Some good recipes.

Creamy Garlic Chicken and Pasta

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Source: From the test labs of SomethingEdible.com

Servings: Serves about 3-4.

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:

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.)

Instructions:

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.

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