• chimichurri-seasoning

Copy of Grilled Bavette test

Regular price $0.00

INGREDIENTS

  • 2 (6 oz) chicken breasts, cut into bite-sized cubes
  • 1 tsp extra virgin olive oil
  • 2 tbsp spice WellnessTM Chicken Seasoning*
  • 10 oz fettuccine pasta
  • 3 cups skim milk
  • 4 cups small broccoli florets
  • 1 1/2 cups low-sodium chicken stock
  • 1/2 cup light cream cheese
  • 1/2 cup freshly grated parmesan cheese
  • fresh Italian parsley, roughly chopped
    *Note to user: This product contains the highest quality spices such as turmeric which can stain clothing, countertops, and dishware.

REQUIRES

Salt-Free Chicken SeasoningSALE PRICE$6.99

 

INSTRUCTIONS

Step 1: Heat olive oil in a large pan over high heat.

Step 2: Toss chicken with iSpice WellnessTM Chicken Seasoning* and brown on all sides. Once browned, remove from pan and set aside.

Step 3: Pour milk and chicken stock into pan and bring to a simmer.

Step 4: Add pasta and stir well. Cook for 7 minutes, mixing frequently.

Step 5: When pasta is almost cooked, add chicken back in with broccoli, cream cheese and parmesan cheese. Stir well and reduce the heat to low. Cover pan and cook 5 minutes until broccoli is tender.

Step 6: Serve hot sprinkled with fresh parsley.

EQUIPMENT

knife, cutting board, large saucepan, mixing spoon, tongs

NUTRITION


 

Copy of Grilled Bavette test

Copy of Grilled Bavette test

  • Servings

    6

  • Prep Time

    10 minutes

  • Total Time

    1 hour – overnight

Copy of Grilled Bavette test

Instructions equipment

Step 1: Combine all ingredients except beef in a small bowl.

Step 2: Place beef in a shallow dish with half of the marinade, coating the beef completely. Cover and let marinate in the fridge for 1 hour to overnight.

Step 3: Heat a griddle or grill pan over medium-high heat. Lightly oil the grate so beef doesn’t stick.

Step 4: Grill beef 5-7 minutes per side for a rare-medium rare. Do not overcook the beef as it will be quite tough.

Step 5: When cooked, tent the beef loosely with aluminum foil and let rest for 5-10 minutes before slicing the beef, against the grain into thin slices.

Step 6: Serve the bavette warm with the leftover marinade spooned over the beef.

Knife

Cutting board

Grill or grill pan

Small bowl

Mixing spoon

Tongs

equipment

Knife

Cutting board

Grill or grill pan

Small bowl

Mixing spoon

Tongs

INGREDIENTS

  • 1-kilogram bavette (flank steak)
  • 2 tablespoons iSpice World Flavors™ Chimichurri Seasoning
  • 1 cup extra-virgin olive oil
  • 1 French shallot, finely chopped
  • 1 tablespoon red wine vinegar
  • 2 teaspoons kosher salt, (optional)

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