date night recipe

Creamy Spinach Artichoke Chicken is a creamy and indulgent chicken dish that is fast and easy, but still impressive enough for date night.

Creamy Spinach Artichoke Chicken

boneless, skinless chicken breasts (about 1-1.25 lb. total) (6.29*)

salt & pepper (0.03)

Tbsp cooking oil (0.04)

fresh spinach (0.60)

artichoke hearts

garlic (0.32)

butter

chicken broth (0.07)

sour cream (0.22)

cream cheese (0.40)

milk (0.08)

parmesan (0.44)

red pepper (0.02)

salt and pepper

Place the chicken on a cutting board and cover with a sheet of plastic to prevent splatter. Use a mallet or rolling pin to gently pound the chicken out to an even thickness (about 3/4-inch thick). Slice each chicken breast in half to create two pieces each. Or, use thin sliced chicken breast filets. Season the breasts with a pinch of salt and pepper.

Heat the cooking oil in a large skillet over medium. Once hot, swirl the oil to coat the surface of the skillet. Add the chicken breasts and cook until golden brown on each side and cooked through (5-7 minutes each side).

While the chicken is cooking, roughly chop the spinach into smaller pieces. Drain the artichoke hearts and roughly chop them as well. Mince the garlic.

Once the chicken is cooked through, remove it to a clean plate and cover to keep warm. Add the butter and minced garlic to the skillet and continue to sauté over medium for one minute or just until the garlic begins to soften.

Add the chicken broth to the skillet and stir to dissolve the browned bits from the bottom of the skillet. Cut the cream cheese into chunks and add it to the skillet along with the sour cream. Whisk the ingredients together and continue to cook over medium, whisking continuously, until the cream cheese is fully melted and the sauce is smooth. Add the milk and stir until smooth again.

Add the Parmesan, a pinch of red pepper flakes, and some freshly ground pepper to the skillet. Continue to heat and whisk for a couple minutes more. Finally, stir the spinach into the sauce, a handful or two at a time, until wilted (this should only take about a minute), then stir in the artichoke hearts.

Return the chicken to the skillet and spoon the creamy spinach artichoke sauce over top. Serve hot.

Here's what you need: butter, garlic, flour, milk, salt, pepper, yukon potatoes, grated parmesan cheese, fresh parsley

Scalloped Potatoes Recipe By Tasty

garlic

flour

milk

salt

pepper

yukon potatoes, peeled

parmesan cheese

parsley, chopped,

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Scalloped Potatoes Recipe by Tasty

In a small pot, melt the butter and fry the garlic until it’s just starting to brown. Add the flour, salt and pepper. whisk until there are no lumps.

Slowly drizzle in the milk while constantly whisking to make sure the mixture is smooth.

Slice the potatoes into about ⅛-inch (3 mm) thick slices, then fan them out in a small baking dish.

Pour the sauce on top of the potatoes, then sprinkle with parmesan.

Bake for about 1 hour, until the top is bubbly and golden brown.

Sprinkle chopped parsley on top, then serve.

https://vid.tasty.co/output/18619/mp4_640x640/1482187028

Guaranteed to impress, this creamy salmon pasta with sun-dried tomatoes is spectacular. The garlic lemon alfredo sauce is made with no cream!

Salmon Pasta

salmon fillet* (I prefer cooking salmon with skin on, though you can use skinless if you prefer)

extra virgin olive oil (divided)

black pepper (divided)

whole wheat penne (rigatoni,

unsalted butter

shallot (finely chopped)

garlic (minced (about 1 1/2 tablespoons))

red pepper flakes

white wine

lemon

tomatoes

basil (plus additional for serving)

Parmesan cheese (plus additional for serving)

Preheat

Place a rack in the center of your oven and preheat the oven to 375 degrees F. Place the salmon in a shallow baking dish just large enough to hold it comfortably and pat dry.

Drizzle

Drizzle the salmon with 1 tablespoon olive oil and 2 tablespoons lemon juice (you’ll need the zest of ½ lemon later on, so be sure to plan accordingly). Sprinkle the salmon evenly with ½ teaspoon salt and ¼ teaspoon black pepper.

Bake

Bake the salmon for 14 to 18 minutes for a 1-inch fillet, until it flakes easily with a fork and reaches 145 degrees F on an instant-read thermometer. DO NOT overcook. If your salmon is thicker or thinner than 1-inch adjust the cooking time accordingly (I usually start checking it around 12 minutes, remove it a few degrees early, then cover it and let it rest to allow the carry-over cooking to finish the job). Remove to a cutting board or plate.

