Creamy Spinach and Chicken Pasta

Today, on What I Eat Wednesday, I have my favorite kind of romantic meal. Named after Tom Haverford, my boyfriend and I call this Chicky Chicky Pasta Pasta. Now, this meal is definitely not the healthiest again, but it is quick! I made this in under 20 minutes and it tastes amazing.This can take longer if you decide to make it all in one pan, but it is possible! When my boyfriend and I started dating, he used to make this for me every Monday, and it is delicious. Y’all know I love baking, so I tried to make this recipe as similar to (and as precise as) a baking recipe. If you’re spending Valentine’s Day itself not spending a billion dollars on all those dumb set menus, this is perfect for you. Can you tell how I feel about set menus? This would go perfectly with Brussels Sprouts too! Also, I promise the chicken is cooked, but the editing made it look super pink instead of the golden.

Creamy Spinach and Chicken Pasta | paperandflame

I make this recipe using just spinach because it’s my favorite vegetable. Feel free to add as many vegetables to this as you’d like. For meat, I prefer to use pre-seasoned boneless skinless thinly-sliced chicken breasts. I’m weird and have been using the same pre-seasoned lemon pepper chicken for three and a half years now. Feel free to use any kind of chicken and cut that you’d like. If you want to add some additional flavor, feel free to use bacon. I don’t eat red meats, so it’s not my cup of tea. Lastly, I like to use some other than normal pasta. In this recipe, I used pasta with a serving of vegetables, but otherwise, I recommend the Banza Chickpea pasta if you want protein. Also, feel free to make it as creamy or cheesy as you depended on your personal preference!

Serving Size: 2
Ingredients
  • 2 boneless skinless thinly-sliced chicken breast (I used lemon-pepper seasoned)
  • 1.5 cup pasta (about half a box) of farfalle or penne
  • 1/2 bag spinach (3.0-4.5 oz)
  • 3/4 cup heavy whipping cream
  • 1/2 tsp garlic (or to taste)
  • 2 tbsp parmesan
  • 1/2 tbsp olive oil
  • salt to taste
  • pepper to taste (for me that’s tons)
Instructions
  1. Put salted water to boil and cook pasta according to instructions on the box.
  2. In the mean time, heat a pan to medium heat.
  3. Wait till hot and cook chicken breast for 3 minutes on each side or till completely cooked. Set aside to rest.
  4. In olive oil, cook garlic for 30-45 seconds.
  5. Add spinach and cook undisturbed for 2 minutes or until cooked down.
  6. Move to low heat and add whipping cream, parmesan, salt, and pepper.
  7. Slice chicken breast and add pasta to spinach and sauce mixture.
  8. Let sauce turn from white to creamy.
  9. Mix and serve.

What are your Valentine’s Day plans? What’s your go-to cozy meal? If you make this, tag us on Instagram #pfeats!

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One Package Corn Dip

It’s Wednesday, so I’m going to talk about food instead of thinking how long this week is. It’s almost Super Bowl Sunday, which means football! Also, it means the Puppy Bowl, drinking all day, and snack. Regardless of which team you support, everyone can support hella snacks and dips. Today, I have another so-simple-why-is-this-a-recipe recipe. I like to call this recipe one package corn dip because it requires exactly one package of every ingredient, so there’s virtually no weird residual ingredients. I, also, call this the Kerlin Corp Dip because I was introduced to this by my wonderful friends, the Kerlin twins. If you want some healthier options, check this and this out.

One Package Corn Dip | paper + flame

Ingredients
  • 8 oz Cream Cheese
  • 1 cup Cheddar, 1/2 divided use
  • 4oz canned green chiles
  • 8 oz frozen corn
  • Slap Ya Mama Cajun Seasoning, to taste
Instructions
  1. Preheat oven to 450 F.
  2. Heat cream cheese in a microwave safe bowl for 20 seconds.
  3. Combine cream cheese, green chiles, frozen corn, 1/2 cup cheddar, and Slap Ya Mama to taste.
  4. Put into a oven safe dish and top with remaining cheddar.
  5. Regardless of oven temperature, put into oven for 15 minutes. Remove when bubbly.
  6. Cool for 5 minutes and serve.

Who are you supporting? What’s your favorite Super Bowl snack?

