Some nights, you just want to use one pot and not have to worry about dishes.
Everything cooks in this one pan. Yes, even the pasta. That way once you have everything going, you have 25 minutes to do whatever you want. 25 minutes is the perfect amount of time to watch a short Netflix show. Or you could speed clean your house so after dinner you can binge watch your favorite show, which is exactly what I did!
You can also save some time and not use a food processor by using your favorite jarred tomato sauce instead of making your own. Trader Joe’s has a great arrabiata sauce that has a kick to it that would taste amazing here. Whatever you do, don’t skip broiling the mozzarella on top!
Cut the chicken breast so they are about half an inch thick. Salt and pepper both sides.
In a food processor, combine tomato sauce, chicken broth, roasted red peppers, garlic, Hungarian paprika, red pepper flakes, salt and pepper. Blend until smooth.
In a large skillet, heat coconut oil on medium high heat. Add chicken and brown for 60 seconds each side. Add the dry pasta to the pan and add the tomato sauce so the pasta is covered completely. Bake for 25 minutes or until the pasta is al dente.
Add the spinach to the skillet and mix until it has wilted. Top with quartered celiegene mozzarella and broil on high for about 4 minutes, until the cheese has melted.
I love caprese anything because it’s so light, summery and refreshing. This is such an easy dish to throw together, you can serve it warm with fresh cooked chicken or pack it up in the fridge and eat it week. I love all the bright colors!
This might not be very impressive looking, but it is so easy and you probably have most of the ingredients already! The Dijon mustard and white balsamic vinegar really help to keep the chicken moist, which boneless, skinless chicken breast tends to dry out easily.
I had a bunch of kale in my fridge that was not bad but it wasn’t fresh enough to make a salad with. I love making pesto when that happens. You can basically make pesto out of anything leafy and any kind of nut. Traditionally pesto had Parmesan cheese in it, but I decided to leave it out to save some calories and it honestly doesn’t need it.
Adobo simply means a spicy dish or sauce. This one is a Mexican style as I use guaijillo chilis, cumin and cilantro. Don’t be scared away by the word spicy, guajillo chilis have a medium heat to them so they are not overly spicy. This dish has definitely got a little kick to it, but it’s a slow subtle heat rather than an instant burn.