Who doesn't dream of stepping in the door at 5pm and finding a gourmet chef waiting with your delicious and nutritious dinner sitting on the table piping hot and ready to go? Or not having to balance a screaming baby on your hip (because baby always screams at dinner time!) while trying to whip up something halfway edible before bed/bath/fall-exhausted-on-the-couch routine begins.
I think we all do, don't we.... I certainly do!
And so the title of this cookbook really spoke to my "busy-tired-cooking novice" self: Dinner in 30 Minutes or Less. "I can do this!" Better: "I can do this while my kids scream and run around me and nag for something to eat!"
And it helps that it was written by the Canadian Living Test Kitchen, a trusted resource and a team of people who really get this busy mom thing.
I was given the opportunity to try out the cookbook, and to share the recipe I made with you. I won't tell you what I thought about it, (oh heck, it was delicious!), but what my 2-year old ( who usually starves himself at dinnertime while exclaiming, "don't like...!" ) said: "More, peease." Read on for the recipe, more about the cookbook AND a chance to win your own copy!
Chicken Piccata Linguine
From Dinners in 30 Minutes or Less
By The Canadian Living Test Kitchen
Total time to make this recipe: 10 minutes. What?!! (I dare you to get take-out in that time)
What you need:
340g linguine pasta (we did brown rice spaghetti noodles)
2 boneless chicken breasts
2 tbsp all-purpose flour
1/2 tsp each salt and pepper
1 tbsp each vegetable oil and butter
1 clove garlic, minced
3/4 cup sodium-reduced chicken broth (see Tip)
1/4 cup chopped fresh parsley
3 tbsp lemon juice (we squeezed a fresh lemon)
2 tbsp capers, drained and rinsed
1/4 cup grated Romano cheese (we used shaved parmesan)
How to make it:
In large pot of boiling water, cook pasta according to package directions until al dente; drain pasta and return to pot.
Meanwhile, slice chicken diagonally into 1/4-inch (5 mm) thick strips; sprinkle with flour, salt and pepper.
In large nonstick skillet, heat oil and butter over medium-high heat; cook garlic and chicken until chicken is no longer pink inside, about 5 minutes.
Stir in broth, scraping up any browned bits; bring to a boil and boil until slightly thickened, about 2 minutes.
Stir in parsley, lemon juice and capers; add to drained pasta. Add Romano cheese and toss to coat.
Test Kitchen Tip: This recipe calls for only a little broth, but there's no need to waste the rest of the package. You can freeze broth of any type (beef, chicken or vegetable) in recipe-size portions that are easy to use. Try freezing small amounts in ice-cube trays, then storing the cubes in a resealable freezer bag. You can toss whatever amount you need straight into the pan without taking the time to thaw the cubes. If there are recipes you cook regularly, freeze the broth in the amounts they require. Stock up on small airtight containers and you'll always have the right amount of broth standing by in the freezer.
About Canadian Living’s New Cookbook Dinner in 30 Minutes or Less.
We all know weeknight dinners have to be good—and hopefully, good for you. But, most of all, they need to be fast! The faster the better! That’s why The Canadian Living Test Kitchen has created this lineup of weeknight dinners that are ready in 30 minutes or less. NO fussy prep, no long cooking methods, no cheating—these family-friendly meals are less expensive and more nutritious than delivery, ready in a snap and totally delicious. Each recipe comes with the Canadian Living Tested-Til-Perfect guarantee, so you can be sure it will turn out perfectly in your kitchen. Our food specialists have also shared their best tips for getting dinner on the table fast—from what to stock in your pantry to weekend ingredient prep that can save you time later in the week. It’s the prefect package for busy cooks!