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Brussels Sprouts

Today, for What I Eat Wednesday, I have another easy healthy recipe. Brussels Sprouts have quickly become one of my favorite vegetables to eat because they are so easy to cook. This recipe is the easiest thing ever because you can prepare them and throw them in the oven with a timer. I honestly don’t even know if this can be considered a recipe. It’s the perfect snack or side and seems like you put in real effort.

Brussels Sprouts | paper + flame
Ingredients
  • 1 lb Brussels Sprouts
  • 3 tbsp Soy Sauce (or alternative), to taste
  • 2 tsp Garlic Powder, to taste
  • Slap Ya Mama (or other Cajun seasoning), to taste
  • 2 tbsp Olive Oil
Instructions
  1. Preheat oven to 400 F.
  2. Cut the ends of the Brussels Sprouts chop in half.
  3. Throw everything into a mixing bowl until evenly coated.
  4. Put in an oven safe dish and leave until crispy, about 30 mins.
  5. To reheat, warm in pan or oven.
What’s your favorite side? Do you like Brussels Sprouts?
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What I Eat Wednesday | Tuscan Kale Caesar Salad

New Year New Blog Series? So I’m starting a weekly series called What I Eat Wednesday. As a fake adult, I’ve taught myself a variety of food and desserts that even the pickiest of eaters (aka I) will eat. I’m definitely not the healthiest person in the world, but I like to describe food as a eat as healthy light. It’s definitely not unhealthy and could easily be made even more healthy. As a food lover, there’s only so much I can sacrifice in terms of taste for health. Growing up, my mom always fed us extremely healthy and delicious food. It’s definitely not an art that I have mastered, but I’ve slowly experimented to make something delicious.  Also, out of pure laziness, a lot of these meals will be vegetarian. This is only because cooking meat takes time, and I worry about refrigeration. This Tuscan Kale Caesar Salad can easily be dressed up with the meat of your choice.
Tuscan Kale Caesar Salad | paper + flame
This salad is definitely not a creation of my own. In October, I went to Chicago for a wedding with a big group of my friends. Our first night, we went out for a nice dinner to Siena Tavern, which I highly recommend. The head chef of the restaurant is Fabio from Top Chef, and all of the food was delicious. We ordered multiple appetizers for the table, but unfortunately, many of them were seafood, which I do not eat. I ordered myself a Tuscan Kale Caesar Salad because I am a lover for Caesar salads. I thought that it was a pretty safe choice, and I was interested to find out what makes a Caesar salad Tuscan. Little did I know, Tuscan kale was a kind of kale also called Lacinto or Dino Kale. It tastes less kale-y than baby kale, and you don’t have to massage it (whatever that means).  It was delicious, refreshing, and surprisingly filling. The recipe seems easy enough and would be great as an appetizer or a side of a meal. I take this for lunch on a daily basis when I got to campus.
It’s a salad, so it doesn’t really need instructions. I do have some notes on the ingredients. My local grocery store, HEB, a big Texas chain, carries Tuscan Kale and calls it Lacinto. I prefer the Trader Joe’s Organic Tuscan Kale because it comes pre-washed and pre-chopped. One package of kale from TJs lasts me a week! I prefer a yogurt-based dressing because it’s much lighter and healthier. I recommend a flavored Caesar dressing to add an extra punch. I love Poblano Caesar dressing. Also, I recommend buying the dressings that are in the area with fresh produce because they tend to have less preservatives since they are refrigerated. Lastly, load up on those croutons to ease your way into salads.  Also, I generally leave out the extra cheese.
Meal Prep Tips
I combine the dressing and lemon for the week, and put into individual containers for each day. I separate kale into containers for the week and croutons every morning. Croutons tend to get soggy if you leave them in the fridge. At lunch, I usually just shake up my salad container.
Ingredients

Serving Size 4

1 Package or bunch of Tuscan/Dino/Lacinto Kale
8 tablespoons dressing (2 per serving)
1 package croutons
1 Lemon
1/2 cup parmesan (optional)
Instructions
  1. Combine the juice of 1/2 to 1 lemon with dressing depending on preference.
  2. Toss kale and dressing until evenly distributed.
  3. Serve with croutons.
What’s your easy go-to lunch? Are you going to try it out? If you make this, use #pfeats on Insta.
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