5-Ingredient Dinner Recipes | 30 Minutes or Less!
Recipes in this Video
Chicken with white beans and pesto showcases the American love for hearty, comforting meals. This dish combines the protein of chicken with the creamy texture of white beans and the vibrant flavors of pesto, making it a nutritious choice for any weeknight dinner. The use of pesto adds a fresh herbaceous twist, reflecting the Italian influence in American cuisine. Today, variations abound, with different proteins and beans, allowing for personal touches in home kitchens.
Ingredients
- ●chicken breasts
- ●white beans
- ●pesto
- ●olive oil
- ●garlic
- ●onion
- ●chicken broth
- ●spinach
- ●parmesan cheese
- ●black pepper
- ●salt
- ●lemon juice
- ●fresh basil
Instructions
- 1Heat olive oil in a large skillet over medium heat until shimmering.
- 2Season chicken breasts with salt and black pepper.
- 3Add chicken to the skillet and cook until golden brown, about 5-7 minutes per side.
- 4Remove chicken from the skillet and set aside.
- 5In the same skillet, add chopped onion and garlic; sauté until fragrant, about 2-3 minutes.
- 6Add white beans and chicken broth; stir to combine.
- 7Return chicken to the skillet and spoon some of the mixture over the top.
- 8Cover and simmer for 10-12 minutes until chicken is cooked through, reaching 165°F.
- 9Stir in spinach and pesto; cook until spinach is wilted, about 2 minutes.
- 10Remove from heat and squeeze fresh lemon juice over the dish.
- 11Sprinkle with grated parmesan cheese and fresh basil before serving.
Ingredient Alternatives
pesto
Healthier: homemade pesto
Cheaper: spinach + garlic + olive oil
Homemade pesto can reduce costs while maintaining flavor.
parmesan cheese
Healthier: nutritional yeast
Cheaper: grated mozzarella
Nutritional yeast is lower in calories and adds a cheesy flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●8 oz orecchiette pasta
- ●2 cups mushrooms, sliced
- ●2 tbsp olive oil
- ●3 cloves garlic, minced
- ●1/2 tsp red pepper flakes
- ●1/2 cup vegetable broth
- ●1/4 cup grated Parmesan cheese
- ●Salt to taste
- ●Black pepper to taste
- ●Fresh parsley, chopped (for garnish)
Instructions
- 1Cook the orecchiette pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.
- 4Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are browned and tender.
- 5Pour in the vegetable broth and bring to a simmer, allowing it to reduce slightly for about 3-4 minutes.
- 6Season the mushroom mixture with salt and black pepper to taste.
- 7Add the cooked orecchiette to the skillet, tossing to combine with the mushroom sauce.
- 8Stir in the grated Parmesan cheese until melted and well incorporated.
- 9Remove from heat and garnish with fresh parsley before serving.
Equipment
Ingredients
- ●1 lb shrimp, peeled and deveined
- ●2 cups snap peas, trimmed
- ●2 tbsp olive oil
- ●3 cloves garlic, minced
- ●1 tsp ginger, grated
- ●1/4 cup soy sauce
- ●1 tbsp sesame oil
- ●1 tsp red pepper flakes
- ●1/2 tsp black pepper
- ●1/4 cup green onions, chopped
Instructions
- 1Heat olive oil in a large skillet over medium heat.
- 2Add minced garlic and grated ginger, sauté for 1-2 minutes until fragrant.
- 3Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink.
- 4Stir in the snap peas and cook for another 2-3 minutes until they are tender-crisp.
- 5Pour in the soy sauce and sesame oil, stirring to combine.
- 6Add red pepper flakes and black pepper, mixing well.
- 7Cook for an additional minute to heat through.
- 8Remove from heat and garnish with chopped green onions.
- 9Serve immediately over rice or noodles if desired.
Equipment
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