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.
ingredients
Hazelnut Chicken With Pasta
Spinach Salad
directions
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