Tangles of zucchini noodles wrapped around burst cherry tomatoes in a garlic Parmesan sauce that forms itself right in the pan as the zucchini cooks, this bright Zucchini Pasta is the recipe that convinced me that zucchini noodles can, in fact, be as legitimately satisfying as regular pasta noodles.

Why You’ll Love This Zucchini Pasta Recipe

• Zucchini Noodles You’ll Actually Want to Eat. Most of the time if you are cooking with zucchini noodles, it’s because you are trying to save calories or keep things low carb. But, like my Healthy Shrimp Scampi, this creamy zucchini pasta is an absolute delight with its bright, summery flavors.
• Use Up All That Summer Zucchini. Zucchini Muffins and Blueberry Zucchini Bread are great, but if you’re looking for healthy ways to make zucchini for dinner, this zucchini pasta is right up there with my Stuffed Zucchini and Zucchini Pizza Boats.
• It’s a Versatile Recipe. You can keep the recipe vegetarian as written, or add your protein of choice. See “What to Serve with Zucchini Pasta” below for ideas.
• Zucchini Pasta Is Ridiculously Easy. 15 minutes of prep plus 10 minutes of cooking time equal an outstanding weeknight dinner option.

More About Zucchini Pasta

Zucchini pasta is a bit of a misnomer, because this recipe doesn’t actually include traditional pasta noodles—and no, you won’t find it alongside linguine and bucatini when you’re eating dinner at a ristorante in Italy.

Instead, it uses spiralized zucchini, meaning zucchini that has been cut into long, thin spaghetti-shaped “noodles” using a spiralizer machine.

Spiralizers are not expensive—the one I recommend will set you back around $20, but I know it can feel like a lot to add another appliance to your kitchen. I have a few suggestions for how to make zucchini noodles without a spiralizer below.

While zucchini noodles do not taste exactly like pasta noodles, if you cook them properly (meaning until they are al dente, not mushy), they are surprisingly satisfying.

Zucchini noodles absorb flavors well, you can twirl them around your fork like traditional noodles, and it does feel good to know you are enjoying a hefty serving of veg.

Zucchini noodles can also provide a pasta-like option for those who can’t have traditional pasta for dietary reasons. If you are gluten-free, wanting to reduce carbohydrates, or are following a diet like Whole30, keto, or Paleo, zoodles are a great option (check out these Whole30 Meatballs, by the way).

How to Make Zucchini Pasta

The Ingredients

• Zucchini. Zucchini noodles are a delicious, healthy pasta alternative that make this dish worthy of eating on repeat. They’re gluten-free, low carb, and keto/Paleo/Whole30 friendly.

• Lemon Juice + Cornstarch. The sneaky thickener for our pasta sauce. The lemon juice adds brightness, while the cornstarch helps the sauce thicken without resorting to heavy cream.
• Butter. While you could use extra-virgin olive oil, I love the flavor that butter adds to this zucchini pasta.
• Shallot +  Garlic. An iconic duo that creates a scrumptious flavor base for our pasta sauce.
• Cherry Tomatoes. Juicy, red pops of sweet goodness that flavor the sauce and every bite you take.
• Red Pepper Flakes. For the ideal amount of heat.
• Parmesan. Not only does the Parmesan provide salty, cheesy flavor, but it also plays a role in thickening our pasta sauce.
• Basil. A shower of fresh basil is the perfect finishing touch for this dish.

The Directions

1. Prepare. Spiralize the zucchini.

2. Start the Sauce. Prepare the lemon and cornstarch slurry.

3. Cook the Veggies. Sauté the shallots in butter. Add the garlic. Stir in the tomatoes.
4. Make It Creamy. Pour in the slurry and red pepper flakes.

5. Coat the Noodles. Add the noodles, stirring to coat them in the sauce.

6. Bring It All Together. Add the cheese. Cook until the noodles are al dente. Keep on tossing the whole time.

7. Finish and Serve. Sprinkle in salt and pepper, and add the basil. Top with Parmesan, and ENJOY!

Storage Tips

• To Make Ahead. Spiralize the zucchini noodles up to 2 days in advance, and store them in an airtight storage container in the refrigerator.
• To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
• To Reheat. Gently reheat leftovers in a large skillet on the stovetop over medium-low heat or in the microwave.
• I don’t recommend freezing this dish, as the zoodles can have a mushy texture once thawed.

What to Serve with Zucchini Pasta

• Meatballs. A side of Baked Turkey Meatballs would be a delicious and hearty addition.
• Shrimp. Zucchini pasta with shrimp is a winning combination. Garlic Butter Shrimp or Grilled Shrimp Seasoning would be tasty.
• Chicken. For a crowd-pleasing addition, serve this dish with Grilled Chicken Tenders or Air Fryer Chicken Thighs.
• Bread. For a gluten-free option, try this Almond Flour Bread. Or, you can pick up a loaf of your favorite bread from a local bakery. No Knead Focaccia is good too!

Recommended Tools to Make this Recipe

• Spiralizer. The easiest way to create perfect zucchini noodles.
• Tongs. The best way to toss the noodles.
• Large Skillet. A kitchen tool you’ll use constantly, and it’s perfect for many of these one pan meals.
• Citrus Juicer. A helpful gadget that’s worthy of a spot in your kitchen.

Keeping Zucchini Noodles from Becoming Soggy

Zucchini has a naturally high water content, meaning that if you aren’t careful, you’ll end up with soggy noodles and a watery sauce.

This zucchini pasta recipe uses the water content of zucchini to its advantage. As the zucchini releases water, we toss the zoodles continuously in Parmesan and a bit of cornstarch.

The cornstarch and Parm bind with the noodles, turning the zucchini liquid into a light, creamy zucchini pasta sauce. I stole the approach from this Pasta al Limone and was delighted to find that it works well here also.

Here are a few tips more tips to make your zucchini noodles not soggy:

• Wait to Add Salt. Salt naturally draws moisture out of ingredients, so it could make the noodles soggy if added too early. Wait to add the salt until just before serving.
• Don’t Overcook Them! Once the noodles are al dente, they’re done. Overcooked zucchini noodles can quickly become a mushy, soggy mess.
• Pat Them Dry. After you’ve spiralized your zucchini, lay the noodles on a towel, and gently press down to remove any excess moisture.

How to Make Zucchini Noodles without a Spiralizer

By far, the easiest and fastest way to make zucchini spaghetti is with a spiralizer. It’s inexpensive and once you own it, you’ll likely find yourself making veggie noodles more frequently.

I like countertop models like this one. You can find many similar models on Amazon and at other retailers too. You can use them for other vegetables in addition to the zucchini.

If you don’t have or wish to purchase a spiralizer, you certainly have options!

• You can use a handheld vegetable peeler like this one to create long, straight zucchini noodles.
• Slice your zucchini lengthwise on a mandoline for easy zoodles (I use this technique for my Zucchini Ravioli).
• If necessary, you can even cut zucchini noodles by hand using a knife. Cut long, thin noodles down the length of the zucchini (though by the time you are done, you may wish you’d bought a spiralizer).

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Zucchini Pasta

This creamy zucchini pasta pairs zucchini "noodles" with lemon, garlic, cherry tomatoes, and an easy Parmesan pan sauce. Bright and healthy!

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 180kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 pounds zucchini about 4 medium
• 1/4 cup freshly squeezed lemon juice about 1 medium lemon
• 2 teaspoons cornstarch
• 2 tablespoons unsalted butter
• 1 small shallot finely chopped
• 3 cloves minced garlic
• 1 pint cherry tomatoes halved
• 1/4 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese plus additional for serving
• 1/2 cup packed fresh basil leaves roughly chopped
• Kosher salt
• Ground black pepper

Instructions

• Spiralize the zucchini (see blog post above for tips). Set aside.
  
• In a small bowl or large liquid measuring cup, whisk together the lemon juice and cornstarch. Set near your stove.
  
