Pasta with Tuna and White Beans
Serves 4-6 | This tasty low-cost dish packs a protein punch. Total approx. cost: $ 12
Kosher salt 1 lb. spaghetti, linguine, or orecchiette ¼ c. extra-virgin olive oil 3 cloves garlic, minced
1 15.5-oz. canned cannellini beans, drained and rinsed
2 3.2- to 5-oz. cans albacore tuna, drained and flaked with a fork
½ lemon, juiced Freshly ground black pepper
Optional toppings: roughly chopped fresh parsley, toasted breadcrumbs, drained capers, sliced green onions, crushed red pepper flakes
Bring a large pot of well-salted water to boil. Add pasta and cook until al dente, per package instructions. In large sauté pan, heat oil over medium heat. Add garlic, sauté until fragrant and soft but not brown, about 30 seconds. Add beans and tuna to pan and stir to combine. Cook until flavors meld and tuna warms through, about 2 minutes. When pasta is cooked, reserve ¼ c. pasta cooking water, drain the pasta, and add pasta to sauté pan. Use tongs to coat the noodles. Add reserved pasta water a little bit at a time until it’ s the desired consistency. Add lemon juice and season with salt and pepper. Garnish as desired and serve immediately.
Creamy Garlic Chicken
Serves 4 | Great with mashed potatoes, rice, or over pasta to soak up the delicious sauce. Add a green salad for a terrific and easy meal.
Total approx. cost: $ 18
2 boneless, skinless chicken breasts or boneless thighs( 1½ pounds)
½ tsp. Italian seasoning ½ tsp. salt ¼ tsp. freshly cracked black pepper ¼ c. all-purpose flour 2 tbsp. olive oil 2 tbsp. butter, divided
9-10 garlic cloves, peeled 1 c. chicken broth 3 / 4 c. heavy cream ½ tsp. garlic powder Salt and pepper, to taste
Optional for serving: chopped fresh parsley, sliced green onions
Fillet chicken breasts or thighs into thinner cutlets( or use thin-cut boneless chicken). Season each piece with Italian seasoning, salt, and pepper. Sprinkle flour over both sides of chicken and rub until evenly coated. Heat large skillet over medium heat, then add olive oil and 1 tbsp. butter. Once hot, add chicken and cook on each side until golden brown and cooked through( about 4 minutes per side). Transfer cooked chicken to a plate and cover to keep warm. Peel garlic cloves and smash them with the side of a large chef’ s knife( press down on the side of the knife with the heel of your hand). Add smashed garlic and remaining 1 tbsp. butter to skillet. Sauté garlic on medium-low heat, stirring frequently, for 3 minutes or until lightly browned and fragrant. Pour broth and heavy cream into skillet, and add garlic powder. Scrape up any brown bits from bottom of skillet. Let sauce simmer 8-10 minutes, or until thickened. If the sauce is too thin, thicken by adding a half tsbp. of flour at a time until desired consistency is reached. Add salt and pepper to taste. Return cooked chicken to skillet and spoon sauce on top. Let chicken heat through. Serve with optional parsley or green onions.
Baked Chickpeas with Feta
Serves 4 | It’ s almost like eating dip for dinner.
Total approx. cost: $ 20 16 oz. cherry tomatoes, stemmed and washed 1 14.5-oz. can chickpeas, drained and rinsed 4 garlic cloves, finely chopped
¼ c. extra-virgin olive oil, plus more for drizzling
3 / 4 tsp. kosher salt ¼ tsp. crushed red pepper flakes
Freshly ground black pepper 1 4 " × 3 " 8-oz. block feta cheese Toasted bread, for serving Optional: fresh basil leaves for serving
Arrange rack in center of oven and preheat to 400 °. In 13 " × 9 " baking dish, toss tomatoes, chickpeas, garlic, oil, salt, and red pepper flakes, and season with black pepper. Roast until tomatoes burst and start to release their juices, about 15 minutes. Use sharp knife to cut feta lengthwise into 4 planks, about 3/4 " thick. Nestle feta planks into tomato mixture and drizzle with oil; no stirring needed. Continue to roast until feta is soft and tomatoes burst and are saucy, about 10 to 15 minutes. Remove from oven and heat broiler. Broil, watching closely, until tomatoes and feta are blistered, about 2 to 3 minutes. Serve with toast and add basil leaves as optional topping.
Kathy Patrick, a resident of Rome, Georgia, loves cooking, traveling, book club, slalom waterskiing, and gym workouts, but her favorite activities are polka dancing and bicycle trips with her husband, Marty Cipollini. A retired software sales professional, Patrick volunteers with the Rome Little Theatre and Georgia chapter of The American Chestnut Foundation.
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