Main Courses

BAKED CHICKEN BREASTS

Debra Barnes, Quad-City Area

“I found this recipe on GimmeSomeOven and made it each week during quarantine. They can be used on salads, alone or in tacos. They are delicious. Enjoy!”

Source: GimmeSomeOven

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 4 servings

Ingredients:

4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (see easy instructions below)

1 tbsp melted butter or olive oil

1 tsp kosher salt

½ tsp freshly-cracked black pepper

½ tsp garlic powder

½ tsp paprika (I prefer smoked paprika)

To Brine the Chicken:

1. To brine your chicken breasts, fill a large bowl with 1 quart of warm water and ¼ cup kosher salt. Stir to combine until most of the salt is absorbed.
2. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also cover the bowl and refrigerate for up to 6 hours.
3. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels (If the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this step).

Directions:

1. Preheat the oven to 450° F.
2. Place the chicken breasts in a single layer in a large baking dish.
3. Brush on both sides evenly with the melted butter or olive oil.
4. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Then sprinkle the mixture evenly over the chicken on both sides.
5. Bake for 15-18 minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when it is fully cooked. The thickest part of the breast should be 165° F.  (If you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken so that it does not overcook and/or burn)
6. Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.
7. Serve warm or refrigerate in a sealed container for up to 3 days. Can freeze for up to 3 months.

CHEATERS RISOTTO

Lisa Lockheart, Moline, IL

“I made this one night when I was trying to use pantry items, and I wanted something soft and comforting.”

Ingredients:

½ cup pearl (Israeli) couscous (Bob’s Red Mill®)

1 bag frozen creamed spinach (I used an Aldi brand)

Stir ins of choice: basil pesto, Parmesan cheese, bacon, etc.

salt and pepper, to taste

Note – Israeli couscous is larger than the regular variety.

Directions:

1. Prepare couscous according to the pasta method. (Large pot of boiling water.) Cook until just tender, even a little al dente.
2. Drain excess water off, return couscous to the same pan. Add a frozen bag of creamed spinach.
3. Stir over low heat until frozen spinach melts into the couscous and pasta is hot.
4. Top with store bought basil pesto, if you have it, or a little Parmesan cheese, or even bacon. Salt and pepper to taste. End result is creamy, like a risotto, but without the work.  Serve as a side dish or main dish.

CHICKEN CASSEROLE

Denise C. Richardson, Colona, IL

“Great main dish to bake and reheat in the microwave … just add a salad and dinner is ready!”

Day before:  Buy a medium size whole chicken, wash in cold water, rinse inside, pat dry, drizzle olive oil on chicken (approx. 1 tbsp), salt and pepper.  I sprinkle with lemon pepper too.  I also chop up an onion and throw it in a roasting pan (or a Dutch oven) with a heavy lid.  Bake at 325° F for 2 ½ hours.  Cool, pick off bones and place in the refrigerator (covered) overnight.

Ingredients & Prep for Casserole:

⅔ stick of butter

2 tbsp all-purpose flour

1 ¾ cups whole milk

1 tsp salt

1 can Campbell’s® Condensed Cream of Chicken soup

12 ounces sharp cheddar cheese, grated

½ medium size onion, diced

2 lb frozen Tater Tots™

approx. 4 cups of cooked, skinned, cubed chicken (or turkey)

9×13 inch Pyrex® glass baking dish, greased and buttered

preheat oven to 325° F

Sauce:

1. Melt ⅔ stick of butter in a medium size saucepan
2. Add 2 round tbsp of all-purpose flour
3. Cook until well blended (a minute or two)
4. Add 1 ¾ cups of whole milk, cook until mixture becomes like gravy
5. Add 1 tsp of salt
6. Add 1 can of Campbell’s® Condensed Cream of Chicken soup (just until heated through—only Campbell’s® brand)
7. Add diced onions, stir well.

Directions:

1. Take 2 pounds of frozen Tater Tots™ and put into 9×13 inch glass baking dish in one layer (do not thaw— name brand is the best–makes a huge difference).
2. Spread chopped chicken (approx. 3 to 4 cups) over frozen Tater Tots™.
3. Pour the sauce over chicken and Tater Tots™. With a spatula, spread into all cracks.
4. Sprinkle grated cheese over sauce and bake for 55 minutes at 325° F.