• In a large skillet, melt the butter over medium heat. Add the shallots and saute until soft, about 3 minutes.
• Add the garlic and cook just until very fragrant, about 30 seconds.
• Add the cherry tomatoes and stir to coat. Let cook 2 minutes, just until the tomatoes begin to soften.
  
• Add the lemon juice mixture and red pepper flakes. Let simmer 1 minute.
• Add the zucchini noodles. Toss them with the mixture, using a pair of tongs to coat them as evenly as possible with the sauce and to break apart the noodles. At first the mixture will seem dry.
  
• Add the Parmesan cheese. Keep tossing and cooking. As the zucchini cooks and gives up its liquid, it will form a sauce that coats the pasta. Continue to cook and toss, until the zucchini noodles are al dente, about 4 minutes.
  
• Add a good pinch of salt and several grinds of pepper, then toss in the basil. Taste and adjust seasoning as desired. Serve right away, topped with extra Parmesan cheese.
  

Video

Notes

• TO MAKE AHEAD: Spiralize the zucchini noodles up to 2 days in advance, and store them in an airtight storage container in the refrigerator.
• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
• TO REHEAT: Gently reheat leftovers in a large skillet on the stovetop over medium-low heat or in the microwave.

Nutrition

Serving: 1(of 4) | Calories: 180kcal | Carbohydrates: 16g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Potassium: 920mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1510IU | Vitamin C: 75mg | Calcium: 197mg | Iron: 2mg

Related Recipes

Zucchini is a summertime favorite, and these recipes are my favorite ways to highlight this versatile veggie:

Breakfast & Brunch

Zucchini Waffles

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Side Dishes

Tomato Eggplant Zucchini Bake with Garlic and Parmesan

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Main Dishes

Blackened Zucchini Tacos

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If you think something sounds too good to be true, you haven’t tried Instant Pot Mac and Cheese yet. (Or rather, you haven’t tried this Instant Pot mac and cheese.)

Why You’ll Love This Pressure Cooker Mac and Cheese Recipe

• It’s Tested, Tried, and True. After having multiple recipe fails on a dish that the internet assured me was foolproof, I can now attest this is the best, creamiest, most (actually) foolproof recipe of them all.
• You Won’t Believe How Easy It Is. Water, noodles, four minutes of pressure cook time, add the cheese. BOOM. Better-than-the-blue-box bliss is yours!
• The Silky Sauce. Just like Instant Pot Spaghetti, the starches the pasta releases as it cooks help thicken the sauce and make it extra creamy (you DO need to drain the water for the mac and cheese, heads up!).
• Whoa, It’s Healthy Too. In Well Plated style, I was determined to come up with a healthy Instant Pot mac and cheese that didn’t skimp on flavor and comfort. (And if you don’t think that is possible, you clearly haven’t tried the Ultimate Creamy Mac and Cheese in The Well Plated Cookbook yet!)
• It’s Super Customizable. Just like my Cauliflower Mac and Cheese and Gourmet Mac and Cheese, this is a recipe that can be tweaked to your liking by adding mix-ins like steamed broccoli or Sautéed Broccoli, crumbled cooked bacon, and more. Keep reading, because I share some of my favorite ideas below!

How to Make Instant Pot Mac and Cheese

The Ingredients

• Pasta. I used whole wheat elbow noodles for an extra boost of nutrition. Whole wheat noodles are better for you thanks to their higher amount of nutrients and fiber, and no one will notice the swap.

• Cheese. Extra sharp cheddar cheese has the intense, cheesy flavor that mac and cheese needs, and it melts beautifully into the creamy sauce.

• Butter. For necessary richness to call this a proper mac ‘n’ cheese. Plus, cheese + butter = perfection!
• Greek Yogurt. Adds tanginess and helps make the sauce creamy without the need for heavy cream. Plus it’s high in calcium and potassium.
• Spices. Dry or ground mustard adds depth and very subtle tanginess. Cayenne pepper gives the dish a touch of heat. Nutmeg is the secret ingredient that will leave people wondering if you’re a mac and cheese wizard.

The Directions

1. Cook the Noodles. Stir the pasta, water, and salt together in an Instant Pot. Cook on HIGH for 4 minutes, then release the pressure.

2. Drain. Pour out all but a thin layer of water.

3. Season. Stir in the butter. Add the spices.

4. Add the Yogurt. Don’t use fat free or it will curdle.

5. Add the Cheese SLOWLY. If you add it too quickly, it will make your cheese sauce lumpy. ENJOY!

Recipe Variations

• Vegetable Instant Pot Mac and Cheese. Take a note from my Instant Pot Cauliflower Mac and Cheese, Butternut Squash Mac and Cheese, or Pumpkin Mac and Cheese and add veggies to this recipe. Sautéed Mushrooms or Roasted Broccoli would be delicious.
• Instant Pot Mac and Cheese with Chicken. As Tuscan Chicken Mac and Cheese can attest, chicken is tasty with mac and cheese sauce. Stir in Cooked Shredded Chicken or dice up Air Fryer Chicken Breast
• Pesto Instant Pot Mac and Cheese. Stir a dollop of Basil Pesto into your mac and cheese for an upgrade.
• Bacon Instant Pot Mac and Cheese. We love the bacon on this Brussels Sprouts Mac and Cheese, and I know some Air Fryer Bacon would take this dish to the next level too.
• Roasted Tomato Mac and Cheese. Stir Roasted Tomatoes into the finished dish for an elevated side dish.
• Parmesan Instant Pot Mac and Cheese. Sprinkle freshly grated Parmesan cheese over your finished mac and cheese.
• Spicy Mac and Cheese. Add a few dashes of your favorite hot sauce.

Storage Tips

• To Store. Refrigerate mac and cheese in an airtight storage container for up to 5 days. 
• To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
• To Freeze. Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Instant Pot Mac and Cheese

• Protein. Pair your Instant Pot mac with kid-favorite Chicken Tenders or Air Fryer Steak.
• Vegetables. I love Roasted Green Beans and Sautéed Zucchini for rounding out a mac-and-cheese dinner.
• Fruit. If you want to keep your dinner light, serve Fruit Salad alongside your Instant Pot mac and cheese.
• Salad. Another idea for a light dinner is to make a simple salad like Arugula Salad or Spinach Strawberry Salad.

Recommended Tools to Make this Recipe

• Instant Pot. Perfect for making this recipe and all these Instant Pot recipes too.
• Cheese Grater. You can use a traditional cheese grater or try my food processor trick.
• Rubber Spatula. My go-to utensil for stirring and scraping in the Instant Pot.

Recipe Tips and Tricks

• Shred Your Own Cheese. It truly makes a difference! Pre-shredded cheese is tossed with cellulose, AKA the “powdery white stuff” that coats each shred to keep them from sticking to each other. This also keeps the cheese from melting as smoothly as we’d like.
• Add the Cheese VERY GRADUALLY. As with Cheese Fondue, if you add too much at once, your sauce will end up lumpy.
• Skip the Milk. Dairy burns easily in the Instant Pot, so do not use milk when pressure cooking. Instead of making Instant Pot mac and cheese with evaporated milk (or any milk), use water for the liquid, then add the dairy products (including cheese) after the pressure cooking cycle is complete.
• Vent Quickly. Vent the Instant Pot as soon as the pressure cooker time is up. Called a “quick release” this ensures the pasta remains al dente.
• Stick With the Winning Formula. I know it’s always tempting to make a recipe your own, but this is the kind of recipe where small tweaks like swapping regular yogurt for Greek yogurt or using milk instead of water can lead to disaster. You can customize your mac and cheese with different add-ins after it’s done cooking, but don’t switch up the main ingredients!

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Instant Pot Mac and Cheese

Thick and creamy Instant Pot mac and cheese with a healthy twist! This easy, foolproof recipe is great for fast dinners and sides.

