Hey Everyone! It’s September, so you know what that means. We’re one step closer to my favorite season. So be advised, there will be some sort of pumpkin recipe coming in the near future. I love pumpkin throughout every season, but it’s a bit harder to find things that are pumpkin flavored outside of the fall season. Even just this weekend I had the most out of this world Pumpkin Cheesecake pancakes at an amazing little breakfast spot right outside of Atlantic City. They were absolutely to die for. I’m going to have to put some thought into trying to make a lighter version of those pancakes because I’m sure that they had to be about 1000 calories, easily. A girl’s gotta live a little though, right?
Since I foresee myself bombarding you all with nonstop recipes that involve pumpkin, sweet potato, and butternut squash sooner rather than later, let’s do one final light, summery recipe shall we? Today’s recipe is for Basil Tomato Chicken Skillet. This meal was super easy to make and has lots of beautiful colors. Everyone loves to have a pretty dish. It makes the food more appetizing. Let’s prep some vegetables!
This recipe includes onions, garlic, mushrooms, cherry tomatoes, and spinach. Dice your onion into large squares, about ½ inch in diameter. Then slice your mushrooms, mince your garlic, and last, slice your cherry tomatoes in half.
I was watching one of those daytime television shows and saw an amazing trick for slicing cherry tomatoes. They are always so annoying to cut since the typical way would be to slice one at a time. Lo and behold there is a way easier way to do so! Take two Tupperware lids and place a bunch of cherry tomatoes in between the two. Then, all you have to do is place one hand over the top Tupperware lid (being careful not to squish the tomatoes) and with the other hand, use a sharp serrated knife to start slicing the tomatoes in between the two lids. Take the top lid off and, voila! All your tomatoes are cut in half perfectly. Isn’t that amazing?
Place extra virgin olive oil into a skillet over medium heat. Add your chicken breast (cut into thin, small pieces) to the skillet with minced garlic, salt and pepper and cook until the chicken is cooked almost all the way through (about 2-3 minutes on each side). Remove from pan and set aside. Place your onions in the skillet and cook until they start to become caramelized. Add in your mushrooms. Once those two have cooked together for a few minutes, add your chicken back to the pan.
Add in your sliced cherry tomatoes and cook for a couple minutes. Then add your spinach and cook until it becomes wilted. Lastly, add in your garlic powder and dried oregano and cook for a few more minutes so that the flavors marinate with one another.
Go ahead and plate a couple breasts of chicken, top with your vegetables, and enjoy.
Did you eat well this week? Treat yourself and sprinkle a little parmesan cheese on top. I won’t tell anyone if you won’t ;-) From the Sans’ kitchen to yours, salute!