aifoodie​.co

Spanish-style Rigatoni with Tomato and Garlic Sauce

Ingredients:

- 200g rigatoni pasta

- 2 tbsp olive oil

- 2 cloves garlic, minced

- 1 small onion, chopped

- 2 medium tomatoes, chopped

- 1/4 cup white wine

- 1/2 tsp salt

- 1/4 tsp black pepper

- 1/2 tsp dried oregano

- 1/2 tsp dried basil

- 1/4 tsp red pepper flakes

- 300g skinless, boneless chicken breast, cut into small pieces

Instructions:

1. Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the garlic and onion and sauté for 2-3 minutes until softened.

3. Add the chopped tomatoes, white wine, salt, black pepper, oregano, basil, and red pepper flakes. Stir well and let simmer for 5-7 minutes until the tomatoes have broken down and the sauce has thickened.

4. Add the chicken breast pieces to the skillet and cook for 5-7 minutes until browned and cooked through.

5. Add the cooked rigatoni pasta to the skillet and toss well with the tomato and garlic sauce until evenly coated.

6. Serve hot, garnished with fresh basil leaves if desired.

Nutrition Information (per serving):

Calories: 290

Protein: 31g

Fat: 5g

Korean Cucumber and Tofu Rice Bowl

##################################

Ingredients:

- 1/2 cup uncooked rice

- 1/2 cup water

- 1/2 cup diced cucumber

- 1/4 cup dried kelp

- 1/4 cup grated carrots

- 1/4 cup diced tofu

- 3 oz. boneless, skinless chicken breast

- 1 tbsp. soy sauce

- 1 tsp. sesame oil

- 1 clove garlic, minced

- 1 tsp. grated ginger

##################################

Instructions:

1. Rinse the rice and add it to a small pot with 1/2 cup of water. Bring to a boil, then reduce the heat to low and cover. Cook for 18-20 minutes, or until the water is absorbed and the rice is tender.

2. While the rice is cooking, prepare the vegetables. Dice the cucumber, grate the carrots, and soak the dried kelp in cold water for 5 minutes.

3. Cut the chicken breast into small pieces and season with salt and pepper. Heat a non-stick skillet over medium-high heat and add the chicken. Cook for 5-6 minutes, or until browned and cooked through.

4. In a small bowl, whisk together the soy sauce, sesame oil, garlic, and ginger.

5. Once the rice is cooked, divide it between two bowls. Top each bowl with half of the cucumber, carrots, kelp, tofu, and chicken.

6. Drizzle the soy sauce mixture over each bowl and serve immediately.

Nutrition information (per serving):

Calories: 295

Protein: 30g

Fat: 5g