Course Dinner, Main Course, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 504kcal

Author Erin Clarke / Well Plated

Ingredients

• 8 ounces uncooked whole wheat elbow macaroni pasta or whole wheat shells
• 1 3/4 cups water
• 1/2 teaspoon kosher salt divided
• 2 tablespoons unsalted butter cut into 2 to 3 pieces
• 1 (5.3-ounce) container full fat Greek yogurt do not use fat-free, about 1/2 cup
• 1/2 teaspoons dry mustard
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cayenne
• 1/8 teaspoon ground nutmeg
• 8 ounces extra-sharp cheddar cheese* shredded (about 2 cups)

Instructions

• Place the pasta, water, and 1/4 teaspoon salt in a 6-quart or larger Instant Pot or electric pressure cooker. Stir well. Set to cook on high pressure (manual) for 4 minutes (for elbow macaroni noodles) or 5 minutes (for shells). As soon as the timer goes off, release the remaining pressure.
  
• Carefully open the lid to the Instant Pot. If it still looks very liquidy, drain off all but a thin layer of the pasta water, reserving any water you drain away. (I used an oven mitt to pick up the Instant Pot insert and drain a small amount of excess water into a liquid measuring cup with a spout.)
  
• Stir in the butter until it melts. Then, stir in the mustard, black pepper, cayenne, nutmeg, and remaining 1/4 teaspoon salt.
  
• Next, stir in the Greek yogurt.
  
• Add the cheese by small handfuls (a few tablespoons at a time), stirring to completely melt between each addition. Don't rush the process or your mac and cheese will be lumpy (your patience will be rewarded!). If at any point, the pasta cools too much, turn on the Saute function for a minute or two as needed. The mac and cheese should look very creamy and saucy, but if it is thicker than you would like, add a little of the reserved pasta water until your desired consistency is reached. Taste and adjust seasoning as desired. Enjoy!
  

Video

Notes

• *For the smoothest, creamiest mac and cheese, shred your own cheddar from a block. Pre-shredded cheeses are coated with a powdery substance to keep them from flaking and will not melt smoothly. The fastest way to do this (it takes seconds!) is in a food processor fitted with a grater blade.
• TO STORE: Refrigerate mac and cheese in an airtight storage container for up to 5 days. 
• TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
• TO FREEZE: Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4) | Calories: 504kcal | Carbohydrates: 46g | Protein: 26g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 74mg | Potassium: 225mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 771IU | Vitamin C: 0.1mg | Calcium: 472mg | Iron: 2mg

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Spinach Artichoke Mac and Cheese

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Proudly stepping onto the podium to accept the Gold Medal on behalf of fast weeknight dinners everywhere: Chicken Stir Fry. Loaded with vegetables and finished with juicy mandarin oranges to convince the veggie suspect, this recipe is a favorite of kiddos big and little.

Why You’ll Love This Easy Chicken Stir Fry Recipe

• Stir-Fries Are Fast and Healthy. In the Venn diagram of nutritious and quick dinners, this chicken stir fry falls right into that sweet spot in the middle. Recipes like Teriyaki Chicken Stir Fry, Beef Stir Fry, and Tofu Stir Fry are a seriously tasty way to get your fill of vegetables and lean protein in a single meal.
• It’s Versatile. This chicken stir fry recipe is adaptable to the ingredients you have on hand—perfect for cleaning out that crisper drawer.
• You’ll Love the Sweet-and-Savory Flavor. Even among the robust collection of stir fry recipes on my site, today’s healthy chicken stir fry stands out. It’s juuuust sweet enough to make things interesting, without being cloying.
• Mandarin Oranges! Need I say more? While pineapple isn’t unheard of in a stir fry, mandarin orange segments are a little more unexpected—and a lot more delicious. They add a juicy burst of citrus flavor to this chicken stir fry recipe. (Love that flavor? Check out this Orange Chicken next!).

How to Make Chicken Stir Fry

The Ingredients

• Broccoli Slaw. My first secret ingredient. A variation of coleslaw, broccoli slaw features thinly shredded broccoli stems in place of (or in addition to) shredded cabbage. The beauty here? You don’t have to chop the broccoli. Simply open the bag, dump, and stir fry away.
• Mandarin Oranges. My second secret ingredient that makes this stir fry DELICIOUS. While I was making this stir fry, I took a cue from our cult classic Ramen Salad and tossed a few over the stir fry. It makes it fresh and kid-friendly
• Red Pepper. Thinly sliced red bell pepper adds color plus extra vitamins (A & C).

• Lean Protein. I made the stir fry with diced, boneless, skinless chicken breast and a handful of shelled edamame. Feel free to use one or both.

• Soy Sauce and Rice Vinegar. Create that classic Chinese-style stir fry flavor we all know and love.
• Honey. Adds just the right amount of sweetness without overloading the sauce with high-calorie sweeteners (and Sweet and Sour Chicken agrees!).
• Garlic and Ginger. A powerful, dynamic duo that’s essential in any classic stir fry sauce.
• Cornstarch. Thickens the sauce and brings everything together into one delicious stir fry.

The Directions

1. Cook the Chicken. Sauté the onion and chicken, then remove to a plate.
2. Make the Sauce. Whisk together the chicken stir fry sauce ingredients in a bowl.

3. Add the Vegetables. Next, sauté the vegetables until crisp-tender.

4. Finish. Return everything to the skillet and pour the sauce over the top. Allow the sauce to thicken for a few minutes, then top with the mandarin oranges, green onions, and seeds. ENJOY!

Storage Tips

• To Make Ahead. Chop the vegetables and cut the chicken breasts up to 1 day in advance. Store both in separate storage containers in the refrigerator until ready to prepare. You can also prepare the stir fry sauce 1 day in advance and store it in the refrigerator.
• To Store. Place stir fry leftovers in an airtight storage container in the refrigerator for up to 3 days.
• To Reheat. Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this recipe in the microwave.
• To Freeze. Store this dish in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Chicken Stir Fry

• Healthy Grains. Pair chicken stir fry with your favorite grain to soak up any extra sauce! Try it with brown rice (or Instant Pot Brown Rice), white rice, or quinoa.
• Fried Rice. Enjoy a restaurant-style dinner at home by serving chicken stir fry with Cauliflower Fried Rice or Egg Fried Rice.
• Salad. Keep it light and fresh with Asian Cucumber Salad or Asian Noodle Salad on the side.
• Toppings. Garnish your stir fry with abandon! A drizzle of sesame oil, roasted peanuts or cashews, crushed red pepper flakes for some heat—you’ve got endless options!

Recommended Tools to Make this Recipe

• Large Glass Measuring Cup. For measuring and mixing up this easy stir fry sauce.
• Silicone Tongs. For quickly stirring and tossing your stir fry as it cooks without damaging your wok or skillet.
• Garlic Press. This garlic press is an absolute workhorse and it has a nifty little lever that pops out the garlic peel for you, making cleaning it out a breeze.

Recipe Tips and Tricks

• Prep Ingredients First. Stir fry recipes move quickly, so it’s important to have all your ingredients prepared before you start cooking. Chop all your vegetables, cut your chicken pieces, and measure out your spices and seasonings before you turn on the stove.
• Mind Your Vegetable Size. Try to cut your vegetables so they are uniform in size. This will help them cook in about the same amount of time.
• Swap in Frozen Vegetables. You can use frozen vegetables in this recipe if you prefer. Thaw them overnight in the refrigerator (or if you forget, warm them a little in the microwave). Pat them dry on a paper towel. Make sure your skillet is hot before you add the frozen vegetables, so they do not become soggy. Frozen veggies may cook faster than fresh, so keep an eye on them. Heads up: they won’t be *as* crisp as if you’d used fresh vegetables, but they’re a nutritious, budget-friendly, and time-saving option.
• Skip the Accompaniments. If you are looking for a new kind of stir fry, you could skip the actual noodles and/or rice entirely and enjoy this stir fry on its own with just the slaw. When the broccoli slaw sautées and soaks up the chicken stir fry sauce, its shape and texture resembles rice noodles.

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Chicken Stir Fry

An easy, healthy chicken stir fry with fresh vegetables, mandarin oranges, and a flavorful stir fry sauce. Delicious and nutritious!

