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Healthy Recipes for Kids

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When I was little I would eat Spaghetti-Os as often as my parents would let me. I could eat them for lunch and dinner, it didn’t really matter what time it was I loved Spaghetti-Os. I remember the orange stain it would leave in my school thermos, because I would eat them so much it would never come clean.

Of course, this was long before everyone started to become conscious of the ingredients in their foods and what they fed their kids. My mom still questions my almost all organic purchases and whole food ingredients when I make meals for the kids these days. She could be right because I would eat this stuff as much as I could and it didn’t seem to harm me? ... or did it? :/

While shopping at our favorite local market that just happens to be Italian, I came across the Anellini pasta and immediately knew what I wanted to make with them…well, two things; first the Spaghetti O’s and secondly I was going to make a chicken broth soup with these bad boys.

Anellini-pasta

Did you know that these wonderful little circles of yumminess were first introduced back in 1965? And they were marketed to parents as  “less messy” than spaghetti. More than 150 million cans of SpaghettiOs are sold each year! Just a quick glance at the ingredient list and it makes you wonder how this is called “food”.

The great thing is that not only is this recipe easy to whip together but its made with items you have on hand in the pantry!

I hope you enjoy!

Print Recipe
Chicken with Capers and Tomatoes
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. I found this and love how easy it comes together. It's ingredients you'll have on hand as well so it makes for a great busy weeknight meal.
chicken with capers and tomatoes
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
people
Ingredients
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
people
Ingredients
chicken with capers and tomatoes
Instructions
  1. Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
  2. Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
  3. Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.
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