Chicken and Tuscan Zucchini Sauce With Lemon Kale Salad

6 03 2014

This is my 300th recipe! To commemorate this post I’m sharing a delicious, rustic Tuscan supper, which I had on my mind all day. 🙂

The idea for this simple one-pot dinner is based loosely off a pasta dish from Rachel Ray. To continue the Tuscan theme, and to round out the meal – serve this with a simple kale salad.

Here’s to the next 300 recipes…mangia!

Chicken and Tuscan Zucchini Sauce With Lemon Kale Salad

Chicken and Tuscan Zucchini Sauce With Lemon Kale Salad

The following serves 2 (compliments of This Girl’s Gotta Eat, with inspiration from Rachel Ray):

  • 2 large (or 4 small) skinless, boneless chicken breasts
  • Salt and pepper to taste
  • 2 Tbsp extra-virgin olive oil
  • 2 small zucchini, chopped
  • 1 small red onion, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 Tbsp dried rosemary
  • 1 Tbsp tomato paste
  • 1/2 cup dry red wine
  • Few leaves fresh basil, chopped
  • Kale, stemmed and chopped
  • Lemon
  • Crusty multigrain bread

Heat a Tbsp of oil in a dutch oven over medium-high heat. Season chicken with salt and pepper to taste and add to the pot to saute. Brown chicken, a few minutes per side. Remove chicken to a plate and set aside.

Add another Tbsp of oil to the same dutch oven and add the zucchini, and lightly brown a few minutes (untouched). Then add the onion, garlic, red pepper flakes and rosemary. Season with salt and pepper to taste and cook 2-3 minutes. Add the tomato paste, stirring for 1 minute to heat through. Add the wine and basil and simmer over low heat 5 more minutes. Nestle the chicken back in the sauce and cook for another 5 minutes, turning once, ensuring chicken is cooked through.

For a simple kale salad….toss a few leaves of stemmed and chopped kale with olive oil, lemon juice and salt and pepper to taste. Mix/massage well with your hands, and allow the kale to sit in the dressing for a few minutes to tenderize before serving.

Divide chicken among plates, top with zucchini sauce and serve with crusty bread. Enjoy with the kale salad.

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Tuscan White Bean and Kale Gratin

22 02 2014

While the technique of making a gratin is French in nature, the ingredients here are Tuscan at their finest…and cheap. Beans, kale and tomatoes are just a few bucks. So to make this rustic side dish feel more elegant, I paired it with steak. Delectable!

Tuscan White Bean and Kale Gratin

Tuscan White Bean and Kale Gratin

The following serves 3-4 (compliments of This Girl’s Gotta Eat):

  • 2 cans (15.5 oz each) cannellini beans, or any other white bean, drained and rinsed
  • Extra-virgin olive oil
  • Half an onion, chopped
  • 2 garlic cloves, minced
  • Pinch red pepper flakes
  • 1 tsp dried thyme, plus more for sprinkling
  • Few leaves of kale, stemmed and chopped
  • 1 can (15 oz) crushed tomatoes
  • Kosher salt and pepper
  • Dry white wine
  • 1/2 cup panko
  • 1/4 cup parmesan cheese, grated

Preheat oven to 425.

Heat a little oil in a medium pot over medium-high heat. Add onion and cook until softened, 5 minutes. Add garlic, red pepper flakes and thyme. Cook until fragrant, about a minute. Add tomatoes and season with salt and pepper to taste. Bring to a boil, reduce to simmer and cook another 5 minutes. While the sauce is cooking, add the kale, mix well. Remove from heat and mix in the beans.

Spray a 1.25 qt. casserole with non-stick spray. Transfer bean and sauce mixture to the casserole dish.

In a bowl, mix together the panko, parmesan, a Tbsp or so of oil and a sprinkle of thyme (enough to see the specs of thyme throughout the panko mixture).

Top the beans with the panko topping and transfer to the oven. Bake for 20-25 minutes, until golden and bubbly.

Serve alongside a protein of your choice, or with a big salad for a meatless option.





