5 Easy Weeknight Dinners

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Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e • Here is what you'll need! • • CREAMY CHICKEN BACON PESTO PASTA • Servings: 4 • • INGREDIENTS • 6 bacon strips, cut into 1-inch pieces • 2 boneless, skinless chicken breasts, cubed • 2 teaspoons salt • 1 teaspoon pepper • 1 teaspoon garlic powder • 2 onions, sliced • 4 garlic cloves, minced • ¾ cup spinach • 5 cups milk • 1 pound fettuccine • ½ cup pesto • 1 cup Parmesan, grated • • Parmesan • Fresh parsley • • PREPARATION • In a large pot or dutch oven over medium-high heat, cook the bacon until crispy. • Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove. • Add onion and garlic and cook until softened. When onions are caramelized, add spinach and cook until wilted. • Add milk and bring to boil. Add fettuccine into boiling mixture and cover. • Cook fettuccine on medium heat until milk thickens and pasta is cooked, about seven minutes. • Add the chicken back to the pot. Stir in the pesto and Parmesan. • Top with parsley and additional Parmesan. Enjoy! • • CHICKEN AND VEGGIES • Servings: 3-4 • • INGREDIENTS • 1 pound fingerling potatoes • ½ pound carrots, • 1 medium red onion, thickly sliced • 4-6 garlic cloves, peeled • 1 tablespoon olive oil • 2 teaspoons salt, divided • 1½ teaspoons black pepper, divided • 1 teaspoon rosemary, finely chopped • 6 boneless, skin-on chicken thighs • • PREPARATION • Preheat oven to 425˚F/220˚C • Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with rosemary, 1 teaspoon of salt salt, and half the black pepper. Use your hands to ensure vegetables are evenly coated with seasonings. • Sprinkle remaining salt and pepper on either side of each chicken thigh. Arrange chicken thighs skin-side up on top of the vegetables. • Roast for 40-50 minutes or until the chicken reads 165˚F/73˚C internal temperature and skin is crispy. Serve and enjoy! • • SHRIMP FAJITAS • Servings: 5 • • INGREDIENTS • 5 flour tortillas • ½ red bell pepper, seeds removed and sliced lengthwise • ½ green bell pepper, seeds removed and sliced lengthwise • ½ orange bell pepper, seeds removed and sliced lengthwise • ½ red onion, sliced • 1 pound shrimp, peeled and deveined • Olive oil • 1 teaspoon salt • ½ teaspoon pepper • 1 teaspoon garlic powder • 1 teaspoon cumin • Juice of 1 lime • • Salsa • Guacamole • Cilantro • • PREPARATION • Preheat oven to 400°F/200°C. • Wrap the tortillas in foil and place on the corner of a baking sheet. • Add the bell peppers, red onion, and shrimp to the sheet and season with olive oil, salt, pepper, garlic powder, cumin, and lime. • Toss to coat. • Place in the oven and bake for 10 minutes, flipping the shrimp halfway through. • Serve with warm tortillas, salsa, guacamole, cilantro, and lime. • Enjoy! • • SAUSAGE AND PEPPERS PASTA • Servings: 4-5 • • INGREDIENTS • 1 pound short pasta (we used bow ties) • 1 tablespoon olive oil • 3 hot Italian sausages • 3 sweet Italian sausages • 1 red bell pepper, chopped • 1 green bell pepper, chopped • 1 yellow bell pepper, chopped • ½ white onion, sliced • 2 cloves of garlic, peeled and sliced • 28 ounce can diced tomatoes • 1 teaspoon oregano • 1 teaspoon salt • 1 teaspoon black ground pepper • • PREPARATION • 1. Bring a large pot of water to a rolling boil, add a generous amount of salt, and cook pasta 2 minutes less than the package instructions. • 2. Strain pasta and set aside. Toss with a small amount of oil to prevent sticking • 3. In the same pot, heat the olive oil and fry sausages, working in batches as needed, until deeply browned on all sides. • 4. Remove sausages, slice in ¾-inch pieces, and set aside. • 5. Sauté the bell peppers, onion, and garlic for about 2 minutes. • 6. Add the canned tomatoes, all of the spices, and the sliced sausage to the pot. • 7. Cover, and simmer about 10 minutes. • 8. Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue simmering until pasta is al dente. • 8. Serve with grated parmesan. • 9. Enjoy! • • LEMON PEPPER CHICKEN RICE • Servings: • • INGREDIENTS • 3 tablespoons lemon pepper • 1 tablespoons paprika • 6

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