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A single dish is all you need for a meal that's far from one-note. Here are two options to help you spend less time washing dishes and more time enjoying spring! For more ideas, check out the entire collection from Cooking Light.
One-Pot Pasta with Spinach and Tomatoes
This pasta dinner is a game changer. You use just enough liquid to cook the pasta—no colander needed.
INGREDIENTS
1 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, finely chopped
1 can (14.5 oz.) unsalted, petite diced tomatoes, undrained
1 1/2 cups unsalted chicken stock
1/2 teaspoon dried oregano
8 ounces whole-grain spaghetti or linguine
1/2 teaspoon salt
10 ounce fresh spinach
1 ounce Parmesan cheese, grated (about 1/4 cup)
PREPARATION
1) Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.
2) Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.
3) Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil.
4) Stir to submerge noodles in liquid.
5) Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.
6) Uncover; stir in salt.
7) Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes.
8) Sprinkle with cheese.
For variety:
1) Use fresh grape tomatoes instead, and add fresh herbs, or
2) Swap out spaghetti for any short pasta shape, such as elbow macaroni, rotini, or shells, or
3) Try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey for a heartier dish.
Total Per Serving:
Calories - 333, Carbs - 55g, Fat - 7.1g, Protein - 15g, Fiber - 9g, Sodium - 538mg.
Cooking Light, March 2015
Chicken, Rice, and Parmesan Skillet
Chicken, Rice, and Parmesan Skillet is perfect for a sunny weekend al fresco lunch or dinner—and it's ready in just 20 minutes.
INGREDIENTS
2 teaspoons olive oil
5 skinless, boneless chicken thighs, cut into bite-sized pieces (about 1 1/4 pounds)
1 cup chopped red bell pepper
3/4 cup uncooked quick-cooking basmati rice
1 1/2 cups water
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 cups broccoli florets
2 ounces Parmesan cheese, shaved (about 1/2 cup)
PREPARATION
1) Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat.
2) Add chicken; cook 5 minutes or until browned, stirring occasionally.
3) Add bell pepper and rice; cook 2 minutes, stirring occasionally.
4) Add 1 1/2 cups water, black pepper, and salt to pan; bring to a boil.
5) Cover, reduce heat, and simmer 5 minutes.
6) Add broccoli; cook 5 minutes or until broccoli is crisp-tender and rice is done.
7) Sprinkle with Parmesan.
Total Per Serving:
Calories - 412, Carbs - 40g, Fat - 12.4g, Protein - 37g, Fiber - 3g, Sodium - 506mg.
Cooking Light, April 2014
