“My roommates from college will know this dish plenty well (GO GATORS!). It was brought to our attention via good ole Publix Aprons and it made these college students look like chefs, the familiar aroma of rosemary and sun-dried tomatoes resonating throughout our hidden lake apartment gave this popular dish the name nickname…”The meal.” It’s a great stew for a cold night and a complete meal on its’ own without any need for side dishes, I have made it once for a dinner party and paired it with roasted broccoli (massaged with olive oil, garlic, salt/pep and baked at 350 until browned, sprinkled with Parmesan and lemon once removed from oven). And as Jessica Mendoza would say, it’s “Nutrish and delish.”- Sasha
THE MEAL, also known as Rosemary Tuscan Chicken
What you’ll need:
- 3/4 tsp dried rosemary (or 1 sprig fresh rosemary, finely snipped)
- 1 pound of frozen chicken tenderloins, thawed
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 (19-ounce) can of Cannellini beans, undrained
- 1 cup of Swanson’s no MSG chicken broth
- 1/4 cup of sun-dried tomatoes, julienne-cut
- 2 tbsp cornstarch/flour, something as a thickening agent
- 1/4 cup water (or 1/4 of broth from the pan)
How to make it:
- Preheat a large non-stick skillet on medium high for 2-3 minutes and coat pan with cooking spray.
- Add chicken, sprinkle with rosemary, salt, and pepper.
- Cook 2 minutes, cooking occasionally. (Note: I cooked the chicken earlier for quicker prep time in the evening.)
- Stir in beans, broth, and tomatoes.
- Stir cornstarch and water together in a small bowl and slowly add to pan, stirring continuously.
- Heat to boiling, reduce to medium and simmer 5 minutes.
Kitchen Sink Curry-Shared by Chef Amanda De La Vega
“When I posted this picture on Instagram I had no idea the popularity it would gain (I actually almost didn’t even post it). This recipe was thrown together tonight when I got home from work and realized I hadn’t prepped anything for dinner. It’s basically all the vegetables I had in my fridge/freezer thrown together with chicken, coconut milk and some curry spices. I never measure spices when I’m cooking (something I’ll have to start doing if I’m going to be sharing recipes) so start out small and add more to taste. The great thing about curry is that it really goes well with any vegetable/meat. So, that said, feel free to adapt the recipe to include whatever you have hanging out in your fridge!” – Amanda
What you’ll need:
- 1 lb chicken breasts, cubed
- 3 garlic cloves, finely chopped
- 2 bell peppers, chopped in thin strips (I used orange and yellow)
- Handful of mushrooms
- About 2 cups mixed frozen vegetables (I had broccoli, cauliflower and carrots)
- 1 can coconut milk (13 oz)
- Red curry paste
- Yellow curry powder
- Butter or cooking oil of your choice
How to make it:
- In a large sauté pan, melt butter over medium heat. Add peppers and cook until soft. Next add in garlic and cook until fragrant.
- While the peppers/garlic are cooking, season your chicken breast generously with turmeric, curry and paprika (again, I don’t measure so I’m not really sure the exact amount I used).
- Add chicken to the pan and brown on all sides.
- Pour in coconut milk and simmer for about 10-15 minutes.
- Push the chicken and vegetables aside and mix in about a teaspoon of red curry paste (you can add more of this depending on your taste).
- Add in your vegetables and simmer for another 10 minutes (or until vegetables are cooked to your liking).
Due to the bareness of my refrigerator this is how I ate my dish. However, it would be best served over rice/cauliflower rice.