Chicken Enchiladas with Refried Beans & Homemade Sauce – So Flavorful!

Dreamy Ingredients

Gathering your ingredients is the first delicious step. We’ve selected each component to create a harmonious blend of textures and tastes. Think tender chicken, creamy refried beans, melted cheese, and that luscious homemade sauce!

For the Chicken and Filling:

• 2 boneless, skinless chicken breasts (about 1.5 lbs): Opt for organic or free-range for the best flavor. You can also use rotisserie chicken for a shortcut!
• 1 tablespoon olive oil: Or any neutral cooking oil.
• 1 small onion, finely chopped: Yellow or white onion works beautifully here, adding a foundational sweetness and aroma.
• 2 cloves garlic, minced: The aromatic heart of many savory dishes. Please use fresh!
• 1 teaspoon ground cumin: A warm, earthy spice that is essential for that distinct Mexican flavor.
• 1/2 teaspoon chili powder: Adjust to your heat preference. A mild chili powder is great for family-friendly meals.
• Salt and freshly ground black pepper: To taste. Don’t be shy; seasoning is key!
• 2 cups (15 oz can) refried beans: Choose a good quality brand; the texture and flavor are crucial. Vegetarian or traditional are both fine.
• 1 cup shredded Monterey Jack cheese: Melts like a dream and adds a mild, creamy flavor.
• 1 cup shredded Cheddar cheese: For that classic, sharp cheese flavor and beautiful golden topping. (Or a Mexican blend!)
• 12 corn tortillas: Smaller than flour, they hold up well and give that authentic enchilada feel. Slightly stale ones are even better for rolling!

For the Homemade Enchilada Sauce:

• 2 tablespoons olive oil: The base for our flavor.
• 2 tablespoons all-purpose flour: To thicken the sauce and give it body.
• 3 tablespoons chili powder: A good quality, flavorful chili powder is essential here.
• 1 teaspoon ground cumin: Echoes the cumin in the filling.
• 1/2 teaspoon dried oregano: Mexican oregano is preferred if you have it.
• 1/4 teaspoon garlic powder: For an extra layer of garlic goodness.
• 1/4 teaspoon onion powder: Complements the fresh onion in the filling.
• 2 cups chicken broth: Low-sodium is a good choice so you can control the saltiness.
• 1 (8 oz) can tomato sauce: Unsweetened, for a smooth tomato base.
• 1 tablespoon apple cider vinegar: Adds a touch of brightness to balance the richness.
• Salt and freshly ground black pepper: To taste.

Optional Toppings:

• Sour cream or Greek yogurt
• Chopped fresh cilantro
• Diced avocado
• Sliced jalapeños
• A squeeze of lime

Timing is Everything

Compared to many elaborate enchilada recipes, this version is quite efficient, especially if you use rotisserie chicken. The average enchilada recipe can take upwards of 1.5 hours, so we’ve streamlined the process without sacrificing that authentic, homemade taste.

Let’s Make Magic Happen!

Embarking on this recipe is like embarking on a culinary adventure. Each step brings us closer to a plate piled high with cheesy, saucy, chicken-filled perfection. Don’t rush; savor the process!

Step 1: Prep Your Chicken

If you’re starting with raw chicken breasts, place them in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until cooked through. Alternatively, you can bake or poach them. Once cooked and slightly cooled, shred the chicken using two forks or your hands until you have bite-sized pieces. If using rotisserie chicken, simply shred it.

Step 2: Craft the Flavorful Sauce

In a medium saucepan, heat the 2 tablespoons of olive oil over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to create a roux. Add the chili powder, cumin, oregano, garlic powder, and onion powder. Stir and cook for another minute until fragrant. Gradually whisk in the chicken broth and tomato sauce, ensuring no lumps form. Bring the mixture to a simmer, then reduce heat and let it gently bubble for 5-7 minutes, stirring occasionally, until it thickens to a coating consistency. Stir in the apple cider vinegar. Season with salt and pepper to taste. Remove from heat. For an extra smooth sauce, you can carefully blend it with an immersion blender or transfer it to a regular blender (venting the lid!).

Step 3: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. In a bowl, combine the shredded chicken with the refried beans, chopped onion, minced garlic, cumin, chili powder, salt, and pepper. Stir everything together until well combined and the chicken is evenly distributed. Slightly warm your corn tortillas (this makes them pliable and less likely to tear). You can do this by quickly dipping them in warm oil for a few seconds per side, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds. Spoon about 1/4 cup of the chicken and bean mixture into the center of each tortilla. Sprinkle a little of the shredded cheese over the filling. Roll up each tortilla snugly and place it seam-side down in the prepared baking dish. Arrange them in a single layer.

Step 4: Bake to Perfection

Pour the enchilada sauce evenly over the rolled enchiladas, making sure to coat them thoroughly. Sprinkle the remaining Monterey Jack and Cheddar cheese over the top. Cover the baking dish tightly with aluminum foil.

Bake for 20 minutes. Then, remove the foil and bake for another 15-20 minutes, or until the sauce is bubbling and the cheese is melted and golden brown. The aroma filling your kitchen will be absolutely divine!

Step 5: Rest and Serve

This is crucial! Let the enchiladas rest for about 5-10 minutes after coming out of the oven. This allows them to set, making them easier to serve and preventing all the glorious filling from spilling out. Serve hot, garnished with your favorite toppings like a dollop of sour cream, fresh cilantro, or sliced avocado.

Nutritional Snapshot

While exact nutritional values can vary based on specific ingredients and portion sizes, these Chicken Enchiladas with Refried Beans are generally a good source of protein and fiber. A typical serving (about 2 enchiladas) might contain:

• Calories: 400-550 kcal
• Protein: 25-35g
• Fat: 20-30g
• Carbohydrates: 25-35g
• Fiber: 5-8g

(Please note: This is an estimated range. For precise information, consult a nutritional calculator.)

Healthier Alternatives

Want to lighten things up without sacrificing flavor? Try these swaps:

• Lighter Beans: Use vegetarian refried beans with less added fat, or opt for mashed black beans for increased fiber and lower fat content.
• Leaner Protein: Substitute ground turkey or shredded chicken breast for a slightly leaner option.
• Cheese: Use reduced-fat cheese varieties, or a sprinkle of cotija cheese for a strong flavor punch with less quantity.
• Tortillas: While corn tortillas are traditional, you could experiment with whole wheat tortillas, though they may be less pliable.
• Sauce: Reduce the oil and flour in the sauce, or try a sauce made primarily from pureed tomatoes and chilies with less added fat.
• Toppings: Load up on fresh veggies like diced tomatoes, onions, cilantro, and avocado instead of heavy creams.

