A Culinary World Tour: Chicken 4 Ways in 30 Minutes

 

 

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As much as we’d love the luxury of long, relaxing hours in the kitchen to cook at our leisure, life doesn’t always allow us that kind of time. That’s why we’ve compiled these 30 minute chicken-based meals for your convenience.

 

Chicken Cacciatore with Polenta

Ingredients:

  • 2 teaspoons olive oil
  • 1 roll refrigerated polenta, cut into slices
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 medium onion, chopped
  • ½ cup chopped red bell pepper
  • 2 tablespoons minced garlic
  • 1 teaspoon oregano or Italian seasoning
  • ½ teaspoon salt
  • 1 can (14 ounces) fire-roasted tomatoes, diced
  • 1 can (4 ounces) mushroom pieces and stems, drained
  • ¼ cup fresh parsley, chopped
  1. In a nonstick skillet, heat 1 teaspoon of olive oil over high. Cook half of polenta slices in oil, about 5 to 8 minutes, turning once, until golden brown. Repeat with remaining polenta slices, and remove from skillet, covering all slices to keep them warm.
  1. In same skillet, cook chicken, onion, bell pepper, garlic, Italian seasoning (or oregano) and salt over medium heat, stirring frequently.
  1. Add tomatoes and mushrooms, heat to boiling, then reduce heat to medium low. Simmer uncovered 3-5 minutes, or until chicken is fully cooked.
  1. Sprinkle chicken mixture and polenta slices with freshly chopped parsley, and serve.

 

Greek Chicken and Pasta

Ingredients:

  • 3 cups uncooked rotini pasta
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • ½ cup balsamic vinaigrette dressing
  • 2 cups chopped tomatoes
  • 2 cups chopped chicken
  • 6 ounces fresh baby spinach leaves
  • ½ cup crumbled feta cheese
  • ½ cup finely diced cucumber
  1. Cook and drain pasta as directed on package.
  1. In a nonstick skillet, heat olive oil over medium-high. Cook onion in oil until softened, stirring frequently. Add dressing, tomatoes and chicken.
  1. Cook 3 minutes, stirring occasionally, until hot. Stir in spinach and cook until it starts to wilt.
  1. Toss pasta with chicken mixture in a large bowl, top with feta cheese and finely diced cucumber, and serve.

 

Green Chile Chicken Alfredo

Ingredients:

  • 2 cups uncooked penne pasta
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into small pieces
  • 2 tablespoons minced garlic
  • 1 can (4 ounces) diced green chiles
  • 1 jar (16 ounces) Alfredo pasta sauce
  • 2 tablespoons freshly chopped cilantro
  1. Cook and drain pasta as directed on package.
  1. In a nonstick skillet, heat olive oil over medium-high. Cook chicken and garlic in oil, stirring occasionally, until chicken is fully cooked and no longer pink in center.
  1. Stir in Alfredo sauce, and cook for two minutes, stirring frequently.
  1. Spoon chicken mixture over pasta, sprinkle with freshly chopped cilantro, and serve.

 

Thai Peanut Chicken and Noodles

Ingredients:

  • 8 ounces uncooked thin spaghetti
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into small pieces
  • ¼ cup chopped green onions
  • 1 medium red bell pepper, julienned into strips
  • 1½ cups chicken broth
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 2 teaspoons cornstarch
  • ½ cup peanut butter
  • ¼ cup chopped salted peanuts
  1. Cook and drain spaghetti as directed on package.
  1. In a nonstick skillet, heat olive oil over medium-high and cook chicken, stirring occasionally, until thoroughly cooked. Add green onions and bell pepper, and cook 4 minutes, or until vegetables are tender.
  1. In a small bowl, mix broth, cayenne pepper, salt and cornstarch. Stir into chicken and vegetables, and then add peanut butter. Cook 2 minutes, or until sauce thickens. Spoon over spaghetti, top with chopped peanuts, and serve.

 

We’ve given you Italian, Greek, Mexican and Thai recipes from which to choose, and we know you’re busy, so pick out your favorite and give it a try tonight. You’re only 30 minutes away from a delicious dinner!

 

 

 

 

 

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