The Boursin cheese creates a luscious, creamy sauce which pairs lovely with bursts of green peas.

This vegetarian pasta dish is the ultimate easy dinner recipe!

Like my one pot veggie pasta, this boursin cheese pasta is another simple and quick recipe that can be made in a flash. Plus less dishes is always a win for me! I love whipping this up during the week as it’s the perfect comfort food!

This one pot Boursin pasta is easy to customize to your liking and I’ve got a few substitution ideas to help you!

Why you’ll love this one pot Boursin cheese pasta recipe

• Quick: It takes just 20 minutes to make this recipe, perfect for weeknights and busy evenings!
• Easy: You don’t need any fancy equipment – just one pan!
• Versatile: This 20 minute pasta dish makes enough for 2-3 people, but you can easily double the recipe if you’ve got company coming or you want to meal prep.

Ingredients needed

Dried Rigatoni: I used rigatoni pasta here, but feel free to use another pasta shape like macaroni, rotini or penne.

Boursin Fine Herbs & Garlic Cheese: If you’ve never had Boursin before, it’s a very mild soft cheese. I prefer to use the herbs and garlic flavor, but you could swap that out for the shallot & chive flavor which would be delicious!

Frozen Peas: Not a fan of peas? Swap them out for 1-2 cups of chopped spinach, cooked broccoli or even tomatoes.

Lemon: Zest and juice of a lemon bring a nice brightness to this recipe.

Parmesan cheese: Pairs perfectly with the Boursin cheese.

Seasonings: Chili flakes, salt and pepper do the trick!

 How to make this Boursin pasta recipe

1. Serve and top with more lemon zest, chili flakes and parmesan cheese!
2. Bring a large pot of salted water to the boil. Once boiling, add in the pasta and cook according to package directions. Scoop out 1 cup of pasta water and set aside. Drain the pasta.
3. Add the cooked pasta back to the pot and set over low heat.
4. Add in the Boursin cheese, lemon zest, lemon juice, chili flakes, ground pepper, frozen peas and shredded parmesan.
5. Stir and slowly add in ¼ cup of pasta water. Keep stirring so it creates a sauce that starts to cling to the noodles.
6. Make sure the peas are completely warmed through! If not, continue stirring over low heat.
7. If you want the sauce to be creamier, add in an additional ¼ cup of pasta water.
8. Taste the sauce once you’ve added in the pasta water and adjust the seasoning. You may want to add more salt, pepper, chili flakes or lemon juice to your liking.

Expert Tips

• When adding the pasta water, only add about ¼ cup to start. If you add it all at once you’ll end up with quite a watery sauce! Add the first ¼ cup, stir, then if it isn’t creamy enough for you slowly add the remaining pasta water until it is the desired consistency.
• Not a fan of peas? Swap them out for 1-2 cups of chopped spinach, broccoli or cherry tomatoes!
• Add protein! Top this Boursin pasta with cooked chicken breasts.
• Forgot to reserve your pasta water? It happens to the best of us! Use vegetable stock, chicken stock or just hot water if you drained all of the pasta water by mistake.
• I prefer to use the herbs and garlic flavor of Boursin cheese but you could swap that out for the shallot & chive flavor which would be delicious as well!
• If you’d like to add extra veggies to this Boursin pasta, a handful or two of spinach would wilt well into the pasta or 1 cup of cooked broccoli.
• Easily make this gluten-free by using your favourite gluten-free pasta.

Common Questions

How to store

Store the cooked Boursin pasta in an airtight container for up to 2 days, though I do recommend eating it fresh! You can reheat in the microwave or in a pot on the stove with a splash of water over low heat until heated through.

More delicious one pot pasta recipes to love from the blog:

• Easy One Pot Creamy Lemon Garlic Pasta Recipe
• One Pot Sausage and Tomato Pasta
• Easy One Pot Veggie Pasta

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One Pot Boursin Pasta

Make this One Pot Boursin Pasta in 20 minutes! Prepared all in one pot, it's a bright & fresh vegetarian pasta perfect for weeknight dinner.