CHICKEN SALPICAO (FILIPINO GARLIC CHICKEN)

Rachel Ippolito, Milan, IL

Ingredients:

Marinade:

2-2 ½ lb boneless chicken thighs

½ -¾ cup soy sauce

2 tbsp oyster sauce

1 tsp fish sauce

4 cloves minced garlic

1 tbsp garlic powder

salt and pepper to taste

For cooking:

3 cloves minced garlic

3 tbsp soy sauce

1 tbsp vinegar (white or apple cider vinegar)

2-3 cups sliced fresh mushrooms

pepper to taste

Directions:

1. To marinade chicken, cut the thighs into bite-sized pieces, making sure they are even.
2. Add chicken and the rest of the marinade ingredients to a large freezer bag and massage so chicken is completely covered.
3. Lay the bag in the fridge and let sit for 8-24 hours.
4. Heat some oil or butter in a large skillet on medium-high heat. Once the oil is hot, add the minced garlic and cook until it starts to brown. Add the chicken and juices from the marinade bag.
5. Cook the chicken for a few minutes, then add the soy sauce, vinegar, and pepper if needed. If you like it more saucy, add more soy sauce and vinegar. As you cook, the sharp flavor will even out.
6. Once the chicken is almost cooked, add the sliced mushrooms and cook thoroughly. Reduce the heat to low and let simmer for about 10 minutes, letting the sauce thicken and cling to the chicken and mushrooms.
7. Serve over white rice or rice noodles.

CHICKEN TETRAZZINI

Rachel Ippolito, Milan, IL

Ingredients:

4 large cooked chicken breasts or the equivalent in rotisserie chicken (shredded)

2 tbsp of melted butter

2 cans of condensed cream of chicken soup (or 1 can of cream of chicken and 1 can of cream of mushroom)

2 cups of sour cream

salt and pepper

garlic powder

dried Italian seasoning

¼ cup Parmesan cheese, shredded

2 cups mozzarella cheese, shredded

16 ounces thin spaghetti noodles (or other pasta of choice)

Directions:

1. Preheat the oven to 325° F.
2. Boil the spaghetti noodles until they are al dente. Drain and set aside.
3. In a large bowl, combine the shredded chicken with the melted butter, 2 cans of cream of chicken soup, and 2 cups of sour cream.
4. Add salt, pepper, garlic powder, and Italian seasonings to taste. Mix well.
5. Slowly combine the cooked spaghetti into the mixture until all the pasta is incorporated.
6. Grease a large 9×13 inch baking dish with butter or nonstick cooking spray.
7. Add the pasta and chicken mixture to the dish, spreading it evenly.
8. Top with both the Parmesan and mozzarella cheeses.
9. Cover the dish with foil and bake at 325° F for 45 minutes.
10. Remove the foil and bake uncovered for an additional 10-15 minutes.
11. Slice and enjoy!

CREAM CHICKEN OVER TOAST

Amy Sisul, East Moline, IL

“We were getting down in our food supplies, but did not want to order groceries quite yet, so taking inventory of what we had, I remembered an old favorite. When we sat down to this for dinner, my husband had immediate happy memories of having it as a child and loved it. It’s simple and quick and one of those recipes I usually don’t like as it is not exact measurements.”

Ingredients:

1 can of chicken

1 cup milk

1 cup of chicken bouillon (stock can be used)

pat of butter

¼ cup approx. of flour

Toast (for serving)

Directions:

1. Pour milk, broth and flour in a sealed container and shake until mixed.
2. Pour mixture and rest of ingredients in a saucepan and heat ingredients on the stove, stirring to ensure the mixture doesn’t stick to the bottom of the pan.
3. Serve over toast.

MAMA SCHMIDT’S MEATLOAF

Becca Schmidt, Rock Island, IL

Ingredients:

2 lb hamburger

1 cup quick oats

2 tbsp dried onion or 1 small onion

8-ounce can tomato sauce

½ tsp salt

½ tsp pepper

Directions:

1. Preheat the oven to 350° F.
2. Combine all ingredients above and press into a baking dish or loaf pan.
3. Bake for 30 minutes, drain excess grease off.

