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Something Edible on Video: Creamy Garlic Chicken and Pasta Skillet for a Quick Weeknight Family Meal

Abstract:

Packaged food doesn't always mean processed food; and in this video recipe, we've got three great examples. Firstly, you can't go wrong with dry pasta; and if you wanted to go with the whole grain stuff (love it in salads) you'd probably be ok as anymore the stuff doesn't taste like the box it came in. Second, frozen vegetables are fantastic for so many things; adding a bit of color, flavor, and nutrition to main and side dish alike. Lastly, boneless skinless chicken breasts catch alottla flak for generally being pretty bad; but y'know you really gotta blame the cook here as it's all about proper seasoning and heat control. We don't always have time to brine chicken on a busy weeknight, but by maximizing surface area we can "dry brine" to perfectly season our chicken pieces in the time it takes to cook that pasta.

Both my kids are in school now, and my schedule ain't what it used to be. Soccer, tumbling, after-school science labs, church stuff: My kids' extra-curricular activities really tend to cut into my kitchen time now, and that can be frustrating because we all know that a lack of time is directly proportionate to the amount of processed food that sneaks onto the table. Having said that, this thirty-minute recipe is my first line of defense to fend off a hostile invasion of my family's dinner.

Recipe: Jump to the detailed recipe. (or, keep reading for the gist of it) -

The Meat

1/2 tsp Kosher salt

1 tsp salt-free garlic and herb seasoning (like Mrs. Dash)

2 tsps all-purpose flour

1/2 lb boneless, skinless chicken breast (That's roughly one large chicken breast.)

1 Tbsp olive oil

1 Tbsp butter

1 clove garlic minced

The Pasta

8 oz rotini pasta (Usually about a half box.)

2 cloves garlic smash 'em

1 Tbsp Kosher salt

The Rest

12 oz frozen stir-fry vegetable medley (Or, pick your favorite instead.)

1/2 tsp Kosher salt

1 tsp salt-free garlic and herb seasoning

1 tsp Dijon mustard

1/3 cup reduced-fat sour cream (Full-fat's ok too, but fat-free's not.)

2 pieces cooked bacon minced (Optional, I guess.)

1/2 cup reserved pasta water (You likely won't use it all.)

To start the chicken, combine the first 1/2 tsp salt, the first tsp of salt-free seasoning, and the 2 tsps of flour. Coat the chicken chunks well and set aside.

For the pasta, fill a 4 quart pot 3/4 full of water, add the smashed garlic cloves and bring to a boil. Add 1 Tbsp salt, return to a boil, and cook pasta until almost al dente (about 5-6 minutes). Reserve 1/2 cup of the water the pasta was cooked in and drain the pasta (but don't rinse it!).

To bring it all together, start with a cold 10-12 inch skillet. Toss in the minced garlic, butter and olive oil and put the burner on medium-high. When garlic just starts to brown, toss in the chicken to brown for 2 minutes. Don't move the chicken much; it'll brown better. After the 2 minutes have elapsed (btw, the chicken won't be done), stir in the frozen vegetable medley and continue to heat through until chicken is no longer pink (~ 5 minutes) stir in the pasta, remaining salt-free seasoning, salt, mustard, sour cream, bacon, and enough pasta water so as to make sure that everything is coated evenly (start with about a 1/4 cup). Stir for another 2-3 minutes over the heat and adjust the sauce thickness with the remaning pasta water as necessary before serving.

Notes:

Dinner comes together pretty fast in this video. If you need it slowed down a bit, or you're just the type that appreciates a tip or two, then be sure to scope the detailed post for this recipe!

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