Serving Suggestions

These enchiladas are a meal in themselves, but they pair wonderfully with:

• A simple green salad with a zesty lime vinaigrette.
• Mexican rice or cilantro-lime rice.
• Black beans or pinto beans (if you want extra beans!).
• A side of fresh pico de gallo.
• A refreshing margarita or agua fresca.

Common Mistakes to Avoid

• Tearing Tortillas: Not warming or softening corn tortillas before filling and rolling is the number one culprit.
• Sauce Too Thin/Thick: Adjust cooking time for the sauce, or use a bit more broth/flour slurry if needed.
• Under-seasoning: Both the filling and the sauce need adequate salt and spices to shine. Taste and adjust!
• Overcrowding the Pan: Ensure enchiladas are in a single layer for even cooking and browning.
• Skipping the Rest: A little patience after baking makes a big difference in serving neatly.

Storing Your Masterpiece

Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven, microwave, or on the stovetop until heated through. For best results when reheating in the oven, cover with foil to prevent the cheese from burning.

The Final Bite

There you have it – a truly sensational dish that’s comforting, flavorful, and surprisingly manageable to make from scratch! These Chicken Enchiladas with Refried Beans and Homemade Sauce are a testament to the power of simple ingredients transformed by a little bit of love and a well-crafted sauce. Whether you’re serving them for a family dinner, a potluck, or a cozy night in, they are guaranteed to be a hit. So, gather your ingredients, put on your favorite music, and get ready to create a meal that’s more than just food; it’s a moment of pure delicious joy.

We’d love to hear how your enchiladas turn out! Share your creations in the comments below or tag us on social media. Happy cooking!

Frequently Asked Questions

***Can I make the enchilada sauce ahead of time?***

Absolutely! The enchilada sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat it gently before assembling the enchiladas.

***What kind of beans should I use for refried beans?***

Traditional refried beans (made from pinto beans) are classic for this recipe. However, you can use vegetarian refried beans or even mashed black beans if you prefer. The key is a creamy texture.

***Can I use flour tortillas instead of corn?***

While corn tortillas are traditional and hold up well to sauces, you can use flour tortillas. They are often more pliable and might absorb sauce differently. If using flour tortillas, you might need slightly less sauce, and they may become softer.

***How do I make this vegetarian or vegan?***

For a vegetarian version, omit the chicken and add more refried beans, black beans, or a mix of sautéed vegetables like mushrooms, corn, and bell peppers. For a vegan version, use vegan refried beans, nutritional yeast for cheesiness, and a plant-based protein source. Ensure your tortillas and broth are also vegan.

***Can I freeze assembled, unbaked enchiladas?***

Yes, you can! Assemble the enchiladas in a freezer-safe baking dish, cover tightly with plastic wrap and then foil, and freeze for up to 2-3 months. When ready to bake, thaw overnight in the refrigerator and bake as directed, possibly adding a few extra minutes to the covered baking time.

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Chicken Enchiladas with Refried Beans and Homemade Sauce

• Author: Chef Mia

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Description

Welcome to a world of bold flavors and comforting meals! If you’re searching for a delicious and easy-to-make recipe that combines the rich, creamy texture of refried beans with tender chicken, you’ve landed in the right place. Today, we’re diving into an irresistibleDreamy Refried Bean Chicken Enchiladas with Homemade Enchilada Saucerecipe that’s sure to become a family favorite. Not only is this dish packed with flavor, but it also features a homemade enchilada sauce that elevates the meal to a whole new level.

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Ingredients

• For the enchilada sauce:
• For the enchiladas:
• To garnish:

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Instructions

1. Step 1: Prepare the Enchilada SauceBegin by heating the olive oil in a medium pot over medium-high heat. Add in the minced garlic and onions, sautéing until the onions become translucent, about 5 minutes. Next, stir in the chili powder, cumin, oregano, and cayenne pepper, allowing the spices to cook for about 30 seconds. Add the tomato sauce, chicken broth, and tomato paste. Stir and bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes. Lastly, stir in the apple cider vinegar and season with salt to taste.
2. Step 2: Preheat the OvenWhile the sauce simmers, preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan with olive oil or avocado oil.
3. Step 3: Assemble the EnchiladasWarm the corn tortillas in the microwave for 15 seconds to soften them, making them easier to roll without breaking. Place about 2 tablespoons of refried beans in each tortilla, followed by a few tablespoons of shredded chicken, 1 tablespoon of Colby Jack cheese, and 1 tablespoon of enchilada sauce. Roll the tortillas and place them seam-side down in the prepared baking pan.
4. Step 4: Bake the EnchiladasPour the remaining enchilada sauce over the top of the enchiladas, then sprinkle the remaining shredded cheeses (Colby Jack and pepper jack) over the top. Bake for 25-30 minutes until the cheese is melted and bubbly. Let the enchiladas cool for about 5 minutes before serving.
5. Step 5: Garnish and ServeTop with sliced avocado, chopped cilantro, and diced red or green onion. For an extra kick, try drizzling with a spicy cilantro jalapeño yogurt sauce for added flavor.

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Notes

Make it vegetarian: Swap the chicken for extra refried beans or sautéed vegetables like bell peppers and zucchini.
Customize the heat: Adjust the amount of cayenne pepper and chili powder in the enchilada sauce depending on your spice preference.
Keep tortillas from cracking: Warming the tortillas slightly before rolling helps prevent them from breaking.

Herby Feta Lemon Chicken Sheet Pan Dinner – So Easy & Flavorful!

Introduction: Your Weeknight Dinner Hero

Are you tired of complicated weeknight dinners that leave you with a mountain of dishes and a stressed-out soul? If so, you’re not alone! On average, home cooks spend over 45 minutes preparing dinner on weeknights, and the cleanup can be just as daunting. But what if there was a way to get a restaurant-quality meal on the table, bursting with vibrant flavors, with minimal effort and just one pan? Welcome, food enthusiasts! If you’re in the mood for a delicious, easy-to-make dinner that’s bursting with flavor, then you’ve come to the right place. This Herby Feta Lemon Chicken and Veggie Sheet Pan Dinner is perfect for weeknights or special family dinners. With juicy chicken, hearty vegetables, and zesty lemon, this dish will become a favorite in no time! It’s the solution you’ve been searching for – a symphony of tender chicken, crisp-tender vegetables, creamy feta, and bright lemon, all roasted to golden perfection on a single sheet pan. Get ready to transform your evenings with this incredibly simple yet utterly satisfying meal.

