I've been cooking up so many desserts, snacks and side dishes lately and I realized it's been quite some time since I shared an entree. So before I get into all the sugar-free and natural recipes I've been working on and talking about, I have one of my favorite dinner dishes to share with you. This one-skillet wonder is easy to make combining a unique blend of flavors that is equally delicious served vegetarian without the meat. You'll find a link to a printable recipe card at the end of this post.
Ingredients:
1/2 - 1 lb chicken (optional)
1/4 lb bacon (optional)
1 cup sliced mushrooms
1 Tbsp minced garlic
2 Tbsp flour
2 tsp onion powder
1 tsp garlic powder
1 tsp pepper
salt to taste
14 oz low sodium chicken broth
6 oz fresh spinach
10 oz fresh or frozen corn kernels
16 oz sour cream
1/2 cup sliced green onions (optional)
crushed croutons (optional)
8 oz bow tie pasta
Healthy alternatives:
Omit bacon, flour for coating chicken, salt and croutons.
Use low sodium or no salt added broth, fat free or light sour cream and whole wheat pasta.
Saute bacon, mushrooms and minced garlic until all are cooked. Crumble bacon (or chop before cooking) and set mixture aside.
Cut chicken into bite sized pieces and coat with 2 Tbsp flour. Saute in a deep skillet until cooked through and slightly browned.
Add chicken broth, mushroom mixture, onion powder, garlic powder and pepper to skillet. Cover and simmer for 10 minutes.
Stir in sour cream, corn and spinach, cover and simmer 5 - 10 minutes until corn is cooked through, spinach cooks down and sauce begins to thicken. If you'd like a thicker sauce, add flour, one tablespoon at a time, until it reaches desired consistency.
Serve over cooked pasta and top with crushed croutons and green onions if desired. Add a side of fresh fruit and you have a meal that is sure to please!
1 tsp pepper
salt to taste
14 oz low sodium chicken broth
6 oz fresh spinach
10 oz fresh or frozen corn kernels
16 oz sour cream
1/2 cup sliced green onions (optional)
crushed croutons (optional)
8 oz bow tie pasta
Healthy alternatives:
Omit bacon, flour for coating chicken, salt and croutons.
Use low sodium or no salt added broth, fat free or light sour cream and whole wheat pasta.
Saute bacon, mushrooms and minced garlic until all are cooked. Crumble bacon (or chop before cooking) and set mixture aside.
Cut chicken into bite sized pieces and coat with 2 Tbsp flour. Saute in a deep skillet until cooked through and slightly browned.
Add chicken broth, mushroom mixture, onion powder, garlic powder and pepper to skillet. Cover and simmer for 10 minutes.
Stir in sour cream, corn and spinach, cover and simmer 5 - 10 minutes until corn is cooked through, spinach cooks down and sauce begins to thicken. If you'd like a thicker sauce, add flour, one tablespoon at a time, until it reaches desired consistency.
You can also give it a taste at this point, you may want to add more seasonings to the sauce sauce as onion, garlic powder, pepper or a little salt.
Serve over cooked pasta and top with crushed croutons and green onions if desired. Add a side of fresh fruit and you have a meal that is sure to please!
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8 comments:
I'll be trying this one later in the week. Looks tasty and quick for a weeknight. I'll use some whole-wheat protein pasta!
Yummy!!! Bookmarking to try it out later.
this looks fabulous!!
Printing out the recipe card now! I know I'll be using this soon.
Looks great. I am STARVING! I love that you used corn!
looks SO yummy! and there are so many options, like vegetarian, or lower calorie, LOVE it!
Made this delcious dish last night! All loved it, I am eating left overs today!! YAY ME!!LOL
I did not put bacon in it (cause it was in the freezer and I was too lazy to defrost it) and I used fozen spin.
Thanks for sharing.
tracy
So glad you like it, Tracy! This is a favorite of mine.
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