Course Main Course

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 387kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 1/2 tablespoons extra virgin olive oil divided
• 1 1/2 pounds boneless skinless chicken breasts cut into bite-sized pieces
• 1 small onion diced
• 4 tablespoons low sodium soy sauce divided
• 1/4 teaspoon kosher salt
• 1 tablespoon minced fresh ginger
• 3 cloves garlic minced (about 1 tablespoon)
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1/4 teaspoon red pepper flakes
• 1 red bell pepper cored and thinly sliced
• 12 ounces broccoli slaw
• 1 cup shelled edamame fresh or frozen and thawed
• 1 cup mandarin oranges packed in juice drained
• Chopped green onions for serving
• Toasted sesame seeds optional, for serving
• Prepared brown rice or quinoa for serving

Instructions

• In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion and cook until beginning to soften, about 3 minutes.
• Add the chicken, 1 tablespoon of soy sauce, and salt. Cook, stirring occasionally, until the chicken is completely cooked through and the juices run clear when cut, about 5 minutes. With a spoon, remove the chicken and onion to a plate and set aside.
• In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, ginger, garlic, honey, rice vinegar, cornstarch, and red pepper flakes until smooth. Set aside.
• In the same skillet, heat the remaining 1/2 tablespoon oil. Add the bell pepper. Cook 3 minutes.
  
• Add the broccoli slaw and cook until the vegetables are crisp-tender, about 4 to 5 minutes more.
  
• Return the chicken and onions to the skillet. Add the edamame and pour the soy sauce mixture over the top and stir to combine.
  
• Let cook 1 minute to warm through and thicken the sauce. Top with the oranges, green onions, and sesame seeds. Serve hot with brown rice.
  

Video

Notes

• TO STORE: Place stir fry leftovers in an airtight storage container in the refrigerator for up to 3 days.
• TO REHEAT: Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this recipe in the microwave.
• TO FREEZE: Store this dish in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
• TO MAKE AHEAD: Chop the vegetables and cut the chicken breasts up to 1 day in advance. Store both in separate storage containers in the refrigerator until ready to prepare. You can also prepare the stir fry sauce 1 day in advance and store it in the refrigerator.

Nutrition

Serving: 1(of 4) without rice or quinoa | Calories: 387kcal | Carbohydrates: 26g | Protein: 45g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Potassium: 1292mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1980IU | Vitamin C: 141mg | Calcium: 96mg | Iron: 3mg

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Meet the most fall-off-the-bone tender, no oven, I-think-I’m-gonna-need-a-bigger-bib Crockpot Ribs. Do yourself and every rib lover in your life a finger-lickin’ favor: put a batch in your slow cooker. Baby backs, spare ribs, country…this recipe works with any of your favorite cuts.

Why You’ll Love Slow Cooker Ribs

In addition to being one of the best crock pot recipes to come out of my kitchen in a long time, these slow cooker ribs have a full rack of winning qualities.

• Barbecue Paradise. Like my Instant Pot Ribs, these crockpot ribs have the deep, smoky barbecue that you love. When the cooking time has ended, you’ll open your crockpot to find the best slow cooker ribs you’ve ever had.
• The Prep is Quick and Easy. You’ll need less than 10 minutes to get them sauced and in your slow cooker (perhaps only this Shredded Chicken Sandwich recipe is easier). The slow cooker does the rest of the work while you go about your day.
• The BBQ Sauce is Homemade. Seriously once you go with homemade BBQ, there’s no going back (this is my favorite from-scratch Barbecue Sauce recipe).
• Keep the Oven Off. Ribs in the oven at 200 degrees take 3 to 4 hours, which is a looooong time to have my oven running. The slow cooker will keep the house cool and the oven available if you need it for other endeavors (like making a side of this Beer Bread to go with your ribs).
• Less Risk of Overcooking. While I adore the flavor of meat made on the grill (hello, Grilled Chicken Breast), how long to cook ribs on the grill is challenging even for pit masters. Keep it simple and let the slow cooker do the work.
• Falling Off the Bone Tender. You can pull them apart with your fingers!

These tender ribs are ideal for game day parties, easy weeknight dinners, or anytime you’re in the mood for something undeniably delicious.

How to Make Crockpot Ribs

The Ingredients

• Pork Ribs. This crockpot ribs recipe will work for any style of pork ribs. We did baby back ribs, but country-style ribs or spare ribs could be used too. I haven’t tried crock pot boneless ribs or beef ribs yet, but I see no reason why those wouldn’t work so feel free to experiment. (Just save the pork shoulder or pork butt for Slow Cooker Pulled Pork.)
• Ketchup. A key ingredient in our BBQ sauce. While I’m not usually a fan (true confession), here it adds thickness and sweetness (so there’s no need for brown sugar).
• Molasses. Another essential element in our sweet, sticky sauce (also key for this crockpot Pulled Chicken Sandwich recipe).
• Apple Cider Vinegar. To add tangy flavor and acidity to balance the sauce.
• Hot Sauce. For a little bit of heat.
• Spices. Spices are the final component that takes our BBQ sauce to the next level. This recipe uses a combination of chili powder, garlic powder, salt, and pepper.

The Directions

1. Add the Ribs to a Slow Cooker. It’s OK to stack them if needed.

2. Mix the Sauce Ingredients. You can make it from scratch or swap storebought.

3. Pour Half Over the Ribs. Save the rest for serving.

4. Slow Cook. Cook on low for 8 hours, until tender. Serve immediately with the reserved sauce, and DIG IN!

Storage Tips

• To Store. Leftover ribs may be stored, in an airtight container, for up to 3 days in the fridge.
• To Freeze: Cooked crockpot ribs may be stored in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
• To Reheat. Warm the ribs in a slow cooker on LOW until heated through. You may also warm in a large, covered, saucepan on the stovetop over LOW heat or in the microwave in a covered container until heated through. I suggest adding a bit of water and/or barbecue sauce to the ribs before warming to prevent them from drying out.

What to Serve with Tender Ribs

• Slaws. Try this Healthy Coleslaw for something classic or Brussels Sprouts Slaw for something different.
• Cornbread. Perfect for sopping up extra sauce! Try Mexican Cornbread, Jalapeno Cornbread, or Cornbread Muffins.
• Baked Beans. Boston Baked Beans cook gently in the oven. Easy Baked Beans are fast and easy.
• Corn on the Cobb. Everyone loves Grilled Corn with their ribs!

Recommended Tools to Make this Recipe

• Programmable Slow Cooker. This one switches to warm when done so food doesn’t overcook.
• Pastry Brush. Perfect for brushing the ribs with plenty of sticky sauce.
• Mixing Bowl. For stirring together all of that finger-licking good BBQ sauce.

What was once reserved for weekend summer cookouts, now you can enjoy tender ribs any night of the week thanks to this easy slow cooker ribs recipe.

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Crockpot Ribs

This easy slow cooker ribs recipe with homemade barbecue sauce makes the BEST fall-off-the-bone tender crockpot ribs. Perfect for a crowd.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours

Servings 6 servings

Calories 579kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 1/2 to 4 pounds pork ribs cut into individual ribs (spare ribs, baby back, or country-style will all work with this method; I used baby back)
• 1 cup ketchup
• 1/2 cup molasses
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon hot sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

• Spray a 6-quart or larger slow cooker with nonstick spray. Add the ribs in an even layer.
  
• In a small bowl or large measuring cup, stir together the ketchup, molasses, vinegar, hot sauce, chili powder, garlic powder, salt, and pepper.
  
• Pour half of the sauce over the ribs, then cover the sauce bowl and save the rest in the refrigerator.
  
• Cover the ribs and cook on LOW for 8 hours, until they are cooked and ultra-tender. Serve immediately with the reserved sauce (I like to warm up the extra sauce for serving too).
  

