Ok guys. So I have been asked about vegetarian options for our Easy, Healthy & Cheap family Dinners Series, so for today's recipe I have it both ways. Now for the facts:
Easy: Time to make: 30 minutes Skills level: 0
Healthy: 660 calories per serving with 66 grams of protein and 2 servings of vegetables... uh yes please.
Cheap: $10-$16 depending on if you use chicken or not.
PLEASE NOTE: Marinade a couple days ahead of time!!!
Just Pasta INGREDIENTS:
1 pound spaghetti
1 pound cremini mushrooms, thinly sliced
2 zucchini, thinly sliced and quartered
2/3 cup peas
2 cloves garlic, thinly sliced
2 cups spinach, chopped
2 sprigs thyme
Kosher salt and freshly ground black pepper, to taste
1/3 cup grated Parmesan
1/4 cup heavy cream
Just Pasta DIRECTIONS:
In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, spinach, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste.
Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes.
Stir in Parmesan and heavy cream. Plate and top with Sliced Grilled Chicken. Serve immediately.
Nutrition Facts
Servings Per Container 6
Calories per serving 380
Total Fat 8g
Protein 21g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Chicken + Pasta INGREDIENTS
2.5lbs (6 large) chicken breasts
For the Marinade:
1/4 cup soy sauce1/4 cup balsamic vinegar (we used white balsamic)2 Tablespoons olive oil2 Tablespoons brown sugar1 Tablespoon Worcestershire sauce1 Tablespoon dijon mustard1 teaspoon dried thyme3 small (or 2 large) garlic cloves, choppedJuice of 1 limeLarge handful parsley, chopped (roughly 4 "loose/heaping" Tablespoonssalt & pepper, to taste
For the Pasta:
1 pound spaghetti
1 pound cremini mushrooms, thinly sliced
2 zucchini, thinly sliced and quartered
2/3 cup peas
2 cloves garlic, thinly sliced
2 cups spinach, chopped
2 sprigs thyme
Kosher salt and freshly ground black pepper, to taste
1/3 cup grated Parmesan
1/4 cup heavy cream
Chicken INSTRUCTIONS
For the Marinade:
In a gallon size Ziploc bag add soy sauce, balsamic vinegar, olive oil, brown sugar, Worcestershire, dijon mustard, dried thyme, chopped garlic, lime juice, and salt/pepper to taste.Seal bag tightly and shake. Open bag and add chicken. Seal tightly. Refrigerate for at least 1 hour, but preferably 1-2 days, flipping bag over 1-2 times a day.
Preheat grill to medium-high heat. When hot, grab a chicken breast (one at a time) from the bag with tongs and shake off excess marinade into bag. Add to grill. In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, spinach, zucchini, peas, garlic, thyme and 4 1/2 cups water; season with salt and pepper, to taste. Bring to a boil.
Grill chicken, flipping once, for 5-8 minutes on each side*, or until chicken is cooked through, being careful not to overcook. Remove from grill (or grill pan). Let rest 5 minutes.
Once pasta is brought to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream. Plate and top with Sliced Grilled Chicken. Serve immediately.
Nutrition Facts
Servings Per Container 6
Calories per serving 660 33%
Total Fat 11g
Protein 66.8g 32%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.