Coconut Red Curry Chicken Soup

Coconut Red Curry Chicken Soup – Serves 4

2 teaspoon canola oil

½ cup onions, small diced

1 ½ tablespoons garlic

½ cup carrots, sliced

¼ cup celery, small diced

½ cup peppers, small diced

7 ounces coconut milk light

3 cups chicken broth

1 ½ tsp red curry – all red curry isn’t made the same. Check soup before adding more. Can be spicy

3 tablespoons honey

1 lime, juiced

1 cup sliced grape tomatoes

8 ounces pulled chicken breast

1 teaspoon sesame seed oil

1 cup quinoa, cooked

Add canola oil to a hot pot and sauté the next 5 ingredient. Then add in the coconut milk and broth and bring to a simmer. Add in the next 6 ingredients and simmer for about 10 minutes. Then add in the quinoa and bring back to a simmer. Split soup 4 ways.   

catering in St George, UT

Grilled Chicken Spaghetti with Summer Vegetables

rilled Chicken Spaghetti  with Summer Vegetables  - Serves 4 

8 ounces whole wheat spaghetti noodles, cooked

16 ounces chicken, diced

1 tablespoon garlic, chopped

2 cups asparagus, grilled

1 ½ lemons, grilled

1 cup onions, grilled

½ cup sundried tomatoes

1 ½ cup peppers, grilled

2 cups artichoke hearts

3 tablespoons olive oil

1 ½ ounces parmesan cheese

salt and pepper to taste

Pre heat grill to medium heat. Bring water to a boil and cook noodles until al dente. Strain and run water over the noodles to cool down. Slice onions, and grill with the peppers, asparagus, and lemons. Cook until roasted. Then slice peppers and asparagus. Dice the onion. In a large sauté pan cook chicken, then add in garlic, followed by the rest of the vegetables. Once everything is cooked and hot add in noodles, olive oil and season with salt and pepper. Squeeze lemons and stir into pasta. Split pasta 4 different ways then garnish with parmesan cheese.  

Grilled Chicken Spaghetti with Summer Vegetables

Grilled Chicken Spaghetti  with Summer Vegetables  - Serves 4 

8 ounces whole wheat spaghetti noodles, cooked

16 ounces chicken, diced

1 tablespoon garlic, chopped

2 cups asparagus, grilled

1 ½ lemons, grilled

1 cup onions, grilled

½ cup sundried tomatoes

1 ½ cup peppers, grilled

2 cups artichoke hearts

3 tablespoons olive oil

1 ½ ounces parmesan cheese

salt and pepper to taste

Pre heat grill to medium heat. Bring water to a boil and cook noodles until al dente. Strain and run water over the noodles to cool down. Slice onions, and grill with the peppers, asparagus, and lemons. Cook until roasted. Then slice peppers and asparagus. Dice the onion. In a large sauté pan cook chicken, then add in garlic, followed by the rest of the vegetables. Once everything is cooked and hot add in noodles, olive oil and season with salt and pepper. Squeeze lemons and stir into pasta. Split pasta 4 different ways then garnish with parmesan cheese.  

™ & Copyright © 2014 Cameron Payne

Recipe from Twisted Noodle Cafe; healthy restaurant in St George, UT. 

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