Dinner Made with Ingredients at Home Before Shopping.
Are you constantly contemplating what to cook every day? To me, deciding on the menu can be the most challenging part rather than the actual cooking. Especially before heading to the grocery store, I often find myself having to get creative with limited ingredients. I frequently watch cooking videos, and whenever I discover an easy and delicious recipe, I try it out. However, as I repeat the recipe, I often end up substituting ingredients based on what I have in the refrigerator.
Today, I had chicken breast and some frozen vegetables, so I decided to make stuffed chicken and pasta for our dinner. It’s quite easy, and you can cook both dishes simultaneously. For this recipe, you’ll need a pan that you can use in the oven. In my case, I used a Staub braiser, and I highly recommend it. While it may not be inexpensive, it lasts for about 10 years and adds a moist, flavorful touch to your dishes. You can use it for baking, making stew, or even preparing shepherd’s pie – it’s totally worth the investment.
Farfalle pasta:
Do you often eat farfalle pasta? Whenever I have farfalle pasta, I always cook this particular recipe. It’s so simple and delicious. You just boil the pasta with salt. Then, after draining the water, add olive oil, Parmesan cheese, and shichimi (Japanese red pepper). I know it’s quite easy, but give it a try! I bet you’ll love it!
Ingredients serving 3 people:
- 3 Chicken Breast
- 80 gram Cream Cheese
- 1/4 Cup Frozen Corn
- 1/4 Cup Frozen Pea
- 1/4 Cup Shredded Cheese
- 1/4 Cup Mini Tomatoes
- 1 or 2 Cloves of Garlic
Instructions:
- Mix room-temperature cream cheese, frozen corn, peas, shredded cheese, and mini tomatoes in a bowl. *If the cream cheese is too cold, it’s hard to mix.
- Lay the chicken breast and cut a slit about 3/4 of the way through the chicken breast. *Do not cut the slit all the way through because the stuffing in step #1 is going inside the slit.
- Put the mixture from #1 into the slit of the chicken, and season with salt, pepper, and paprika on both sides of the chicken surface.
- Seal the chicken with toothpicks or whatever you have available. In my case, I used bamboo skewers for BBQ. You can remove them later while sautéing if desired.
- Turn on the stove to medium heat and add olive oil to the skillet. Sauté the chicken until it develops a brown surface on both sides.
- Once both sides are brown, transfer the skillet to the oven at 425°F for 10-15 minutes. Check the chicken’s doneness with a thermometer. When the middle of the meat reaches 165°F, it’s ready. Serve with pasta and enjoy your meal!
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How to Cook Ground Beef Shepherd’s Pie with Staub Braiser.