awesome recipe recommendation

I really need to try harder to post about my cooking more quickly after cooking and consuming it.  This particular meal was almost a month ago now, but it was memorable enough that I feel I can still give it an accurate review.  DELICIOUS!  The chicken was moist and flavorful.  The chow mein noodles added a great crunch to the green beans.  I was a little nervous about the couscous since I had never tried to make it before.  It looked either undercooked or overcooked, I couldn’t tell, but it actually turned out pretty good and we cleaned our plates of everything.  Thank you SuzyQ for the recipes, and thanks Mom for passing them on to me!

Chicken with Artichokes & Sun-Dried Tomoatoes

Prep Time: 15 minutes
Total Time: 30 minutes
Cook Time: 15 minutes
Serves: 4 

Ingredients

• 4 chicken breast, raw
• 3 tablespoons I Can’t Believe It’s Not Butter Mediterranean Blend
• 1 garlic clove
• 14 ounces artichoke hearts, canned in water
• 2 tablespoons sun-dried tomatoes (not oil packed)
• 1 cup fat-free, reduced sodium chicken broth
• 2 tablespoons Parmesan cheese

Preparation

Finely chop the garlic clove. Drain the can of artichokes. Chop the sun-dried tomatoes. Season chicken, if desired, with salt and ground black pepper. In 12-inch nonstick skillet, melt 2 tablespoons I Can’t Believe It’s Not Butter!® Mediterranean Blend spread over medium-high heat and cook chicken, turning once, 6 minutes or until thoroughly cooked. Remove to serving platter and keep warm. In same skillet, melt remaining tablespoon Spread over medium heat and cook garlic, stirring occasionally, 30 seconds. Add artichoke hearts and tomatoes and cook, stirring occasionally, 1 minute. Stir in broth and bring to a boil. Reduce heat and simmer 5 minutes or until sauce is slightly thickened. Stir in cheese. Spoon over chicken.  (Personal Note:  I am not a big fan of artichoke hearts so, while I did cook with the amount the recipe called for, when the sauce was done I picked out the big hunks and just left in the little pieces.)

Asian Green Beans

Prep Time: 5 minutes or less
Total Time: 15 minutes
Cook Time: 10 minutes
Serves: 4 

Ingredients

• 2 teaspoons Bertolli® Extra Virgin Olive Oil
• 2 garlic cloves
• 1 pound whole fresh green beans
• 3 tablespoons Lawry’s® Marinade Teriyaki with Pineapple Juice
• 1/4 dry cup chow mein noodles

Preparation

1. Finely chop garlic. 2. In 12-inch skillet, heat Olive Oil over medium-high heat and cook garlic 30 seconds. 3. Add green beans and Marinade and cook, stirring occasionally, 10 minutes or until beans are tender. 4. To serve, top with chow mein noodles.

Curried Whole Wheat Couscous

Prep Time: 5 minutes or less
Total Time: 15 minutes
Cook Time: 10 minutes
Serves: 4 

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon curry powder
• 1 cup water
• 2 tablespoons raisins
• 1 Knorr® Vegetable Bouillon, Extra Large Cube, crumbled
• 2/3 cup couscous, whole wheat, dry

Preparation

1. In 2-quart saucepan, heat oil over medium heat and cook curry powder 30 seconds, stirring. Add water, currants, and Knorr® Vegetable Bouillon Cube to a boil over high heat. 2. Reduce heat to low and simmer covered 2 minutes. Stir in couscous, then remove from heat. Let stand covered 5 minutes. 3. Fluff couscous with fork before serving. Garnish, if desired, with chopped fresh parsley.

*WARNING* Whole wheat couscous does look similar to mouse droppings.  If you spill it while cooking be sure to clean it up immediately so that you don’t think you have a mouse when you are cleaning two weeks later like we did.