RICHMOND, Va. -- Ellen Victoria Luckey, the founder and owner of Victoria’s Kitchen Kids Cooking School and Southern Spreads joined us to share a delicious recipe perfect for school nights. For more information, visit her website.
Victoria's Creamy Greek Lime Chicken Pasta
Ingredients:
3 Chicken Breast, cut into chunks
2 Stalks Celery, diced
1 yellow onion, diced
½ Cup Greek Yogurt (Non Fat or Whole Milk)
½ cup of unsweetened coconut milk (more or less - depending on how creamy/thick you’d like it to be)
3 Sprigs Fresh Rosemary
3 cloves garlic, diced
3 - 5 tablespoons oil (Olive Oil or Vegetable Oil)
2 - 3 teaspoons freshly squeezed lime juice (more or less to taste)
Cilantro
Cooked Bow Tie Pasta (Follow directions on box)
Seasoning Mixture:
1 teaspoon Kosher salt (more or less to taste)
2 teaspoons ground black pepper (more or less to taste)
2 teaspoons curry powder
2 teaspoons paprika
2 tablespoons garlic powder (granulated garlic)
2 teaspoons ground turmeric
2 teaspoons Italian Seasonings
Directions:
Dice celery and onions - set aside
Dice garlic - set aside in separate bowl (keep separate from other ingredients)
Dice cilantro - set aside in separate bowl (keep separate from other ingredients)
Chop Chicken Breast into nice size chunks, make sure they’re all around the same size (helps to cook evenly)
Place Chopped Chicken Breasts into a bowl and add half of seasoning mixture, all of the salt, all greek yogurt, fresh rosemary and some of the cilantro and lime juice - Mix Well - until chicken is well coated
Heat skillet to medium high heat and add oil to skillet
Saute onions and celery for about 6 - 7 minutes
Add diced garlic and cook for 1 minute (Be careful not to burn garlic. Garlic burns quickly!)
Add Chicken to pan and cook for 10 - 15 minutes - until chicken is mostly done
Slowly add coconut milk (Add more coconut milk or use less - depending on how thick you want the sauce.)
Add remaining portion of seasoning (more or less to your liking)
Simmer on medium low for another 5 - 10 mins or until chicken is completely cooked and sauce thickens to your liking
Add favorite pasta to the simmer pan and toss gently
Taste for seasoning (add more if needed)
Sprinkle with Chopped Cilantro
Enjoy!
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Victoria’s Easy Focaccia Bread
Ingredients:
2 ½ cups all purpose flour OR Bread Flour (Bread Flour is best!)
2 Teaspoons Kosher Salt
2 Tablespoons Oil (Olive Oil or Vegetable Oil)
2 Tablespoons Brown Sugar OR Regular White Granulated Sugar
2 Tablespoons Instant Dry Yeast
1 Cup Warm Water
1 Tablespoon Italian Seasoning
1 Teaspoon Garlic Powder (Granulated Garlic)
Olive Oil (For Drizzling over top of dough)
Few Sprigs Fresh Rosemary
Directions:
Preheat oven to 400F
Mix Flour and Salt in a bowl - set aside
In a separate bowl or measuring cup - mix warm water, yeast and brown sugar. Let sit for 5 minutes until foams at top and bubbles.)
Add the yeast mixture to the flour mixture - using a spatula to scrape the sides and mix into a dough. Add more flour as needed to keep from being too sticky - to also help form into a dough.
*If you have time - cover the dough and let rise for 30 minutes to 1 hour* - This would be your 1st Rise
For a quicker dough - Knead dough for 5 mins
Cut dough in half
Side note: Dough is easier to manage at room temperature
Brush oil on inside of cast iron skillet
Place one half of the dough in the cast iron skillet (Save the other half for another meal!)
Use your finger to gently put dents in dough - gently stretching/pushing dough with fingertips
Drizzle olive oil over dough - should fall in dents made by your fingers
Sprinkle Italian Seasoning and Garlic powder evenly over dough
Rip off leaves of fresh rosemary and sprinkle onto dough
*If you have time - cover the dough and let rise for 30 minutes to 1 hour* – This would be your dough’s 2nd Rise
For quicker dough - place directly in oven
Place cast iron skillet on middle/top rack of oven and bake for 15 - 25 minutes - depending on how brown you would like your dough
Remove from oven
Enjoy!
