Stovetop Barbecue Chicken

You don’t have to wait until summer to get your barbecue fix: this recipe brings together all those sweet and smoky flavors in a dish that you can make right now. Featuring juicy, pan-seared chicken breasts smothered in our special sauce, it’s proof that you don’t need a grill (or patio weather). And in case you’re really missing that backyard blowout fare, we’ve also added on a creamy mac ‘n’ cheese and an easy-breezy salad.

Preparation Time

30 minutes

Cooking difficulte

Level 1

Ingredients

2 unit

Scallions

1 unit

Lemon

24 ounce

Chicken Breasts

2 ounce

Cream Cheese

(ContainsMilk)

4 ounce

Spring Mix Lettuce

1 unit

Cucumber

6 ounce

Gemelli Pasta

(ContainsWheat)

1 cup

Cheddar Cheese

(ContainsMilk)

4 tablespoon

Barbecue Sauce

Instructions

Wash and dry all produce. Bring a medium pot of salted water to a boil. Thinly slice scallions, keeping greens and whites separate. Slice cucumber into thin rounds. Halve lemon.

Once water is boiling, add gemelli to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Carefully scoop out and reserve ½ cup pasta cooking water, then drain.

Heat a large drizzle of oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook until no longer pink in center, 5-6 minutes per side.

After draining gemelli, heat a large drizzle of oil in pot used to cook it over medium heat. Add scallion whites and cook, tossing, until softened, about 1 minute. Add gemelli, cheddar, cream cheese, 1 TBSP butter, and reserved pasta cooking water. Stir until a creamy sauce forms. Season generously with salt and pepper.

Once chicken is cooked through, add barbecue sauce to same pan. Turn chicken to coat in sauce. In a large bowl, toss together lettuce, cucumber, a few squeezes of lemon, and a large drizzle of olive oil. Season with salt and pepper.

Divide chicken, mac ’n’ cheese, and salad between plates. (TIP: If mac ’n’ cheese has become stiff, add a splash of water and reheat briefly over low heat.) Drizzle chicken with any remaining sauce in pan. Sprinkle scallion greens over everything and serve.

Comments

Chicken Piccata with Lemon, Capers and Artichoke Hearts

Prep: 15 min Cook: 10 min Ingredients 4 (4-ounce) boneless, skinless chicken breast halves Salt and ground black pepper 1/3 cup all-purpose flour 1/2 teaspoon finely grated lemon zest 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1 tablespoon olive oil 1/4 cup fresh lemon juice 1/2 cup dry white wine 1/2 cup reduced-sodium chicken broth 1 (14-ounce) can artichoke hearts, quartered 1/4 cup drained capers 1 cup quick-cooking brown rice 1/2 cup frozen lima beans Directions Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine flour, lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour. Heat oil in a large skillet over medium-high heat. Add chicken and...

EASY STOVE-TOP MACARONI & CHEESE

READY IN: 30mins SERVES: 6 UNITS: US INGREDIENTS Nutrition 16 ounces elbow macaroni 1 ⁄ 4 cup butter 1 ⁄ 4 cup flour 1 ⁄ 2 teaspoon salt 1 dash black pepper 2 cups milk 2 cups shredded cheddar cheese or 8 ounces cheddar cheese DIRECTIONS Cook macaroni according to package directions. In medium saucepan, melt butter over medium heat; stir in flour, and cook for 3-5 minutes to form a roux; add salt and pepper; slowly add milk, stirring well after each addition. Cook and stir until bubbly. Stir in cheese a small amount at a time until fully melted. Drain macaroni; add to cheese sauce; stir to coat.

Kimchi Hot Sauce Burritos

Burritos are the perfect vehicle for delivering the fierce flavors of kimchi sauce (that’s the spicy juice that comes with Korean pickled vegetables—it acts here like hot sauce gone wild with salty, savory flavors). The rice, black bean, carrot, and cucumber filling soaks up all that peppery goodness, delivering feistiness with each bite. On the side, you’ve also got a carrot and cucumber slaw, which doesn’t drop the ball in delivering tanginess and crunch eithe Preparation Time 25 minutes Cooking difficulty Level 1 Ingredients 2 unit Scallions ½ cup Basmati Rice 1 unit Cucumber 4 tablespoon Sour Cream ( Contains Milk ) 4 ounce Shredded Carrots 6.7 ounce Black Beans 5 teaspoon White Wine Vinegar 4 ounce Kimchi Hot Sauce 1 unit Lime 2 unit Flour Tortilla ( Contains Wheat ) Instructions Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Drain and rinse half the bean...

Dinnar RECIPES

Search This Blog