Course dinner

Cuisine American

Keyword boursin, one pot pasta

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 -3

Author Jess

Ingredients

• 200-250 grams dry rigatoni (or other pasta shape)
• 1 (5.2 ounce/150g) package Boursin Fine Herbs & Garlic cheese
• zest from 1 lemon plus more for garnish
• 1 tbsp lemon juice
• 1/4 tsp chili flakes
• 1/4 tsp ground pepper
• 1 cup frozen peas
• 3/4 cup shredded parmesan cheese
• Salt and pepper to taste
• Garnish with lemon zest, chili flakes, parmesan cheese

Instructions

• Bring a large pot of salted water to a boil. Once boiling, add pasta and cook according to package directions. Reserve 1 cup pasta water and then drain the pasta.
• Add the drained pasta back to the pot and set over low heat on the oven.
• Immediately add in the Boursin cheese, lemon zest, lemon juice, chili flakes, ground pepper, frozen peas and shredded parmesan cheese.
• Start stirring together and gradually add in ¼ cup pasta water; keep stirring to create a creamy sauce that clings to the noodles.
• Taste and adjust seasoning with salt and pepper. Make sure the peas are warmed through – if not keep on low heat and stir occasionally until they are.
• Lastly, if you want a creamier sauce, add in an additional ¼ cup pasta water. (I generally use ½ cup pasta water total).
• Enjoy immediately topped with more lemon zest, chili flakes and parmesan cheese if desired.

Notes

• When adding the pasta water, add ¼ cup to start. Then if you want to make the pasta creamier, add another ¼ cup and stir over low heat until the desired creamy consistency is reached.
• If you don’t like peas, other delicious add-ins include 1-2 cups chopped spinach; cooked broccoli; or even tomatoes. 
• If you want to add protein, try cooked chicken, shrimp or even crumbled sausage.
• Want to play around with flavours? The Shallot & Chive Boursin Cheese would be a delicious substitute.
• If you forget to reserve the pasta water, you can use vegetable or chicken stock or hot water

The post 20-Minute One Pot Garlic and Herb Boursin Pasta appeared first on Cooking in my Genes.

Made in under 30 minutes, this dish is packed with flavour.

Luscious butter beans are enveloped by a creamy sun-dried tomato sauce for the perfect comforting meal.

Just like these quick white beans, this butter bean recipe comes together easily in one pot and is the most simple dish to make for a cozy night in.

These beans are a riff on the classic marry me chicken recipe which is made with chicken breasts. Here we’re using the same cozy flavours including sun-dried tomatoes and switching up the protein.

why you’ll love these one pot butter beans

• Packed with 19g protein per serving!
• Easily make this recipe in 30 minutes for the perfect quick weeknight meal.
• A perfect dish to make for guests on the weekend too!
• A delicious meat-free meal to hit your meatless Monday goals.
• This meal is a great gluten-free option for weeknight dinners.

Ingredients needed to make this one pot recipe

Olive oil: use olive oil to start the recipe or substitute with oil from the jar of sundried tomatoes for more flavour!

Shallot: 1 shallot or 1/4 cup diced onion to start building flavour in the recipe

Seasonings: garlic cloves, dried oregano, chili or red pepper flakes, salt and black pepper

Sundried tomatoes: are the base for the marry me butter beans sauce so don’t forget these!

Fresh tomatoes: baby tomatoes add a dose of flavour and freshness to this meal

Milk: I like the creaminess of whole milk in this recipe; it’s just enough to make the sauce silky smooth

Broth: use vegetable broth or vegetable stock for this recipe or chicken stock or broth if that’s all you have on hand

Butter beans: butter beans (also called lima beans) are key for this recipe; however, you can use cannellini beans too in a pinch

Spinach: add a dose of greens to this meal with spinach

Cheese: parmesan cheese gives flavour to the sundried tomato sauce and shredded mozzarella cheese is the best cheesy topping

Fresh herbs: top the finished marry me butter beans with fresh basil or fresh parsley

Step by step process to make these marry me beans

Step 1: Heat oil in a high-sided large skillet or frying pan over medium heat. When the pan is hot, add the shallot and a pinch of salt and pepper. Cook until the shallot is softened, about 3-5 minutes.

