Add a little bit of the stock to a large skillet.
Add the onion and garlic and simmer over medium heat until softened.
Rinse the quinoa. Even if it says pre-rinsed, just do it. Quinoa naturally produces some stuff that acts as a…well I forget what, but a lot of people are allergic, so it’s better to rinse extra.
Add the quinoa to the skillet with the saffron, cayenne, and paprika. Stir well.
Add all but 1/4 cup of the chicken stock. Bring to a simmer and cover.
Cook for 10 minutes.
Add the shrimp and vegetables. Recover.
Cook for another 15 minutes, checking at 5 to add the last of the stock.
Stir well and serve.
Heat the oil over medium high heat in a large skillet.
Add the ground turkey and cook until no longer pink.
Add the mirepoix. No need to thaw…any extra liquid will cook out or be absorbed by the rice.
Add the garlic. Cook until the veggies are soft.
Add the rice, cajun seasoning, and hot sauce, stirring until well incorporated.
Cook until all liquid is absorbed.
If you’re not serving immediately, just chuck it in a casserole dish and pop it in the oven on about 200. It’ll keep for a while.
Serve with a nice side salad and a good crusty French bread (if, you know, you’re not avoiding gluten).
Heat a skillet to 350 (medium).
Add the sausage to the pan and break up with a wooden spoon.
Add the garlic and zucchini. Cook for five minutes.
Add the peppers, carrots, and mushrooms.
Once the sausage is no longer pink, add the wine, stock, and tomatoes.
Reduce heat and simmer until liquid is reduced. About 15-20 minutes.
Serve over pasta of choice.
Preheat oven to 425 degrees.
Cut the very top off all the peppers and remove seeds and veins. A fillet knife works really well for this.
Stuff the interior of each pepper with sausage. I find that using the end of a wooden spoon helps for tamping it down in there.
Arrange vertically in a small dish (I have a single serve Pyrex that’s perfect), or you could try laying them on the side on a wire rack over a cookie sheet to catch drips.
Sprinkle with the cheese.
Bake for 30 minutes.
Printable version .
Share this:
Email Twitter StumbleUpon Reddit Digg Facebook LinkedIn Pinterest Tumblr Google +1 Like this:
Like Loading...
Comments from Recipe Chicken Pasta in a Three Mushroom Cream Sauce January 12, 2011 tags: Chicken , health-recipes , healthy , mushrooms , Pasta Rotisserie chicken is one of those great, versatile ingredients to have on hand. Rather than throw it on a salad, I decided to pair it up with a package of baby bellas I had in the fridge and some dried chantrelles and porcinis in the pantry to create a lightened cream sauce that’s just bursting with flavor. What a happy return to Presto Pasta Nights, hosted this week by Claire at Chez Cayenne . This comes in at 4 servings at 358 calories and 14.8 grams of fat. Serve with a side salad and a nice glass of prosecco.
Ingredients:
oz. fresh baby bella mushrooms dried chantrelle mushrooms dried porcini mushrooms 15 oz. diced rotisserie chicken 4 oz. whole wheat pasta 2 tablespoons butter 1 cup chicken stock 1/4 cup fat free half and half 1/4 cup light sour cream salt pepper 1 tsp dried parsley 1 tsp corn starch Directions:
To start, you’ll want to heat your chicken stock. Stove top or nuke it. Not boiling but about as hot as your tap water would get.
Pour it over the chantrelles and porcinis. You’ll let those soak for half an hour. Lots of people shun dried mushrooms, and indeed fresh is awesome, but I really love being able to use the liquid from the reconstituted dry ones. Fresh just doesn’t work the same.
After the mushrooms are reconstituted, melt the butter over medium heat.
Meanwhile, chop your mushrooms and reserve the liquid.
Start your pasta water.
Add to the skillet and saute over medium heat for about five minutes. Add a pinch of salt to bring out some of the liquid.
Boil the pasta according to package directions.
Remove the mushrooms and set aside.
Add the reserved mushroom liquid and bring to a simmer.
In a small bowl, mix the corn starch with a couple of tablespoons of cold water, stirring until there are no lumps. Whisk liquid to the mushroom liquid.
As it starts to bubble, whisk in the half and half.
Reduce heat to medium low.
Add the mushrooms and chicken and stir until well coated.
Add the sour cream and continue to stir until well coated and heated through.
Add salt and pepper to taste. Add parsley.
Drain the pasta.
Add the pasta to the sauce mixture. Stir.
Bon appetite!
Saute the garlic and onion over medium high heat until onion is just translucent.
Add in sausage and roasted red peppers. Cook until sausage begins to brown.
Add black beans, rotel, and chicken stock. Bring to a bubble then reduce heat to medium low.
Add 1 tsp cilantro, 1/2 tsp paprika, 1/2 tsp cumin (and these are guesstimates, as I wasn’t measuring, just dumping and sniffing!)
Simmer until liquid is reduced by half.
Add quinoa. Simmer until most of the liquid is absorbed.
Serve with a crusty French bread to mop up the flavors left on the bottom of the bowl.
