Category: entrees

Spaghetti in Garlic Gravy with Herbs, Chicken, and Cherry Tomatoes

Spaghetti in Garlic Gravy with Herbs, Chicken, and Cherry Tomatoes

5-6 servings | 45 min.


  • 500 grams spaghetti pasta (cooked al dente)
  • 1 lb chicken breast fillets (sliced into 1 inch chunks)
  • 2 tbsp sunflower oil

Chicken marinade

  • 2 tsp fresh thyme, chopped
  • 2 tsp fresh rosemary, chopped (if using dried, use half of the amount)
  • zest of 1 lemon
  • juice of ½ a lemon
  • 2 tbsp sunflower oil
  • 1 tsp coarse salt (not table salt)
  • ½ tsp fresh cracked black pepper

Garlic gravy

  • ½ stick (¼ cup) Earth Balance butter
  • 2 tbsp sunflower oil
  • 4 large cloves garlic, finely minced
  • 2 tbsp all-purpose flour
  • 2½ cups chicken stock
  • 1 tsp coarse salt (not table salt)
  • 1 tbsp fresh basil, chopped
  • ¼ cup parsley, chopped (to sprinkle/finish the pasta)
  • 2 cups whole cherry tomatoes, sliced in half


  1. Add all the marinade ingredients with the chicken and marinate for 20 minutes or overnight.
  2. Sauté the marinated chicken in sunflower oil until cooked (about 4-5 minutes) then set aside.
  3. Make gravy by placing sauté pan over medium heat and add butter and sunflower oil. Sauté garlic until fragrant and soft.
  4. Add the flour and cook for a minute.
  5. Add chicken stock and simmer gravy until thickened then add the chopped basil.
  6. Add the sautéed chicken in the gravy then toss the cooked spaghetti into this sauce.
  7. Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese.

Original: http://godofscrumprecipes.tumblr.com/post/21100317594/spaghetti-in-garlic-gravy-with-herbs-and-lemon

Grilled Portobello Mashroom Fajitas

Grilled Portobello Mushroom Fajitas

6 servings | 45 min.


  • 6 oz portobello mushroom caps, sliced
  • 1 leek, halved top to bottom and thinly sliced
  • ¼ cup extra virgin olive oil
  • 1 tbsp chili powder
  • 2 tbsp balsamic vinegar
  • ½ tsp sea salt
  • 1 ½ tsp fresh minced garlic (about 3 cloves)
  • 6 medium whole white, flour, or corn tortillas (soft taco size)


  • ½ cup crumbled goat cheese
  • ¾ cup sour cream
  • ¾ chunky salsa
  • ¾ cup guacamole


  1. Put the mushrooms and leeks in a large resealable bag. Combine the oil, vinegar, chili powder, salt, and garlic, and add it to the bag with the mushrooms. Massage the vegetables gently to coat well with the marinade. Refrigerate for at least 30 minutes and up to 48 hours.
  2. Preheat the grill to medium-high heat. Spray a vegetable grilling tray or a piece of foil with nonstick cooking spray, or brush it with a little vegetable oil, and heat it on the grill. Drain the vegetables in a colander and transfer them to the grilling tray. Grill them with the cover closed for about 15 minutes, flipping them once, until they are tender and partially browned but not charred.
  3. Heat the tortillas on a hot skillet for 30 seconds to 1 minute so they are soft and warm. Place about ½ cup of the vegetable filling on the center of each tortilla, top it with about 2 tsp cheese, and about 1 tbsp each sour cream, guacamole, and salsa, if desired. Fold the bottoms up and the sides in and serve them immediately.

Optional: The original recipe calls for bell peppers and onions rather than leeks. Use any combination of these for your preferred taste.

Original: http://www.pbs.org/parents/kitchenexplorers/2012/06/19/grilled-portobello-mushroom-fajitas-and-tips-for-great-grilling/