Sauce:

Ingredients:

8-ounce can tomato sauce

½ cup ketchup

½ cup brown sugar

1 tbsp vinegar

2 tbsp mustard

Directions:

1. Stir together all sauce ingredients in a bowl.
2. Pour the sauce over half-baked meatloaf (already cooked 30 minutes and drained of grease)
3. Cook the meatloaf for an additional 30 minutes. Enjoy!

NINA’S VEGGIE PIZZA

Karrah Kuykendall, Moline, IL

Ingredients:

2 8-ounce tubes of crescent rolls

12 ounces room-temperature cream cheese (1½ blocks)

1 pkg ranch dressing mix

1 ½ cups finely chopped broccoli

1 ½ cups finely chopped cauliflower

1 cup finely chopped carrot

1 cup finely chopped red bell pepper

⅓ cup bacon bits

½ cup shredded cheddar cheese

Directions:

1. Preheat the oven to 375° F.
2. Using a large 15×10 inch baking pan, unroll dough into a flat sheet. Pinch together any perforated parts. Bake for 14-17 minutes, or until golden brown. Let cool completely.
3. While baking, mix together the cream cheese with ranch dressing mix.
4. Finely chop broccoli, cauliflower, carrot, and pepper into uniform-sized pieces.
5. After letting the crust cool completely, spread the cream cheese mixture across the crust. Top with chopped vegetables, bacon bits, and shredded cheese. Serve immediately or cover and place covered in the fridge to be cut and served later.

ONE POT OLIVE GARDEN® ZUPPA TOSCANA SOUP

The Buckrop family, Rock Island, IL

Source: Trish- Mom on Timeout

Prep Time: 5 mins

Cook Time: 40 mins

Total: 45 mins

Ingredients:

16 ounces spicy Italian sausage

8 slices of bacon

½ large onion, diced

2-4 cloves garlic, minced

28 ounces low-sodium chicken broth

3 cups water

5 medium russet potatoes, thinly sliced

1 tsp crushed red pepper flake (optional)

salt and pepper (optional)

4 cups chopped kale

1 cup heavy whipping cream

Parmesan cheese

Directions:

1. Brown sausage in a large pot or Dutch oven.
2. Remove sausage with a slotted spoon and set aside.
3. Cut bacon into small pieces.
4. Add bacon and cook until crispy.
5. Stir in chopped onion. Cook for 5 to 6 minutes or until the onion is translucent.
6. Stir in minced garlic and cook for 1 minute, stirring frequently.
7. Add chicken broth and water to the pot. Add crushed red pepper flakes, salt, and pepper if desired.
8. Add thinly sliced potatoes and the cooked sausage to the pot and bring to a simmer over medium heat.
9. Continue cooking until potatoes are tender, about 10 minutes.
10. Add the kale to the soup, and simmer for an additional 5 to 10 minutes, stirring occasionally.
11. Stir in the heavy cream and let heat through.
12. Ladle soup into bowls and serve with Parmesan cheese.

PIZZA CASSEROLE

Angela Campbell, Rock Island, IL

Ingredients:

1 lb of ground beef

1 jar or can of your favorite pasta sauce

7-8 ounce box of macaroni noodles

garlic, to taste

Italian seasonings, to taste

red pepper flakes (optional)

your favorite pizza toppings (veggies, cheese, meats, anything really!)

Directions:

1. Preheat the oven to 400° F.
2. In a skillet, brown the ground beef until cooked through. Drain the grease.
3. Add in your favorite pasta sauce, adding just enough so the mixture is wet, but not soupy.
4. Add your garlic, Italian seasoning, and red pepper flakes.
5. Simmer on a low heat. While doing this, cook your noodles to al dente.
6. Add the cooked noodles to the bottom of a buttered casserole dish, usually a 9×13 inch pan.
7. Mix the ground beef/sauce mixture in with the noodles, directly in the baking dish.
8. Here comes the best part- Top with your favorite pizza toppings to the mix and stir. I am a simple pepperoni person, so I add a layer of pepperoni to the top, then push that layer down into the noodles. Then I add another layer of pepperoni and leave it on top of the noodles.
9. When you’re done adding your favorite pizza toppings, add a sprinkle of Parmesan cheese on top of your mixture.
10. Next, add your favorite types of shredded cheeses. I add a mixture of jalapeno cheese and mozzarella, covering the top as if it were a pizza. Then I sprinkle a little oregano on the top of this cheese.
11. Bake in a 400° F oven until the cheese is golden brown, usually around 20 minutes. Let it cool for about 5 minutes before digging in. Enjoy!