Video

Notes

• STORE-BOUGHT SAUCE: You can also make crockpot ribs with store-bought sauce, like Sweet Baby Rays, if you prefer. Simply swap the homemade bbq sauce ingredients for 1-2 cups of your favorite premade variety and cook as directed in the recipe.
• TO STORE: Leftover ribs may be stored, in an airtight container, for up to 3 days in the refrigerator.
• TO FREEZE: Cooked crockpot ribs may be stored in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
• TO REHEAT: Warm the ribs in a slow cooker on LOW until heated through. You may also warm in a large, covered, saucepan on the stovetop over LOW heat or in the microwave in a covered container until heated through. I suggest adding a bit of water and/or barbecue sauce to the ribs before warming to prevent them from drying out. 

Nutrition

Serving: 1(of 6), without additional sauce | Calories: 579kcal | Carbohydrates: 16g | Protein: 29g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 148mg | Potassium: 731mg | Fiber: 1g | Sugar: 15g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

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Ribs in a slow cooker? What’s next? Try one of these other surprising crockpot recipes next:

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Slow Cooker Carnitas

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Crockpot Pork Roast

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If you are the sort of person who believes that a cheeseboard can stand in for a full meal, then this Antipasto Salad will be to your taste. And, might I add, your taste is excellent.

Why You’ll Love This Italian Salad Recipe

• Impressive and Easily Transportable. Which means it’s perfect to take along to potlucks. Antipasto salad looks good on a serving platter and everyone loves the big, bold flavors in this dish.
• Speedy Side. This pulls together quickly! Need a little extra something to round out that pasta dinner? This antipasto salad is the perfect side for Pesto Pasta or Vegetable Lasagna!
• No-Cook Summer Dinner Worthy. When you just want to sit on the patio and enjoy an effortless meal after work, this is it. (This Italian Chopped Salad is another great option).
• Easily Customizable. Make it meatless! Add more meat! Subtract the olives! (Wait! What are you doing?! Never subtract the olives!) Antipasto salad is one of those fabulous recipes that’s super versatile and forgiving, so you pretty much can’t go wrong.

More About This Antipasto Salad

Ready for your new go-to summer salad? Looking for an especially elevated excuse to turn a cheeseboard into dinner? Antipasto salad is the recipe for you!

So what is the difference between antipasto and antipasto salad?

• Antipasto is the traditional first course of an Italian meal.
• It usually includes a mix of assorted cured meats like prosciutto, mortadella and salami, cheeses, and marinated vegetables like artichokes and red peppers.
• An antipasto salad is made with those classic Italian starter items piled atop crisp greens, with a simple balsamic vinaigrette that ties this whole tasty situation together.
• Essentially, the lettuce is the only difference.

This is why it is called antipasto salad, because all these common first course ingredients are mixed into one delicious salad.

Like a good charcuterie board or Italian Pasta Salad, this simple antipasto salad makes friends wherever it goes.

Just about the only way I can imagine improving the recipe is by washing it down with a glass of crisp wine.

How to Make Antipasto Salad

The Ingredients

• Romaine + Arugula. Our cold antipasto salad recipe starts with a base of crisp chopped romaine and peppery arugula. (Arugula is the base of this yummy Burrata Salad too!)
• Prosciutto. Silky and salty, this is always the first item on my antipasto board to disappear.
• Salami. Everyone loves it!
• Olives. A little briny. A lotta salty. I struggle with commitment and like a medley of green olives and kalamata olives here, but feel free to stick with just one if you have a preference. Do not use the olives from a can; while they have their place (supreme pizza), they don’t cut it here (nor in Niçoise Salad).
• Marinated Artichoke Hearts. To lighten things up.
• Roasted Red Peppers. Colorful and sweet. Prefer a little heat? Try pepperoncini.
• Feta. Salty, creamy, and absolutely scrumptious on this salad.

• Cherry Tomatoes. Bright and juicy, they bring the salad balance.
• Antipasto Salad Dressing. Some good-quality extra virgin olive oil, Dijon, garlic, and balsamic vinegar create a light and flavorful homemade Italian dressing that brings this salad to life.

The Directions

1. Make the base. Add the romaine and arugula to a bowl.
2. Whisk Together the Dressing. Pour half of it over the lettuce.
3. Assemble. Add your goodies and a bit more of the dressing. Finish with the feta and parsley. ENJOY!

Recipe Variations

• Antipasto Salad Wraps. Roll the ingredients up into a tortilla; layer on the lettuce first, followed by the cheese, meats, veggies, and a drizzle of dressing.
• Antipasto Salad Pizza. Brush pizza dough (perhaps my Whole Wheat Pizza Dough or try them on a Naan Pizza) with olive oil, then add some freshly grated Parmesan over the top. Bake until it’s golden and crispy on the edges, then pile the antipasto salad on top; slice and serve.
• Vegetarian Antipasto Salad. You can omit the meat altogether, substitute it with Grilled Eggplant and Grilled Zucchini, swap in a can of rinsed chickpeas, or use some high-quality plant-based meat substitutes.
• More Topping Ideas. Add slices of fresh mozzarella cheese, fresh basil leaves or oregano, marinated mushrooms, pepperoni, thinly sliced red onions—there are endless variations when it comes to antipasto salad.

Storage Tips

• To Store. Cover and store leftovers in the refrigerator for up to 1 day.

What to Serve with Antipasto Salad

• Cocktails. If you’re going to eat this al fresco on the patio, you should pair it with a light, summery cocktail like my Italian Margarita.
• Veggie Sides. Serve veggie side dishes like Roasted Zucchini or Roasted Asparagus alongside your antipasto salad or pile them right in!
• Bread. No Knead Focaccia or Rosemary Olive Oil Bread both complement the flavors in this salad.
• Whole Grains. You can bulk up the salad further with healthy full grains. Try farro for an extra-Italian option, quinoa for even more protein, or brown rice.

Recommended Tools to Make this Recipe

• Mixing Bowls. Ideal for preparing and serving this Mediterranean antipasto salad.
• Non-Slip Cutting Board. This cutting board won’t slip away while you’re prepping the ingredients.
• Salad Spinner. The easiest way to wash and dry lettuce.

Recipe Tips and Tricks

• Use the Best Ingredients. Like traditional antipasto, the success of antipasto salad relies on its ingredients. Choose good-quality ingredients and you’ll be rewarded with a dish that is so sublime, you’ll wonder if it’s ever worth cooking again.
• Don’t Forget to Pit the Olives. The downside of buying fancypants olives is that a lot of them still have the pits inside. If you don’t have an olive pitter, you can push the pits out with a stainless steel straw. Another option is to pit them with a chef’s knife—set an olive on a cutting board, place the blade of your knife on top of the olive (sideways, like you would to remove garlic skin), then press down on the blade with the heel of your palm to smash the olive. This loosens it from the pit so you can peel the olive “meat” away; it’s not pretty, but it does the job!
• Keep the Lettuce Crisp. If you’re making this for a party, I recommend bringing the dressing in a small jar and adding it just before serving to prevent the lettuce from getting sad and soggy.

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Antipasto Salad

This low-carb antipasto salad is an EASY crowd-pleaser with chopped romaine and Italian classics like salami, olives, cheese, and prosciutto.

Course Appetizer, Salad, Side Dish

Cuisine Italian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 340kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE SALAD:

• 2 hearts romaine lettuce chopped into bite-size pieces (about 7 cups)
• 4 ounces baby arugula leaves about 4 cups
• 4 ounces Genoa salami quartered lengthwise, then cut into bite-size pieces
• 4 ounces sliced prosciutto chopped into bite-size pieces
• 6 ounces marinated quartered artichoke hearts drained and patted dry
• 1/2 cup mixed olives about 3 ounces
• 12 ounces roasted red peppers drained, coarsely chopped, and patted dry
• 1 pint cherry or grape tomatoes halved
• 1/3 cup crumbled feta cheese
• Chopped fresh parsley, basil, chives, or a combination

FOR THE DRESSING:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon minced fresh garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instructions

• In an extra-large bowl, place the romaine and arugula. In a small bowl or measuring cup, make the dressing: Whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper until smoothly combined (or put all of the dressing ingredients in a mason jar, seal, and shake to combine). Pour half of the dressing over the salad and toss to coat. The leaves should be lightly moistened.
• Arrange the salami, prosciutto, artichokes, olives, red peppers, and tomatoes on top of the greens. Drizzle with a bit more dressing to moisten. Sprinkle with feta and parsley. Enjoy immediately or refrigerate for 1 hour prior to serving.

