3 Quick & Easy Dinner Ideas | Fixing Dinner

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Thai Curry Chicken & Rice

3 chicken legs, divided into thighs and drumsticks
Salt and pepper
1 tablespoon oil
1 red bell pepper, thinly sliced
2 medium carrots, julienned
1-2 tablespoons red curry paste
1 garlic clove, minced
1 teaspoon grated ginger
2 cups jasmine rice
1/2 cup coconut milk
1 carton (900mL) Campbell’s 30% Less Sodium Thai Chicken Broth
Fresh cilantro and lime wedges for serving

Season the chicken with salt and pepper to taste.

Heat the oil in a large high-sided skillet with a lid over medium-high heat. Cook the chicken until it begins to brown and releases easily from the pan, about 5 minutes. Flip the chicken and cook until the other side is browned, an additional 4 to 5 minutes. Transfer the browned chicken to a plate and set it aside.

Add the bell pepper and carrot. Cook until it begins to soften, about 3 minutes. Add the curry paste, garlic, and ginger. Cook, stirring constantly, until it is fragrant, about 1 minute. Add the rice, coconut milk, and broth. Season the mixture with salt and pepper to taste. Mix well and bring the mixture to a simmer. Return the chicken to the skillet. Cover with a lid and reduce the heat to medium-low. Continue to cook until all the liquid has been absorbed and the chicken has reached an internal temperature of 165ºF, 15 to 20 minutes.

Serve it with fresh cilantro and lime wedges. Enjoy it immediately or store it in the refrigerator for up to 3 days.

Creamy Mushroom & Spinach One Pot Pasta

2 tablespoons butter
1 small yellow onion, diced
4 cups quartered mushrooms
1 pound rotini
1 carton (900mL) Campbell’s Mushroom Broth
1 teaspoon fresh thyme leaves
4 cups chopped baby spinach
1/2 cup crumbled goat cheese, room temperature
Salt and pepper

Melt the butter in a large Dutch oven over medium-high heat. Add the onion and mushrooms and cook, stirring, until they begin to soften and the mushrooms release their moisture, 4 to 5 minutes. Add the rotini, broth, and thyme leaves, and cook, stirring frequently, until most of the liquid has been absorbed and the pasta is nearly cooked through, about 14 minutes. Add the spinach and cook, stirring, until it has completely wilted, 1 to 2 minutes. Turn off the heat and stir in the goat cheese until it is completely melted and creamy. Season the pasta with salt and pepper to taste and enjoy immediately.

Roasted Garlic Chicken with Creamy Asiago Sauce

4 boneless, skinless chicken breasts
Salt and pepper
2 tablespoons oil, divided
1 small yellow onion, diced
2 tablespoons flour
1 1/2 cups Campbell’s 30% Less Sodium Roasted Garlic Chicken Broth
2 teaspoons finely chopped rosemary leaves
1/2 cup grated asiago cheese

Season the chicken with salt and pepper to taste.

Heat 1 tablespoon of the oil in a large high-sided skillet with a lid over medium-high heat. Cook the chicken until it begins to brown and releases easily from the pan, about 5 minutes. Flip the chicken and cook until the other side is browned, an additional 4 to 5 minutes. Transfer the browned chicken to a plate and set it aside.

Reduce the heat to medium and add another tablespoon of oil. Add the onion to the pan and cook until it has softened, about 2 to 3 minutes. Add the flour and cook, stirring, for about 1 minute. While whisking, slowly add the broth. Continue to whisk until the liquid begins to thicken, 1 to 2 minutes. Add the asiago cheese and continue to whisk until it is fully incorporated. Stir in the rosemary.

Return the chicken to the pan, flip it in the sauce to coat and then cover it. Continue to cook until the chicken reaches an internal temperature of 165ºF, about 6 minutes.

Serve immediately or store in the refrigerator for up to 3 days.

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