ROASTED CORNISH GAME HEN AND POTATOES

Name Withheld, Milan, IL

Ingredients:

2 Cornish game hens, defrosted

½ cup (1 stick) of cold unsalted butter

4-5 cups of potatoes, cut for roasting

olive oil

salt and pepper

garlic powder

rosemary

thyme

other Italian seasonings (optional)

Directions:

1. Preheat the oven to 375° F and cover a roasting pan with non-stick spray or butter.
2. Cut up the stick of butter into smaller pieces. With a sharp knife, make insertions between the skin and meat of the hens. Make sure you make slits near the breasts and legs as well. Push the pieces of cold butter under the skin, making sure they are secure.
3. Lightly cover the hens with olive oil and season to taste with the listed ingredients. Set aside.
4. In a separate bowl, add the potatoes, a light pour of olive oil, and the seasonings to taste. Toss the potatoes to ensure they are evenly coated.
5. Lay the potatoes evenly in the pan and put the Cornish game hens on top. As they cook, the fat will coat the potatoes for additional flavor.
6. Bake at 375° F until the hens are cooked, juices run clear, or the thigh reaches an internal temperature of 165° F. This takes about 1 hour. Enjoy!

SALMON AND VEGGIE BAKE

Danielle Roman, Rock Island, IL

“I love this dish because I can cook everything in one baking dish, veggies and all.  It is a crowd pleaser and is almost impossible to overbake the salmon.  Please adapt this recipe to your preferences.  If you don’t like a vegetable or ingredient in this recipe or don’t have it on hand, just skip it!  If you want to try a different vegetable in here, go for it! I recommend an enamel covered baking dish or other casserole dish, a metal sheet pan will likely overcook your salmon.”

Ingredients:

4-8 salmon fillets

1 ½ – 2 cups potatoes, cut into 1-inch chunks

2 cups broccoli, cut into bite-size pieces

½ cup Brussels sprouts, quartered

½ cup dry white wine

2-3 lemons, sliced into thin wheels

2-4 tbsp butter

2 tbsp capers

2 cloves garlic, minced very fine

handful of any fresh herbs you prefer, I recommend a combination of dill, parsley and thyme, but use anything you like! Dried herbs can also be used, just adjust accordingly.

a good handful of sturdy greens (spinach, kale, chard etc.)

extra virgin olive oil

salt and pepper, to taste

Directions:

1. Preheat the oven to 450° F.
2. Toss potatoes in a tbsp of olive oil and a pinch of salt and pepper.
3. Put potatoes in the casserole dish and bake them for 20-30 minutes or until they are fork tender.
4. While potatoes are baking, put salmon in a shallow bowl and add wine, capers, herbs and garlic and let marinade.
5. Once the potatoes are fork tender, toss broccoli and Brussels sprouts in olive oil and a pinch of salt and pepper and add to the potatoes.
6. Bake vegetables for an additional 10 minutes.
7. Change the oven temperature to 350° F.
8. Remove the pan and dump the vegetables into a clean bowl.
9. Arrange the lemon wheels in a single layer on the bottom of the baking dish.
10. Arrange salmon fillets on top of lemon wheels, season with salt and pepper.
11. Place the vegetables around the outside edges of the baking dish and wherever else they fit.
12. Pour the white wine marinade over the top.
13. Place a pad of butter on each fillet.
14. Toss your sturdy greens with a small amount of olive oil and cover the entire dish with the greens.
15. Put the dish in the oven and check after about 15-20 minutes.  Aim to take the dish out a few minutes before they are baked to your firmness preference, they will continue to cook after they are removed from the oven.
16. Serve with a few spoonfuls of the sauce on top and enjoy!

Some other vegetables I love to throw in (no need to par-cook these): cherry tomatoes, asparagus, snap peas, zucchini, summer squash.

