BHG Delish Dish

Stirring Up Ideas In The Kitchen


Pesto Chicken with Parmesan Noodles

Pesto Chicken, Tomatoes, and Carrots with Parmesan Noodles – this Better Homes and Gardens’ recipe is definitely a winner! You’ll love all the flavors in this Mediterranean style pasta dish! The chicken breast is sliced into smaller bites and each bite is coated in delicious basil pesto, and the pasta is generously tossed both in basil pesto and finely shredded Parmesan cheese – so good!

Pesto Chicken with Parmesan Pasta and Tomatoes

And, it takes only 30 minutes from start to finish – perfect choice for busy cooks! The recipe uses common ingredients easily found in most pantries. I used store-purchased pesto, which worked great. Homemade basil pesto will work even better, of course!

Pesto Chicken with Parmesan Noodles and Tomatoes

Just take a look at the easy recipe instructions – there are basically 3 simple steps to making this recipe. Cook the carrots, chicken, then add pesto and toss to coat. Add a few halved grape tomatoes if you like:

Pesto Chicken with Parmesan Noodles and Tomatoes

Toss cooked pasta with butter and pesto, then combine the cooked chicken, the veggies, and the pasta together:

Pesto Chicken with Parmesan Noodles and Tomatoes

Mix everything together, and sprinkle with Parmesan cheese right before serving:

Pesto Chicken with Parmesan Noodles and Tomatoes

Click here to get the list of ingredients and directions for this recipe

And, here are the changes I made to the original BHG recipe:

- The only real change I made to this recipe is that I added 1 cup of grape tomatoes (halved). I actually saw them on the photo for the original recipe even though they were not listed in the ingredients’ list – they are a great addition!

- I used regular spaghetti pasta instead of angel hair pasta. Use gluten-free pasta to make this dish gluten-free.

- I ended up using more pesto than what the recipe calls for. I used at least 8 tablespoons of it.

- I sliced chicken breast into small bite-size pieces, and then cooked the sliced chicken in butter until no longer pink, per recipe instructions.

Balsamic Chicken with Asparagus and Tomatoes

Hello! This is Julia from the food blog (you can also find me on PINTEREST), and today I am sharing with you a delicious recipe for Balsamic Chicken with Asparagus and Tomatoes – healthy, low fat, low cholesterol, low calorie meal, packed with fiber (vegetables) and protein (chicken). It’s so delicious, you will wish all your healthy food tasted like it!

healthy chicken dinner, chicken and vegetables, italian chicken dinner

This dish has a Mediterranean AND Italian flare about it, as it is packed with colorful veggies, and the ingredients include both olive oil and balsamic vinegar! This recipe is lean, healthy, yet will not leave you hungry thanks to all the protein and fiber!

balsamic chicken coated in a delicious Mediterranean sauce made with Italian salad dressing and balsamic vinegar

If you’re trying to incorporate more healthy delicious meals into your diet – this is the recipe to add to your recipe rotation list!

And, it takes only 30 minutes to make, from start to finish! Start by preparing all the veggies:

sliced veggies, slice carrots, asparagus, chopped tomato

Then, cook the chicken and mix it with the half of the balsamic vinegar mixture:

cooking chicken in balsamic sauce

Then, cook the vegetables (in the same pan – so you will only have to wash one pan!):

chicken and vegetables, Mediterranean recipe, Italian comfort food

Finally, combine everything for a delicious meal and beautiful presentation:

healthy dinner, easy chicken dinner, chicken and vegetables, Mediterranean recipe

Click here to get the list of ingredients and directions for this recipe

And, here are the changes I made to the original BHG recipe:

1) The recipe is very good as is. I would double the sauce as I always love to have lots of sauce! You can use leftover sauce as a salad dressing.

2) If you’re using a different cut of chicken (I actually did – I mistakenly bought boneless, skinless chicken thighs and not chicken breast tenderloins) – make sure to drain all the liquid that the chicken releases after being cooked, before you add the balsamic sauce. That way, the balsamic sauce will not be thinned out by the chicken juices (if you use skinless, boneless chicken thighs like I did). With leaner meat, such as chicken breast, this should not be a problem.

