I’ve stated before how much I love Buzzfeed. And when I saw an article “21 Fresh Ideas for Chicken Dinners” and all one-pot meals by the way (winning!), I decided it was going to be the week of chicken.
I bought two bags of frozen chicken breasts and ingredients for 3 chicken meals for the upcoming week. The first was for Honey Mustard Rosemary Chicken. I thought it was good not great, husband thought it was delicious. When he’s happy, I’m happy, and it was very easy, so I consider that a win.
The following night we made chicken lo mein, and THAT I loved. I have a few learnings for next time (add cilantro and limes – duh!) because I will definitely be making it again. After chopping the veggies and cutting up the chicken, it was so easy! You literally just throw it all into a big pot and let it simmer together.
O N E – P O T C H I C K E N L O M E I N
½ lb. boneless skinless chicken breast, cut into small chunks
1 – 13.25 to 16 oz. box of linguini or fettuccini pasta, broken in half
4 medium carrots, peeled and cut in thin 3 inch long strips
1 medium red bell pepper, cut in thin 3 inch long strips
1 bunch green onions, white part sliced and green part cut in 3 inch long strips
¼ cup soy sauce
1 teaspoon garlic powder
1 teaspoon corn starch
1 tablespoon sugar
½ teaspoon red pepper flakes
4 cups chicken broth
2 teaspoons extra virgin olive oil
For garnish: lime wedges, cilantro + more soy sauce
- Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a rolling boil over high heat. Stir and reduce the heat to medium-low.
- Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.
- Remove the lid and let the dish rest for 5 minutes before serving.
Tonight we’re making our last chicken meal of the week – Chicken Bacon Ranch Pasta. I’m drooling now just thinking about it! Hopefully we’ve saved the best for last, and I’ll share the recipe with you soon!
[Get more of my recipes here]