Step 2: Add the sundried tomatoes and baby tomatoes. Stir and cook for a couple of minutes, about 2-3.

Step 3: Add the minced garlic, dried oregano, chili flakes, salt and pepper and cook until fragrant, about 1 minute.

Step 4: Add the milk and broth to deglaze the pan, scraping the bottom to release any browned bits. Bring to a low simmer and once simmering, add in the rinsed beans.  Reduce heat to medium-low and cover the pan partially with a lid. Cook for about 5-7 minutes, stirring occasionally, until the beans are just tender and a creamy sauce has developed.

Step 5: Turn the heat to low and stir in the spinach and parmesan cheese. Cook for about 1-2 minutes and stir constantly to make sure the spinach is fully wilted. Taste and adjust the seasoning with more salt and pepper if desired. Remove the pan from the heat.

Step 6: Top with shredded mozzarella cheese and broil for 3-5 minutes until cheese is melted and bubbling.

Step 7: Serve immediately topped with fresh basil, a pinch chili flakes and more shredded parmesan cheese. Serve with some crusty bread for dipping if desired.

Expert tips

• While I love to enjoy these beans as the main course for dinner, you can add a scoop of quinoa or rice to your plate then top with the beans. Alternatively, serve with pasta of choice.
• To make this recipe dairy free or vegan I suggest trying a coconut cream or vegan cream / milk along with vegan cheeses to substitute for the milk and parmesan and mozzarella cheeses respectively.
• This recipe is best enjoyed the day you cook it. Keep leftovers in the fridge for up to 1-2 days in an airtight container. Warm up leftovers on the stove-top on medium-low heat, adding a bit of extra broth if needed to loosen up the sauce.
• If you want to make this recipe for meal prep lunches I suggest leaving the spinach out and packing it on the side. Stir the spinach into the beans after you have warmed them up to wilt it.

Common questions

What other types of beans would work in this recipe?
I love to use butter beans (lima beans) because of their creamy texture, however, cannellini or navy beans would also be delicious. Or, you could even make this recipe into marry me chickpeas using a can of chickpeas! I do not recommend using white kidney beans for this recipe.

What type of side salad can I serve with these beans?
I would stick with a simple green salad to serve alongside the marry me butter beans. My kale and brussels salad is light and easy to make, a perfect side salad to this recipe.

Can I use heavy cream instead of milk?
I use whole milk for this recipe which does create a creamy, smooth sauce. I find it gives just enough richness versus using a heavy cream. If you want to try heavy cream, you may want to add another 2-4 tbsp of vegetable broth just to help loosen up the sauce a bit as it cooks.

How to store these butter beans
This recipe is best enjoyed the day you cook it. Keep leftovers in the fridge for 1-2 days in an airtight container. Warm up leftovers on the stove-top on medium-low heat, adding a bit of extra broth if needed to loosen up the sauce. I do not recommend freezing this marry me beans recipe because of the milk in the sauce as it can become icy when frozen.

More one pot recipes to love from the blog:

One Pot Pasta Primavera (Quick 30 minute meal!)

Easy 30 Minute Pepperoni Pizza Gnocchi Skillet

One Pot Viral French Onion Pasta

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One Pot Marry Me Butter Beans (30 minute recipe!)

Make these Marry Me Butter Beans for dinner in 30 minutes! Packed with flavour from a seasoned creamy tomato sauce, it's super satisfying.

