Wed | Oct 18, 2017

Weeknight Suppers in a Snap

Published:Thursday | September 21, 2017 | 12:16 AM
Pasta with tomato sauce and basil on kitchen worktop, vegetables and utensils all around, top view
Fresh salad with chicken breast, arugula and tomato on a plate
Pasta Bake with Chicken - fusili or spiral pasta, baked with chicken and marinara, topped with green chilli and parmesan.
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The Best Dressed Chicken with Arugula

 

Ingredients:

2 Best Dressed Chicken deboned breasts

1 tbsp grated lemon zest

1 tbsp chopped fresh parsley

3/4 tbsp salt

1/2 tbsp pepper

1 tbsp lemon juice

2 tbsp olive oil

One 5-ounce package arugula

1 large tomato

1 can corn

Cooking spray

Method:

Preheat the oven to 425?F. Brush baking sheet with cooking oil.

Season the chicken with 1/2 tbsp of the salt and 1/4 tbsp of the pepper.

Place the chicken on the baking sheet. Lightly spray with cooking spray.

Bake until the chicken is cooked through about 25 minutes, turning once. Meanwhile, toss together the lemon juice, oil, arugula, diced tomato, corn and remaining salt and pepper in a large bowl. Evenly divide the salad among four plates and top with the chicken.

Suggested sides: Roasted sweet potato wedges

The Best Dressed Chicken Baked Pasta

 

Ingredients:

3 Best Dressed Chicken Deboned Thighs

butter, for greasing

9 oz penne pasta

1 onion, roughly chopped

1 tbsp paprika

2 tbsp olive oil

Salt and freshly ground black pepper

For the sauce

3 tbsp butter

3.1/2 tbsp plain flour

2 1/2 cups hot milk (see tip)

1 teaspoon Dijon mustard

1/2 cup Parmesan cheese, coarsely grated

2 large tomatoes, deseeded and cut into small cubes

2 tbsp parsley, chopped

Method:

Preheat the oven to 350?F. Butter a shallow ovenproof dish.

1) Cook the penne with the onion in boiling, salted water according to the packet instructions.

2) Season The Best Dressed Chicken Deboned Thighs with the paprika, salt, and pepper. Heat 1 tbsp of the oil in a large frying pan and sautee the chicken over a high heat for about 2 minutes until golden-brown and just cooked through. Using a slotted spoon, transfer the cooked chicken to a plate and set aside.

3) To make the sauce, make a roux by melting the butter in a large saucepan, adding the flour and whisking together. Cook for 1 minute, then gradually add the hot milk, whisking over high heat until the sauce is smooth and thickened, and allow to boil for 4 minutes. Stir in the mustard and half the cheese and season with salt and pepper.

5) Add the pasta and onion to the sauce in the pan and stir together. Spoon half this mixture into the dish, arrange the chicken on top and spoon the remaining pasta and sauce on top of the chicken. Scatter over the tomatoes, and then top with the remaining cheese. Bake in the oven for about 20 minutes until piping hot. Remove and top with chopped parsley.

Stretched for time? Skip making your own sauce and instead use a jar of store-brought pasta sauce.