Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 10 Min Cook 40 Min Risotto with and a Green Formal BowtieChicken Pasta with Sausage Steamed Side (for 2) (for 4) Salad with HomeBroccoli Made Vinaigrette Chicken Risotto Ingredients 2 Boneless Skinless Chicken Breasts 1/4 Yellow Onion 6 White Mushrooms 1 Teaspoon Freeze Dried Minced Garlic 2 Tablespoons Curly Parsley 3/4 Cup Arborio Rice 1/2 Cup White Grape Juice 2 1/2 tsp. Better than Bouillon Chicken Base 2 1/2 Cups Water 1 Teaspoon Balsamic Vinegar 2 Tablespoons Salted Butter 1/4 Cup Fresh Grated Parmesan Cheese Salt and Pepper to Taste Approximately 550 calories per normal serving *Ingredients make two generous servings. Steamed Broccoli Ingredients 1 Head Fresh Broccoli Approximately 120 calories per normal serving *Ingredients make two generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -http://thefamilydinnerproject.org
Formal Bowtie Pasta Chicken with Risotto Sausage with and a Green Salad with Steamed Home Made Broccoli Vinaigrette Side (for (for 2) 4) 1 2 Prep and Sauté Vegetables: Dice 1/4 yellow onion. Wash 6 mushrooms and cut off the ends. Slice mushrooms into 1/4 thick slices. Melt 1 Tbsp. butter in a large sauté pan over medium high heat. Once melted, sauté mushrooms and onion together until onions are translucent. Remove from pan, reserving for later. 3 Begin Simmering 4 Chicken Stock: In a medium sauce pan, bring 2 1/2 cups of water to a boil, stir in 2 1/2 tsp. chicken base and reduce to a low simmer until base is dissolved. Will be used in 1/2 cup increments in future steps. Brown the Chicken Breasts: To the previously used pan, add 1 Tbsp. salted butter to the sauté pan. After salting and peppering the chicken breasts, add meat to the sauté pan. Quickly brown both sides of the chicken breast. (1-2 Min. per side) Will finish cooking later. Add Arborio Rice: Once chicken is browned and pan is still over medium high heat, add 3/4 cup Arborio rice around the chicken breasts, sauté for about 2 minutes. Next, deglaze the pan by adding 1/2 cup white grape juice, 1/2 cup of the simmering chicken stock from the sauce pan, 1 tsp. balsamic vinegar, and 1 tsp freeze dried minced garlic to sauté pan. Bring to a boil and then reduce heat to medium. Cook Arborio Rice: 5 THIS IS THE MOST 6 IMPORTANT PART OF THE MEAL. Once the liquid is absorbed into rice, add another 1/2 cup of the simmering chicken stock to sauté pan and flip the chicken breasts over. Once this chicken stock is absorbed (about 5 min), add another 1/2 cup of chicken stock and flip chicken again. Repeat 2 more times. (using all 2 1/2 cups of broth). Broccoli and Parsley: While the rice and chicken are cooking, cut florets off the stems of the broccoli and rinse clean. Add broccoli to an appropriate sized sauce pan with a lid and add 1/2 of water at bottom of the pan. Cook over medium-high heat until lid feels hot, then reduce heat to simmer. Remove 2 Tbsp. parsley from stems and finely chop. 7 Finish the Risotto: When the last 1/2 cup of stock is added to the rice, flip the chicken one final time and add the sautéed onions, mushrooms, & fresh chopped parsley to sauté pan and cook over medium heat until stock is absorbed the final time. 8 Serve and Enjoy: The broccoli should now be al dente, drain and add to a serving bowl. Stir most of the 1/4 cup parmesan cheese into risotto. Once melted, plate risotto on serving platter and top with chicken breasts. Garnish with remaining parmesan cheese and Enjoy!
Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 10 Min Cook 40 Min Risotto with and a Green Formal BowtieChicken Pasta with Sausage Steamed Side (for 4) (for 4) Salad with HomeBroccoli Made Vinaigrette Chicken Risotto Ingredients 4 Boneless Skinless Chicken Breasts 1/2 Yellow Onion 12 White Mushrooms 2 Teaspoons Freeze Dried Minced Garlic 1/4 Cup Curly Parsley 1 1/2 Cups Arborio Rice 1 Cup White Grape Juice 5 Teaspoons Better than Bouillon Chicken Base 5 Cups Water 2 Teaspoons Balsamic Vinegar 4 Tablespoons Salted Butter 1/2 Cup Fresh Grated Parmesan Cheese Salt and Pepper to Taste Approximately 550 calories per normal serving *Ingredients make four generous servings. Steamed Broccoli Ingredients 2 Heads Fresh Broccoli Approximately 120 calories per normal serving *Ingredients make four generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -http://thefamilydinnerproject.org
Formal Bowtie Pasta Chicken with Risotto Sausage with and a Green Salad with Steamed Home Made Broccoli Vinaigrette Side (for (for 4) 4) 1 2 Prep and Sauté Vegetables: Dice 1/2 yellow onion. Wash 12 mushrooms and cut off the ends. Slice mushrooms into 1/4 thick slices. Melt 2 Tbsp. butter in a large sauté pan over medium high heat. Once melted, sauté mushrooms and onion together until onions are translucent. Remove from pan, reserving for later. 