Chicken Bacon Pasta with Tomato Sauce but lighter!

For this #TastyThursday we are doin a quick and easy dinner with not many ingredients. Just grilled chicken , bacon, onion, cherry tomatoes , broth and light cream . This makes one. flavorful sauce hello flavor town! The recipe is from food blogger Joanna Cismaru website called Craving Home Cooked today.. Check out her site and other channels there. She even has a cookbook! at https://cravinghomecooked.com/ Looking forward to redoing more from her.
I loved this dish, how can you go wrong with any dish with a dish like this? I ended up adding light cream not sour cream or sriracha to make it lighter and not spicy but it was still amazing, Feel free to add the sriracha if you like it hot, it’s up to you! I also left out the mozzarella cheese and added the parmesan cheese when serving with pasta on top.

Below is a link to the original recipe I followed below . I adjusted to make it lighter to my liking, How would you change it?

Link to Recipe

#chef tip! If you have lots leftover chicken breast meat then make it in batches and freeze it!

#TastyThursday

Grilled turmeric chicken tenderloins with lemon herb pan sauce

Grilled turmeric chicken tenderloins with lemon herb pan sauce …Sounds pretty fancy doesn’t it? Well, it’s really not and its yummy. This is a great alternative to serving boring chicken breasts. Depending on how many people you are serving just add more chicken . 2 tenderloins were served per person usually works.
the dried turmeric spice is what makes this dish shine in my opinion. More than any other spice, turmeric marries health benefits to zesty taste. 

Want to know how add this unique spice to your dishes check out the link from from oneHowTo below. I am experimenting in the kitchen and trying it now in more dishes. It’s very versatile.

How to Use Turmeric in Cooking

Ingredients

1/3 cup chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon lemon juice
2 garlic cloves, finely minced
1/2 tablespoon butter
1 tablespoon olive oil
8-10 boneless, skinless chicken tenderloins , pounded thin
1/2 cup of chicken stock, plus more as needed
2 tablespoons ground Turmeric

Instructions

In a small bowl toss together the chopped parsley, thyme , Turmeric and the minced garlic, salt , pepper and half the oil. Let sit for 15-30 min to marinate

Serve with the lemon and herb pan sauce over top and heat over medium-high heat. Once pan is hot, sear the chicken until browned and releases easily from the pan and cook through.

Transfer chicken to a clean plate when done and cover with foil to keep warm.

Reduce the heat under the same skillet to medium-low. Add in the stock and butter and start scraping up the browned bits on the bottom of the pan. Stir in fresh lemon juice and bring to a simmer.

If the pan sauce reduces too quickly, splash in another 1/4 cup or so of chicken stock. When ready to serve heat chicken and serve with the lemon and herb pan sauce over top.

Chicken Pomodoro in Creamy Light Vodka Sauce

To save money when I see something on sale I buy and freeze it for later, especially meat and some seafoods. All you have to do is take it out the night before when your planning your next meal and leave it in the fridge to thaw.

This chicken dish below is so good and simple ! It’s an easy way to use up those chicken tenders or cutlets in your freezer. These rest of the ingredients are pantry or fridge staples. The sauce is amazing on it’s own to so I make extra sauce and the freeze it for a future pasta dish.

Vodka sauce is definitely an indulgence, but with this healthier version, you don’t have the guil and it is still just as satisfying!

Ingredients.
4 boneless skinless chicken breasts thinned out.
flour
salt
pepper
2 tablespoons olive oil
1⁄4 cup vodka
1⁄2 cup low sodium chicken broth
1 cup tomatoes, chopped and seeded
1/4 cup 2 % milk
4 tablespoons of shredded parmesan cheese
1⁄3 chopped basil
2 tablespoons garlic powder.
* Half and Half or light cream can be added at the end if needed*

How to make it

Place chicken breasts or tenders between 2 pieces of thick plastic wrap and pound until meat until thin.
Heat olive oil in skillet.
Season chicken with salt & pepper, then dust with flour.
Saute chicken in oil till golden then remove to a platter.
Pour off fat from pan.
Add broth, vodka, stir, and cook stirring until vodka is nearly gone to deglaze the pan and get all the good bits off.
Add sliced cherry tomatoes, garlic powder, and fresh chopped basil
Return chicken to pan, cook each side 1 minute then add mixture of shaved parmesan cheese and 2 % milk mixed together
Heat through and serve!

Chef tip! Freezing 101 , Ina Garten important points: 1) Label + date everything. And 2) Defrost food overnight in the fridge, not on the counter.

Exotic Bluefoot and Chanterelle mushroom cream sauce!

I spotted some unique varieties of special mushroom at specialty grocer in New York one day while grocery shopping a while back. I had never seen them before so of course, I had to swipe them up. I only managed to get two types before my wallet cried at me to please stop the torture. Sigh. After the sticker shock I bought a couple of each and they made one heck of a flavorful sauce was well worth the money.

How to make sauce

Begin by heating a cast iron pan until hot When the pan is hot, add the mushrooms, season with salt, and cook them until they’ve wilted, lighlty browned, and released water. Add the butter to the pan with a little oil, if the pan gets dry, add a little more. Add the shallots, salt, then the tarragon and cook for a minute or two to take the “raw” flavor of them away. Add some light cream at the end and then double check the seasoning for salt, adjust as needed and serve