Yummy Recipes

Here are two recipes I saw on an Episode of America's Test Kitchen (which is a very, VERY cool show). They are both fast, simple and delicious!


Skillet Chicken and Rice with Peas and Scallions

Be sure to use chicken breasts that are roughly the same size to ensure even cooking.

Serves 4

4	boneless, skinless chicken breasts (6 to 8 ounces each)
	Table salt and ground black pepper
1/2	cup unbleached all-purpose flour
2	tablespoons vegetable oil
2	tablespoons unsalted butter
1	medium onion , minced
3	medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
	Pinch red pepper flakes
1 1/2	cups long-grain rice
1/2	cup dry white wine
4 1/2	cups low-sodium chicken broth
1	cup frozen peas
5	scallions , sliced thin
2	tablespoons fresh lemon juice
1	lemon , cut into wedges, for serving

1. Pat the chicken dry with paper towels and season with salt and pepper. Dredge the chicken in flour to coat and shake off any excess. Heat the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Brown the chicken well on one side, about 5 minutes. Transfer the chicken to a plate and set aside.

2. Off the heat, add the butter to the skillet, and swirl to melt. Add the onion and 1/2 teaspoon salt, and return to medium-high heat until softened, 2 to 5 minutes. Stir in the garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in the rice thoroughly and let toast for about 30 seconds.

3. Stir in the wine and let the rice absorb it completely, about 1 minute. Stir in the broth, scraping up any browned bits. Nestle the chicken into the rice, browned side facing up, including any accumulated juices. Cover and cook over medium heat until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, about 10 minutes.

4. Transfer the chicken to a clean plate. Gently brush off and discard any rice clinging to the chicken, then tent the chicken with foil and set aside. Return the skillet of rice to medium-low heat, cover, and continue to cook, stirring occasionally, until the liquid is absorbed and the rice is tender, 8 to 12 minutes longer.

5. Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the scallions and lemon juice to the rice. Season with salt and pepper to taste and serve with the chicken and lemon wedges.

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Skillet Chicken with Broccoli, Ziti, and Asiago Cheese

This recipe also works well with 8 ounces of penne. Parmesan cheese can be substituted for the Asiago.

Serves 4

1	pound boneless, skinless chicken breasts , cut into 1-inch squares
	Table salt and ground black pepper
2	tablespoons vegetable oil (or olive oil)
1	medium onion , minced (about 1 cup)
3	medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/4	teaspoon dried oregano
1/8	teaspoon red pepper flakes
8	ounces ziti (2 /12 cups)
2 3/4	cups water
1 2/3	cups low-sodium chicken broth
12	ounces broccoli florets (4 cups)
1/4	cup oil-packed sun-dried tomatoes , rinsed and chopped coarse
1/2	cup heavy cream
1	ounce grated Asiago cheese (1/2 cup), plus extra for serving
1	tablespoon fresh lemon juice

1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.

2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.

3. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.

4. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.

5. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.