Course dinner

Cuisine american-inspired

Keyword white beans

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 365kcal

Author Jess

Ingredients

• 2 tbsp olive oil (use the oil from the jar of sundried tomatoes for more flavour!)
• 1 shallot, diced (or 1/4 cup diced onion)
• 2/3 cup sundried tomatoes (packed in oil), finely chopped
• 1 cup halved baby tomatoes
• 3 garlic cloves, minced
• 1 1/2 tsp dried oregano
• 1/4 tsp chili flakes
• 1/2 tsp salt
• 1 cup whole milk
• 1/2 cup vegetable or chicken broth
• 2 398ml/14oz cans butter beans or cannellini beans, drained & rinsed
• 3 cups baby spinach or chopped kale
• 1/4 cup shredded parmesan cheese
• 1 1/4 cup shredded mozzarella cheese
• Garnishes: fresh basil or fresh parsley, grated parmesan cheese, chili flakes
• optional: 1/2 cup vegetable or chicken broth

Instructions

• Heat oil in a high-sided large skillet or frying pan over medium heat. When the pan is hot, add the shallot and a pinch of salt and pepper. Cook until the shallot is softened about 3-5 minutes.
• Add the sundried tomatoes and baby tomatoes. Stir and cook for a couple of minutes, about 2-3.
• Add the minced garlic, dried oregano, chili flakes, salt and pepper and cook until fragrant, about 1 minute. 
• Add the milk and broth to deglaze the pan, scraping the bottom to release any browned bits. Bring to a low simmer and once simmering, add in the rinsed beans.  Reduce heat to medium-low and cover the pan partially with a lid. Cook for about 5-7 minutes, stirring occasionally, until the beans are just tender and a creamy sauce has developed.

  OPTIONAL: If you prefer more brothy beans, add up to 1/2 cup more vegetable or chicken broth and cook for 2 more minutes.
• Turn the heat to low and stir in the spinach and parmesan cheese. Cook for about 1-2 minutes, stirring to make sure the spinach is wilted. Taste and adjust the seasoning with more salt and pepper if desired. Remove the pan from the heat.
• Top with shredded mozzarella cheese and broil for 3-5 minutes until cheese is melted and bubbling.
• Serve immediately topped with fresh basil, a pinch chili flakes and more shredded parmesan cheese. Serve with some crusty bread for dipping if desired.

Notes

• If you can't find butter beans (lima beans), try using a smaller white bean like cannellini or navy beans.
• While I love to enjoy these beans as the main course for dinner, you can add a scoop of quinoa or rice to your plate then top with the beans. Alternatively, serve with pasta of choice.
• This recipe is best enjoyed the day it's made or keep in the fridge for 1-2 days in an airtight container. Warm up leftovers on the stove-top on medium-low heat, adding a bit of extra broth if needed to loosen up the sauce.

Nutrition

Calories: 365kcal | Carbohydrates: 27g | Protein: 19g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 39mg | Sodium: 1023mg | Potassium: 866mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2962IU | Vitamin C: 35mg | Calcium: 400mg | Iron: 4mg

The post One Pot Marry Me Butter Beans (30 minute recipe!) appeared first on Cooking in my Genes.

Made with simple ingredients, this recipe will keep you cozy and nourished.

It’s a simple recipe and easy meal for any day of the week!

There is something so comforting about this one pot white bean dish. I’m a huge fan one pot meals and soups during the cooler months like this chicken pot pie soup and this other recipe. If you like quick dinner recipes with lots of flavour, you’ll definitely want to add this recipe to your easy weeknight meals rotation!

Tender white beans are simmered in an easy to make tomato sauce with a few key herbs. Canned cannellini beans are tender and the best shortcut to making this recipe (no soaking or boiling the beans ahead of time!) Cooking beans this way provides delicious flavour and while it’s a basic method it’s my favourite way to make a quick meal.

Why you’ll love these quick one pot white beans

• Using canned beans and diced tomatoes cuts the cooking time down.
• Everything is cooked in one pot which makes for a quick dinner and easy cleanup!
• Serve these as an easy weeknight dinner or even enjoy it with family and friends for a weekend gathering.
• These quick brothy beans are a great way to add a plant-based meal to your weeknight dinner rotation too if that’s something you’re looking to do.