Two Tomato Carrot Ribbon Pasta

There’s something so satisfying (yet a bit indulgent) about a big plate of pasta, right? But what if you could make it just a little lighter and shave off a little of that guilt? Starting with this recipe, I replaced half the noodles with carrot ribbons, and guess what…JUST as satisfying! It’s a great flavor combo, too- sun dried tomatoes, cherry tomatoes, parsley and fresh mozzarella balls. Perfect when entertaining, or for a weeknight dinner.

Click HERE for the BHG recipe that I have adapted. Use any type of pasta you’d like (wheat, gluten-free, etc…they type I used with the curly edges is called Riccia). To lighten things up, substitute about half of the pasta serving per person with carrot ribbons. I have found this to be about 1-2 carrots per serving, depending on how big the carrots are. When boiling the pasta, I just throw the carrot ribbons in the water for the last 1 minute the pasta is cooking, then strain it all together. But be sure not to leave the carrots in too long- they are so thin that they will fall apart quickly when over cooked. One minute or less should do it, just until they start to wilt.

You can also use carrot ribbons to replace all the pasta if you like! For this version, instead of boiling the carrots, try just quickly sauteeing the ribbons over medium heat in a non-stick pan with a bit of olive oil until they wilt (about 3 minutes).

For the Two-Tomato Pasta recipe, click here. For my version substitute carrot ribbons for half (or all!) of the pasta. Enjoy!

Photos and illustration by Erin Gleeson for The Forest Feast, a blog and cookbook inspired by living in a cabin in the woods.


Food Trends from the May Innovation Issue

Hi it’s Beth again, assistant food editor for Our newest issue of Better Homes and Gardens is packed with amazing kitchen gadgets and some seriously fun food trends. I couldn’t resist sharing my favorite recipes and trends with our Delish Dish readers.

1. Spice It Up!

Experimenting with new spices is totally on-trend right now. Dukkah, an aromatic mix of Egyptian spices and hazelnuts, is one of our favorite new spice blends. Make your own dukkah using spices you’ve already got in your pantry and try it on our Spicy and Honey Roasted Carrots.

2. Homemade Yogurt

Love yogurt? Me too! Yogurt has been one of the hottest food trends for the past few years, but more and more we’re seeing people make their own yogurt right at home with the help of an electric yogurt maker. Whether you’re making your own or buying it from the store, you’ve got to try our Chocolate and Mango Yogurt. It’s inspired by flavors from chic SoHo yogurt bars in New York City. And those guys know their yogurt.

3. Stack Your Cake

Sure layered cakes have been around for awhile, but the hottest new cake gets serious about its layers. The coolest thing about our new Apricot Stack Cake? You can make the layers right in your griddle, and just flip them like pancakes until golden. Couldn’t be easier! Or more scrumptious when you layer with our tangy apricot sauce and billowy whipped cream.

4. Bringin’ Back Brussels Sprouts

Brussels sprouts are the new “it” veggie. And if you’re turning up your nose right now, think again. You’ve probably had them boiled, maybe even roasted, but Brussels sprouts steal the show when shaved, like in our Tangy Grape and Apple Slaw. A little sauerkraut paired with sweet grapes and apples on a bed of shaved Brussels sprouts and watch out! New favorite side dish alert!

5. Easy as Pie

Everyone likes pie. But making a pie crust can be intimidating, not to mention time consuming. So when Jamie Oliver showed us his newest way to make a pie crust, we knew he was onto something! All you do is prepare your pie dough and then shape it into a log. Then you just freeze it and when you’re ready to make your pie, slice your dough into medallions to cover the bottom and top of your filling. It’s pretty, modern, and doesn’t require a rolling pin. Try this fun pie making trend with our Best-Ever Strawberry Rhubarb Pie.

Pick up our May issue of Better Homes and Gardens for more recipes featuring the latest food trends; plus find awesome new kitchen gadgets that we’re loving right now.