Tuscan Skillet With Chicken, Beans, Shrooms and Greens

14 02 2014

Whipped this one skillet beauty together by rifling through my fridge and pantry for goodies to cook with! It may not be fancy for Valentine’s Day, but in true Tuscan fashion, this dinner is simple and delicious. It’s all about building flavors one layer at a time.

Tuscan Skillet With Chicken, Beans, Shrooms and Greens

Tuscan Skillet With Chicken, Beans, Shrooms and Greens

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • Extra-virgin olive oil
  • 2 large boneless, skinless chicken breasts, cubed
  • Herb salt
  • 4 pieces of turkey bacon, chopped
  • 1 shallot, thinly sliced
  • 2 large
  • garlic cloves, minced
  • 1 package (10 oz) baby bella mushrooms, sliced
  • Dry white wine
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 oz arugula
  • 8 oz dry orzo
  • Fresh parsley, chopped
  • Grated parmesan cheese
  • Optional: lemon oil and red pepper flakes

Bring a pot of water to boil.

Season chicken liberally with a herb salt (or whatever seasoning and dried herbs you like, I use a combo of kosher salt, rosemary, garlic powder, paprika and lemon zest). Heat a Tbsp of oil in a large skillet over medium-high heat and add chicken. Saute, stirring occasionally until heated through and starting to brown, 5-6 minutes. Remove to a plate.

In the same skillet add the bacon. Cook until to browned and crisp. Remove to another plate.

Next, add a little more oil and the shallots and garlic to the same skillet. Cook another minute or so until beginning to softened and fragrant. Add the mushrooms and cook until starting to brown, stirring occasionally, about 5 minutes. Season with salt to taste.

While the mushrooms saute, cook the orzo according to package directions in the pot with the boiling water. Save a little of the cooking water, then drain. Return to the pot you cooked it in and toss with a little lemon oil.

Once the mushrooms are starting to brown, add some white wine to deglaze, a good turn of the pan, scrapping up all the browned bits on the bottom. Add the beans, chicken and orzo, stirring everything together. Add a little of the cooking water, cook a few more minutes until beans and chicken are heated through. Remove from heat and toss in the arugula to wilt slightly.

Dish up and top with bacon crumbles just before serving. Garnish with parsley, parmesan and red pepper flakes (if you like a little heat).





Tuscan Chicken, Cauliflower and Cannellini Bean Skillet

30 01 2013

I love Tuscan food….it can be so simplistic, but comforting and complex at the same time. Tonight’s dinner hit all these notes and left me wanting more – good thing for leftovers! 🙂

Tuscan Chicken, Cauliflower and Cannellini Bean Skillet

Tuscan Chicken, Cauliflower and Cannellini Bean Skillet

The following serves 2 with leftovers (compliments of This Girl):

  • 3-4 pieces of turkey bacon
  • Extra-virgin olive oil
  • Two boneless, skinless chicken breasts, cubed
  • Kosher salt
  • Half a red onion, chopped
  • Couple cloves of garlic, minced
  • Pinch red pepper flakes
  • 1 package mushrooms, sliced
  • Dry white wine
  • Low-sodium chicken broth
  • Couple pinches of dried Rosemary
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1 bag frozen cauliflower, thawed
  • Handful fresh parsley, chopped

Heat a large skillet over medium-high heat. Add 3 or 4 pieces of turkey bacon and cook until crisp. Leave bacon on a paper-towel lined plate until ready to serve. Crumble the bacon right before serving.

Meanwhile, add a little olive oil to the same skillet and add cubed chicken. Season chicken with salt and cook until it starts to brown. Remove chicken to a plate and set aside.

Add a little more oil to the skillet and add the onion, cook for a few minutes until it begins to soften. Add garlic and a pinch of red pepper flakes and cook until fragrant, 30 seconds to a minute. Next add the sliced mushrooms and cook until mushrooms begin to brown, turning often. Season with Rosemary and a little salt.

Degalze the skillet with a little white wine, being sure to scrap up any brown bits from the bottom. Add the chicken back to the skillet, mix together and cook until the wine has reduced to half.

Next add the beans, cauliflower and chicken stock (a couple turns of the pan). Cook for about 5 minutes or so, turning often. Add a little more chicken broth if it starts to look dry. Taste and season with a little more salt if needed. Top with parsley and crumbled bacon just before serving.