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Chicken and Vegetables in Alfredo Sauce

Sometimes, we feel the need to eat rich foods without compromising on flavour in the name of health. I do that too every so often, and dishes like this are the end result – loads of calories packing a bunch of flavours and textures.

You can choose any pasta of your choice to go with this dish. We chose penne and next time, may go with hand-made noodles, which always taste so very good!

chicken and vegetables in alfredo sauce on a bed of penne.

Ingredients:

  • Broccoli, 1 medium sized piece, trimmed and finely chopped
  • Bell pepper, red, 1 medium sized piece, trimmed and finely chopped
  • Mushrooms, button, 1 packet, trimmed and finely chopped
  • Chicken breast, optional, 250gm, finely chopped
  • Garlic, fresh, peeled and finely chopped
  • Garlic, powder, 1 tbsp
  • Italian spice, per taste
  • Chili flakes, per taste
  • Salt, per taste
  • Cream, 200 gm pack
  • Butter, 100 gm pack
  • Cheese of your choice, 100gm, grated

Method:

  1. Melt butter in pan
  2. Saute the garlic first, then the mushrooms and then the chicken
  3. When the chicken is no longer pink anymore, add the bell pepper and broccoli and mix a bit.
  4. Add the cream, mix in all the spices (garlic powder, Italian spice, salt, chili flakes), lower the flame to a simmer.
  5. Cook for 2 – 3 minutes to soften the bell peppers a little.
  6. Stir in the cheese.
  7. Serve hot on a bed of rice or pasta.

Notes:

  • We used Domino’s spice sachets. If you don’t have any of the two, basil+oregano works well. Fresh basil, even better.
  • You can also add onions if you like to the initial mixture
  • You can also add other vegetables like peas, finely chopped cauliflower, blanched spinach among others to increase the nutritional density.

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Recipes

Egg Salad – Take 2

Who says egg salads have to be a mess of chopped boiled eggs in a sloppy dressing? Sure, it’s a comforting combination, but you can do better.

This egg salad is a delightful mixture of eggs, fruits, vegetables, nuts, cheese and flavoured oils that you’ll absolutely love making and feeding to your friends, family and children.

When you eat this salad, there’ll be a surprise in every bite – the crunch of nuts, a burst of moist sweetness from the grapes, the satisfying smoothness of cheese, crisp onions, juicy bell peppers and more.

Nutritionally, this egg salad has very low carb content, some fat and plenty of different nutrients. It’s great as a quick, light breakfast or a snack that’ll satisfy without slowing you down.

Ingredients:

  • 4 Eggs, medium size, beaten, scrambled
  • 1 Bell pepper, red or yellow, chopped
  • 5 cloves Garlic, toasted
  • 1/2 Onion, medium size, chopped
  • 1 tablespoon Olives, sliced
  • 10 – 15 Mint leaves, torn
  • Handful Coriander, with stems and roots, chopped
  • 1 tablespoon Cheese of your choice
  • 1 tablespoon Peanuts, salted and roasted without oil
  • 2 Strawberries, medium size, sliced
  • Handful Grapes, sweet, sliced
  • 1 tablespoon Olive oil, extra virgin
  • 1 tablespoon Sesame oil, Chinese
  • Half a lemon, juice of
  • Salt and pepper as per taste

Method:

  • Mix all ingredients and serve

Serves 2

When you cook and eat this salad, I want to know how it worked for you, the changes you made, why you made them and what your version tasted like. So, do leave a comment, okay? :)