Dr. Oz: Chef Jennifer Stack Eat Better To Feel Better
Chef Jennifer Stack, associate professor at the Culinary Institute and author of The Diabetes-Friendly Kitchen, came by Dr. Oz to whip up a great recipe. Her mission was to show how well-cooked, healthy food can be delicious. If it’s not delicious, you’re not going to want to eat it.
Fortunately, this recipe was mouth-watering and looked absolutely amazing. Check out my attempt at reproducing her Seared Chicken with Zucchini and Yellow Squash Pasta recipe below!
Dr. Oz: Chef Jennifer Stack Seared Chicken with Zucchini and Yellow Squash Pasta Recipe Ingredients
- 2 Boneless Chicken Breasts
- Olive Oil
- 1 Small Red Onion (Diced)
- 1 Red Pepper (Diced)
- 1 Celery Stick (Diced)
- 1/4 Cup White Wine
- 1 Cup Low-Salt Chicken Broth
- 1 Zucchini
- 1 Yellow Squash
- 1 Cup Whole Grain Pasta (Cooked According to Package Directions)
Chef Jennifer Stack: Dr. Oz Seared Chicken with Zucchini and Yellow Squash Pasta Recipe Directions
- Put some oil in a pan and bring it up to high heat. Pat the chicken dry. Once the pan is hot, drop the chicken onto the pan. Cook until seared with a nice brown color, about three minutes per side. Once it’s done, remove to a plate.
- Using the same pan, add the celery, red pepper, and onions. These will release moisture into the pan, which helps loosen up any brown bits of food on the bottom, creating a great flavor. Cook until the vegetables are browned, about 8 to 10 minutes.
- Once browned, add the white wine and stir. After about a minute, add the chicken and the broth back into the pan. Cover and braise the chicken in the pan. This creates a flavorful sauce without butter or cream. Cook until the chicken is fork tender, then remove to a plate.
- Julienne the zucchini and yellow squash into thin noodles. Stir it in a bowl with the whole grain pasta. Add it to the pan and stir it around to mix everything together. When the zucchini and squash are nice and soft enough for you, plate it and add the chicken on top.