Chicken Vegetable Skillet Pasta & Peanut Butter Oatmeal Chocolate Chip Cookies
30 Minute Chicken Vegetable Skillet Pasta
Ingredients
225 g Emma penne pasta*
3 tbsp. olive oil, divided
1 lb. boneless, skinless chicken cut into 1-to-2-inch strips*
1 tsp. salt
1 tsp. pepper
1 each of red, orange, and yellow bell peppers, chopped
OR One 1 lb. pack of mini sweet peppers*
2 carrots chopped*
2 medium shallots diced
4 cloves fresh garlic minced
2 tbsp. balsamic vinegar
1 tbsp. lemon juice
2 tbsp. fresh or dried parsley
Instructions
Cook penne according to the package directions. Once cooked, measure out 1/2 cup of the pasta water and set aside for later. Drain the pasta and set aside.
Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chicken to pan and cook for approximately 5 to 8 minutes, stirring occasionally. You want to cook the chicken until juices run clear and chicken is no longer pink. Sprinkle salt and pepper on the chicken and mix well.
Add carrots, red, yellow, orange peppers and shallots to pan. Cook for 4 to 7 minutes, allowing peppers and shallots to brown on edges. Add garlic and cook for 1 minute longer.
Add balsamic vinegar, lemon juice, 1 tablespoon olive oil and 1/2 cup reserved pasta water and cooked penne pasta to pan. Cook for about 3 to 4 minutes, stirring while ingredients come together.
Transfer to a large serving bowl or platter. Sprinkle with fresh or dried parsley.
Recipe and photo credit: Cravings of a Lunatic
*In Flyer Oct 31 – Nov 6, 2021
Peanut Butter Oatmeal Chocolate Chip Cookies
Ingredients
1 cup Meadowvale unsalted butter *
1 cup Adams creamy peanut butter *
2 tsp. pure vanilla extract
1 1/2 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tbsp. milk
1 and 3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 and 1/2 cups old fashioned oats
12 oz. Chipits chocolate chips*
Instructions
Before getting started, leave eggs, butter, and peanut butter on the counter to bring to room temperature.
Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium speed until smooth. Add in the peanut butter and vanilla and beat until smooth; about 2 minutes. Add in both sugars and beat until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, scraping down the sides as needed. Beat in the milk until it's combined.
In a medium bowl, stir together the flour, baking soda, and salt.
On low speed, gradually beat the flour mixture into the wet ingredient mixture, beating until just incorporated. Turn mixer off. Beat in the oats and chocolate chips, mixing just until combined.
Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread.
Bake, one sheet at a time, in preheated oven for 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center. Repeat with all cookie dough.
Recipe and photo credit: Baker by Nature
*In Flyer Oct 31 – Nov 6, 2021