3 Begin Simmering 4 Chicken Stock: In a medium sauce pan, bring 5 cups of water to a boil, stir in 5 tsp. chicken base and reduce to a low simmer until base is dissolved. Will be used in 1 cup increments in future steps. Brown the Chicken Breasts: To the previously used pan, add 2 Tbsp. salted butter to the sauté pan. After salting and peppering the chicken breasts, add meat to the sauté pan. Quickly brown both sides of the chicken breast. (1-2 Min. per side) Will finish cooking later. Add Arborio Rice: Once chicken is browned and pan is still over medium high heat, add 1 1/2 cups Arborio rice around the chicken breasts, sauté for about 2 minutes. Next, deglaze the pan by adding 1 cup white grape juice, 1 cup of the simmering chicken stock from the sauce pan, 2 tsp. balsamic vinegar, and 2 tsp freeze dried minced garlic to sauté pan. Bring to a boil and then reduce heat to medium. Cook Arborio Rice: 5 THIS IS THE MOST 6 IMPORTANT PART OF THE MEAL. Once the liquid is absorbed into rice, add another 1 cup of the simmering chicken stock to sauté pan and flip the chicken breasts over. Once this chicken stock is absorbed (about 5 min), add another 1 cup of chicken stock and flip chicken again. Repeat 2 more times. (using all 5 cups of broth). Broccoli and Parsley: While the rice and chicken are cooking, cut florets off the stems of the broccoli and rinse clean. Add broccoli to an appropriate sized sauce pan with a lid and add 1/2 of water at bottom of the pan. Cook over medium-high heat until lid feels hot, then reduce heat to simmer. Remove 1/4 cup parsley from stems and finely chop. 7 Finish the Risotto: When the last cup of stock is added to the rice, flip the chicken one final time and add the sautéed onions, mushrooms, & fresh chopped parsley to sauté pan and cook over medium heat until stock is absorbed the final time. 8 Serve and Enjoy: The broccoli should now be al dente, drain and add to a serving bowl. Stir most of the 1/2 cup parmesan cheese into risotto. Once melted, plate risotto on serving platter and top with chicken breasts. Garnish with remaining parmesan cheese and Enjoy!
Simplifying Getting Family Dinner to Your Table! Time Allocation- Prep 10 Min Cook 40 Min Risotto with and a Green Formal BowtieChicken Pasta with Sausage Steamed Side (for 6) (for 4) Salad with HomeBroccoli Made Vinaigrette Chicken Risotto Ingredients 6 Boneless Skinless Chicken Breasts 3/4 Yellow Onion 18 White Mushrooms 1 Tablespoon Freeze Dried Minced Garlic 3/8 Cup Curly Parsley 2 1/4 Cups Arborio Rice 1 1/2 Cups White Grape Juice 7 1/2 tsp. Better than Bouillon Chicken Base 7 1/2 Cups Water 1 Tablespoon Balsamic Vinegar 6 Tablespoons Salted Butter 3/4 Cup Fresh Grated Parmesan Cheese Salt and Pepper to Taste Approximately 550 calories per normal serving *Ingredients make six generous servings. Steamed Broccoli Ingredients 3 Heads Fresh Broccoli Approximately 120 calories per normal serving *Ingredients make six generous servings. Sharing a family meal is good for the spirit, the brain and the health of all family members -http://thefamilydinnerproject.org
Formal Bowtie Pasta Chicken with Risotto Sausage with and a Green Salad with Steamed Home Made Broccoli Vinaigrette Side (for (for 6) 4) 1 2 Prep and Sauté Vegetables: Dice 3/4 yellow onion. Wash 18 mushrooms and cut off the ends. Slice mushrooms into 1/4 thick slices. Melt 3 Tbsp. butter in an extra large sauté pan over medium high heat. Once melted, sauté mushrooms and onion together until onions are translucent. Remove from pan, reserving for later. 3 Begin Simmering 4 Chicken Stock: In a medium sauce pan, bring 7 1/2 cups of water to a boil, stir in 7 1/2 tsp. chicken base and reduce to a low simmer until base is dissolved. Will be used in 1 1/2 cup increments in future steps. Brown the Chicken Breasts: To the previously used pan, add 3 Tbsp. salted butter to the sauté pan. After salting and peppering the chicken breasts, add meat to the sauté pan. Quickly brown both sides of the chicken breast. (1-2 Min. per side) Will finish cooking later. Add Arborio Rice: Once chicken is browned and pan is still over medium high heat, add 2 1/4 cups Arborio rice around the chicken breasts, sauté for about 2 minutes. Next, deglaze the pan by adding 1 1/2 cups white grape juice, 1 1/2 cups of the simmering chicken stock from the sauce pan, 1 Tbsp. balsamic vinegar, and 1 Tbsp. freeze dried minced garlic to sauté pan. Bring to a boil and then reduce heat to medium. Cook Arborio Rice: 5 THIS IS THE MOST 6 IMPORTANT PART OF THE MEAL. Once the liquid is absorbed into rice, add another 1 1/2 cups of the simmering chicken stock to sauté pan and flip the chicken breasts over. Once this chicken stock is absorbed (about 5 min), add another 1 1/2 cups of chicken stock and flip chicken again. Repeat 2 more times. (using all 7 1/2 cups of broth). Broccoli and Parsley: While the rice and chicken are cooking, cut florets off the stems of the broccoli and rinse clean. Add broccoli to an appropriate sized sauce pan with a lid and add 1/2 of water at bottom of the pan. Cook over medium-high heat until lid feels hot, then reduce heat to simmer. Remove 3/8 cup parsley from stems and finely chop. 7 Finish the Risotto: When the last 1 1/2 cups of stock is added to the rice, flip the chicken one final time and add the sautéed onions, mushrooms, & fresh chopped parsley to sauté pan and cook over medium heat until stock is absorbed the final time. 8 Serve and Enjoy: The broccoli should now be al dente, drain and add to a serving bowl. Stir most of the 3/4 cup parmesan cheese into risotto. Once melted, plate risotto on serving platter and top with chicken breasts. Garnish with remaining parmesan cheese and Enjoy!