SoonerFit Recipes

finished product chicken stirfry

Recently, the SoonerFit crew joined Chefs Matthew Pryor, Hillary Hinds and David Spruill at the Francis Tuttle Demonstration Kitchen for "Chopped: SoonerFit Edition."

Each chef was given 30 minutes to create a delicious, healthy dinner made from ingredients purchased on a grocery store budget of $20.

Below are the healthy dinners:

finished product chicken stirfry

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Lemon Chicken Pasta

by Chef Hillary Hinds
 
 

Ingredients

1 box whole wheat penne pasta (or substitute your favorite whole wheat pasta shape)
1 grilled chicken breast, diced
1/4 cup diced white onion
1/4 cup fresh diced tomatoes
Juice of 5 lemons
1/4 cup olive oil
1/4 cup shredded Parmesan cheese
Salt
Pepper

 

Prepare pasta as directed on the package. Drain pasta and place in a bowl.

In a small bowl, combine lemon juice, olive oil, salt and pepper to taste. Combine chicken, onion and tomatoes and add to pasta. Pour lemon juice mixture over the top and toss to combine.

Sprinkle with Parmesan cheese just before serving.

 

 

Balsamic Chicken with Sauteed Potatoes and Pasta

by Chef David Spruill
 
 

Ingredients

2 chicken breasts
1/2 cup diced potatoes
1/2 cup diced white onion, divided
1/4 cup diced bell pepper
2 tablespoons olive oil
1 teaspoon butter
2 tablespoons balsamic vinegar
1/2 bag whole wheat penne pasta (or substitute any whole wheat pasta)
1/2 cup prepared spaghetti sauce
2 cloves garlic, minced
Fresh basil
Salt
Pepper

 

For the potatoes:

Heat 1 tablespoon oil in a saute pan over medium heat. Add in potatoes and cook for about 5 minutes. Add in bell peppers and 1/4 cup of the onion and continue cooking until onion is translucent and potatoes are crisp (about 5 minutes).

For the chicken:

Heat 2 tablespoons oil in a saute pan over medium heat. Season chicken breasts with salt and pepper. Cook until nearly done, about 7 minutes. Add in garlic and remaining 1/4 cup onion and cook just until onion is translucent. 

Add in balsamic vinegar, let saute for 1 minute. Add in butter and saute for another minute.

Remove chicken from pan to serve.

For the pasta:

Prepare pasta according to directions on package. Drain.

Heat pasta sauce according to directions on package. Tear 2-3 basil leaves and place into pasta sauce while cooking. 

When heated through, pour over drained pasta and serve.