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Chicken with White Beans & Pesto
1 tablespoon olive oil
4 chicken thighs
2 red peppers, diced
2 shallots, minced
1 15-ounce can white kidney beans
1/2 cup pesto
Salt and freshly ground black pepper
In a large skillet, heat the oil over medium-high heat. Season the chicken liberally with salt and pepper. Fry the chicken, skin side down, until the skin is golden and releases easily from the skillet, about 6 minutes. Flip the chicken over and continue to cook until it releases easily from the pan. Remove the chicken and set it aside.
Add the peppers and shallot to the pan and cook until they have softened, about 2 to 3 minutes. Stir in the beans and pesto. Cook until the beans have heated through.
Return the chicken to the skillet and continue to cook, covered, until it reaches an internal temperature of 165ºF, about 5 minutes. Add a splash of water if the mixture is too dry.
Serve the chicken immediately on top of the bean mixture or store in the refrigerator for up to 3 days.
1 pound dried orecchiette
1/4 cup butter
4 cups chopped mushrooms
5 garlic cloves, minced
3 tablespoons chopped fresh parsley
Salt and freshly cracked black pepper
In a large pot of salted boiling water, add the pasta. Cook, stirring occasionally, according to package instructions. Be sure to reserve some of the pasta water before draining.
Meanwhile, in a large Dutch oven or pot, melt the butter over medium-high heat. Add the mushrooms and season them with salt and pepper to taste. Cook the mushrooms until they have released their moisture and begin to brown, about 5 minutes. Stir in the garlic and cook until it is fragrant, about 30 seconds. Stir in a couple of ladles full of the pasta water. Add the pasta to the skillet and cook until it is heated through. Once heated, Stir in the parsley.
Serve immediately or store in the refrigerator for up to 3 days.
Shrimp & Snap Peas
3 tablespoons miso paste
1/4 cup water
1 pound peeled shrimp
4 garlic cloves
1 teaspoon grated fresh ginger
2 cups snap peas
In a small bowl, whisk together the miso paste and water until smooth.
In a large skillet, heat the oil over medium-high heat. Add the shrimp and cook until it begins to turn pink, about 2 minutes. Stir in the garlic and ginger and cook until they become fragrant, 30 seconds. Stir in the miso sauce and the snap peas. Continue to cook, stirring until the shrimp is cooked through and the snap peas are tender crisp, about 1 minute.
Serve immediately over some rice or store in the refrigerator for up to 3 days.
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