creamy bowties with chicken and mushrooms

Oh, how I love everything about this meal. Cute bowtie pasta, mushrooms, goat cheese, wine, garlic... it just doesn't get much better than this in my book!

And what makes this recipe even better is how incredibly simple it is, partly because I used Dorot Frozen Herbs for the first time! Have y'all seen/heard about these?! I first saw them on Dixya's blog and was so intrigued. Dorot makes frozen trays of fresh garlic, ginger, basil, cilantro, etc. that you can simply pop into your cooking and use as you would fresh. Not only is this a great time saver for me, but it also eliminated extra clean up (YAY) and tasted great! Bonus: now I can have all the herbs I want around without having to worry about wasting them or taking care of them (RIP every herb garden I've ever tried to maintain).

Creamy Bowties with Chicken and Mushrooms
serves 4-6

you'll need:
2 tablespoons olive oil
2 chicken breasts, cut into small pieces
1 onion, peeled and diced
3 Dorot Crushed Garlic Cubes
8 oz. cremini mushrooms, sliced
1 Dorot Chopped Basil Cube
1 cup chicken stock
1/2 cup white wine
4 oz. goat cheese
1/2 cup plain Greek yogurt
kosher salt and freshly ground black pepper
small handful of pecans, toasted and chopped
10 oz. bowtie pasta
roughly chopped Italian parsley, for serving

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and cook until completely done. Set aside.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook until soft. Add the garlic cubes and stir until melted. Add the mushrooms and basil cube and cook until most of the liquid has been removed from the mushrooms. Add chicken stock and wine and simmer for about 10 minutes.

While the mushroom mixture is simmering, cook pasta according to the package directions. Reserve 1 cup of pasta water, then drain and set aside.

Turn the heat to the low, then stir in the yogurt, goat cheese, and half of the pecans. Season to taste with salt and pepper. Add the chicken and pasta to the sauce and stir to coat, using the pasta water to thin the sauce as necessary.

Serve with parsley and the remaining pecans. YUM.

Disclaimer: I received free Dorot products for review, but all opinions are 100% my own. You can find out where to purchase Dorot products near you here.

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whole wheat parmesan herb beer bread

I love making beer bread. It couldn't be easier or faster to make, all comes together in one bowl, and there's no kneading involved.

I also love eating beer bread. It's got a rich, hearty flavor, a great texture, and it gives me the yummiest snack until it's all gobbled up. This one, with sharp Parmesan and earthy herbs, is absolutely fantastic. And since it's made with whole wheat flour, you can totally count this as part of your January diet. That's how it works, right?

Whole Wheat Parmesan Herb Beer Bread (adapted from Girl Versus Dough)
yields one 9x5-inch loaf

you'll need:
3 cups white whole wheat flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1 (12 oz.) can of beer (I used a Pilsner)
1 cup shredded Parmesan cheese
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped rosemary
1 teaspoon fresh chopped sage
4 tablespoons butter, melted (I used Land O Lakes Butter with Olive Oil and Sea Salt for extra flavor)

Preheat your oven to 375 degrees F. Spray a 9x5-inch loaf pan with cooking spray and set aside.

Whisk the flour, sugar, baking powder, and salt together in a large bowl. Add the beer and stir until just combined. Fold in the Parmesan and herbs.

Pour batter into prepared pan and smooth the top. Pour the melted butter over the top of the batter. Bake for 45 minutes.

Allow the bread to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

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