Ingredients needed for this quick white beans recipe

Olive oil: what you need to start sauteeing the onion at the beginning of the recipe.

Onions & Garlic: Yellow onion and minced garlic are sautéed together to start building flavour at the beginning of cooking this hearty dish.

White beans: Cans of beans like cannellini or navy are delicious and nutritious, giving the dish it’s protein boost and helps to cook up this recipe in no time. I used navy beans but use your favourite white bean or whatever type you can find.

Diced tomatoes: A versatile staple, I like to use diced tomatoes for more texture to this brothy dish.

Kale: Adding in kales gives a boost of greens to this recipe and rounds out the dish. Kale also softens really quickly in the broth while still holding its texture.

Parmesan Cheese: Adds flavour to this dish and is the perfect topper before serving!

Spices: Oregano and thyme go beautifully with the tomatoes and beans while the red pepper flakes bring just a little bit of heat.

Broth or Water: This recipe uses a few cups water but you can definitely use chicken broth or vegtable broth instead as the main cooking liquid.

Step by step process for these one pot beans

Step 1: In a large skillet or large pot over medium heat, add the onions and cook for 6-8 minutes until softened.

Step 2: Add the minced garlic and cook 1-2 more minutes until fragrant.

Step 3: Add in the diced tomatoes with their juices, water (or broth), dried oregano, dried thyme, salt, a couple grinds of pepper and chili flakes. Stir and turn the heat up to high to bring to a boil. Then, turn the heat to medium-low, cover the pan with just a little space for the steam to escape and keep at a simmer for 15 minutes, stirring occasionally.

Step 4: Add in the beans (drained & rinsed) and use a potato-masher or back of a spoon to crush them up a bit; this will give the dish a bit creamier texture but it’s totally optional. Then, add in the chopped kale and 2 tbsp grated parmesan cheese. Stir and cook at a low simmer for 5 minutes or untio the kale is wilted.

Step 5: Serve topped with parmesan and add more salt and pepper (to your liking).

Expert tips for making these quick beans

• Keep some of these basic ingredients in your pantry so you can cook this up anytime you need a quick dish.
• Enjoy this one pot white bean recipe with some good crusty bread like a toasted sourdough to dip into the beans. Or you could even try serving them with some quinoa or rice for a more substantial dish.
• Cannellini beans, navy beans, great northern beans or even butter beans are absolutely scrumptious in this delicious recipe.
• If you want to meal prep this recipe, make the beans but leave the greens out. Store in an airtight container. Take the greens on the side and add them after you’ve reheated the brothy white beans.

FAQ for this one pot meal

Can I use other types of greens in this recipe?
Don’t have kale on hand? You can totally skip it! This dish is great without the kale too. OR, try it with other leafy greens like chopped swiss chard or even a handful of fresh spinach.

Would dry beans work in this recipe?
This recipe uses canned beans to ensure everything cooks quickly! I would not recommend using dried beans for this delicious dish.

Which types of beans can I use in this recipe?
Cannellini beans (also called white kidney beans), navy beans, great northern beans or even butter beans (also known as lime beans) are all perfectly suitable for this recipe. It really depends on your preference OR even what you have on hand in the pantry at the time.

Does this recipe work in a slow cooker? 
I haven’t tested this recipe in a slow cooker or instant pot. But I’ll be sure to update this post if I do!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days.

More one pot meals to love from the blog

One Pot Spicy Sausage Pasta with Tomato Sauce

Roasted Tomato Soup

One Pot Creamy Tortellini Soup

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Quick One Pot White Beans with Tomatoes & Greens

These one pot white beans with tomatoes are simple, delicious & comforting. Using canned beans makes this recipe quick to cook for dinner.

