“Easy Weeknight Meals” Week 4 Winner! | The Daily Dish

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“Easy Weeknight Meals” Week 4 Winner!

7 Comments | Written on September 17, 2010 at 5:00 am , by

Hip Hip Horray!  Susie Littlewood is our winner in the 4th week of the “Easy Weeknight Meals” Contest!  This award-winning foodie, blogger and self labeled “hickchick” has some great advice for Better Recipes readers.

LA Times Photo

Why did you decide to enter our contest?

“All of my “foodie” friends were “liking” Better Recipes on Facebook and entering and I thought, why not me??”

I love it!  Are you a fan of Better Recipes on Facebook?  “Like” us today!

Tell us how you came up with your winning dish!

“To me, boneless skinless chicken breasts are just a blank canvas waiting for the millions of different ways they can be cooked!  I love one-dish entrees that are speedy for weeknight dinners.  I love fire-roasted tomatoes and I think they added the extra kick to make this recipe different. I love cooking and try to make a dinner most nights for my two daughters, and this recipe was well received by them both, including the picky one!”

There are only two weeks left to enter the weekly contest.  What advice would you have for others who want to enter?

“Go for it!  Take one of your family’s favorite recipes, change it up, and add your personal style.  If you love it – chances are others will as well.”

I agree!  You can’t win unless you try.  Remember, the $2500 Grand Prize could be yours!


“This is a hearty entree with an easy preparation and only one pan to wash!”

1 lb boneless skinless chicken breast, cut into bite sized cubes
1 tbsp olive oil, divided
8 oz sliced fresh mushrooms
1 medium green pepper, diced
1 medium sweet onion, diced
1 medium celery stalk, diced
2 garlic cloves, minced
1 1/2 tsp Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 15 1/2 oz can red kidney beans, drained and rinsed
1 15 oz can tomato sauce
2 14 1/2 oz can fire-roasted diced tomatoes
1 14 oz can low sodium chicken broth
6 oz dry penne pasta
1/3 cup grated Parmesan cheese
2 tbsp chopped fresh parsley

Heat 1 1/2 tsp olive oil in a large nonstick skillet. Saute chicken over medium high heat for 5-7 minutes until no longer pink. Remove from skillet and keep warm. Add 1 1/2 tsp olive oil with mushrooms, green pepper, sweet onion, celery and garlic. Saute until vegetables are soft, 5-7 minutes, then add Italian seasoning, salt and pepper. Stir well so vegetables are fully coated with seasonings. Add kidney beans, tomato sauce, fire-roasted tomatoes and chicken broth. Bring to a simmer and reduce heat to medium low. Return cooked chicken and penne pasta to skillet. Cover and simmer 20-25 minutes or until pasta is fully cooked. Transfer to serving dish and sprinkle with Parmesan cheese and chopped fresh parsley.


Number of Servings: 6

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