Video

Nutrition

Serving: 1of 6 | Calories: 340kcal | Carbohydrates: 10g | Protein: 10g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 35mg | Potassium: 439mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1520IU | Vitamin C: 53.3mg | Calcium: 117mg | Iron: 2mg

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This creamy, lightly sweet and spicy Coconut Curry recipe is inspired by the curries I ate during our trip to Thailand a few years ago. This version is made with easy-to-find ingredients, packed with rich Thai flavor, has a lovely creamy texture, AND is vegan too!

Why You’ll Love This Easy Curry Recipe

• Warm, Bold Flavors. Thai food is complex and aromatic, with sweet, spicy, and tangy notes from ingredients like chilis, citrus, garlic, and fish sauce or soy sauce. From Shrimp Pad Thai to Panang Curry, we LOVE it!
• Fast + One-Pot. This is a 30-minute meal and if you discount the rice, it’s also a one-pot meal. Meaning less time washing dishes and more time eating the best-ever coconut curry!
• Pantry Ingredients. The ingredients in this recipe are streamlined and easy to find, no matter where you live! Keep Thai red curry paste (which is widely available in grocery stores throughout the U.S.), a can of chickpeas, canned coconut milk, and a bag of frozen veggies on hand, and you can whip up this recipe (or Massaman Curry!) anytime.
• Saucy. The sauce is one of the best parts of curry. Creamy coconut milk tames the heat and makes curry sauces extra yummy over brown rice or sopped up with bread.
• Healthy. This vegetarian coconut curry is packed with vegetables, plant-based protein, and is even dairy free (so yes, it’s vegan!).
• Adaptable. No chickpeas on hand? Take a note from my Tofu Curry and swap cubed sautéed or Air Fryer Tofu. Swap the veggies here for whatever is in your crisper drawer.

How to Make Coconut Curry

In Thailand, most of the coconut curries we tried were made with chicken (like this Thai Chicken Curry), but to keep this recipe extra super-duper speedy, I turned it into a Thai vegetable curry by using chickpeas instead.

The Ingredients

• Chickpeas. The chickpeas’ mild flavor meshes well with the bolder spices in the easy curry sauce, and their pleasantly chewy texture is a nice contrast to the sauce’s creaminess
• Red Curry Paste. The star of the show that packs flavor and punch into every bite of this healthy vegetarian curry with chickpeas. Craving variety? Pick up green curry paste and use it for a Green Curry!

• Coconut Milk and Coconut Sugar. Infuse this dish with coconut goodness and make it rich, creamy, and slightly sweet.
• Soy Sauce. For some good old-fashioned umami flavor.
• Rice Vinegar. Balances the dish and lends it some vital acidity.
• Vegetables. I used bell peppers, onions, carrots, and peas, all of which I found in my coconut curry bowls in Thailand at one point or another.
• Ginger + Garlic. An essential duo of dynamic spices that give this recipe some extra zip.
• Rice or Quinoa. For serving. Brown rice (I love to make brown rice in the Instant Pot) or cooked quinoa are my favorites to add some bulk and additional plant-based fiber to this recipe to make it more filling. You can also use white rice.

The Directions

1. Saute. I like to use coconut oil but canola oil or avocado oil work too.

2. Add the Aromatics. Garlic, ginger, and the curry paste bloom with flavor over the heat.

3. Add the Veggies. Feel free to play around with your vegetables of choice.

4. Add the Coconut Milk and Chickpeas. Stir it all together.
5. Simmer. In 10-15 minutes, your curry will thicken.

6. Add the Finishing Ingredients. Soy sauce and rice vinegar, plus frozen peas if you like (they’ll thaw immediately).

8. Serve. Over rice or quinoa, garnished with fresh cilantro, or borrow from Indian curries and dip with Homemade Naan. ENJOY!

Storage Tips

• To Store. Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
• To Reheat. Warm in a skillet over medium heat until steaming. You can also microwave in a covered microwave-safe container until heated through.
• To Freeze. I do not recommend freezing, as I have not had the best luck freezing sauces with coconut milk bases.

Recommended Tools to Make Coconut Curry

• Dutch Oven. (This one is outstanding. This is another excellent, more economical option.)
• Instant Pot. I cook brown rice in my Instant Pot, and it’s perfect every time. (You can, of course, cook rice in a regular saucepan too!)

It’s comforting to know that while I might not be able to sneak back to Chiang Mai to bathe an elephant anytime soon, at least I can relive the experience via this easy vegan coconut curry recipe.

Recipe Tips and Tricks

• Use Your Favorite Veggies. Feel free to swap in different vegetables to suit your tastes and what’s in your fridge—cauliflower, broccoli, pea pods, bok choy, sweet potatoes, eggplant..it’s all fair game! Keep in mind the cooking times may need to adjust since some veggies will cook faster or longer than those selected for the original recipe.
• Invest in a Few Thai Ingredients. It truly is amazing how many more recipes you can make when you have fish sauce, a jar of red curry, and a can of coconut milk. See these Asian-inspired recipes for even more ideas and add them to your grocery cart!
• Taste, Taste, Taste. Don’t be afraid to adjust the sauce to suit your tastes as you go. Add additional soy sauce (for more saltiness), coconut sugar (for more sweetness), or red pepper flakes (for more heat). This recipe is versatile to suit different palettes.

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Coconut Curry

This creamy vegan coconut curry with chickpeas is full of flavor. Ready in 30 minutes, it's a cozy dish that's equally healthy and satisfying.

Course Main Course

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 519kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 tablespoon coconut oil or substitute extra-virgin olive oil or grapeseed oil
• 1 medium yellow onion thinly sliced
• 4 cloves garlic minced
• 2 tablespoons minced fresh ginger or in a pinch, 2–3 teaspoons ground ginger
• 3 tablespoons Thai red curry paste plus 2 teaspoons
• 1/4 teaspoon red pepper flakes
• 6 small/medium carrots peeled and cut into 1/4-inch-thick rounds (about 2 cups)
• 2 large red bell peppers cored and sliced
• 2 cans light coconut milk (14-ounce cans)
• 2-4 teaspoons coconut sugar brown sugar, or turbinado sugar
• 1 can reduced-sodium chickpeas (15 ounces), rinsed and drained
• 2 tablespoons soy sauce plus 2 teaspoons, or tamari to make the recipe gluten free
• 2 tablespoons rice vinegar
• 1 cup frozen peas
• Chopped fresh cilantro for serving
• Prepared brown rice or quinoa for serving

Instructions

• Heat a large pot such as a Dutch oven over medium. Once hot, add the coconut oil and onion. Sauté for 2 to 3 minutes, until slightly softened.
  
• Add the garlic and ginger and let cook 30 seconds, then add the red curry paste and red pepper flakes. Stir to combine and let cook 1 additional minute. Add the carrots and bell pepper and stir to coat with the spices and curry.
  
• Stir in the coconut milk, 2 teaspoons sugar, and chickpeas, then bring to a simmer over medium-high heat. Then reduce the heat to low and continue cooking (uncovered) for 10 to 15 minutes, until slightly thickened and the vegetables are crisp-tender.
  
• Stir in the soy sauce and rice vinegar. Taste and add additional soy sauce (for more saltiness), sugar (for more sweetness), or red pepper flakes (for more heat) as desired. Stir in the peas and let cook for 3 additional minutes. Serve warm over rice or quinoa, garnished with fresh cilantro.
  