Course dinner

Cuisine American

Keyword white beans

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 359kcal

Author Jess

Ingredients

• 3 tbsp extra virgin olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 398ml/14oz can diced tomatoes
• 3 cups water
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 tsp kosher salt
• ground pepper
• pinch chili flakes optional
• 2 395ml/ 14oz cans cannelini or navy beans, drained and rinsed
• 2 cups chopped kale
• 2 tbsp grated parmesan cheese
• parmesan cheese for serving

Instructions

• In a large skillet over medium heat, add the onions and cook for 6-8 minutes until softened.
• Add the minced garlic and cook 1-2 more minutes.
• Add in the diced tomatoes with their juices, water, dried oregano, dried thyme, salt, a couple grinds of pepper and chili flakes. Stir and turn the heat up to high to bring to a boil. Then, turn the heat to medium-low, cover the pan with just a little space for the steam to escape and simmer for 15 minutes.
• Add in the beans (drained & rinsed) and use a potato-masher or back of a spoon to crush them up a bit; this will give the dish a bit creamier texture. Then, add in the chopped kale and 2 tbsp grated parmesan cheese. Stir and cook at a low simmer for 5 minutes.
• Serve topped with parmesan and more salt and pepper (to your liking).

Nutrition

Calories: 359kcal | Carbohydrates: 48g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 1667mg | Potassium: 816mg | Fiber: 12g | Sugar: 4g | Vitamin A: 152IU | Vitamin C: 13mg | Calcium: 171mg | Iron: 5mg

The post Quick One Pot White Beans with Tomatoes & Greens appeared first on Cooking in my Genes.

A creamy, spicy peanut sauce envelops the noodles and fresh veggies for a delicious bite every time!

Delicious for a quick lunch or dinner!

This is one of my favorite recipes when I want a quick meal just like this recipe and this recipe. It’s inspired by asian flavors but made super simply at home.  If you love thai flavours, you’re sure to enjoy this delicious salad.

Why you’ll love this cold thai noodle salad recipe

• It’s simple to make!
• You can make the noodles and prep the fresh veggies ahead of time. Then, simply mix with the peanut dressing and serve!
• It’s easy to substitute in your favorite vegetables too.
• I used rice noodles which you only need to soak so there is truly no cooking needed for this recipe.

I absolutely love the rice noodles in this salad because they’re so versatile. The noodles are the perfect vessel for the delectable peanut sauce and hold up well to all the colourful vegetables.

Ingredients needed to make this thai noodle salad recipe

Peanut butter: smooth peanut butter will work to make the best sauce in this recipe.

Chili-garlic sauce:  adds spiciness to the dressing but you can use any hot sauce you have on hand.

Lime juice: gives the dressing fresh burst of flavour.

Tamari or Soy sauce: to make this a truly gluten-free dish use tamari or coconut aminos, otherwise you can definitey use soy sauce.

Rice noodles: a simple type of noodle that’s commonly used in Asian cuisine, you can use thin rice noodles or vermicelli. Alternatively you can use a wider rice noodle sometimes labeled ‘pad thai noodles.’

Vegetables:  You can use chopped vegetables of your choice like red bell pepper or yellow bell peppers, radishes, cucumbers and snap peas

Nuts: you can use chopped crunchy peanuts or cashews

Fresh herbs: Herbs like fresh basil, mint or chopped cilantro for garnish

You should be able to find all of the ingredients at your local grocery store. If you want to make substitutions, I’ve got ideas for you below so you are able to make this salad with whichever ingredients you can find.

Step by step process to make this Thai rice noodle salad

Step 1: Cook or soak the rice noodles according to package directions. Drain and rinse with cold water. Set aside.

Step 2: Chop up the vegetables and add to a large bowl.

Step 3: Make the spicy peanut sauce by whisking together peanut butter, chili-garlic sauce, juice of half a lime, soy sauce or tamari and 2 tbsp hot water. It should be a somewhat thick sauce but don’t fret as when mixed with the noodles it will loosen up.

Step 4: Add the noodles to the large bowl bowl with the vegetables and toss with all of the peanut sauce. If needed, add a tablespoon or two of hot water to help combine.

