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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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Chicken Penne with Sun-Dried Tomato Sauce

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Chicken Penne with Sun-Dried Tomato Sauce



Delicious Chickpea Lentil Pasta, tossed with rich sun-dried tomato sauce and grilled chicken, and topped with mozzarella — it makes a nutritious and healthy dinner for the whole family!


INGREDIENTS

  

2 packages Chickapea Penne

1 lb. boneless skinless chicken breast (500 g.)

¼ cup sun-dried tomatoes in olive oil (oil drained) (30 g.)

1 tbsp. olive oil (I use oil from sun-dried tomatoes) (15 g.)

½ cup water (120 ml.)

¼ tsp. red pepper flakes (1.5 g)

1 garlic clove (minced)

½ cup Half & Half (120 ml.)

½ cup Parmesan cheese (65 g.)

1 cup shredded mozzarella (130 g.)

Fresh thyme, to garnish

INSTRUCTIONS

 


Start by blending the sun-dried tomatoes with water until a smooth puree forms (it should have the consistency of sour cream). Once ready, set aside.

Cut the chicken into ½-inch-thick slices and season with salt and pepper on both sides.

In a large, nonstick skillet, heat up 1 tbsp. of olive oil from the sun-dried tomato jar and fry the chicken slices for about 3-4 minutes on each side, until cooked through.

Remove the chicken from the pan and cut into bite-sized pieces. Set aside.

Bring a large pot of lightly salted water to boil, and cook Chickapea penne for 3-5 minutes. Drain, rinse, and set aside.

To prepare the sauce, place the sun-dried tomato puree, red pepper flakes, garlic, half & half, and parmesan into a large skillet and bring to a simmer. Cook it for about 1 minute.

Add the chicken pieces and penne to the sauce and mix everything well.

Sprinkle mozzarella cheese on top and broil for 5 minutes, until the cheese melts. Garnish with fresh thyme or parsley, and serve immediately  

Chicken Penne with Sun-Dried Tomato Sauce


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