Creamy Parmesan Garlic Chicken

Creamy Parmesan Garlic Chicken

Ingredients

• 4 small-medium chicken breasts or 2 large halved
• salt and pepper to taste
• 2 tablespoons olive oil
• 3-4 cloves garlic minced
• 1 cup light cream or half & half, or heavy cream
• 1 tablespoons Italian seasoning or oregano
• 1/2 cup parmesan cheese grated
• 1 cup spinach chopped (optional)

1. Season chicken with salt and pepper. Heat olive oil in a large heavy skillet or pan. Add chicken to the pan and cook for 5-6 minute per side or until the outside is golden and the chicken is cooked through (cooking times will vary depending on the thickness of the chicken breasts).
2. Remove chicken from the pan, reduce heat to low-medium, and add garlic; stir for 30 seconds. Add the cream or half and half, Italian seasoning, and parmesan cheese. Stir to combine. Stir in 1 cup of chopped spinach if desired. Simmer for another 2-3 minutes.
3. Return chicken to the pan and simmer for another minute then turn off heat. Spoon sauce over chicken. Serve with pasta or veggies.

Slow Cooker Chicken Noodle Soup

INGREDIENTS:

• 1 1/2 pounds boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 8 cups chicken stock
• 4 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 8 ounces spaghetti, broken into thirds
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley

DIRECTIONS:

1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
2. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
3. Remove chicken from the slow cooker and shred, using two forks.
4. Stir pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
5. Stir in lemon juice and parsley.
6. Serve immediately.

LINGUINE WITH SPICED BEEF AND FETA

From Milk Street. TIP: Don't use ground beef fattier than 90 percent lean or the sauce will be greasy.

INGREDIENTS

• 1½
  POUNDS 90 PERCENT LEAN GROUND BEEF
• 2
  TABLESPOONS GROUND CUMIN
• 2
  TEASPOONS SWEET PAPRIKA
• 2
  TEASPOONS CINNAMON
• KOSHER SALT AND GROUND BLACK PEPPER
• 2
  LARGE YELLOW ONIONS, FINELY CHOPPED
• 8
  MEDIUM GARLIC CLOVES, MINCED
• 28
  OUNCE CAN WHOLE PEELED TOMATOES, CRUSHED BY HAND
• 12
   OUNCES LINGUINI
• 8
  OUNCES FETA CHEESE, SHREDDED ON THE LARGE HOLES OF A BOX GRATER
• 1
  CUP CHOPPED FRESH MINT

DIRECTIONS

1. 01
   In a medium bowl, combine the beef, cumin, paprika, cinnamon, 1 teaspoon each salt and pepper and ¼ cup water. Mix with your hands until homogenous.
2. 02
   Add the beef mixture, onion and garlic to a 12-inch skillet. Set the pan over medium-high and cook, stirring and breaking up the meat with a spatula, until the onion has softened and the beef is no longer pink, 8 to 10 minutes. Stir in the tomatoes with juices and bring to a simmer, then reduce to medium and cook uncovered, stirring, until most of the liquid has evaporated and the sauce has thickened, 10 to 15 minutes.
3. 03
   Meanwhile, in a large pot, bring 4 quarts water to a boil. Stir in the pasta and 2 tablespoons salt; cook until the pasta is al dente. Reserve about 1 cup of the cooking water, then drain the pasta. Return the pasta to the pot. Add about ¾ of the feta and toss. Taste and season with salt and pepper, then transfer to a platter.
4. 04
   Stir the mint into the sauce, then taste and season with salt and pepper. Pour the sauce over the pasta and sprinkle with the remaining feta.