SHEPHERD’S PIE WITH TATER TOTS™

Emily Tobin, Rock Island, IL

Source: Modified from Karlynn Johnston, thekitchenmagpie.com

Ingredients:

1 lb ground beef or bison

1 bag Tater Tots™

1 cup shredded cheese (preferably cheddar or a blend of orange and white cheeses)

1 or 1 ½ cup frozen peas

1 or 1 ½ cup frozen corn (or add a cup of carrots; just have a total of 2-3 cups veggies)

¼ cup water (if you want more liquid as the meat cooks)

3 tbsp dried onion (or a whole small onion—it depends on how much you like onion)

1 tbsp Worcestershire sauce (maybe a bit more to taste)

1 tbsp soy sauce

½ tsp garlic powder

½ tsp pepper

¼ tsp nutmeg

butter to grease pan

Directions:

1. Grease a 9×13 inch pan and set aside.
2. Preheat the oven to 375° F.
3. Brown meat with onion, garlic, and pepper added. Drain some (but not all) excess grease–you choose how much you want to keep–then add Worcestershire and soy sauce.
4. Add ⅓ cup water and stir, heating on low until the liquid starts to thicken (just a few minutes).
5. Add veggies to the pan and stir everything together.
6. Add meat and veggies to a greased pan, then top with Tater Tots™. (Use the whole bag, making an even-ish layer on top of the meat and veggies.)
7. Cook 25 to 30 minutes until Tater Tots™ are crisp and done. Top with cheese and return to the oven for a few minutes until the cheese melts.
8. Serve for a healthy and delicious meal! (Top with ketchup for extra deliciousness.)

SIMPLE CROCKPOT™ BEEF STEW

Melita Tunnicliff, Bettendorf, IA

“I am a Quad-Citian. I have lived in Moline, Rock Island, Davenport, and Bettendorf. I now live in Bettendorf and work in LeClaire. All three of us in my family have had to work full time through this pandemic, so there is not a lot of time to cook at home, but less eating out. So Crockpot meals have worked well.”

Ingredients:

3 carrots, cut up

3 potatoes, cut up

2 lb beef stew meat (cut into 1 ½ inch cubes)

2 cups beef broth and ½ cup water (you can choose more or less broth to water)

2 tsp Worcestershire sauce

1 clove garlic

1 bay leaf

salt to taste

½  tsp pepper

1 tsp paprika

2 onions, cut up

2 stalks celery, cut up

Directions:

1. Put in a Crockpot in order of ingredients listed above.
2. Stir just enough to mix the spices.
3. Cover and cook on low (10-12 hours) or high (5-6 hours).
4. Enjoy!

SPINACH FANDANGO

Dee Oberle, formerly of Davenport, IA

Ingredients:

10-ounce pkg of frozen spinach, thawed and drained (can use fresh spinach)

½ cup cooked brown rice

½ cup sour cream

1 to 2 cups shredded Monterey jack cheese (I used what I had)

4 to 6 fresh mushrooms, sliced

2 to 6 minced fresh basil leaves (If you don’t have basil, mix in some Italian herbs before baking)

4 tbsp grated Parmesan cheese

salt and pepper, to taste

Directions:

1. Preheat the oven to 350° F and oil a casserole or baking dish.
2. Mix all ingredients except for the Parmesan cheese and basil in a large bowl.
3. Bake for about 30 minutes and add cheese and basil on top.
4. Serve with soup, salad and/or garlic bread.

SPINACH TORTELLINI SOUP

Name Withheld, Milan, IL

Source: Joanna Gaines, Magnolia Table Vol. 2

Ingredients:

1 tbsp unsalted butter

½ medium onion, cut into medium dice

1 tbsp minced garlic

6 cups (1 ½  quarts) chicken broth

1 tsp (14 ½  ounce) can diced fire-roasted tomatoes

½ tsp Italian seasoning

1 (9 ounce) package cheese tortellini

1 (14 ½  ounce) can cannellini beans, rinsed well and drained

6 cups baby spinach

2 tbsp chopped fresh parsley

2 tbsp chopped fresh basil

Kosher salt and freshly ground black pepper

juice of ½ lemon

1 cup shaved Parmesan cheese (about 4 ounces)

1 loaf French bread, for serving

Directions:

1. In a large soup pot, melt the butter over medium-high heat. Add the onion and garlic and sauté, stirring constantly, until the onion is soft and tender, 3 to 4 minutes.
2. Add the broth, tomatoes, and Italian seasoning and bring to a rolling boil. Add the tortellini and beans and cook until the tortellini are cooked through, about 2 minutes.
3. Reduce the heat to medium and add the spinach, parsley, basil, and salt and pepper to taste and stir until the spinach is just wilted, 1 to 2 minutes. Squeeze the lemon juice over the soup.
4. Ladle into bowls, sprinkle with the Parmesan, and serve immediately with torn bread for dipping.
5. Store in an airtight container in the refrigerator for 3 to 4 days or in the freezer for up to 2 months. Let the soup thaw before reheating.

