Chicken Tomato Pasta

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Ingredients
- 250 g pasta
- 1 tablespoon olive oil
- 1 tablespoon (20 g) butter
- 12 oz (350 g) chicken breast, cut into 1-inch cubes
- 1 medium onion, finely sliced
- ½ lb (225 g) closed cup mushrooms, sliced
- 4 garlic cloves, finely chopped
- ½ teaspoon red chili flakes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 2 cans (14 oz / 400 g each) crushed tomato
- 2 cups (75 g) baby spinach
- ⅓ cup (40 g) grated parmesan
- Salt and ground pepper to taste

Bring a large pot of water to a boil, salt it generously and cook the pasta al dente according to the directions on the package.
Meanwhile, heat the olive oil in a large, deep pan and melt the butter in it.
Add the chicken, season with a bit of salt and freshly ground black pepper and cook for 5-6 minutes over medium heat until slightly golden.
Add the onion and mushrooms and continue to cook for another 3-4 minutes until the mushrooms are cooked through and reduced in size.
Stir in the garlic, red chili flakes, dried basil and dried oreganoand cook for another minute.
Next, add the tomato paste and crushed tomatoes. Bring the sauce to a simmer and let it bubble for 5 minutes.
Stir in the baby spinach and simmer for 1 more minute, then transfer the cooked pasta to the pan and toss it well.
Stir in the grated Parmesan, season to taste and serve with some extra grated Parmesan on top if you like.

Turkey Burger on a Pretzel Bun

Combine ingredients: Stir the Turkey Patty ingredients together (except turkey) in a large bowl until well combined. Add the turkey and mix with your hands just to combine (don’t over-mix or your patties will be tough).
Form patties: Wet your hands with cold water, shake, then lightly spray your hands with cooking spray to prevent the mixture from sticking. Form the mixture into 4 loose, equal balls (I use a kitchen scale) and transfer to a parchment paper lined baking sheet. Shape the balls into round patties, about ½ inch thick, 4 inches wide. The mixture will be soft, wet and sticky.
Dimple patties: Make a 1/4”-1/2" deep indentation in the middle of each patty with the back of a lightly greased ¼ cup measuring cup (this will prevent shrinking and ensure even cooking).
Chill: Transfer the patties on the baking sheet to the refrigerator for 30 minutes (or longer as needed) or the freezer for 15 minutes (cold patties stay intact better).

TO COOK TURKEY BURGERS ON THE STOVE TOP:

Heat oil: Heat 1 ½ tablespoons olive oil in a large cast iron skillet over medium heat (or brush a gill pan or use 1 TBS for a nonstick frying pan).
Transfer patties: Don't attempt to use your hands or a spatula to transfer the burgers. Instead, tear or cut the parchment paper from around each burger patty, then flip the patty onto the skillet once hot, then peel the parchment paper off.
Cook: Cook until the bottom is browned/charred and easily releases from the pan, about 3-4 minutes. Flip and continue to cook until the burgers register 160 degrees F on an instant read thermometer, about an additional 3-4 minutes. (If using cheese, add about 2 minutes before you think the burgers will be done.) Remove to a plate and tent with foil and let rest 5 minutes

TO COOK TURKEY BURGERS IN THE OVEN:

Preheat: oven to 400 degrees F.
Bake: Transfer the parchment lined baking sheet with the patties to the oven and bake for 10 minutes. Flip patties, and continue to cook until they reach an internal temperature of 160 degrees, about an additional 5-10 minutes.

Yaki Udon Noodle Sauce

Sauce: Mix all the ingredients for the sauce in a small bowl and set aside.
2½ Tablespoons dark soy sauce, 2 Tablespoons oyster sauce, 1 Tablespoon mirin, 2 teaspoons brown sugar, ½ teaspoon rice wine vinegar

Cook the Udon Noodles

Remove your udon noodles from its package and add it to a pot of boiling water. Frozen udon noodles can be added directly to the pot of boiling water. Stir gently until your udon noodles are separated and pliable. This should take 1 - 2 minutes. They come precooked so avoid overcooking them as they can get too soft.
Rinse and drain your noodles under cold water. If not using right away, drizzle on a little bit of oil to keep them from sticking.

Stir Fry

Heat your pan over high heat and add the oil. Add in the ground meat and stir fry until almost cooked. Add the vegetables and stir fry until meat is fully cooked and vegetables are soft. Next add in the noodles, sauce, and scallions. Add less sauce if you prefer. Continue stir frying for about 3 minutes or until well combined. Serve immediately.
2½ cups stir fry vegetables, ½ lb ground meat, 1 Tablespoon avocado oil, 2 stalks scallions

Heat 1 tablespoon olive oil in a nonstick skillet with a tight-fitting lid over medium-high heat. Add the sausage slices and cook for a few minutes on each side, until brown, about 5 to 8 minutes total. Remove and set aside.
Add the bell peppers and season with salt and pepper then cook until soft, about 2-3 minutes and stirring occasionally. Add the rice, chicken broth, and marinara sauce. Stir well, bring to a boil and cover and simmer on low heat for 5 minutes
Add the chicken sausage back to the skillet and stir in the kale. Re-cover the skillet and remove from the heat. Leave covered for 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Enjoy!