Step 5: Top with chopped peanuts or cashews and some fresh herbs and enjoy!

I love this salad in the Spring & Summer when I want a refreshing meal. However, it would be delicious anytime of year especially if you’re craving lots of vegetables.

Expert tips

• Other crunchy veggies you could use in this recipe are red cabbage, shredded carrots or chopped cucumber.
• Most rice noodles are delicate so they generally just need a soak in some boiled water which is why this recipe is so great! There’s truly ‘no-cooking’ needed.
• While cold noodle salads like this make a great meal by themselves, you could also serve them as a side dish to chicken or pork.

FAQ

What type of noodles is best for this recipe?
Rice noodles are the best noodles for this salad – you can use thin rice noodles or rice vermicelli noodles or a wider rice noodle sometimes labeled ‘pad thai noodles. In a pinch you could also try brown rice noodles, glass noodles or even spaghetti noodles!

What if I don’t want the creamy peanut sauce to be super spicy?
Use just 1 tbsp of hot sauce and then add an additionally 1 tbsp of peanut butter.

How can I meal prep these noodles?
Divide the noodles and vegetables evenly amongst 2-3 containers. Then add the peanut sauce. Store in the fridge and when ready to enjoy toss together the pasta, vegetables and sauce in the container. This salad will taste better meal-prepped this way as if stored all mixed together, the excess water from the vegetables can dilute the deliciousness of the peanut sauce.

Why is this called a cold noodle salad?
This salad is delicious if it’s been prepped ahead of time and mixed together straight out of the fridge hence the ‘cold salad’ description. However, it’s also wonderful just made and at room temperature.

Storage

Store leftovers in a container in the fridge for 1-2 days.

More quick recipes to love from the blog:

Easy One Pot Creamy Lemon Garlic Pasta Recipe

Chili Lime Baked Salmon with Mango Salsa

Peanut Chicken Power Bowls

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Easy Thai Inspired Noodle Salad with Peanut Sauce

Make this Thai noodle salad recipe in 20 minutes! A creamy peanut sauce envelops noodles & fresh veggies for a delicious bite every time!

Course dinner

Cuisine asian inspired

Keyword noodles, peanut sauce

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2 -3

Calories 606kcal

Author Jess

Ingredients

• 100-125 g rice noodles (or other noodle of choice)
• 2-3 cups chopped vegetables of your choice (bell peppers, radishes, cucumbers, snap peas)
• 1/4-1/2 cup chopped peanuts or cashews
• handful fresh herbs like mint and/or cilantro to top

For the spicy peanut sauce

• 1/2 cup smooth peanut butter
• 2 tbsp chili-garlic sauce (or another hot sauce)
• juice of half a lime
• 1 tbsp soy sauce or tamari
• 2-4 tbsp hot water

Instructions

• Cook or soak the rice noodles according to package directions. Drain and rinse with cold water. Set aside.
• Chop up the vegetables and add to a large bowl.
• Make the spicy peanut sauce by whisking together peanut butter, chili-garlic sauce, juice of half a lime, soy sauce or tamari and 2 tbsp hot water. It should be a somewhat thick sauce but don't fret as when mixed with the noodles it will loosen up.
• Add the noodles to the large bowl bowl with the vegetables and toss with all of the peanut sauce. If needed, add a tablespoon or two of hot water to help combine.
• Top with chopped peanuts or cashews and some fresh herbs and enjoy!

Nutrition

Calories: 606kcal | Carbohydrates: 65g | Protein: 18g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Sodium: 374mg | Potassium: 693mg | Fiber: 7g | Sugar: 13g | Vitamin A: 4665IU | Vitamin C: 191mg | Calcium: 51mg | Iron: 2mg

Until the next cooking adventure,
Jess

The post Easy Thai Inspired Noodle Salad with Peanut Sauce appeared first on Cooking in my Genes.

