Careme Recipes

Ingredients

• Boneless Skinless Chicken Thighs 1 lb 4.49
• Green Asparagus 1/2 lb, trimmed and cut in 2-inch pieces 5.99
• Spinach 1/2 bunch or about 3 cups loosely packed 2.69
• Kroger® Sliced White Mushrooms 8 oz 2.79
• Jumbo Yellow Onions 1/2 onion, thinly sliced 1.49
• Kroger® Fresh Diced Garlic 2 teaspoons 3.49
• Pompeii® Lemon Juice 1 1/2 tablespoons 2.50
• Parsley 2 tablespoons chopped 1.69
• FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ 3/4 cup 1.67
• pantry pasta 6-8 oz long pasta or short pasta
• pantry olive oil 2 tablespoons
• pantry butter 1 tablespoon
• pantry grated parmesan 1/4 cup optional
• pantry salt to taste
• pantry black pepper to taste
• pantry red pepper flakes optional pinch

Instructions

1. Bring a pot of well-salted water to a boil and cook 6 to 8 ounces pasta until al dente. Reserve 1/2 cup pasta water before draining.
2. Slice 1 pound boneless skinless chicken thighs into bite-size strips. Season with salt and black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook 5 to 6 minutes until browned and cooked through. Transfer to a plate.
4. Add the remaining 1 tablespoon olive oil to the skillet. Add 1/2 thinly sliced yellow onion and 8 ounces mushrooms. Cook 4 to 5 minutes until softened and lightly browned.
5. Add 2 teaspoons garlic and, if using, a pinch of red pepper flakes. Stir 30 seconds. Add 1/2 pound asparagus and cook 2 minutes.
6. Pour in 3/4 cup chicken broth and 1 1/2 tablespoons lemon juice. Simmer 2 minutes. Add the spinach and stir until just wilted.
7. Return the chicken to the skillet. Add the drained pasta, 1 tablespoon butter, and a splash of reserved pasta water. Toss until glossy and lightly sauced.
8. Turn off the heat and add parsley and optional parmesan. Taste and adjust salt, pepper, and lemon.
9. Serve in shallow bowls with extra parsley on top.

Ingredients

• Kroger® Ground Pork 16 oz 3.99
• Kroger® Sliced Baby Bella Mushrooms 8 oz 3.99
• Kale Lettuce Bunch 1/2 bunch, stems removed and leaves chopped 2.49
• Jumbo Yellow Onions 1/2 onion, finely diced 1.49
• Kroger® Fresh Diced Garlic 2 teaspoons 3.49
• FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ 3/4 cup 1.67
• Parsley 2 tablespoons chopped 1.69
• pantry pasta 6-8 oz
• pantry olive oil 1 tablespoon
• pantry butter 1 tablespoon optional
• pantry grated parmesan or pecorino 1/4 cup optional
• pantry crushed red pepper optional pinch
• pantry salt to taste
• pantry black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook 6 to 8 ounces pasta until al dente. Reserve 1/2 cup pasta water, then drain.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up, until browned and cooked through, about 6 to 7 minutes. Season lightly with salt and pepper.
3. Add the diced onion and mushrooms. Cook 4 to 5 minutes until the onion softens and the mushrooms lose their moisture.
4. Add the garlic and optional crushed red pepper. Cook 30 seconds.
5. Add the chopped kale and 3/4 cup chicken broth. Simmer 2 to 3 minutes until the kale is tender and the broth reduces slightly.
6. Add the drained pasta and toss everything together. Add a splash of pasta water as needed for a glossy sauce.
7. Off heat, stir in parsley and optional butter and cheese. Taste and adjust seasoning.
8. Serve hot with extra black pepper on top.

Ingredients

• Boneless Skinless Chicken Thighs 1 lb 4.49
• Organic Fennel 1 bulb, sliced 5.49
• Carrots 1/2 lb, sliced on the bias 1.69
• Jumbo Yellow Onions 1/2 onion, sliced 1.49
• Kroger® Fresh Diced Garlic 2 teaspoons 3.49
• FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ 3/4 cup 1.67
• Parsley 2 tablespoons chopped 1.69
• Pompeii® Lemon Juice 1 teaspoon 2.50
• pantry olive oil 1 tablespoon
• pantry dried thyme 1/2 teaspoon
• pantry salt to taste
• pantry black pepper to taste
• Joel Gott California Unoaked Chardonnay California White Wine 750 ml $13.99 (sale)

Instructions

1. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Brown the chicken 4 to 5 minutes per side. Remove to a plate.
3. Lower heat to medium. Add onion, fennel, and carrots. Cook 5 to 6 minutes until beginning to soften.
4. Add garlic and thyme; cook 30 seconds.
5. Pour in chicken broth and lemon juice, scraping up browned bits. Return chicken to the skillet.
6. Cover and simmer 12 to 15 minutes until the chicken is tender and cooked through and the vegetables are soft.
7. Uncover for the last few minutes if you want the broth slightly reduced.
8. Finish with chopped parsley and serve.