Break

Let the salmon rest 5 minutes, then with a fork, break it into large, bite-sized pieces. Discard the skin.

Cook

While the salmon bakes, bring a large pot of salted water to a boil. Cook the pasta to al dente, according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain.

Heat

While the pasta cooks, in a large, deep skillet or Dutch oven, heat the butter and remaining 1 tablespoon olive oil over medium-low heat.

Add the shallot and cook until beginning to soften, about 3 minutes. Add the garlic and cook 30 seconds. Add the red pepper flakes and remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper.

Simmer

Add the wine, lemon zest, and remaining ¼ cup lemon juice. Bring to a simmer. Simmers gently for 2 minutes, adjusting the heat as needed.

Stir

Stir in the noodles. Toss the noodles so that they become coated with garlic-lemon sauce. If at any point, the sauce becomes too thick or dry, splash in the reserved pasta water as needed.

Stir in the sun-dried tomatoes, basil, and parmesan.

Last, gently stir in the flaked salmon, heating just until warmed through. Enjoy immediately, with a sprinkle of extra Parmesan and basil.

Balsamic Basil Chicken from Delish.com is the easiest one-pot meal. 

Balsamic Basil Chicken

tbsp. balsamic vinegar

dijon mustard

lb. bone-in, skin-on chicken thighs

Kosher salt

black pepper

zucchini,

pt. cherry tomatoes, halved

Parmesan,

Basil, thinly sliced

Do you prefer chicken breasts or chicken thighs?

Added a little fresh rosemary while roasting and seasoned the veggies as described in the recipe with the addition of garlic powder. it was delicious and a big hit! I’m ecstatic about a simple meal that’s also tasty. We prefer really seared chicken hence the darkness. I cooked the chicken for 15 minutes as recommended, but took it out half way and added the seasoned veggies on the stovetop and then placed back in the oven and it was perfect. I hate overcooked veggies so I was concerned about a 15 minute cook time.  Next time I’ll add another zucchini but it was delish.

I used boneless chicken breasts and it was excellent! The fresh basil and Parmesan at the end put it over the top. Easy, quick and delicious.

Made it tonight and it was delicious! Highly recommend the parmesan and basil garnish. Nice flavors.

So DELICIOUS and easy!! I added red onion and yellow pepper, along with the tomatoes and zucchini - will definitely be adding this recipe to my list of weeknight meals!

I used boneless chicken thighs cooked  it same amount of time. It was wonderful, the flavor was delicious. This is a keeper

I make this once a week! I usually have to cook the chicken at least 5 mins longer and need to be careful not to leave too much oil in the pan or the zucchini gets soggy, but it’s super yummy and great for leftovers.

Made it twice already, so simple and flavorful. We used chicken breast, it took a bit longer in the oven but so worth the wait

My daughter wanted to try this recipe.  We loved it. She added some extra ingredients.

FANTASTIC! I needed to make something a bit quick and using what I had in my kitchen. The only changes I made; Chicken breasts, used broccoli instead of zucchini & added 3 cloves of minced garlic to the seasoned veggies. Served over brown rice & homemade bread! Easy Peasy and VERY GOOD! Thank you!

Great recipe! I would personally use a little less oil and use chicken breasts instead of thighs, and do a couple more vegetables, but this is one of the best chicken recipes (even without these suggested changes) that I have ever tried! Thanks for posting this.

So easy and SO tasty!  Also used boneless, skinless chicken breasts and turned out awesome!

I made this tonight for my wife and it was incredible.

https://streaming.hearstdigitalstudios.com/f18a6305-1f24-4ac1-9aec-07caf7ac3958/video_rover_16x9_1080p_hd_1533830027_19016.mp4

This Balsamic Basil Chicken Will Save You From Your Weeknight Dinner Rut

Lemon Pappardelle with Shrimp! Creamy, lemony, silky pasta piled high in a bowl with buttery shrimp and freshly cracked black pepper. Everything you need for date night! ❤️ 

Date Night Lemon Pappardelle with Shrimp

shrimp

butter, divided

fresh garlic, grated (less than one clove)

white wine (I usually eyeball it)

heavy cream

Parmesan cheese (optional)

lemon juice

pappardelle

Pasta

Cook according to package directions (add a big pinch of salt to your water for better-tasting pasta). Drain and reserve some water. Toss pasta with olive oil to prevent sticking.

