Remember that good health begins with a cutting board because that is where all the fresh food gets prepared to eat! Most of the time for this recipe will be spent cutting while the noodles boil, and then everything is thrown together at the end. Look at the bottom to use my simple and delicious method for cooking the rosemary chicken if you don’t want to buy it pre-cooked. If chopping is new to you, then give yourself another 10 minutes to get this together.
Ingredients:
10 oz(s) spinach egg noodles
1 bunch cauliflower -- cut into florets
1/2 cup(s) onion -- diced
1/2 bunch kale -- stems and kale separated, chopped small
5 oz(s) mushrooms -- chopped
2 garlic clove(s) -- crushed
1 1/2 cup(s) frozen string beans
1/2 cup(s) feta cheese
3 cup(s) cooked chicken -- chopped 1" pieces or shredded
Directions
Prep Work: Chop cauliflower. Cut onion. Remove kale leaves from stems, chop both stems and leaves; store separately. Cut mushrooms. Chop chicken.
1. Start cooking noodles according to package directions, then set aside and toss with olive oil when done. Meanwhile, do all prep work listed above, keeping ingredients in separate piles or bowls.
2. Steam cauliflower florets in steamer pot, or a pot with lid and 1” of water in bottom. Remove from heat (and/or water) and set aside when just beginning to turn soft.
3. Meanwhile, in large skillet on medium heat melt 2 Tbsp. butter (or olive oil).
4. Saute onion and chopped kale stems 3 min.; add mushrooms, kale leaves and garlic for another 3 min. Add string beans and cook until all is heated through, adding olive oil or butter as needed.
5. Add chicken, feta cheese and noodles to skillet; toss all. Salt and pepper (or lemon pepper) to taste. (For yield of 6 start with 1/2 tsp. of each and go from there.)
Simple STOVETOP ROSEMARY CHICKEN: In the morning, sprinkle chicken tenders or BLSL breasts with dried rosemary on both sides. Or for more fun, find sprigs of rosemary outside or with the fresh herbs where you shop. Lay them in the bottom of a dish and place chicken on top so that all are touched. I have a rosemary bush so I used extra sprigs of rosemary on top and in between as well. Cover and refrigerate all day until ready to cook. Heat olive oil and cook a few rings of onion slices in skillet before adding chicken to give it a golden brown color. Put heat on medium and cook 7 minutes on each side. Check frequently in the last 3-4 minutes so that they are not over cooked; should not flex much when pressed with finger, or cut to middle to see if all is white, or check with meat thermometer in thickest part until it reads 155-160 degrees. Move chicken to dish or cutting board and cover loosely with tin foil tent. (I just use other dishes to save tin foil!) Leave for 10 minutes to cool. Chop.
OTL 2011