Nasuha Blog: Broccoli

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This homemade white sauce is the most delicious and the easiest recipe!! The white sauce is also called as Bechamel sauce, although the Italians refer to it as salsa di besciamella. In this, the flour is cooked in the melted butter and the required amount of milk is added for a thick, creamy sauce for the spaghetti. This white sauce can be used in most of the pasta dishes, as a pizza topping and also on toast along with sauteed mushrooms. A perfect for any dish.

We can add any cheese of your choice and also a different variety of veggies. This is a perfect dish for kids lunch box and they will finish off within no time. This dish is so easy to make and takes much less time. By the time the spaghetti gets cooked, we can prepare the sauce and saute the chicken and veggies. Try this recipe and let me know how this turned out...

Ingredients:

Spaghetti- 1 pack

For sauteeing:

Olive Oil- 2 tbsp
Boneless Chicken pieces (cubed)- 2 Cups
Broccoli- 1 cup
Asparagus- 1/2 Cup
Bell Peppers- 1 no
Garlic- 3 tbsp
Tomato- 1no
Onion- 1 no

For White sauce:

Butter- 1/4 stick
All Purpose Flour- 3 tbsp
Milk- 1 1/2 Cups
Italian Herb Mix- 2 tbsp
Red Chili Flakes- 1 tbsp
Salt- as required
Pepper- 1 tbsp

Method:

In a large pot cook spaghetti in boiling salted water until al dente. Drain well.
Meanwhile, in a pan heat oil, saute the chopped garlic then add the vegetables along with salt and pepper till done. Remove when done.
In the remaining oil add the cubed chicken and saute till cooked well. Keep this aside along with the veggies.
Heat a large skillet, add butter. Once it starts melting, add the all purpose flour and stir it well till it gets cooked. Add the milk, continuing to stir as the sauce thickens. Bring to a boil, add the salt and pepper. Lower the heat, add the Italian herb mix, red chili flakes and cook for 2- 3 minutes.
In the white sauce, add the sauteed chicken and veggies. give it a stir. Add the cooked spaghetti and mix everything together. Enjoy a nice warm spaghetti along with your favorite show on TV.

Healthy, flavorful and tastier is what we call this simple and comforting dish which can be prepared within no time on a lazy Sunday. This dish is very filling and which is loaded with colorful veggies and packed with proteins.

In this dish, the chicken breasts and our favorite veggies are baked together along with a dash of spices and is fully flavored with the Mediterranean herb of rosemary. Last spring I bought a lovely plant of rosemary and it survived through this winter and as I love the flavor of rosemary in my salads or other dishes, I thought of using the fresh rosemary sprigs to this dish. I usually use the dried leaves of rosemary. The distinctive taste of rosemary has taken this dish to another level.

This is an incredibly easy and a satisfying meal, which can be prepared for lunch or dinner.

When you feel lazy to cook, try out some of these delicious and healthier one pot baked dishes rather than calling for a take-out. You can have this without chicken, just add all your favorite veggies and tada an amazingly delicious, the heavenly dish will be ready within minutes to enjoy.

Ingredients:

Boneless Chicken- 500 gms
Paprika- 1 tbsp
Turmeric powder- 1 tsp
Pepper powder- 1 tsp
Salt- as required
Garlic (crushed)- 5 cloves
Fresh Rosemary Sprigs- 1 no
Balsamic Vinegar- 1 tsp
Lemon juice- 1 tbsp
Mushrooms- 1 Cup
Capsicum- 1 cup
Broccoli- 1 Cup
Cucumber- 1 no
Spinach- 1 Cup
Salt - a pinch
Pepper Powder- 1 tsp
Balsamic Vinegar- 1 tbsp

Method:

Clean, wash and pat dry the chicken. Make slits and keep this aside.
Mix paprika, salt, pepper powder, turmeric powder, crushed garlic cloves, rosemary leaves, vinegar and lemon juice in a glass bowl. Spread this paste on the slitted chicken well on both the side. Keep this for about 15- 20 minutes.
Meanwhile slice the capsicum, mushrooms and chop the cucumber, spinach, and broccoli into sizes. Smear little oil on top of the veggies along with salt, pepper, and balsamic vinegar. Mix well.
Preheat the oven to 350 degrees F. Line a baking tray with a parchment paper and arrange the veggies as shown or mix everything together and place them on the parchment paper on the baking tray.
Line another baking tray with parchment paper and place the marinated boneless chicken pieces and bake both the veggies and the chicken for about 20- 25 minutes or until the veggies are cooked and the chicken gets tender.
When done, remove the vegetables and chicken from the oven. Slice the chicken to bite sized pieces and arrange the required amount of veggies and sliced chicken in serving plate, enjoy warm.