Herby Feta Lemon Chicken Ingredients

This recipe relies on fresh, aromatic ingredients that come together beautifully. The beauty of a sheet pan dinner is its flexibility, so feel free to adapt based on what you love or have on hand!

• Chicken: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces. Chicken thighs offer unparalleled juiciness and flavor, but breasts work too!
  • Substitution: Turkey breast or firm tofu (pressed and cubed) can be used. For plant-based, ensure tofu is well-pressed to absorb marinade.
• Vegetables: 1 lb small red or Yukon Gold potatoes, quartered (or halved if very small); 1 red onion, cut into wedges; 1 red bell pepper, deseeded and chopped into 1-inch pieces; 1 yellow bell pepper, deseeded and chopped into 1-inch pieces; 1 zucchini, chopped into 1-inch rounds.
  • Sensory Description: The potatoes offer a grounding earthiness, the onion a sweet-spicy punch, the bell peppers a bright, slightly sweet crunch, and the zucchini a tender, absorbent bite.
  • Substitution: Broccoli florets, cauliflower florets, cherry tomatoes, asparagus spears, or Brussels sprouts are excellent additions or replacements. Adjust cooking times for denser vegetables like broccoli or Brussels sprouts by adding them halfway through.
• For the Marinade/Dressing:
  • 1/3 cup olive oil: The foundation for roasting, bringing richness and helping everything brown.
  • 1/4 cup fresh lemon juice: For that essential zesty, bright, and tangy kick that cuts through the richness.
  • 3 cloves garlic, minced: Aromatic and pungent, adding depth of flavor.
  • 1 tablespoon dried oregano: Classic Mediterranean herb with a slightly bitter, earthy note.
  • 1 teaspoon dried thyme: Earthy, floral, and slightly minty, pairs beautifully with lemon and chicken.
  • 1/2 teaspoon smoked paprika: Adds a hint of smoky depth and a lovely reddish hue.
  • Salt and freshly ground black pepper to taste: Essential for enhancing all the other flavors.
• For Finishing: 4 oz feta cheese, crumbled (about 1 cup).
  • Sensory Description: Salty, tangy, and creamy feta melts slightly, creating pockets of delightful richness amongst the roasted ingredients.
  • Substitution: Goat cheese or small dollops of ricotta can be used for a milder flavor.
• Optional Garnish: Fresh parsley or dill, chopped. Adds a burst of freshness and color.

Perfect Timing for an Effortless Meal

One of the greatest appeals of this Herby Feta Lemon Chicken Sheet Pan Dinner is its efficiency. Let’s break down the time commitment:

Compared to the average weeknight dinner preparation time of over 45 minutes, this sheet pan meal is a winner for busy evenings, offering a complete, delicious meal with less hands-on effort and significantly less cleanup. The active prep is minimal, leaving you with ample time to relax while it bakes.

Step-by-Step: Crafting Your Sheet Pan Delight

Follow these simple steps to create your spectacular sheet pan dinner. Remember, the key is to get everything on the pan at the right time so it all cooks perfectly.

Step 1: Preheat the Oven & Prep the Veggies

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup – trust me, this is a game-changer! If you don’t have parchment, a light greasing with olive oil will suffice, but cleanup will be a bit more involved.

Wash and chop all your vegetables as listed in the ingredients. For the potatoes, ensure they are cut small enough to cook through in the allotted time. If using denser vegetables like broccoli or Brussels sprouts, consider cutting them into slightly larger pieces or plan to add them to the pan about 15-20 minutes into the chicken’s cooking time.

Step 2: Marinate the Chicken

In a medium bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and pepper. This is your flavor powerhouse!

Add the chicken pieces to the bowl with the marinade. Toss to ensure each piece is well-coated. Let it marinate for at least 10 minutes while you prepare the vegetables, or up to 30 minutes at room temperature for a deeper flavor infusion. If marinating for longer, cover the bowl and refrigerate.

Step 3: Arrange on the Sheet Pan

Add all the prepped vegetables (potatoes, onion, bell peppers, zucchini) to the same bowl that you used for marinating the chicken. Drizzle with a little extra olive oil if they seem dry, and season lightly with salt and pepper. Toss to coat evenly.

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Try not to overcrowd the pan, as this will steam the vegetables rather than roast them. If your pan is too small, use two. It’s crucial for achieving that lovely caramelization!

Now, nestle the marinated chicken pieces amongst the vegetables, ensuring they are also in a single layer and not overlapping too much. This allows for even cooking and browning.

Step 4: Bake to Perfection

Place the baking sheet in the preheated oven. Roast for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and slightly caramelized.

About halfway through the cooking time (around 15-20 minutes), you can give the contents of the pan a gentle toss or flip the chicken pieces to promote even browning and cooking. If you’re adding quick-cooking vegetables like broccoli or asparagus, this is the ideal time to add them to the pan.

Step 5: Finish & Serve

Once the chicken is cooked and the vegetables are tender, remove the baking sheet from the oven. Immediately scatter the crumbled feta cheese over the hot chicken and vegetables. The residual heat will soften and slightly melt the cheese, creating a wonderfully creamy texture.

Garnish with fresh chopped parsley or dill, if desired, for a pop of freshness and color. Serve directly from the sheet pan or plate it up. This dish is best enjoyed hot!

Nutritional Snapshot

While exact nutritional values can vary based on specific ingredients and portion sizes, this Herby Feta Lemon Chicken Sheet Pan Dinner is generally a well-balanced meal. A typical serving (approximately 1/4 of the recipe) would include:

• Calories: Around 450-550 kcal
• Protein: Approximately 30-40g (from chicken)
• Fat: Approximately 25-35g (mostly healthy fats from olive oil and chicken)
• Carbohydrates: Approximately 20-30g (from vegetables and potatoes)
• Fiber: Approximately 5-8g

Note: This is an estimate. For precise tracking, it’s recommended to use a nutritional calculator with your specific ingredients and quantities.

