This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.
Hazelnut Chicken With Pasta
Bring water to a boil in a large stove-top pot with lid.
Heat oil in large nonstick frying pan or work at medium-high.
Cut chicken into bite size pieces and add to pan. Stir until meat is no longer pink and reduce heat to medium-low.
Sliver carrot, chop onion, slice mushrooms and gradually add to chicken.
Add to pan in the following order: butter, flour and salt.
Gradually stir in milk.
Add spice, hazelnut liqueur, lime juice, honey and chili-garlic sauce. Stir. Cover and simmer.
Place pasta in boiling water, stir and cook uncovered. Set timer for 7 minutes.
Toss spinach with fruit, feta cheese, bacon bits and nuts. Sprinkle with poppyseed dressing.
Yield: 4 servings