Ingredients
Pasta Puttanesca:
- Chicken breasts - 1 1/4 lb , sliced
- Garlic - 3 cloves , minced
- Cauliflower - 1 head , chopped ((use more if you want more veggies))
- Parsley - a few sprigs , chopped
- Olives - 1 cup , sliced ((Use less or omit if you're not an olives fan or sub artichoke hearts))
- Cooking oil - 2 Tbsp + 2 Tbsp
- Diced tomatoes (28 oz / 794 g can) - 1 can , drained
- Stevia - a pinch
- Capers - 3 Tbsp
Chickpea and Arugula Salad:
- Citrus - 2 ((like grapefruit or oranges))
- Shallots - 1/4 bulb , minced
- Red wine vinegar - 2 Tbsp
- Dijon mustard - 2 tsp
- Olive oil - 3 Tbsp
- Arugula - 6 oz ((or use your favorite salad greens))
Prep
- Chicken - Slice against the grain (the grain in chicken breast runs the long way, so slice perpendicular to that). Salt and pepper and then tenderize with a fork. (Can be done up 1 day ahead)
- Garlic / Cauliflower / Parsley / Olives - Prep as directed. (Can be done up to 4 days ahead)
- {For salad} Citrus / Shallots - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Whisk together shallots, vinegar, Dijon, and olive oil. Season to taste with salt and pepper, and set aside.
- Heat a saute pan over medium-high heat. Add first part of cooking oil and then chicken with a dash of salt. Saute for 4 to 6 minutes, until outside is golden. Remove from pan and set aside.
- Return pan to medium-high heat. Add second part of cooking oil and then cauliflower with a dash of salt. Saute for 4 to 6 minutes. Then add in garlic, tomatoes, stevia, and capers. Cook until cauliflower is tender, 2 to 4 more minutes.
- Return chicken to pan cook until chicken is cooked through (just check by slicing through a piece). Add in olives and season to taste with salt and pepper.
- Toss vinaigrette with citrus and arugula or other mixed greens. Serve with chicken and cauliflower.
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