Tim’s Current Favorite Pasta

My husband Tim can eat the same things over and over. Right now he’s on a vegetarian Corn Dog kick. But that works to my advantage if I have made something he really likes and I have leftovers. I love beans and greens type pasta and Tim has enjoyed it but when I came up with this ground turkey, beans and pasta version he really flipped his lid. We have been trying to eat healthier so I used extra lean turkey in this but you could also chop a skinless chicken breast in the food processor or use the fattier turkey or ground beef. Also I used whole-wheat pasta, now if you don’t like whole-wheat pasta you may just have to keep trying it and get used to it. It’s the wave of the future. There is going to be whole-wheat pasta at the Olive Garden soon, you can quote me on that. And a Kraft Mac and cheese box with “whole grain pasta” too.

1/2 finely chopped onion
1 carrot or 8-10 baby carrots finely chopped
1 stalk celery finely chopped
Olive Oil
1 can beans, drained and rinsed (I like Great Northern)
1 can Chicken broth or 2 cups
1/2 pound whole-wheat pasta
1/2 pound extra lean ground turkey (all white if you can find it)
Salt, Pepper, Red Pepper flakes, Garlic Powder, Dried Basil
Grated Parmesan Cheese
(serves 4-6)

In a large skillet, heat (on medium) about 1 tablespoon olive oil (try not to use extra virgin). Add the vegetables and about a teaspoon of salt. If you are lazy like me chop the onion, carrot and celery in the food processor until they are the size of grains of rice (or a little bigger). Sauté until they are getting soft about 5 minutes. Bring a large pot of water to a boil with a generous amount of salt (my Uncle Tony likes to say that “generous” as a measurement). Whole-wheat pasta needs some help so use 1-2 teaspoons of salt in the water. Cook the pasta until it is still a little chewy, and then drain (don’t rinse or add oil to it). Add the beans and continue to cook on medium heat for another few minutes. In another large skillet brown the ground turkey (spray the pan with some cooking spray first). Add ¼ teaspoon of salt and pepper and Garlic powder to the ground turkey. If you like (I like) add a sprinkle or two or red pepper flakes and basil. Add the turkey to the vegetable bean mix then add the chicken broth and allow everything to come to a boil. Add the pasta and serve with Parmesan. It’s a pain to juggle three pots and pans but I swear it’s worth it.

Shredded Chicken Chili

Do you want to be more thoughtful, spontaneous, creative, a tiger in bed? Than you need to know how to poach chicken, it isn't just delicious it's one of those cooking things that feels very advanced and adult but is super easy and will make you feel like a rock star (a.k.a. a tiger in bed). You can stop reading after the chicken recipe if you already have a KILLER chili recipe that you love. This chicken and broth is so amazing you can use it for anything, chili, soup, salads, seriously anything. Like I said after the chicken recipe I will tell you about the chili I made. You should learn how to do this not just because it’s easy and tastes amazing but the cost of boneless skinless breast is outrageous. The other day when it wasn’t on sale it cost $7.99 a pound. What??!! Insane this is much better and just as low fat if you peel off the skin when it’s done.

Shredded or Chopped Chicken and Broth

1 whole chicken cut up
1 onion
3 cloves garlic
1 carrot or 10 babies
3 stalks celery
10 peppercorns or 1 tsp. ground pepper
2 tsp salt
8-10 cups water
Suggested Spices:
2 bay leaves
1 tsp dried thyme or 4 sprigs fresh
½ tsp crushed red pepper flakes

Peel, wash and cut into 2-3 inch pieces all the vegetables (garlic just peel but leave whole), place them in the bottom of a large pot. Add all of the chicken (neck too but not the heart, etc. that comes in the bag), the spices and water, make sure the water is covering the chicken. Over medium high heat bring everything to a boil, then reduce it to a simmer and cover for about 20 minutes. The chicken should be done but you can check it by cutting into the breast and seeing if it is no longer pink, or use a meat thermometer and make sure it reaches 160 degrees. Remove the chicken to a pan or large plate and let it cool. When it’s cool remove the chicken skins and the meat from the bones. Chop it if you like in small cubes or I like to shred it with two forks.Remove all the vegetable and toss them, then strain the broth. Once you cool the broth, scrape off the fat and throw it away. Really you can use this broth for soup or something, it will stay in the fridge (a week) of freeze it (longer than a week).

The Chili!

1 tablespoon olive oil
½ onion chopped
3 cloves garlic chopped
2 pablano peppers chopped
1 can (6 ounce) diced mild green chiles
1 package sliced mushrooms (chop these more is you like)
1 can (15 ounce) crushed tomatoes (or half of large can)
2 cans (15 ounce) beans, drained and rinsed (I like red or white beans for this)
1 teaspoon salt
½- 1 teaspoon black pepper
2 teaspoons chili powder
1 teaspoon curry powder
½ teaspoon chipotle chili powder or ½ chipotle pepper chopped very fine
4-5 cups chicken broth
1/3 cup chopped cilantro
2 chicken breasts and 1 chicken thigh shredded

In a large pot sauté the onion and garlic (use half of the salt now too). Add the peppers and mushrooms, cook until everything soft about 7 minutes. Stir in the dry spices and cook another minute or too, then add the beans, crushed tomatoes and broth. Continue to simmer for about 10-20 minutes so the flavors can marry. Add the chicken and cilantro at the last minute. Serve with a dab of sour cream if you like and the Mexican slaw.