TACO BAKE

Sandi Schmidt, Moline, IL

President, Friends of Silvis Public Library

“This is one of the dishes my adult sons request when they come home to visit. I’ve also made this substituting 1 ½ cups low sodium enchilada sauce for the tomato sauce and milk – this adds a bit more zing to the dish.”

Ingredients:

1 lb ground turkey

8-ounce can no salt added tomato sauce

½ cup milk

1 cup salsa (lowest sodium possible)

6 flour tortillas

1 cup shredded cheddar cheese

Directions:

1. Cut tortillas into 1-inch pieces. In a medium skillet over medium-high heat, cook meat until brown.
2. Add soup, milk, salsa, tortillas, and half of cheese. Spoon into a shallow baking dish and cover (alternative – if your skillet is oven-proof, just cover it for this step).
3. Bake at 400° F for 30 minutes. Uncover, top with remaining cheese, and bake five minutes more.

TACO PASTA SALAD

Susan Wahlmann, Rock Island, IL

“This recipe is by Deb McDaniel, a long time Rock Island resident who died in 2014 from uterine cancer, with tweaks from Susan Wahlmann. Deb and I were longtime friends; we worked together at Quad City Arts for years until her death. We always used to exchange recipes, and Deb was my style guru. Deb was the Festival of Trees Director; I also was a tree designer. When I had my stroke just before Festival in 2011, she took our daughter Emma to take pictures with Santa and spend time with her. They had a magical day.”

Ingredients:

1 lb hamburger (or ground turkey)

1 medium onion, chopped

1 pkg taco seasoning (¼ cup of Penzeys Taco Seasoning mixed with ¾ cup water is recommended)

12-ounce pkg spiral pasta

1 pkg chopped lettuce

1 pkg grape tomatoes

24-ounce Western dressing (or use Chipotle Lime Southwest Dressing, see recipe in the Sides section)

½ family-sized bag Doritos®, crushed

1 can of black olives

Sour cream and salsa, to garnish

Directions:

1. Brown the hamburger and onions, add taco seasoning. Chill the hamburger mixture.
2. Cook pasta and rinse with cold water until cooled.
3. Mix all ingredients except Doritos® and gently stir well.
4. Add Doritos® when ready to serve, and garnish with sour cream and salsa.

Makes a large batch but refrigerates well. If making for a small family, mix everything but the lettuce and Doritos®. Add lettuce to the bottom of individual bowls and top with pasta mixture, Doritos®, sour cream and salsa.

THAI RED CURRY NOODLE SOUP

Kathy Broggio, Pleasant Valley, IL

“We love this soup, it goes together easily, I order some of the ingredients on Amazon.  I really missed the Thai take out when it was closed down so decided to try it myself and felt like this was a success.”

Source: Damn Delicious

Prep Time: 15 mins

Cook Time: 35 mins

Yield: 6 servings (8 cups)

Ingredients:

1 tbsp olive oil

1 ½ pounds boneless, skinless chicken breast, cut into 1-inch chunks

Kosher salt and freshly ground black pepper, to taste

3 garlic cloves, minced

1 red bell pepper, diced

1 onion, diced

3 tbsp red curry paste

1 tbsp freshly grated ginger

6 cups low sodium chicken broth

1 (13.5 ounce) can coconut milk

½ (8 ounce) package rice noodles

1 tbsp fish sauce

2 tsp brown sugar

3 green onions, thinly sliced

½ cup chopped fresh cilantro leaves

¼ cup chopped fresh basil leaves

2 tbsp freshly squeezed lime juice

Directions:

1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
2. Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
3. Stir in red curry paste and ginger until fragrant, about 1 minute.
4. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
5. Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
6. Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
7. Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
8. Serve immediately.