Healthier & Flavor-Boosting Swaps

Looking to lighten things up or adjust the flavor profile? Here are some fantastic alternatives:

• Leaner Protein: Opt for chicken breasts instead of thighs, or increase the vegetable components and reduce chicken proportion.
• Reduced Oil: Use a good quality non-stick baking sheet or parchment paper to significantly reduce the amount of olive oil needed. You can get away with just 2 tablespoons for coating everything.
• Veggie Power-Up: Load up on non-starchy vegetables like broccoli, asparagus, cauliflower, or green beans. These add volume, nutrients, and fiber with fewer calories.
• Herbacious Boost: Instead of relying solely on dried herbs, use fresh herbs generously towards the end of cooking or as a garnish. Fresh rosemary, thyme, or a sprinkle of za’atar can add another dimension.
• Spice it Up: Add a pinch of red pepper flakes to the marinade for a gentle kick, or serve with a dollop of Greek yogurt for a cooling contrast.

Serving Suggestions to Elevate Your Dish

This sheet pan dinner is a complete meal on its own, but here are some ways to make it even more spectacular:

• Mediterranean Flair: Serve alongside a simple Greek salad with cucumber, tomatoes, olives, and a light vinaigrette.
• Grain Bowl Base: Spoon the chicken and veggies over cooked quinoa, couscous, or farro for a hearty grain bowl.
• Dipping Sauce: A side of tzatziki sauce or a lemon-tahini dressing is a delicious accompaniment.
• Crusty Bread: Don’t forget some crusty bread or pita to soak up any delicious juices left on the pan!

Avoid These Common Mistakes!

Even simple recipes can have pitfalls. Here’s how to ensure your sheet pan dinner is perfect every time:

• Overcrowding the Pan: This is the most common mistake! Too many ingredients on one pan lead to steaming, not roasting. Use a larger pan or two smaller ones.
• Uneven Cutting: Ensure all vegetables and chicken pieces are cut to a similar size. This guarantees even cooking. Potatoes, in particular, need to be small enough to cook through.
• Not Preheating the Oven: A properly preheated oven is crucial for achieving that beautiful sear and caramelization on your ingredients.
• Adding Feta Too Soon: Feta will melt and disappear if added during the entire baking process. Add it at the very end to enjoy its creamy, slightly melty texture.
• Skipping the Parchment Paper: While not strictly necessary for flavor, it makes cleanup exponentially easier, saving you precious time and effort.

Smart Storing & Reheating

Leftovers are a bonus! Store any delicious remnants properly to enjoy later:

• Storage: Once cooled completely, transfer any leftovers to an airtight container and refrigerate. It should stay fresh for 3-4 days.
• Reheating: For best results, reheat in a moderate oven (around 350°F/175°C) or in a skillet on the stovetop until warmed through. Microwaving can make the chicken and vegetables a bit soft, but it’s the quickest option if convenience is key. You might want to add a squeeze of fresh lemon juice after reheating to brighten the flavors.

The Verdict: Your New Go-To Dinner

This Herby Feta Lemon Chicken Sheet Pan Dinner is the epitome of simple, delicious, and satisfying cooking. It proves that you don’t need hours in the kitchen or complex techniques to create a meal that’s bursting with flavor and appealing to the whole family. The combination of succulent chicken, perfectly roasted vegetables, tangy lemon, and savory feta is a winning formula for any night of the week. It’s versatile, forgiving, and incredibly rewarding. So, the next time you’re wondering what to make for dinner, pull out your sheet pan, gather these simple ingredients, and let the oven do the work. You’ll be amazed at how easy it is to create such a culinary delight!

Frequently Asked Questions

Herby Feta Lemon Chicken Sheet Pan Dinner | Easy Recipe

• Author: Chef Mia

Print Recipe

Pin Recipe

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Description

Welcome, food enthusiasts! If you’re in the mood for a delicious, easy-to-make dinner that’s bursting with flavor, then you’ve come to the right place. ThisHerby Feta Lemon Chicken and Veggie Sheet Pan Dinneris perfect for weeknights or special family dinners. With juicy chicken, hearty vegetables, and zesty lemon, this dish will become a favorite in no time!

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Ingredients

Scale 1x2x3x

• ½ cupfeta cheese (crumbled)
• ¼ cupolive oil
• 1lemon (freshly squeezed)
• 2cloves garlic (minced)
• 2 tablespoonsparsley (finely chopped)
• 1 tablespoondill (finely chopped)
• 1 tablespoonoregano (finely chopped)
• 1 tablespoonrosemary (finely chopped)
• ½ teaspoonsalt
• ½ teaspoonblack pepper
• ½ teaspoonsumac
• 1lb baby potatoes (chopped into ½” cubes)
• 1 ½ cupsbell peppers (thinly sliced or chopped)
• 1 cupcherry tomatoes
• ½large red onion (thinly sliced)
• 2 tablespoonsolive oil
• ½ teaspoonsalt
• ½ teaspoonblack pepper
• 1 ½lbs boneless, skinless chicken breast
• 1–2lemons (sliced into thick rounds)
• ½ cupfeta (cut into ¼” – ½” cubes)

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Instructions

1. In a bowl or liquid measuring cup, combine olive oil, crumbled feta, garlic, lemon juice, parsley, dill, oregano, rosemary, salt, pepper, and sumac. Stir everything together until well combined. Set aside the marinade.
2. Preheat your oven to 425°F. This high heat will help the chicken cook thoroughly while getting the vegetables tender and slightly crispy.
3. On a large, rimmed baking sheet, spread out the chopped potatoes, bell peppers, tomatoes, and red onion. Drizzle with olive oil, then sprinkle with salt and pepper. Toss everything to ensure even coating and spread them into a single layer.
4. Nestle the chicken breasts among the vegetables on the sheet pan. Pour the prepared marinade over the chicken, ensuring both sides of each breast are coated. Lay lemon slices on top of the chicken.
5. Bake the sheet pan in the oven for 35-40 minutes, rotating the pan halfway through. The chicken is done when an instant-read thermometer inserted in the thickest part of the breast registers 165°F.
6. During the last 10 minutes of baking, sprinkle the feta cubes on top of the chicken and vegetables. This gives the feta time to soften without fully melting.
7. Once done, remove the pan from the oven. Squeeze the roasted lemon slices over the chicken and vegetables for an extra punch of citrus. Garnish with additional fresh herbs if desired. Serve and enjoy!

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Notes

Use Fresh Ingredients:Always use freshly squeezed lemon juice and fresh herbs for the best flavor.
Substitutions:You can swap the chicken breasts for chicken thighs if you prefer a juicier cut of meat.
Potato Alternatives:If you don’t have baby potatoes, try using sweet potatoes or even butternut squash for a slightly different flavor.

