Good eats.

Hello, friends! Since cutting down on work hours I have been able to spend a little more time finding good recipes and cooking them up in the kitchen. Despite having a little more time, my two main requirements are that all recipes must be quick and easy. A third requirement is that is must not contain fish, as the thought of eating fish makes me gag. But that's besides the point, right?

 Here are two gems that I have made over the past week:

Lemon and Rosemary Chicken

via Eat Yourself Skinny

Here are your ingredients:

Recipe adapted from Food Network

4 skinless, boneless chicken breasts

3/4 pound small red-skinned potatoes, halved

2 sprigs fresh rosemary, plus 1 Tbsp leaves

1 clove garlic, smashed

Pinch of red pepper flakes

Juice of 2 lemons (squeezed halves reserved)

1 Tbsp extra-virgin olive oil

2 tsp. salt

Preheat oven to 450 degrees F.  Cover the potatoes with cold water in a saucepan and salt the water.  Bring to a boil over medium-high heat and cook until tender, about 8 minutes.  Drain and set aside.

Pile the rosemary leaves, garlic, 2 tsp. salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife.  Transfer the paste to a bowl and stir in the juice of 1 lemon and the olive oil.  Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat.  Add the chicken, cover and cook until browned, about 5 minutes.  Turn the chicken; add potatoes to the skillet and drizzle with the juice of the remaining lemon.  Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through, about 25 minutes.

Cajun Chicken Pasta

via The Pioneer Woman

Ingredients

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• 1/2 whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Broth
• 1/2 cup White Wine *** I don't cook with wine, but used an extra 1/2 cup chicken broth in its place***
• 1 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

Preparation Instructions

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.