Easy Chicken Tikka Masala

Easy Chicken Tikka Masala

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

• 1 cup basmati rice
• 1 1/2 tablespoons canola oil
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 1/2 medium sweet onion, diced
• 3 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons ground turmeric
• 1 (15-ounce) can tomato sauce
• 1 cup chicken stock
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh cilantro leaves

Directions:

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken and onion to the stockpot and cook until golden, about 4-5 minutes.
3. Stir in tomato paste, garlic, ginger, garam masala, chili powder and turmeric until fragrant, about 1 minute.
4. Stir in tomato sauce and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
5. Stir in heavy cream until heated through, about 1 minute.
6. Serve immediately with rice, garnished with cilantro, if desired.

Creamy Tortellini Soup

Creamy Tortellini Soup

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 pound Italian sausage, casing removed
• 3 cloves garlic, minced
• 1 medium sweet onion, diced
• 2 teaspoons Italian seasoning
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour
• 4 cups chicken stock
• 1 (8-ounce) can tomato sauce
• 1 (9-ounce) package refrigerated three cheese tortellini
• 1/2 bunch kale, stems removed and leaves chopped
• 1/3 cup heavy cream
• 3 tablespoons chopped fresh basil

Directions:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
2. Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
3. Whisk in flour until lightly browned, about 1 minute.
4. Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
5. Stir in tortellini; cover and cook until tender, about 5-7 minutes.
6. Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.
7. Serve immediately.