Lemon Pasta Step 1

Sauce

Melt 2-3 tablespoons butter over medium heat. Add the garlic; sauté for 1-2 minutes (do not brown the garlic). Add the wine; let it sizzle out for a few minutes. Add the cream; bring to a simmer. Add the lemon juice, salt, and optional Parmesan; bring down to low heat.

Lemon Pasta Step 2

Shrimp

Pat shrimp dry with paper towels. Heat one tablespoon of the butter in a large skillet over medium heat. Add the shrimp, season with salt, and flip when pink (1-2 minutes per side). Cover with foil and set aside.

Lemon Pasta Step 3

Assemble

Toss your pasta with the warm sauce. Serve alongside a pile of fresh, juicy, hot, buttery shrimp. Serve with freshly cracked black pepper and little wedges of lemon. Ooooh baby.

Lemon Pasta Step 4

What a great and simple idea for a date night. Thanks for sharing.

No flavor to the shrimp! No red pepper? No brining? Basil, anything. Very bland, sorry.

I was nervous about blandness too, but the garlic, lemon, and parmesan made this both delicate and delicious.

This recipe looks delish! But can I ask a potentially dumb question?  Why don't chefs, restaurants... etc.  take the tails of shrimp?  Especially when its a dish like this, with twirly pasta?? I have never understood this.  Do people actually eat the tails?

Thank you for this recipe. I haven’t cooked this dish before. Today I’ll try to cook

Made this tonight. So fast, easy and delicious.

This looks so delicious! I’m inspired, and I’ve been thinking about what to make for Valentine’s Day. This could be the winner!

The recipe was delicious! My husband, four year old, and two year old loved it! Thanks!!!!

This was excellent.  Made it for Valentine’s Day for my 93 year old mom and husband. Huge hit!  Had 12 Oz pasta so increased sauce by half. This would be great even without the shrimp.

This was sooo delicious! Best pasta dish I’ve ever made. Thank you so much!

So simple, yet so good! Quick recipe and creamy, but not too creamy. I used chicken broth instead of white wine, since I didn’t have any wine and I finished the fish off with more ground pepper, fresh parsley, Parmesan and red pepper flakes. Will definitely be making again!

This is delicious. It’s restaurant worthy and so easy to make. We’ll make this often.

My husband I loved this dish!  The sauce paired well with the shrimp. Loved the lemon, I used 2T and added the optional Parmesan!  We will definitely make this again!

Hello! I’m excited to try this recipe tonight! (I’ll be using red wine instead of white so I hope it goes well) Stupid question: when you reserve some of the water from cooking the pasta, do you let the pasta sit in it while you’re cooking the shrimp? Or do you set aside some of the pasta water for the sauce? It’s not clear in the recipe. Thanks!

https://www.youtube.com/watch?v=sq9hbO_5_4U

Lemon Pappardelle with Shrimp! Creamy, lemony, silky pasta piled high in a bowl with buttery shrimp and freshly cracked black pepper. Everything you need for date night! ❤️ 

Full recipe: https://pinchofyum.com/date-night-lemon-pappardelle-with-shrimp

Products (Amazon affiliate links):
Egg Pappardelle: https://amzn.to/2RVxZvG

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This incredible fast and easy Sesame Glazed Salmon dinner is faster than take-out and fancy enough to impress your friends and family.

Sesame Glazed Salmon and Green Beans

salmon filet (6.59)

beans

Tbsp soy sauce

water (0.00)

Tbsp rice wine (mirin) (0.27)

Tbsp brown sugar (0.04)

Tbsp toasted sesame oil (0.85)

garlic, minced (0.08)

fresh ginger, grated or minced (0.11)

Tbsp sesame seeds (0.15)

cornstarch

In a small bowl, combine the soy sauce, water, rice wine, brown sugar, sesame oil, garlic, ginger, sesame seeds, and cornstarch. Stir until the cornstarch is dissolved.

Remove the scales and/or skin from the salmon, if needed. Cut the salmon into three equal sized pieces and place them in a quart-sized zip top bag. Add about half of the marinade to the bag and let the fish marinate for about 15 minutes. Save the second half of the marinade for later.

While the fish is marinating, snap the stems off the beans and break any long beans in half. Rinse the beans in a colander. Add the beans to a medium sauce pot, cover with water, add a lid, and bring to a boil over high heat. Allow the beans to boil until bright green and slightly tender (about 3 minutes), then drain in the colander and set aside.

Lightly mist a non-stick skillet with non-stick spray and heat over medium-low flame. Once hot, add the salmon pieces and cook on each side until the glaze turns deep brown and the fish is cooked through (about 3-5 minutes each side). Removed the cooked salmon to a clean plate.