Epic Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies

Your New Favorite Weeknight Warrior

Packed with bold flavors, fresh veggies, and a creamy avocado sauce, this vibrant bowl is a satisfying, nutrient-rich meal you’ll crave again and again! Perfect for meal prep, a quick lunch, or a hearty dinner, this dish is loaded with lean protein, fiber, and healthy fats to keep you feeling full and energized. In a world where convenience often trumps nutrition, finding a meal that ticks all the boxes – health, taste, and ease of preparation – can feel like striking gold. This grilled chicken bowl is exactly that treasure. Its versatility allows for endless customization, making it a staple for busy individuals and families alike. Let’s dive into how to create this culinary masterpiece that’s as good for you as it tastes.

The Symphony of Flavors: Ingredients

The magic of this bowl lies in the quality and freshness of its components. Here’s what you’ll need:

For the Grilled Chicken:

• 1.5 lbs boneless, skinless chicken breasts or thighs: Choose meaty breasts for lean protein, or thighs for extra moisture and flavor.
• 2 tbsp olive oil: The base for our marinade, ensuring juicy chicken.
• 1 tbsp lime juice: Adds a tangy zest that brightens the chicken’s flavor. Freshly squeezed is best!
• 2 cloves garlic, minced: Pungent and aromatic, it’s a flavor foundation.
• 1 tsp smoked paprika: For a subtle smoky depth and beautiful color.
• 1/2 tsp cumin: Earthy and warm, it complements the paprika perfectly.
• Salt and freshly ground black pepper to taste: Essential for enhancing all the other flavors.

For the Creamy Avocado Sauce:

• 1 ripe avocado: The star of the show, providing unparalleled creaminess and healthy fats. Make sure it’s soft to the touch.
• 1/4 cup plain Greek yogurt or sour cream: For an extra creamy texture and a slight tang. (Yogurt for a lighter option).
• 2 tbsp lime juice: Cuts through the richness of the avocado and adds brightness.
• 1 small clove garlic: A hint of garlic to add complexity.
• 2-4 tbsp water or milk: To reach your desired drizzling consistency.
• Salt and pepper to taste: To balance the flavors.
• Optional: A pinch of cilantro or a dash of hot sauce: For an extra layer of flavor.

For the Bowl Fillings:

• 2 cups cooked quinoa or brown rice: Your flavorful base. Fluffy and perfectly cooked, of course!
• 1 cup black beans, rinsed and drained: Earthy, protein-packed, and satisfying.
• 1 cup corn kernels (fresh, frozen, or roasted): Sweet pops of sunshine. Roasted gives an extra depth of flavor.
• 1/2 cup cherry tomatoes, halved: Juicy, sweet, and a burst of freshness.
• 1/2 cup diced red onion: Sharp, crisp, and adds a vibrant bite.
• 1/2 cup chopped fresh cilantro: For that distinctive, bright, herbaceous finish.
• Optional: Sliced jalapeños, avocado slices, a wedge of lime: For customizable garnish.

Timing is Everything

Compared to many complex recipes, this bowl is relatively quick! Average grilled chicken recipes might take longer for marinades, but this one balances quick marinating with efficient cooking.

Crafting Your Masterpiece: Step-by-Step

Step 1: Marinate the Chicken

In a bowl or a zip-top bag, whisk together olive oil, lime juice, minced garlic, smoked paprika, cumin, salt, and pepper. Add the chicken pieces and ensure they are well-coated. Let it marinate for at least 15 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor. If you’re short on time, even 10 minutes makes a difference!

Step 2: Prepare the Avocado Sauce

While the chicken marinates, let’s make that luscious sauce. In a blender or food processor, combine the ripe avocado, Greek yogurt (or sour cream), lime juice, garlic clove, salt, and pepper. Blend until completely smooth and creamy. Add water or milk, a tablespoon at a time, until you reach your desired drizzling consistency. Taste and adjust seasoning as needed. If using, stir in cilantro or hot sauce now.

Step 3: Cook the Chicken

Preheat your grill (or a grill pan) to medium-high heat. Lightly oil the grates to prevent sticking. Remove chicken from marinade, letting any excess drip off. Grill for 6-8 minutes per side, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and has beautiful grill marks. Let the chicken rest for 5-10 minutes before slicing or dicing.

Step 4: Prep the Veggies

While the chicken rests, ensure all your bowl fillings are ready. Cook your quinoa or brown rice according to package directions if you haven’t already. Halve the cherry tomatoes, dice the red onion, chop the cilantro, and rinse the black beans. If you’re using fresh corn, grill or boil it until tender.

Step 5: Assemble the Bowls

Now for the fun part! Divide your cooked quinoa or brown rice among serving bowls. Arrange the sliced grilled chicken, black beans, corn, cherry tomatoes, and red onion. Generously drizzle with the creamy avocado sauce. Garnish with fresh cilantro and any optional toppings like jalapeños or extra avocado slices. Serve immediately with a lime wedge.

Nutritional Snapshot

This bowl is a powerhouse of nutrients:

• Lean Protein: From the grilled chicken to keep you full and support muscle health.
• Fiber: Abundant in quinoa/rice, beans, and veggies, promoting digestive health.
• Healthy Fats: Primarily from the avocado and olive oil, crucial for brain function and satiety.
• Vitamins & Minerals: A rich source from the colorful assortment of vegetables.

(Note: Actual nutritional values will vary based on portion sizes and specific ingredients used.)

Wholesome Swaps & Enhancements

Looking to boost the nutrition or cater to dietary needs? Try these:

• Plant-based protein: Swap chicken for grilled tofu, tempeh, or a hearty lentil mixture.
• Grain-free base: Use cauliflower rice or a bed of mixed greens instead of quinoa/rice.
• Lower-fat sauce: Replace Greek yogurt with silken tofu or a lighter dairy-free yogurt alternative.
• Extra veggies: Load up on spinach, bell peppers, zucchini, or sweet potatoes for added nutrients and antioxidants.

Perfect Pairings & Serving Ideas

This bowl is a complete meal on its own, but here are a few ideas to elevate it:

• Serve with a side of salsa or a dollop of pico de gallo for extra freshness.
• Add a sprinkle of toasted pumpkin seeds or sunflower seeds for a delightful crunch.
• Enjoy with a glass of iced green tea or infused water.

Common Mistakes to Avoid

Prevent these common pitfalls for the best results:

• Overcooking the chicken: This leads to dry, tough meat. Use a meat thermometer to ensure perfect doneness.
• Under-seasoning: Don’t be shy with salt and pepper; they are flavor enhancers!
• Watery avocado sauce: Add liquid gradually to achieve the right consistency.
• Skipping the rest: Letting the chicken rest after grilling allows the juices to redistribute, keeping it moist.

Smart Storing for Later

This bowl is fantastic for meal prep!

• Individual Components: Store cooked chicken, grains, and chopped veggies in separate airtight containers in the refrigerator for up to 3-4 days.
• Avocado Sauce: Store in an airtight container with a layer of plastic wrap pressed directly onto the surface to minimize browning. It’s best consumed within 1-2 days.
• Assembled Bowls: For best results, assemble just before serving or store components separately to prevent sogginess, especially if adding the sauce later.

Embrace the Bowl Bliss!

The Epic Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies is more than just a meal; it’s a testament to how healthy eating can be incredibly delicious and satisfying. It’s a versatile, nutrient-dense dish that’s perfect for anyone looking to simplify their meal routine without sacrificing flavor or health. Give it a try and experience the vibrant, wholesome goodness for yourself. You might just find it becomes your go-to!

Frequently Asked Questions

Epic Grilled Chicken Bowl with Creamy Avocado Sauce & Veggies

• Author: Chef Mia

Print Recipe

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Description

Packed withbold flavors,fresh veggies, and acreamy avocado sauce, this vibrant bowl is asatisfying, nutrient-rich mealyou’ll crave again and again! Perfect for meal prep, a quick lunch, or a hearty dinner, this dish is loaded withlean protein, fiber, and healthy fatsto keep you feeling full and energized.

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Ingredients

Scale 1x2x3x

• 2chicken breasts(seasoned withpaprika, garlic powder, salt, and black pepper)
• 2 tablespoonsolive oil
• 2 cupschopped lettuce
• 1 cupdiced tomatoes
• 1 cupsliced cucumber
• ½ cupgrilled or canned corn kernels
• 1ripeavocado
• 1 tablespoonfresh lemon juice
• 1garlic clove,minced
• ¼ cupchopped cilantro
• ¼ cupGreek yogurt(ordairy-free yogurtfor a vegan option)
• Salt and freshly cracked black pepper, to taste

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Instructions

1. Prepare the chicken: Rub thechicken breastswitholive oil, ensuring they are well-coated.
2. Season the chicken: Sprinklepaprika, garlic powder, salt, and black pepperevenly over both sides of the chicken.
3. Heat the grill: Preheat agrill pan or outdoor grilltomedium-high heat.
4. Cook the chicken:Place the chicken on the grill and cook for6–8 minutes per side.Avoid moving it too much to get a nice, even char.
5. Place the chicken on the grill and cook for6–8 minutes per side.
6. Avoid moving it too much to get a nice, even char.
7. Check doneness: The internal temperature should reach165°F (74°C). Use a meat thermometer for accuracy.
8. Rest the chicken: Remove the chicken from the grill and let itrest for 5 minutesbefore slicing it into strips. This helps retain its juiciness.
9. Wash and dry the vegetables: Rinse thelettuce, tomatoes, cucumber, and cornthoroughly. Pat them dry with a paper towel.
10. Chop and slice:Lettuce: Chop into bite-sized pieces.Tomatoes: Dice them into small chunks.Cucumber: Slice into thin rounds or half-moons.Corn: If using canned corn, drain and rinse. If using fresh corn, grill it lightly for extra flavor.
11. Lettuce: Chop into bite-sized pieces.
12. Tomatoes: Dice them into small chunks.
13. Cucumber: Slice into thin rounds or half-moons.
14. Corn: If using canned corn, drain and rinse. If using fresh corn, grill it lightly for extra flavor.
15. Mix the veggies: In alarge mixing bowl, toss together thelettuce, tomatoes, cucumber, and corn.
16. Prepare the avocado: Cut theavocadoin half, remove the pit, and scoop the flesh into ablender or food processor.
17. Add flavor boosters: Toss in thelemon juice, minced garlic, chopped cilantro, Greek yogurt, salt, and pepper.
18. Blend until smooth:If the mixture is too thick, add asplash of waterto reach a drizzling consistency.Blend until you get acreamy, smooth texture.
19. If the mixture is too thick, add asplash of waterto reach a drizzling consistency.
20. Blend until you get acreamy, smooth texture.
21. Taste and adjust: Add moresalt, lemon juice, or cilantroas needed for balance.
22. Divide the veggie mixturebetween twoserving bowls.
23. Add the grilled chicken: Arrange the slicedgrilled chickenon top of the veggies.
24. Drizzle the sauce: Pour a generous amount of thecreamy avocado sauceover the chicken and vegetables.
25. Enhance the flavor: Sprinkle withchili flakesorcrushed black pepperfor a spicy kick.
26. Add crunch: Garnish withtoasted sesame seedsorpumpkin seedsfor extra texture.
27. Serve immediatelyand enjoy yourEpic Grilled Chicken Bowl with Creamy Avocado Sauce & Veggieswhile fresh!

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Notes

Grill alternative: If you don’t have a grill, you canpan-searthe chicken in a nonstick skillet overmedium-high heat.
Make it vegan: Replace thechickenwithgrilled tofuand usedairy-free yogurtfor the sauce.
Storage tips:Chicken: Store cooked chicken in an airtight container in the fridge for up to4 days.Avocado sauce: Best used fresh but can be stored in an airtight container for1-2 dayswith plastic wrap pressed directly on the surface to prevent browning.Veggies: Keep them separate and assemble just before serving to prevent sogginess.
Chicken: Store cooked chicken in an airtight container in the fridge for up to4 days.
Avocado sauce: Best used fresh but can be stored in an airtight container for1-2 dayswith plastic wrap pressed directly on the surface to prevent browning.
Veggies: Keep them separate and assemble just before serving to prevent sogginess.

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Nutrition

• Calories: 450
• Protein: 40g

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

Dive into Decadence: Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

Are you searching for a main dish that feels both incredibly luxurious and surprisingly manageable for a weeknight, yet impressive enough for guests? Look no further than these Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream. This recipe transforms simple pasta into a gourmet experience, layering tender sautéed shrimp, vibrant spinach, and a medley of creamy cheeses, all enveloped in a silken, sun-kissed roasted red pepper sauce. It’s the kind of dish that makes your kitchen smell divine and your taste buds sing. Often, dishes this decadent require hours of painstaking effort, but we’ve streamlined this process to bring you a restaurant-quality meal with significantly less fuss, promising a delightful culinary adventure without the overwhelm. We’ll guide you through each step, ensuring perfect results every time.

