![Kale Pasta With Chicken and Caramelised Tomatoes](http://cookbook.sme-it.dk/wp-content/uploads/2019/07/Garlic-Parmesan-Kale-Pasta-Meal-Prep-H1-480x480.jpg)
Kale Pasta With Chicken and Caramelised Tomatoes
This is a lovely, easy and budget-friendly meal prep dish, that can keep fresh for long. Good for the on-the-run person without too much time for prepping.
Ingredients
- Cherry tomatoes, 1 pint
- Olive oil, 3/8 cup
- Lemon juice, 1/4 cup
- Dried orgeano, 1/2 Tbsp
- Garlic cloves, 5
- Salt, 1/2 tsp
- Boneless skinless chicken breasts, 1.5 lbs
- Pepper
- Kale, 1 bunch
- Red pepper flakes, optional
- Butter, 2 Tbsp
- Parmesan, grated, 1/4 cup
- Angel hair pasta, 1/2 lb
Instructions
1. Add the olive oil, lemon juice, garlic, oregano, salt, and pepper to a large zip top bag, or a large shallow dish. Close the bag and massage to combine the ingredients, or stir the ingredients in the dish until combined.
2. Filet each chicken breast into two thinner pieces. Place the pieces in the bag or dish, making sure the chicken pieces are completely covered in marinade. Marinate the chicken for 30 minutes up to 8 hours, turning occasionally to maximize the chicken's contact with the marinade.
3. While the chicken is marinating, pull the kale leaves from the woody stems and tear them into small 1 to 2-inch pieces. Rinse the torn kale well in a colander under cool, running water and allow it to drain. Bring a large pot of water to a boil. Break the pasta in half, add it to the boiling water, and cook until al dente (about 7 minutes). Drain the pasta in a colander.
4. While the pasta is cooking, add the olive oil, butter, and minced garlic to another large pot or skillet. Cook over medium heat for 1-2 minutes, or until the garlic is soft and fragrant. Add the kale and continue to sauté until the kale has wilted and has turned a deep green colour (about 5-7 minutes). Turn the heat off.
5. When ready to cook, heat a large skillet over medium flame. Transfer the chicken from the marinade to the hot skillet and cook on each side until well browned and cooked through (about 5-7 minutes each side, depending on the size of the pieces). I cooked two pieces at a time to avoid overcrowding the skillet, which can cause juices to pool and prevents browning. Discard the excess marinade.
6. Transfer the cooked chicken from the skillet to a cutting board and let rest for five minutes before slicing and serving.
7. After the spaghetti has been drained it is moved to the skillet containing the kale, where it is turned together with two tbsp of the pasta water,
7. While the chicken was resting, I blistered the tomatoes. I just tossed one pint of cherry tomatoes into the skillet with the residual oil from the chicken and let them cook over medium, stirring only occasionally, until the skins blistered, burst, and the tomatoes became soft.
Nutrition Information:
Yield: 4 Serving Size: 4Amount Per Serving: Calories: 658Total Fat: 35gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 165mgSodium: 594mgCarbohydrates: 26gFiber: 3gSugar: 3gProtein: 59g
![Laos Lettuce Wraps](http://cookbook.sme-it.dk/wp-content/uploads/2019/07/Antoni-Larb-480x480.png)
Laos Lettuce Wraps
While watching Queer Eye season 3 episode 4, one of my favourite people, Antoni made Laos Lettuce Wraps and they looked absolutely amazing. I have yet to try them because they do need a lot of different ingredients that you might not use on a daily basis.
Ingredients
- 2/3 cup of fresh lime juice
- 1/3 cup of fish sauce
- 1 tablespoon sugar
- 2 teaspoons Thai roasted chilli paste or Sambal Oelek
- 1/2 cup of chicken stock
- 500 grams of ground chicken
- 1 cup of spring onions, thinly sliced
- 3/4 cup onions, thinly sliced
- 3 tablespoons of fresh lemongrass, minced
- 1 tablespoon of Thai chillies, minced
- 1/2 cup of fresh cilantro leaves, chopped
- 1/3 cup fresh mint leaves, chopped
- 1 – 2 heads of big-leafed lettuce
Instructions
- In a mixing bowl, combine the lime juice, fish sauce, sugar, and Thai chili. Whisk together and set aside for later.
- Pour the chicken stock into a large wok or skillet over medium heat, until the broth starts to simmer.
- Put in your ground chicken, break it up with a spoon, and let simmer until cooked through.
- Add both types of onion, lemongrass and chili to your mix and stir until vegetables are tender. Once all the liquid has evaporated take off the heat.
- Stir in half of the dressing from step 1. Taste, and decide if you need more. Keep adding a tablespoon at a time. Garnish with the mint and cilantro.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 479Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 160mgSodium: 2541mgCarbohydrates: 29gFiber: 6gSugar: 11gProtein: 43g