By now you know (hopefully) all about our 2018 Recipe Challenge. This is our 4th annual challenge and each year I am more and more thrilled with the original recipes that come our way.
Anyone who knows me knows that I love to cook and that I am quite good at it. More importantly, food has to taste great or it doesn’t matter what effort went into making it. I have found that the familiar saying “less is more” often applies to the best tasting recipes. Keeping it easy and simple, more often than not, makes for a better recipe. Not a fan of a heavy clean up, I am all for one pot meals.
This simple and healthy recipe packs a LOT of flavor into one pot! Ready in less than half an hour, it’s enough to feed the whole family. I want to share that recipe with you today.
One Pot Sesame Ginger Pasta
8 oz whole wheat thin spaghetti
1 13-oz can low fat coconut milk
3 c low sodium chicken broth
1.5 c frozen peas
1 red bell pepper, diced
1 medium red onion, diced
2 Tbsp lemon juice
1 Tbsp sriracha (more or less to taste)
2 Tbsp Healthy Solutions Sesame Ginger Tuna
1 lb fresh or thawed medium shrimp, peeled and deveined
Green onion, diced (for garnish)
Combine all ingredients except the shrimp and green onion in a pot. Cover and bring to a boil. Reduce heat to medium-low and simmer for 8 minutes. Add the shrimp and continue simmering for an additional 5 minutes. Serve and garnish with the green onion.
Try using leftovers from a rotisserie chicken in place of shrimp.