Price Chopper Gatherings Gatherings Healthy 2018 | Page 28

HEALTHY 2018 | One Pan Meals | 27
Naan Thai Chicken Flatbread
INGREDIENTS
1 tbsp vegetable oil
1 lb boneless, skinless chicken breast
⅛ tsp each, kosher salt & black pepper
¾ cup P.F. Chang’s ® Home Menu Sesame Sauce
1 ½ tbsp Sriracha sauce
4 plain naan flatbread
½ cup each, thinly sliced red onion, red bell pepper &
matchstick carrots
½ cup shredded mozzarella cheese
¼ cup each, chopped fresh cilantro & Thai basil
¼ cup crushed dry roasted peanuts
PAN Garlic Shrimp and Asparagus
INSTRUCTIONS
STEP ONE
Preheat oven to 400ºF. Heat oil in large nonstick skillet over
medium-high heat. Sprinkle chicken evenly with salt and pepper.
Cook 3 to 4 minutes on each side until browned and cooked
through. Stir together sesame sauce and Sriracha in small bowl.
Roasted Lemon Butter
INGREDIENTS
Asparagus
STEP TWO
Remove chicken from skillet and cut into thin slices. Toss sliced
chicken with ¼ cup of the sauce mixture and set aside.
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STEP THREE
Brush 1 tbsp of sauce mixture evenly on each flatbread. Top with
chicken, red onion, red bell pepper, carrots and cheese,
evenly divided.
STEP FOUR
Cook on a baking sheet 10 to 12 minutes, until cheese is melted.
Drizzle 1 tbsp of sauce mixture over each flatbread. Sprinkle with
cilantro, Thai basil and crushed peanuts.
1 lb thin or medium asparagus, ends trimmed
1 tbsp olive oil
1 garlic clove, minced
Kosher salt, to taste
Freshly ground black pepper, to taste
Shrimp
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1½ lbs medium uncooked, peeled shrimp,
deveined and tails removed
1 tbsp olive oil
2-3 garlic cloves, minced
½ tsp salt
¼ tsp paprika
1/ 8 tsp freshly ground black pepper
¼ tsp red pepper flakes, or less for a less spicy dish
3 tbsp chopped fresh parsley
1 ½ tbsp fresh lemon juice or more to taste
3 tbsp butter, cubed
Note This One Pan Meal is great by itself, or paired with pasta or rice.
©Conagra Brands, Inc. All Rights Reserved.
P.F. CHANG’S and P.F. CHANG’S® HOME MENU are registered trademarks owned by P.F. Chang’s China Bistro, Inc., and are used with permission.
DIRECTIONS
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Preheat oven to 400°F. Lightly oil a baking sheet, coat with nonstick
spray, or use a layer of foil for easy clean up.
Add asparagus and drizzle with 1 tbsp olive oil. Add 1 minced
garlic clove, salt, and pepper. Toss until evenly coated then line
asparagus in a single layer. Roast for 4-6 minutes depending on
thickness.
Remove pan from oven and push asparagus to one side of the pan
(keep in a single layer). Add shrimp and drizzle with 1 tbsp olive oil.
Add 2-3 minced garlic cloves (or more to taste), ½ tsp salt, ¼ tsp
paprika, 1/ 8 tsp pepper, ¼ tsp red chili flakes and fresh parsley. Toss
until evenly coated then line shrimp in a single layer.
Top asparagus with 1 tbsp cubed butter, evenly spaced. Top
shrimp with 2 tbsp cubed butter, evenly spaced. Roast for 6
minutes or just until shrimp is opaque.
Remove pan from oven and drizzle with lemon juice. Season with
additional salt and pepper to taste.