Add the drained green beans to the skillet that was used to cook the salmon, along with the remaining unused marinade. Sauté the green beans in the marinade until it thickens to a shiny glaze and completely coats the green beans (about 3 minutes). Serve the fish on top of the glazed green beans.

A classic recipe for French-style coq au vin, featuring tender braised chicken in a buttery red wine sauce with mushrooms, shallots and pancetta. Serve this delectable dish with noodles, polenta or mashed potatoes for the ultimate cozy dinner!

Classic Coq Au Vin Recipe

bone-in chicken parts (6-8 pieces)

pancetta bacon

extra virgin olive oil

tomato paste

thyme

bay leaf

chicken stock

mushrooms

baby onions

butter (softened at room temperature)

all-purpose flour

parsley

Dry the chicken with paper towels. Sprinkle evenly with 2 teaspoons of the salt.

Heat a large saute pan or braising pan over medium heat. Add the pancetta or bacon and cook until it&#39;s crisp and the fat is rendered (5-7 minutes). Remove from the pan and set aside. Pour out all but 1 tablespoon of the fat from the pan.

Add 1 tablespoon of the olive oil to the pan. Add the chicken pieces, skin side down. Cook until the skin is golden brown, about 10 minutes. Turn the pieces over and cook 5 more minutes. Remove the chicken to a platter.

Pour the wine into the pan and bring it to a simmer. Stir in the garlic, tomato paste, thyme, bay leaf and chicken stock. Return the chicken pieces and the pancetta to the pan.

Turn the heat down to low and cover the pan. Cook 40-45 minutes, until the chicken is very tender when poked with a fork — peek into the pan every now and then to make sure the sauce is simmering gently and not boiling, adjusting the heat as necessary.

While the chicken cooks, prepare the onions and mushrooms: Heat a 10-inch non-stick skillet over medium-high heat. Add the remaining tablespoon olive oil and the onions. Cook until the onions are slightly softened and beginning to brown. Stir in the mushrooms and ½ teaspoon salt. Cook 10 minutes, until the mushrooms have released their liquid and are softened. Set aside.

Using tongs, transfer the chicken from the pan to a platter. Remove and discard the bay leaf and thyme sprigs. Bring the sauce to a boil and cook 10 minutes, or until the liquid is reduced by half.

Blend the flour and butter with a fork to form a paste. Stir into the pan sauce and simmer until it thickens, 1-2 minutes.

Return the chicken to the pan along with mushroom mixture. Cook another minute or two, turning the pieces to coat with the sauce. Sprinkle with parsley and fresh thyme leaves and serve.

Serves 4-6 people

https://content.jwplatform.com/videos/sokIk148.mp4

A classic recipe for Coq Au Vin, a homestyle dish of braised fall-apart tender chicken in rich, tangy red wine sauce.

Coq_au_Vin_337469629_720x720_F30.mov

Here's what you need: romaine lettuce, bacon, avocado, crouton, parmesan cheese, caesar dressing

Bacon Avocado Caesar Salad Recipe by Tasty

romaine lettuce

bacon,

avocado, diced

crouton

parmesan cheese, shaved, add extra for serving

caesar dressing

Slice the lettuce into about 1-inch (2 ½ cm) pieces, then transfer to a large salad bowl.

Add the bacon, avocado, croutons, cheese, and dressing, mixing until evenly combined.

One-hour pan-braised chicken cacciatore — fork-tender chicken in a thick, savory tomato sauce with chunky mushrooms, bell peppers and rosemary. Serve this classic chicken dish with a side of sauteed broccoli. Don&#39;t forget pasta or polenta to capture every drop of the sauce!

Top 9 date night recipe recipes from across the web

The most viewed date night recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy Spinach Artichoke Chicken

Scalloped Potatoes Recipe By Tasty

Salmon Pasta

Balsamic Basil Chicken

Date Night Lemon Pappardelle with S...

Sesame Glazed Salmon and Green Bean...

Classic Coq Au Vin Recipe

Bacon Avocado Caesar Salad Recipe b...

Stovetop Chicken Cacciatore

Top 9 date night recipe recipes from across the web

The most viewed date night recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Spinach Artichoke Chicken

Scalloped Potatoes Recipe By Tasty

Salmon Pasta

Balsamic Basil Chicken

Date Night Lemon Pappardelle with S...

Sesame Glazed Salmon and Green Bean...

Classic Coq Au Vin Recipe

Bacon Avocado Caesar Salad Recipe b...

Stovetop Chicken Cacciatore

The most viewed date night recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine