Parmigiana Chicken with wine sauce

We love a good pasta dish especially when the weather cools down. This dish gives you all the flavor with less calories than most Italian restaurants.

Crispy chicken tenders with a parmigiana crust top our capellini with garlic and mushrooms. Best part of this recipe is you can add or swap ingredients. Don’t like mushrooms? Add tomatoes or olives. Love mushrooms and want to toss in sun dried tomatoes? Delicious!

Ingredients:

1 pound of chicken tenders or chicken breast

1/2 cup of potato starch or AP flour

1 cup panko

1 cup grated parmigiana

1 tsp Italian seasoning

1 cup of milk or almond milk

1 cup of Marsala wine or dry white wine

2 tbsp of butter (grass fed works best)

2 chopped garlic cloves

1 cup of chopped button mushrooms

2 tbsp chopped parsley

Juice from one lemon

2 tbsp olive oil

Salt and pepper

Pasta of your choice and 1/2 cup of pasta water

Directions:

Cook your pasta and reserve 1 – 1/2 cup of the pasta water.

In a bowl, mix the panko, parmigiana, and Italian seasoning

Toss your chicken in the starch/flour. Dust off any excess

Dip into your milk

Toss in the panko mix. Make sure the chicken is fully coated.

Heat a skillet over medium high and add olive oil. Cook chicken until both sides are crispy and brown. Internal temp should be 165 degrees.

Set chicken on a cooling rack or paper towel.

Add the butter, garlic, and mushrooms to the skillet.

Cook until garlic is fragrant and the mushrooms are tender. Add the wine.

Let reduce to around a quarter cup then add the pasta water and lemon juice.

Let simmer until sauce thickens. Season with salt and pepper. Sprinkle in the parsley.

Add chicken back in and serve over pasta.

I hope you try this super easy pasta! We will definitely be eating this all fall/winter.

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Affordable Spicy Paella

spicy paella

spicy paella

I have always had this weird obsession with paellas. They are so bold and bright with deep flavors. One of the reasons I believe they are often forgotten is the hefty price tag associated with the dish. Saffron is one of the most common ingredients found in paella. This spice is usually around $15 for a handful. While I LOVE saffron I decided to trade it out for smoked paprika. You will still get a bold flavor and instead of the rich yellow or orange the paprika turns the rice a deep red.

spicy paella

Another easy swap is using andouille sausage over the typical cured Spanish chorizo. When you pan fry the andouille you still get a ton of flavor to develop in a short amount of time. I love sauteing my veggies with the fried sausage to really add depth to every bite.

My grocery store does not have paella rice ready available so I switched it for arborio rice. Arborio rice is just tiny enough to soak up every little bit of broth. I actually kept adding extra broth to make sure I still had a little sauce for my bread. I skipped out on the mussels just because those are not my personal favorite. You can definitely add a few in at the end. Boneless skinless chicken thighs and shrimp are what I look forward to in a paella. Both of these proteins usually have great prices in my area especially if you have a Sprouts farmers market near by.

spicy paella

While I do believe an authentic paella taste is extremely hard to replicate without saffron- this affordable version is just as soul satisfying to me. It is such a beautiful dish and packed full of flavor. Honestly this came together so quickly as well. If you are looking to impress on a budget, this is the recipe to make!

spicy paella

Affordable Spicy Paella
Recipe Type: Rice
Author: Kellie Rice
Prep time:
Cook time:
Total time:
Serves: 6
An easy way to impress with bold colors and flavors in this affordable paella.
Ingredients
  • 1 pound of chopped boneless skinless chicken thighs
  • 2 tbsp of olive oil
  • 2 tbsp of smoked paprika
  • 2 tbsp of garlic powder
  • 1 tsp of chili powder
  • 1 tsp of red pepper
  • salt and pepper
  • 1 cup of chopped onions
  • 1 cup of stewed fire roasted tomatoes
  • 2 tbsp of chopped garlic
  • 3 cups of chicken broth
  • fully cooked sliced andouille sausage
  • 1 pound of shrimp shelled with tails on
  • 1 1/2 cups of arborio rice
  • 1/2 cup chopped parsley
  • lemon wedges
  • Tabasco
Instructions
  1. Heat a large paella pan or saute pan over medium heat.
  2. Add the olive oil.
  3. Add chopped onion and sausage.
  4. Fry until onions begin to be slightly translucent and the edges of the sausage starts to brown.
  5. Remove the sausage and set to the side.
  6. Add in the chicken and cook until golden brown.
  7. Add garlic and rice.
  8. Season with salt and pepper, smoked paprika, garlic powder, red pepper and chili powder.
  9. Add in the stewed tomatoes and stir until all the rice is covered.
  10. Pour the broth over the top and stir into the rice.
  11. Bring to a boil.
  12. Lower to medium low heat.
  13. Add the sausage back in then cover.
  14. Cook for about 10 minutes.
  15. If your broth evaporates before the rice is done just add a little more on top.
  16. The important part is to make sure you do not stir the rice at all.
  17. When the rice is almost done (about 15 minutes) add the shrimp on top.
  18. Salt and pepper then cover.
  19. When all the liquid has absorbed and you start to hear a little crackling the rice is done.
  20. If you are unsure then just test the rice to make sure it has finished.
  21. Sprinkle with parsley and squeeze a little lemon over the top.
  22. I finish mine with Tabasco!

spicy paella

I know this is going to be one of my go to recipes this summer. Even Patrick’s kids ate their entire bowls! I don’t think this dish is too spicy. You can always omit the red pepper. I love the heat so I added lots of hot sauce to my bowl 🙂

Let me know if you try this recipe! I know you will love it!

 

 

 

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