Original Recipe from Taste of Home
This serves about 4 pretty comfortably
1-1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoon curry powder (up to 3 if you want)
3/4 teaspoon salt
1/2-1 teaspoon black pepper
1 small onion, chopped
1 tablespoon canola oil
1-1/2 cups uncooked instant rice (or any rice you want)
1 can (14 oz) coconut milk
2 tablespoons tomato paste
3 cups fresh baby spinach
1 cup chopped tomato OR 2 medium carrot chopped into slices
1/2 cup (each) broccoli and/or mushrooms (OPTIONAL)
Sprinkle the chicken with the curry powder, salt, and pepper. Then, in a large skillet saute the chicken and onion until it's no longer pink.
(Add carrots and/or broccoli just before chicken is done if adding those ingredients in)
Begin to cook rice according to whatever package directions you have.
Stir the coconut milk and tomato paste into chicken mixture.
Taste and add any extra curry powder or pepper if needed/desired.
Add in some chili powder if desired too!
Bring to a boil, then reduce heat and simmer uncovered for about 5-8 minutes until it is thickened.
Add the spinach and tomato, as well as mushrooms if using and cook for about 2-4 minutes until spinach is wilted.
Serve over rice, garnish with crushed red pepper to add a little extra spice.
Serves 6-8 comfortably
Chicken Veggie Medley:
1/2 medium white onion, chopped
1 small/medium green pepper, coarsely chopped
1 small/medium red pepper, coarsely chopped
2 medium carrots, sliced 1/2 inch thick
1-2 florets of broccoli
1-1.5 pounds boneless skinless chicken breast, cut into 1-inch pieces
about 2 Tablespoons olive oil
3 or 4 garlic cloves minced
Spices: Oregano, Rosemary, black pepper, white pepper, dill, garlic powder, dry minced onion, seasoned salt, crushed red pepper
6-8 oz cooked bow-tie pasta
2-1/2 Tablespoons butter
2-1/2 tablespoons all-purpose flour
Dash of salt
1 cup milk
White pepper, black pepper, paprika
In a large skillet saute chicken and onion in olive oil and minced garlic.
Add carrots when chicken is mostly cooked.
Sprinkle about 1/2-1 teaspoon of EACH of the spices to begin with.
Once chicken if fully cooked (no pink) and carrots are beginning to feel tender, add remaining vegetables.
Add more of the spices to taste, Dill and Garlic Powder should be MOST prominent.
Meanwhile, boil water and cook bow-tie pasta.
Preheat oven to 350 degrees Fahrenheit
Once vegetables are added to mixture, begin the white sauce.
Melt the butter and add the flour whisk until smooth, making the roux.
Add spices to the roux.
Slowly add the milk, whisk until well mixed.
Bring to a boil and stir for about 2 minutes until the sauce has thickened up.
Add to Chicken Veggie Medley and let simmer for about 15 minutes.
Add pasta to the chicken veggie medley, mix so pasta is nicely coated with sauce.
Feel free to continue to add spices until it tastes how you want it to.
Transfer to a 13x9 baking dish, top with Mozzarella cheese (as much or as little as you want)
Bake covered for about 10 minutes, until cheese is melted.
Cajun Stuffed Chicken
Originally found on Pinterest, then adapted slightly
4 chicken breast halves
About 1 cup frozen chopped spinach, thawed and squeezed dry, OR fresh cooked spinach
1 to 1-1/2 cups shredded pepper jack cheese
3/4 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
3/4 teaspoon Cajun seasoning, plus more for topping
Preheat oven to 350 degrees Fahrenheit.
Butterfly chicken and flatten to approximately 1/2 inch thick.
In a small bowl combine spinach, cheese, and seasonings.
Scoop about 1/4 cup of spinach/cheese filling onto chicken.
Wrap up chicken around the filling and secure with toothpicks.
Place on baking sheet, seem side up. Sprinkle with Cajun seasoning.
Bake for 30-35 minutes, adding extra cheese to the top in the last 3 minutes if desired.
Serve with sides of your choice, pasta, potatoes, crunchy veggies, etc.