Your Culinary Arsenal: Ingredients

Gathering your ingredients is the first step to culinary magic. Here’s what you’ll need, with a few notes on substitutions to suit your pantry and preferences.

For the Pasta Rolls:

• 12-15 large pasta shells (like conchiglioni or jumbo shells): These are ideal for stuffing and baking, offering a delightful chewy bite. Substitution: If you can’t find large shells, manicotti or even large lasagna noodles layered and rolled can work in a pinch.
• 1 tablespoon olive oil: A good quality extra virgin olive oil for sautéing.
• 1 pound large shrimp, peeled and deveined: Fresh or thawed, these will be chopped into bite-sized pieces for even distribution. Aim for a sweet, firm texture. Substitution: Cooked crab meat, finely chopped chicken, or even firm tofu can be used for a vegetarian or seafood-alternative option.
• 5 ounces fresh spinach, roughly chopped: This wilts down beautifully, adding a vibrant green hue and earthy notes. Substitution: Frozen spinach, thawed and thoroughly squeezed dry, works here too.
• 1 cup ricotta cheese (whole milk recommended): For a creamy, dreamy texture that binds the filling. Substitution: Full-fat cottage cheese (drained) or a dairy-free ricotta alternative can be used.
• 1/2 cup shredded mozzarella cheese: Adds that classic gooey, stretchy cheese pull.
• 1/4 cup grated Parmesan cheese: For a sharp, salty kick that complements the richness.
• 1 large egg, lightly beaten: Helps to bind the filling together.
• 2 cloves garlic, minced: Infuses the filling with aromatic depth.
• 1/2 teaspoon salt: To enhance all the flavors.
• 1/4 teaspoon black pepper: Freshly ground for the best flavor.
• Pinch of red pepper flakes (optional): For a subtle warmth that teases the palate.

For the Roasted Red Pepper Cream Sauce:

• 1 tablespoon olive oil: The base for our aromatic sauce.
• 1 small onion, finely chopped: Sweetness and depth.
• 2 cloves garlic, minced: Essential aroma.
• 1 (12-ounce) jar roasted red peppers, drained: These provide a sweet, smoky, and vibrant base for the sauce.
• 1 cup heavy cream: For a rich, velvety smooth sauce. Substitution: Half-and-half can be used for a slightly lighter sauce, or full-fat coconut milk for a dairy-free option.
• 1/4 cup vegetable or chicken broth: To achieve the perfect sauce consistency.
• 1/2 teaspoon salt: To season.
• 1/4 teaspoon black pepper: For a hint of spice.
• 1/4 teaspoon paprika (sweet or smoked): Adds color and depth.

For Assembly and Garnish:

• 1/2 cup shredded mozzarella cheese: For a golden, bubbly topping.
• 2 tablespoons grated Parmesan cheese: For a salty, nutty finish.
• Fresh parsley, chopped: For a pop of color and fresh herbaceousness.

The Clock is Ticking: Timing Your Masterpiece

Compared to similar stuffed pasta recipes, which often take over 1.5 hours due to more complex fillings or sauces, this dish offers a significantly shorter total time by utilizing jarred roasted red peppers and simplifying the stuffing process. The active prep is around 30 minutes, with 45 minutes dedicated to cooking and baking, making it a relatively quick yet impressive meal.

Crafting Your Pasta Rolls: Step-by-Step

Let’s get cooking! Follow these straightforward steps to create your delectable pasta rolls.

Step 1: Prepare the Luscious Filling

Begin by cooking the pasta shells according to package directions until al dente. Drain them and rinse with cold water to prevent sticking; set aside. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chopped shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from the skillet and set aside to cool slightly. In the same skillet, add the chopped spinach. Sauté, stirring frequently, until it wilts down completely, about 3-4 minutes. Drain any excess liquid from the spinach. In a medium bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, beaten egg, salt, pepper, and optional red pepper flakes. Stir in the cooked, chopped shrimp and the wilted spinach. Mix well until everything is evenly distributed and creamy. This is your vibrant, flavorful filling!

Step 2: Cook the Pasta to Perfection

Bring a large pot of salted water to a rolling boil. Carefully add the jumbo pasta shells and cook them according to the package instructions until they are al dente – tender but still firm to the bite. This ensures they won’t become mushy when baked. Once cooked, drain the shells and rinse them under cool water. This stops the cooking process and prevents them from sticking together. Gently lay them out on a clean kitchen towel or parchment paper to dry slightly and make them easier to handle.

Step 3: Whisk Together the Velvety Sauce

In the same skillet (or a clean saucepan) used for the spinach, heat the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the drained roasted red peppers, heavy cream, and broth. Bring the mixture to a gentle simmer. Carefully transfer the sauce to a blender (or use an immersion blender). Blend until completely smooth and creamy. Return the sauce to the skillet and stir in the salt, pepper, and paprika. Let it simmer gently for a few minutes to thicken slightly, allowing the flavors to meld beautifully.

Step 4: Assemble Your Delicate Rolls

Preheat your oven to 375°F (190°C). Spread a generous layer of the roasted red pepper cream sauce (about half of it) evenly across the bottom of a 9×13 inch baking dish. This acts as a bed for your pasta rolls and prevents them from sticking. Carefully take each cooked pasta shell and generously stuff it with the shrimp and spinach filling. Arrange the stuffed shells seam-side up (if they have one) or simply upright in the prepared baking dish, ensuring they are snugly packed but not overcrowded. You want them to stand up proudly.

Step 5: Bake to Golden Perfection

Pour the remaining roasted red pepper cream sauce evenly over the stuffed pasta rolls, making sure to coat the tops and sides. Sprinkle the top with the remaining shredded mozzarella cheese and grated Parmesan cheese. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the sauce is heated through. Your kitchen should smell absolutely divine by now!

Step 6: Serve and Savor

Once baked to perfection, let the pasta rolls rest for about 5-10 minutes before serving. This allows the sauce to settle and makes them easier to plate. Garnish generously with fresh chopped parsley for a vibrant touch of green and a hint of freshness. Serve hot and enjoy the delightful textures and flavors!

