u/OkSale8778

I looked up the recipe for cheesecake factory style spicy chicken chipotle pasta and tweaked it, using what I have in the refrigerator!

Ingredients

• Protein: Chicken breast (cubed & tossed in seasoned flour).

• The Veggie Swap: Baby broccoli, red bell pepper, and onion.

• The Sauce: Heavy cream, adobo sauce, honey, garlic, and butter.

• Pasta: Penne.

• Garnish: Just plenty of Parmesan.

Quick Directions

1. Brown: Sauté the chicken until golden; set aside.
2. Sauté: Throw the onion, red bell pepper, and baby broccoli into the pan until tender.
3. Simmer: Add garlic, adobo sauce, honey, and cream. Let it bubble until the sauce thickens up.
4. Toss: Fold the chicken and cooked pasta into the spicy cream sauce.
5. Finish: Serve hot with a heavy dusting of Parmesan cheese.

Love Mala kind food!

If you're craving that addictive, tongue-numbing heat but don't want to spend $40 on takeout, this is the easiest way to make it at home.

Ingredients

* Protein: Use whatever you like! Thinly sliced shabu-shabu beef or pork works great, but feel free to use chicken, tofu, or even seafood.

* Veggies:

* 1 Onion (sliced)

* 7–10 Nappa cabbage leaves (chopped)

* Bok choy

* Bean sprouts (about half a bag)

* Mushrooms: Any kind! Enoki and King Oyster are excellent choices.

* Carbs:

Wide glass noodles (I used haodilao wide sweet potato vermicelli, no soaking needed for this one!)

* The Sauce:

1 pack of Haidilao Mala Sauce.

Instructions

1. Blanch the Greens: Bring a pot of water to a boil. Briefly cook the bok choy and chopped cabbage for a few minutes until they wilt. Drain them well and set aside.

2. Cook the Protein: In a large pan or wok, stir-fry your chosen protein until it is fully cooked.

3. Sauté Aromatics: Add the sliced onions and all the mushrooms into the pan with the protein. Sauté until the onions are soft and the mushrooms have browned slightly.

4. Add Crunch: Toss in the bean sprouts and stir-fry briefly. (Pro tip: Don't use too many at once or they might release too much water).

5. Combine & Sauce: Add the blanched cabbage and bok choy back into the pan. Pour in the Haidilao sauce and mix everything thoroughly over medium heat for about 10 minutes.

6. The Noodles: Add your wide glass noodles. Lower the heat slightly, cover with a lid, and let it simmer for about 5 minutes so the noodles absorb the flavors of the sauce.

7. Final Seasoning: Give it one last stir and taste it. If you prefer it saltier, add a pinch of salt to finish.

March Christmas Pasta? Don’t mind if I do. 🎅🍃

Found a bag of festive-shaped pasta in the back of the pantry and turned it into a 15-minute Bacon & Spinach Pesto lunch.

The "Pantry Raid" Pesto:

• 3 cups Spinach (or any greens!!!in your refrigerator)

• 1/3 cup Pine nuts

• 2 tbsp Parm + 1/2 cup Olive oil

• 1/2 Lemon + Salt/Pippy

The Quick Method:

1. Sauté bacon and garlic in olive oil until crispy.

2. Blitz the pesto ingredients until smooth.

3. Toss the pasta into the bacon pan, kill the heat, and fold in the pesto with extra parmesan.

Vibrant, salty, and a total Wednesday win. 10/10 would raid the pantry again.