Video

Notes

• TO STORE: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
• TO REHEAT: Warm in a skillet over medium heat until steaming. You can also microwave in a covered microwave-safe container until heated through.
• TO FREEZE: I do not recommend freezing, as I have not had the best luck freezing sauces that have a coconut milk base.

Nutrition

Serving: 1(of 4), with 1/2 cup prepared brown rice | Calories: 519kcal | Carbohydrates: 68g | Protein: 13g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Potassium: 785mg | Fiber: 13g | Sugar: 12g | Vitamin A: 15362IU | Vitamin C: 127mg | Calcium: 114mg | Iron: 4mg

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Don’t miss these other Asian-inspired recipes:

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Dinner in a hurry is no worries when you have Shredded Chicken Tacos. Simple shredded chicken gets a juicy, flavorful Tex-Mex makeover with sautéed onion, homemade taco seasoning, chipotle peppers, tomatoes, and lime juice. You’re just 20 minutes away from taco night with this easy recipe!

In an ideal world, I’d have unlimited time to spend leisurely cooking dinner, accompanied by snappy background music, a glass of wine, a relaxed husband, and my dog quietly observing.

This sadly often cannot be the case (well except maybe the glass of wine part); I blame responsibilities. 

We all need quick and simple dinners in our back pocket that are tasty, nutritious, and won’t solicit complaints from our loved ones.

Enter shredded chicken tacos.

We all know the salsa + chicken + slow cooker trick for fixing chicken for simple shredded chicken tacos. 

• When I developed these Instant Pot Shredded Chicken Tacos, I discovered Mexican shredded chicken can be infinitely much more flavorful than the jar-o-salsa version with just a few extra ingredients and steps.
• This recipe is even faster than the Instant Pot version, as we’re simply gussying up pre-cooked shredded chicken, like in this Chicken Quesadilla recipe, another dinner 911 solution.

How to Cook Shredded Chicken for Tacos

There are multiple ways to prepare shredded chicken for chicken tacos. The choice is yours!

Each of these posts contains ALL the details and tips on how to perfectly prepare shredded chicken that is not dry.

• Poached. How to Cook Shredded Chicken goes over how to cook chicken on the stovetop in water. This method is quick and uses just one pot.
• Crockpot. This basic Crockpot Shredded Chicken uses a low and slow cooking method, yielding shredded chicken that is moist and easy to shred. 
• Instant Pot. Instant Pot Shredded Chicken is a great option if you forgot to thaw your chicken (guilty), as you can cook frozen chicken in the Instant Pot.
• Air Fryer. You can cook a whole chicken and then shred it as desired with this Air Fryer Whole Chicken how-to. You can also shred Air Fryer Chicken Breast or Crispy Air Fryer Chicken Thighs.
• Baked. How to Bake Chicken Breast in the oven is my tried-and-true method for simply roasting a chicken breast, perfect for shredding. If opting for bone-in, see Baked Bone-In Chicken Breast.

How to Make the Best Shredded Chicken Tacos Recipe

Taking the one extra step of sautéing the onion to soften and sweeten it and the spices to bloom their flavors is well worth the flavor payoff.

The Ingredients

• Shredded Chicken. Cook this lean protein according to your preferred method. See above for options.
• Onion. Adds more flavor to the chicken.
• Chicken Taco Seasoning. Chili powder, salt, and cumin add the perfect Tex-Mex flavor to our chicken. This seasoning is just as easy to mix together as opening a pre-made taco seasoning packet, and you’ll love the simple ingredients.
• Garlic. I recommend freshly mincing your garlic.
• Chipotle Peppers in Adobo Sauce. These peppers come in a can and can typically be found by Mexican food ingredients at the grocery store.

• Diced Tomatoes. A can of petite diced tomatoes adds more juiciness to the chicken.
• Lime Juice. Freshly squeezed lime juice is the final zip to the warm taco flavoring.
• Tortillas or Taco Shells. For serving!

The Directions

1. In a large skillet over medium-high heat, sauté onion in olive oil with chili powder, salt, and cumin. Stir in the garlic.

2. Add the shredded chicken, chipotle peppers, diced tomatoes, and lime juice. Let cook until chicken is heated through.
3. Fill taco shells or warm tortillas with the chicken and your favorite toppings. ENJOY!

Shredded Chicken Taco Toppings

Taco night is all about the toppings, right? Load up your Mexican chicken tacos with any of the following, or lay them out taco-bar style:

• Guacamole. See How to Make Guacamole for my famous guac recipe. You could also top your shredded chicken tacos with diced avocado.
• Shredded Cheese. A tip I always give cooks is to shred your own cheese rather than buy pre-shredded. Cotija cheese would be authentic, and cheddar cheese would also taste great.
• Red Onion. Quick Pickled Red Onions are one of those secret, super flavorful ingredients that should not be so secret.
• Greek Yogurt. My favorite healthy swap for sour cream is nonfat plain Greek yogurt.
• Lettuce. Shred Romaine lettuce for a delightful crunch atop your shredded chicken taco.
• Sliced Radish. Adds a nice crunch and a little zing.
• Salsa. For dipping chips and topping your taco.
• Jalapenos. Sliced jalapenos will add some kick if you like it hot.
• Fresh Cilantro. Cilantro adds a pretty garnish and more fresh flavor.

Storage Tips

• To Store. Before building tacos, place leftover shredded chicken in an airtight storage container in the refrigerator for up to 4 days.
• To Reheat. Gently rewarm shredded chicken in the microwave until hot, topped with a splash of water or chicken broth to keep it from drying out, then build fresh tacos.
• To Freeze. Store shredded chicken in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator.

What to Serve with Shredded Chicken Tacos

Here are the essentials to serve along with your shredded chicken tacos:

• Mexican Corn Dip. Get the party started with this addictive dip. Grab the tortilla chips!
• Beans. Instant Pot Black Beans and Crock Pot Pinto Beans will ruin you from the canned beans for life (sorry, not sorry). Instant Pot Refried Beans are also an excellent choice.
• Margarita. Grab a Skinny Margarita or Spicy Margarita while you set out the taco toppings.

Recommended Tools to Make this Recipe

• Meat Shredder. Super handy “claws” make shredding meat easier than using forks.
• Taco Stand. Taco holders make taco night at home feel like a restaurant.
• Garlic Press. The one and only garlic press I like.

This easy shredded chicken taco recipe takes pre-cooked, shredded chicken from bland to WHAM for the ultimate chicken taco.

May you now always have an answer to “What’s for dinner?”

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Shredded Chicken Tacos

These easy Shredded Chicken Tacos transform plain shredded chicken into a juicy, flavorful, FAST meal. The answer to what to make for dinner!

Course Dinner, Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 280kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE TACO SHREDDED CHICKEN

• 3 cups cooked shredded chicken* (about 3 medium breasts)
• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion or 1/2 large yellow onion diced
• 2 teaspoons chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 4 cloves garlic minced (about 4 teaspoons)
• 1 to 2 chipotle peppers in adobo individual peppers NOT whole cans, finely chopped (if you love heat, feel free to add an extra pepper or stir in a few teaspoons of sauce from the can)
• 1 15-ounce can petite diced tomatoes in their juices
• 1/4 cup freshly squeezed lime juice from about 1 medium lime

FOR SERVING:

• Warm tortillas or hard taco shells of your choice
• Toppings of choice: fresh cilantro, diced avocado, diced jalapeno, pickled onions, thinly sliced radishes, cheese, salsa

Instructions

• In a large skillet, heat the olive oil over medium-high. Add the onion, chili powder, salt, and cumin. Sauté until the onion is softened, about 5 minutes.
  
• Stir in the garlic and let cook for 30 seconds.
• Add the shredded chicken, chipotle peppers, diced tomatoes, and lime juice. Let cook, stirring every minute or two, until the chicken is heated through, about 5 minutes. Taste and adjust seasoning as desired.
  
• To serve: Fill the shells or warm tortillas with the chicken and add any desired toppings. Enjoy immediately.

