wheat pasta a lot.
I like the unique taste it has, I like its slightly brittle texture (fiber baby, fiber!) and I like the idea that it’s considered healthy.
To make a super-quick lunch or dinner, I often put together some whole-wheat spaghetti, a little bit of soy sauce and some steamed or cooked vegetables. Simplicity is my favorite game!
The meals made with this kind of pasta are even surprisingly satisfying… just like this recipe…
Here’s what we need.
1. First, cut the broccoli into florets. Boil in salted water until crisp-tender. Drain the florets.
2. Cook the pasta according to the package directions until al dente. Drain the pasta in a colander. Reserve 1/4 cup of the pasta cooking water.
3. In a large skillet or pan, cook the chopped garlic and red pepper flakes in oil, stirring frequently, until the garlic is golden, about 1 minute.
4. Add the chopped broccoli.
5. Then add the drained chickpeas and stir until heated through.
6. Add the pasta and the reserved cooking water. Cook over moderate heat, tossing, until combined well.
7. Add soy sauce to taste. If necessary, add salt too.
8. Serve drizzled with additional olive oil. If desired, drizzle with some lemon juice and top with your favorite grated cheese.
Enjoy, dear friends!
(This recipe was adapted from epicurious.com. It makes 2 servings.)
Let’s celebrate simplicity today once again.
This time with some deliciously amazing light Fettuccine Alfredo.
This version of world-renowned creamy pasta contains no butter base and instead of ‘full-power’ cream it uses half and half.
A perfect indulgence with no sins involved… ahh…
Here’s what we need…
1. To begin, cook the pasta in salted water according to package instructions until al dente.
It seems that today, while preparing this dish, I have learned a few very important things.
First important thing – bacon and tomatoes together make a wonderful, wonderful combination of flavors. Yum!
Important fact number two is that tomatoes are SO easy to peel. It is so much easier than I had thought before.
And last but not least, I have learned that I am a huge fan of the quick-to-prepare meals. This one takes about 25 minutes to make, which – to me, and to all of you I’m sure – is a precious gift from heaven.
Here is what I did, step-by-step…
I gathered these ingredients.
One gets nowhere without the ingredients.
1. First, cube the bacon.
I bought a whole piece of bacon, but if you have strips, those are all right too. Just cut them into about 1/2 inch (1 cm) pieces.