skillet dinner

Chicken with Romaine Lettuce Sauce

Chicken with Romaine Lettuce Sauce

Chicken with Romaine Lettuce Sauce

I found myself with some Romaine lettuce and was just not in the mood for a salad. Probably because it was snowing outside and very cold. I added the lettuce to my chicken and created a wonderful dish.

Chicken with Romaine Lettuce Sauce


1 medium onion, sliced

6 boneless, skinless chicken thighs


salt and pepper

6-8 cups shredded Romaine lettuce

1 c. chicken stock

fresh chopped parsley

hot pepper sauce

Heat oil in a large skillet and cook onion until golden. Meanwhile combine about 1/2 cup of flour in a plastic bag and season with salt and pepper. Add the chicken pieces and shake to coat. Add chicken to the skillet and brown chicken pieces on both sides. Cover and let the chicken cook on medium heat for about 5 minutes longer. Add lettuce and stir in along with the chicken stock, parsley and hot sauce. Cover and allow to cook for 5 -10 more minutes or until chicken in cooked through and sauce has thickened. Serve alone or over pasta or rice. Serves 2-3.

Add lettuce to chicken in the skillet

Add lettuce to chicken in the skillet

Ready to serve

Ready to serve


Veggie and Pasta Skillet Dinner

Veggie and Pasta Skillet Dinner

Veggie and Pasta Skillet Dinner

We had this dish in class last night. Lots of yummy veggies. Colorful, tasty and very simple. Thanks to all who braved the snowy night to get together to cook.

Vegetable and Pasta Skillet Dinner

1 (16 ounce) package whole wheat rotini pasta, cooked

2 tablespoons toasted sesame oil

1/4 cup soy sauce

1/4 cup balsamic vinegar

2 tablespoons honey or sugar

3 T. oil

3 cups chopped broccoli

1 cup chopped carrots

1 cup chopped red bell pepper

2 cups chopped fresh mushrooms, use whatever mushrooms you can find

1 cup shelled edamame (green soybeans), organic

3/4 cup cashews

In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and honey or sugar. Heat the 3 tablespoons of oil in a skillet over medium heat. Stir in the broccoli, carrots, pepper, mushrooms, shelled edamame, and cashews. Sauté 5 minutes. Mix in the sesame oil sauce. Add pasta and cook 5 minutes longer or until vegetables are tender but crisp and pasta is heated through. Serves 4-6.

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