Notes

• *To cook the chicken, pick your favorite method: Poached Shredded Chicken (stovetop), Crockpot Shredded Chicken, Instant Pot Shredded Chicken, shredded Air Fryer Whole Chicken; or use store bought rotisserie chicken.
• Adapted from my Instant Pot Shredded Chicken Tacos

 

• TO STORE: Before building tacos, place leftover shredded chicken in an airtight storage container in the refrigerator for up to 4 days.
• TO REHEAT: Gently rewarm shredded chicken in the microwave until hot, topped with a splash of water or chicken broth to keep it from drying out, then build fresh tacos.
• TO FREEZE: Store shredded chicken in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator.

Nutrition

Serving: 1of 4 (chicken only) | Calories: 280kcal | Carbohydrates: 10g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 79mg | Potassium: 528mg | Fiber: 2g | Sugar: 4g | Vitamin A: 472IU | Vitamin C: 17mg | Calcium: 64mg | Iron: 3mg

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Elegant yet easy, this Chicken Marsala Recipe is an Italian-American classic you should make tonight. Savory mushroom wine sauce (no heavy cream!) coats juicy and lightly pan-fried chicken cutlets, ready to top noodles or be scooped up with mashed potatoes. 

Lightened up, yet still with rich flavor, this is the absolute best chicken Marsala recipe: a stovetop rendition of my famous Crock Pot Chicken Marsala.

My chicken Marsala sauce is made with no heavy cream.

Mushrooms are sautéed with butter and shallot, then reduced with Marsala wine and chicken broth. 

• Like Chicken Piccata, another favorite Italian dish, chicken cutlets are lightly dredged in flour then seared and sauced.
• Like Pan Fried Chicken Breast, this chicken Marsala recipe is quick-cooking and gives moist and mega juicy results.

This simple and healthy chicken Marsala recipe is perfectly seasoned and blows Olive Garden’s out of the water (or shall I say out of the skillet).

This fast and flavorful chicken recipe is perfect for guests or a simple weeknight dinner.

It’s ready in 30 minutes total time!

Choosing Marsala Wine for Chicken

You might be wondering what Marsala wine is, and if you should cook with sweet Marsala wine or dry.

• Marsala wine is a fortified wine (like sherry, port, or vermouth) produced near the town of Marsala in Sicily, Italy.
• Marsala wine can be for drinking or cooking! It actually makes a great aperitif or dessert wine, so feel free to have a few sips while you cook.
• For chicken Marsala, I would opt for a dry Marsala wine to stick with the savory flavors of the dish.

Marsala wine does contain alcohol, which cooks out during the cooking process.

How to Make the Best Chicken Marsala Recipe

This chicken Marsala recipe is fairly simple. 

Chicken cutlets are dredged in flour, then pan seared.

The sauce comes together in the same pan the chicken cooked in (score for additional flavor and less dishes!).

The Ingredients

• Chicken. Boneless, skinless chicken breasts are my go-to for any simple Italian dish, including Baked Chicken Parmesan.

• Marsala Wine. Gives the dish its classic flavor. Look for true Marsala wine, not the cooking wine version.

• Flour. For dredging the chicken breasts. This makes for a crispy exterior and locks in the moisture.
• Olive Oil. For pan-frying the chicken.
• Butter. For sautéing the mushrooms and shallots and bringing the flavor.
• Garlic. Essential to my Italian recipes.
• Shallot. Delivers more subtle onion flavor.
• Mushrooms. I like cremini mushrooms, but feel free to use your choice variety, like shiitake or mixed wild mushrooms. I do not recommend white button mushrooms as they are not very flavorful.
• Sherry Vinegar. For a needed pop of acidity to round out the flavors.
• Chicken Broth. This flavorful cooking liquid makes it saucy. Opt for low sodium to control salt level.
• Fresh Herbs. Finish the dish beautifully with fresh thyme or parsley.

The Directions

1. Split chicken breasts, pound evenly, and then season chicken.

2. Dredge the sides of the chicken cutlets in flour.

3. Working in batches, cook chicken in hot olive oil over medium-high heat in a large skillet, then transfer to a plate.

4. Add butter, mushrooms, shallot, garlic, and salt and cook until the mushrooms are soft and brown.

5. Pour in the Marsala and sherry vinegar and reduce. Add chicken broth and simmer, then stir in the remaining butter. Add chicken back into the pan and sprinkle with fresh thyme. ENJOY!

Storage Tips

• To Store. Refrigerate chicken marsala in an airtight container for up to 3 days.
• To Reheat. Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
• To Freeze. Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What to Serve with Chicken Marsala

Chicken Marsala is traditionally served with rice, pasta, or mashed potatoes. It would also be great paired with green beans or a green salad.

• Garlic Mashed Potatoes
• Instant Pot Brown Rice
• Arugula Salad
• Roasted Green Beans

Recommended Tools to Make this Recipe

• Instant Read Thermometer. Essential for any meat dishes to easily and properly check for doneness.
• Tongs. For flipping the sizzling chicken.
• Chef’s Knife. Perhaps the most important kitchen tool.

An elevated dinner made in one pan and in 30 minutes flat, chicken Marsala is absolutely worth the trip to the store for Marsala wine.

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Chicken Marsala

The best Chicken Marsala recipe. Lightly breaded chicken in a Marsala wine, mushroom, and shallot sauce (without heavy cream!), is a dreamy and easy Italian meal made in 30 minutes.

Course Dinner

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 302kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 medium boneless skinless chicken breasts
• 1 teaspoon kosher salt divided
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons extra-virgin olive oil divided
• 3 tablespoons softened unsalted butter divided
• 1 medium shallot finely chopped
• 3 cloves garlic minced (about 1 tablespoon)
• 8 ounces sliced cremini shiitake, or mixed wild mushrooms (increase to up to 16 ounces if you are a mushroom lover)
• 1/2 cup dry Marsala wine not cooking wine; or more chicken stock
• 1 tablespoon sherry vinegar or red wine vinegar
• 1/2 cup chicken broth
• 2 teaspoons chopped fresh thyme or 2 tablespoons chopped fresh parsley

Instructions

• Split each chicken breast in half horizontally to create two thinner pieces of chicken (called cutlets). (Carefully place your hand on top to get a feel for whether or not you are slicing the chicken evenly.) Lay a piece of plastic wrap on top of the chicken, then with the flat side of a meat mallet or a rolling pin, gently pound it into an even thickness (about 1/4-inch or so thick). Season both sides of the chicken using 1/2 teaspoon salt and the pepper. In a shallow dish (a pie dish works well), place the flour. With tongs, lightly dredge the chicken on both sides.
  
• In a large, high-sided skillet, heat 1 tablespoon of the oil over medium-high. Once the oil is hot and shimmering, add 2 of the chicken pieces in a single layer (angle the chicken away from you as you set it down). Cook the on both sides until golden brown and the chicken is cooked through, about 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm. Add the remaining 1 tablespoon oil, then repeat with the remaining 2 chicken pieces.
  
• To the skillet, add 2 tablespoons butter, shallot, garlic, mushrooms, and remaining 1/2 teaspoon salt. Cook until the mushrooms soften and begin to brown, about 6 to 8 minutes.
  
• Pour in the Marsala and vinegar. Stir, scraping along the bottom of the pan. Let cook until the Marsala is reduced by half, about 3 minutes.
  
• Add the chicken broth and let simmer 1 minute. Stir in the remaining 1 tablespoon butter. Carefully taste and add more salt or pepper as desired, then add the chicken back to the skillet. Let heat through briefly (30 seconds to 1 minute). Sprinkle all over with fresh thyme. Enjoy immediately.

Video

Notes

• TO STORE: Refrigerate chicken marsala in an airtight container for up to 3 days.
• TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave.
• TO FREEZE: Freeze chicken in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1 (of 4) | Calories: 302kcal | Carbohydrates: 15g | Protein: 15g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 59mg | Potassium: 546mg | Fiber: 1g | Sugar: 4g | Vitamin A: 329IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 1mg

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