Juicy tomatoes are baked with chicken, oregano and an olive oil-lemon for a seriously flavourful dish.

Made in one pan, this dish may become a staple in your dinner rotation.This chicken dinner is my kind of weeknight meal. I love that everything comes together in ONE PAN too because there’s also less to clean-up!

By baking everything together all of the flavours meld together for the most delicious pan sauce and it keeps the chicken super juicy.

How to make One Pan Baked Chicken

Chicken Breasts: All you have to do is take the chicken breast out of the packaging, season with salt & pepper and put directly into this one pan dish.

Tomatoes: By roasting the tomatoes it makes them extremely flavourful.

Pan Sauce: Made up of serious flavour boosters like olive oil, butter, chopped garlic, lemon juice, dried oregano, chili flakes and salt & pepper; this sauce basically acts as a marinade.

Herbs: Mix dried oregano into the sauce and use fresh oregano for garnish.

Mozzarella or Parmesan Cheese: Delicious melty cheese to finish the dish off.

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One Pan Baked Chicken with Tomatoes & Oregano

If you are searching for an easy weeknight chicken breast recipe, look no further! This one-pan chicken with tomatoes & oregano is a great, flavourful weeknight dinner.

Course Main Course

Cuisine American

Keyword one pan baked chicken

Prep Time 15 minutes minutes

Cook Time 26 minutes minutes

Servings 4 people

Author Jess

Equipment

• baking dish

Ingredients

• 3 cups cherry tomatoes, halved
• 4 boneless skinless chicken breasts
• salt & pepper
• 4-6 sprigs fresh oregano
• 2 tbsp butter
• 1 cup grated parmesan cheese can also use mozzarella cheese or a mixture of both
• fresh oregano for garnish

Olive Oil Oregano Pan Sauce

• 1/4 cup olive oil
• juice of 1 lemon
• 4 garlic cloves, chopped
• 1 tsp dried oregano
• 1/2 tsp coarse salt
• 1/2 tsp chili flakes
• ground pepper

Instructions

• Preheat the oven to 425F.
• Season the chicken breasts with salt and pepper on both sides and set aside. Halve the tomatoes and set aside.
• Make the Olive Oil Oregano Pan Sauce by mixing all of the ingredients together: olive oil, lemon juice, chopped garlic, dried oregano, coarse salt, chili flakes and a couple turns of ground pepper.
• In an oven-safe baking dish add the halved tomatoes, half of the sauce and stir together to coat the tomatoes.
• To the same dish, nestle in the chicken breasts in the centre of the baking dish making sure there is sauce below all of the chicken. Then, pour the remaining sauce over the chicken breasts and add a 1/2 tbsp of butter on top of each chicken breast.
• Bake in the oven for 22-26 minutes until chicken is cooked through and no longer pink inside.
• Once the chicken is done remove the baking dish from the oven and sprinkle the cheese over the chicken breasts. Then, turn the oven temperature to a low broil and cook for 3-5 minutes until the cheese is melted and starting to turn golden.
• Garnish with fresh oregano if preferred and serve.

What vegetable goes well with chicken?

I always aim to have green veggies on my plate and that is no different with a chicken dinner. Some of my favourite sides that go well with this recipe are:

• sauteed kale
• roasted broccoli
• roasted brussels sprouts
• peas
• beans

Along with serving this chicken recipe with green veggies, quinoa, brown rice or some crusty bread is delicious for all that tomato-y sauce goodness!

Want to switch things up from using chicken breasts in this dish? Try chicken thighs; if you use boneless, skinless chicken thighs the cooking time will be approximately the same. However, if you use skin-on, bone-in chicken thighs those will take longer to cook.

So, who is on board for this flavourful One Pan Baked Chicken with Tomatoes & Oregano?!

If you’re jazzed about this chicken recipe, try my Pesto Baked Chicken!

Until the next cooking adventure,
Jess

The post One Pan Baked Chicken with Tomatoes & Oregano appeared first on Cooking in my Genes.