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I’ve been a fan of Pampered Chef for years, so when I got the opportunity to partner with them, I jumped at the chance! Their feel-good mission fits perfectly with mine; to make cooking easier for home chefs, to build confidence in the kitchen, to bring families together over delicious meals, and to encourage people to embrace the transformative power of food.
And of course, I love their products. If you’ve been lucky enough to attend a party and buy any of their items, you know how beautiful and well-designed they are. I was thrilled to be able to test out their new Brilliance cookware in my last round of recipes. Needless to say, I was super impressed. And it’s not just their cookware that will make your mouth water—if you haven’t had the chance to sample their seasonings, well, you should. They are deliciously inspiring—you can seriously build an entire recipe around any one of their flavorful spice blends.
In fact, their exclusive blends are the heart of their TasteBuds Monthly Subscription service. Here’s how the subscription works: Each month, Pampered Chef sends their members 3 exclusive recipes, in addition to 3 packets of popular (or brand new) seasoning blends, which is enough to whip up 2 to 4 recipes each. And for the month of September (September 1-30, 2022) you’ll get 25% off the retail price of TasteBuds. To learn more about TasteBuds or give it a try, click here!
And guess what’s coming in October? Yours truly! It’s a special Joy Bauer x Tastebuds…with 3 new recipes and 3 new Pampered Chef seasoning blends. The theme of the box: lightened-up comfort foods you can enjoy whenever you have a craving. (You’re welcome.🤗) I’ve whipped up an out-of-the-box indulgent pizza with a crave-worthy seasoning blend; a creamy tuna casserole that will make you nostalgic for the good old days and a must-have Skillet Chicken & Broccoli that combines so many delicious textures and flavors all in one satisfying skillet. Here, I’m excited to share my Skillet Chicken & Broccoli with Mushroom-Truffle Sauce featuring Pampered Chef’s Black Truffle & Herb Seasoning (omg, it’s soooo savory and special). It’s a cinch to make and it’s been on regular repeat in my house.
In my opinion, chicken and broccoli are a perfect pair, one you can find in stir-fries, soups and stews. This scrumptious spin is a one-pot-wonder that delivers a fancy-ish feel. It’s easy to whip up for the kiddos on a hectic weeknight yet special enough for company on the weekend. It checks all the boxes. Are you hungry yet?!?
A few notes:
-I use a Pampered Chef 5-qt. nonstick sauté pan with matching lid from their Brilliance Cookware line (click here for more info), and boy, does it work beautifully. Not only does it look gorgeous sitting on the stove (I love the subtle pop of sparkly blue), but it’s big and wide, and the silicone snap-on handle allows for easy handling when the metal gets hot. Oh, and it’s also a breeze to clean.
-If you prefer chicken thighs, swap ‘em in. Simply use 1½ pounds boneless, skinless chicken thighs (be sure to weigh without the skin/bones). I suggest avoiding bone-in poultry, as it would alter the cooking time and change the recipe. Another trick: When chicken is resting, before putting back in skillet, you can choose to slice it into bite-size pieces or large slices before adding back to skillet, which allows the insides to really mingle with saucy goodness.
-To make this dairy-free, use oil instead of butter when sautéing the onions.
-No need to open a good bottle of white wine specifically for this recipe, unless you plan to serve the rest with the meal (ahem!). Instead, you can use any leftover wine, or an inexpensive bottle, or simply use broth.
-I cook the broccoli at the end for about 4 to 5 mins; this yields a firm, yet tender texture. You can adjust the cook time depending on how you like your broccoli—softer vs al dente. The longer it steams, the softer it will become.
-If you’re not a mushroom fan, leave them out and instead add a diced red bell pepper (and optional diced carrots) in with the onions.
-You can season the finished dish with salt and pepper to taste (you’ll notice I didn’t add any salt to the formal recipe, so you can adjust according to personal preference). And for an extra hit of warmth, you can add a few sprigs of fresh thyme while cooking the mushrooms. The dish can also be finished with fresh parsley.
This one-and-done recipe is packed with lean protein from the chicken and busting with fiber and antioxidants from all the yummy veggies. And it’s versatile: Make it once following the recipe, then put your own signature spin on it!
Here’s a quick look at how to build it (check out the formal recipe here):
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