Mini Mango-Carrot Cupcakes

Can cupcakes be considered health food if they’re chock-full of vitamins, vegetables, and fresh fruit juice? I’d like to think so. Especially when they’re as cute and poppable (read: impossible to eat just one) as Mini Mango-Carrot Cupcakes!

Packed with shredded carrot and sweet mango juice, Mini Mango-Carrot Cupcakes are a fun and sunny take on classic carrot cake. That signature orange hue from freshly shredded carrots is pumped up by the addition of fresh mango juice, or a mango juice blend, which can be found at nearly every grocery store these days. Smooth and tropical-tasting, mango juice is an excellent source of vitamin A, and a good source of Vitamin C, too.

Bonus: mangos and carrots are both in season right now, which means they taste superbly sweet and fresh in this dessert. That being said, the cupcakes aren’t overly sugary-tasting, and almost have the consistency of really moist cornbread. Totally a trip from the ordinary.

Ok, ok, these babies are still technically considered dessert, and have the indulgent, cream cheese frosting swirled on top to prove it, but I like to think their portion-controlled size and addition of a few fresh ingredients make them a great, healthier option to serve at parties or for kids.

The original recipe for Mini Mango-Carrot Cupcakes is for a full-sized layer cake, so I simply scooped the batter into lined mini muffin tins and baked at 350 degrees for 12-14 minutes.

However you make it, enjoy this yummy, springtime dessert!

Click here for the Mango Carrot Cake recipe >

It finally felt like spring this weekend. It was 65 degrees, I took my dog to the park, and I felt like cooking something fresh and delicious. Then I remembered saving this Black Rice Salad with Snap Peas, Carrots, and Almonds for a spring day. Because you can’t eat loads of fresh veggies mixed with almonds, black rice, and a light wasabi-laced dressing when it’s cold and blustery outside. This dish was made for the first day of spring.

To start, I did have to invest in a couple of ingredients, but none were too spendy, and I knew I’d be making this salad more than once. I found black rice at a gourmet market along with the wasabi paste. I was a little intimidated because I had never cooked with black rice before, but I followed the package instructions, and it only took a little longer than regular rice. When testing it for doneness, I realized it has this subtle sweetness that is really unexpected. I can’t wait to try using it in other recipes.

The good thing about this recipe was that I could chop everything while the rice cooked so it didn’t take forever. Then, I just threw all the ingredients together and topped it with crunchy almonds. I couldn’t even wait five minutes to eat it. I had to scarf down a bowl immediately, and it was just as fresh and zippy as I thought it would be.

And the dressing! Oh my gosh, let’s talk about the dressing. It’s really simple: just honey, tamari sauce (which is like a darker, milder soy sauce, so if you don’t have a bottle on-hand regular soy sauce works great, too!), wasabi paste, oil, and lemon juice. The sweetness from the honey and the bit of wasabi come together for a combo that is truly flavor awesomeness.

One thing to note is that it makes a big batch. I think we originally shot the recipe for the magazine to be a side dish, but I like it all on its own as a main dish (though I suspect it would be amazing with baked salmon). I kept the almonds on the side and then topped each bowl with them as I dished it up. Though the recipe calls for Marcona almonds, any kind of nut would work here. The nuts do add a lot though, so don’t skip them!

So what are you waiting for? Go make this amazing recipe already! It’s healthy, filled with veggies, and just dying to be your new go-to spring salad.

Here are my tips:

  • You can get black rice and wasabi paste in the health food and Asian aisle of your supermarket. You can also substitute farro or wheat berries for the black rice.
  • Don’t be intimidated if you’ve never cooked with black rice. It’s just like regular rice only it takes a little longer to cook than regular rice. Plus, it’s subtle-sweet flavor is really interesting!
  • Tamari sauce is a darker, milder version of soy sauce. It’s gluten-free as well. But if you don’t want to buy it, just use regular soy sauce.
  • The recipe calls for microgreens or shredded cabbage. I found bagged shredded cabbage at my grocery store so that’s what I used. It worked great!
  • Marcona almonds are my favorite nut. And I’m nuts about nuts. But they can be a little expensive, so feel free to substitute with whatever nut you like. Just don’t skip the nuts, because they do add delicious texture to the salad.

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