Nutritional Snapshot

While this is a decadent dish, it offers a good balance of protein, carbohydrates, and essential nutrients. (Note: Nutritional values are approximate and can vary based on specific ingredients used.)

• Calories: ~450-550 per serving (depending on cheese and cream content)
• Protein: ~25-30g (from shrimp, cheese, and egg)
• Carbohydrates: ~30-40g (from pasta)
• Fat: ~25-35g (from cream, cheeses, and oil)
• Fiber: ~3-5g (from spinach and peppers)

Smarter Swaps for Lighter Indulgence

Want to make this dish a bit lighter without sacrificing flavor? Try these simple substitutions:

• Lighter Ricotta: Use part-skim ricotta cheese.
• Reduced Fat Cream: Substitute half-and-half or a blend of milk and a touch of cream for heavy cream in the sauce. For a truly dairy-free option, full-fat coconut milk can offer creaminess, though it adds a subtle coconut flavor.
• Whole Wheat Pasta: If using lasagna noodles as a base, opt for whole wheat varieties for added fiber.
• Leaner Protein: While shrimp is lean, you could also use finely chopped chicken breast if preferred.
• Extra Veggies: Boost the filling with finely chopped zucchini or mushrooms for added nutrients and volume.

Elevate Your Plate: Serving Suggestions

These pasta rolls are a complete meal on their own, but they pair wonderfully with a few additions:

• Fresh Green Salad: A simple arugula or mixed greens salad with a lemon vinaigrette provides a refreshing contrast.
• Garlic Bread: For ultimate comfort, a side of crusty garlic bread is always welcome.
• Steamed Asparagus or Broccoli: These add a lovely green element and extra nutrients.

Avoid These Pitfalls: Common Mistakes

To ensure your pasta rolls are perfect every time, be mindful of these common errors:

• Overcooking Pasta: Mushy shells will fall apart when stuffed and baked. Cook them just until al dente.
• Wet Filling: Ensure spinach and shrimp are well-drained to prevent a watery filling that can make the pasta soggy.
• Undercooked Sauce: Allow the sauce to simmer enough to thicken and for flavors to meld.
• Sticking: Don’t skip the sauce on the bottom of the dish, and ensure shells are coated with sauce on top before baking.

Leftovers Love: Storing Your Rolls

Store any leftover pasta rolls tightly covered in the refrigerator for up to 3 days. Reheat gently in the oven (covered with foil at 350°F/175°C) or in the microwave until heated through. The sauce may separate slightly upon reheating; simply stir to recombine.

Embark on a Flavor Journey

These Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream are more than just a meal; they’re an experience. The tender pasta, the savory shrimp and spinach filling, and the luxuriously smooth roasted red pepper sauce create a symphony of flavors and textures that will delight everyone at your table. While it feels like a dish from a high-end restaurant, you’ve now mastered it right in your own kitchen. So, gather your ingredients, follow these steps, and prepare to be amazed by the simple elegance and incredible taste of this remarkable pasta creation. Don’t forget to share your culinary triumphs with us!

Frequently Asked Questions

Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream

• Author: Chef Mia

Print Recipe

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Description

Luxurious pasta rolls filled with tender shrimp, fresh spinach, and creamy cheeses, all smothered in a velvety roasted red pepper sauce. This decadent dish is perfect for family dinners or special occasions, offering a gourmet twist that’s surprisingly easy to prepare.

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Ingredients

Scale 1x2x3x

• 12lasagna noodles, cooked just until al dente
• 1pound shrimp, peeled, deveined, and finely chopped
• 2 cupsfresh spinach, roughly chopped
• 2cloves garlic, minced
• 1 cupricotta cheese
• ½ cupmozzarella, freshly shredded
• ¼ cupParmesan cheese, grated
• 1egg, lightly beaten
• Salt and freshly ground black pepper, to taste
• 1 tablespoonextra virgin olive oil, for sautéing
• 2 tablespoonsbutter
• 2cloves garlic, finely minced
• 1 cuproasted red peppers, drained and roughly chopped
• 1 cupheavy cream
• ½ cupParmesan cheese, grated
• Salt and freshly ground black pepper, to taste

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Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add the minced garlic and sauté for 1 minute until aromatic.
3. Stir in the chopped shrimp and cook for 3–4 minutes, just until pink and opaque.
4. Add the spinach to the skillet and cook for 2 minutes until wilted.
5. Transfer the shrimp and spinach mixture to a bowl and let it cool slightly.
6. Mix in the ricotta, mozzarella, Parmesan cheese, and the lightly beaten egg.
7. Season the mixture with salt and freshly ground black pepper, stirring until well combined.
8. Lay the cooked lasagna noodles flat on a clean surface.
9. Spoon the shrimp and spinach filling along one edge of each noodle.
10. Roll the noodles tightly to enclose the filling.
11. Place each roll seam-side down in a greased baking dish, ensuring they’re snugly arranged but not overlapping.
12. Melt butter in a saucepan over medium heat.
13. Add the minced garlic and sauté for 1 minute until fragrant.
14. Stir in the roasted red peppers and cook for 2 minutes, allowing the flavors to meld.
15. Add the heavy cream and bring the mixture to a gentle simmer.
16. Whisk in the Parmesan cheese and let the sauce cook for 5 minutes, stirring frequently, until it thickens slightly.
17. Season the sauce with salt and pepper to taste.
18. Pour the prepared roasted red pepper cream sauce evenly over the stuffed pasta rolls in the baking dish.
19. Sprinkle additional Parmesan cheese over the top for added flavor and a golden finish.
20. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes.
21. Remove the foil and bake for an additional 10 minutes until the sauce is bubbling and the top is golden brown.
22. Let the dish rest for a few minutes before serving to allow the flavors to settle.
23. Garnish with freshly chopped basil or parsley for a vibrant touch.
24. Pair with garlic bread or a crisp salad for a complete and satisfying meal.

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Notes

Cooking the Pasta:Ensure the lasagna noodles are cookedal dente. Overcooked noodles may tear during rolling.
Watery Filling:Squeeze out excess moisture from the spinach before adding it to the filling to prevent a watery dish.
Smooth Sauce:Blend the roasted red peppers before adding them to the sauce if you prefer a smoother consistency.

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Nutrition

• Calories: 450
• Protein: 28g

Creamy Garlic Parmesan Chicken Pasta Bake – The Ultimate Comfort Dish! 🧄🧀