Tasty·Posted on May 31, 2017Skip Take-Out And Make These Easy Weeknight DinnersDon't count on having any leftovers.by Cyrus Kowsari, mackenzievance, TastyFacebookPinterestTwitterMailLink 5 Easy Weeknight Dinners Creamy Chicken Bacon Pesto Pasta Servings: 4INGREDIENTS6 bacon strips, cut into 1-inch pieces2 boneless, skinless chicken breasts, cubed2 teaspoons salt1 teaspoon pepper1 teaspoon garlic powder2 onions, sliced4 garlic cloves, minced¾ cup spinach5 cups milk1 pound fettuccine½ cup pesto1 cup Parmesan, grated ParmesanFresh parsley PREPARATION# In a large pot or dutch oven over medium-high heat, cook the bacon until crispy.# Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove.# Add onion and garlic and cook until softened. When onions are caramelized, add spinach and cook until wilted.# Add milk and bring to boil. Add fettuccine into boiling mixture and cover.# Cook fettuccine on medium heat until milk thickens and pasta is cooked, about seven minutes.# Add the chicken back to the pot. Stir in the pesto and Parmesan.# Top with parsley and additional Parmesan. # Enjoy! Easy One-Tray Chicken and Veggies Servings: 3-4INGREDIENTS1 pound fingerling potatoes ½ pound carrots, 1 medium red onion, thickly sliced4-6 garlic cloves, peeled 1 tablespoon olive oil2 teaspoons salt, divided1½ teaspoons black pepper, divided1 teaspoon rosemary, finely chopped6 boneless, skin-on chicken thighs PREPARATION# Preheat oven to 425˚F/220˚C # Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with rosemary, 1 teaspoon of salt salt, and half the black pepper. Use your hands to ensure vegetables are evenly coated with seasonings.# Sprinkle remaining salt and pepper on either side of each chicken thigh. Arrange chicken thighs skin-side up on top of the vegetables. # Roast for 40-50 minutes or until the chicken reads 165˚F/73˚C internal temperature and skin is crispy. Serve and enjoy! Shrimp Fajitas Servings: 5INGREDIENTS5 flour tortillas½ red bell pepper, seeds removed and sliced lengthwise½ green bell pepper, seeds removed and sliced lengthwise½ orange bell pepper, seeds removed and sliced lengthwise½ red onion, sliced1 pound shrimp, peeled and deveinedOlive oil1 teaspoon salt½ teaspoon pepper1 teaspoon garlic powder1 teaspoon cuminJuice of 1 lime SalsaGuacamoleCilantro PREPARATION# Preheat oven to 400°F/200°C.# Wrap the tortillas in foil and place on the corner of a baking sheet.# Add the bell peppers, red onion, and shrimp to the sheet and season with olive oil, salt, pepper, garlic powder, cumin, and lime.# Toss to coat.# Place in the oven and bake for 10 minutes, flipping the shrimp halfway through.# Serve with warm tortillas, salsa, guacamole, cilantro, and lime.# Enjoy! Sausage & Peppers Pasta Servings: 4-5INGREDIENTS1 pound short pasta (we used bow ties)1 tablespoon olive oil3 hot Italian sausages3 sweet Italian sausages1 red bell pepper, chopped1 green bell pepper, chopped1 yellow bell pepper, chopped½ white onion, sliced2 cloves of garlic, peeled and sliced28 ounce can diced tomatoes1 teaspoon oregano1 teaspoon salt1 teaspoon black ground pepper PREPARATION1. Bring a large pot of water to a rolling boil, add a generous amount of salt, and cook pasta 2 minutes less than the package instructions. 2. Strain pasta and set aside. Toss with a small amount of oil to prevent sticking3. In the same pot, heat the olive oil and fry sausages, working in batches as needed, until deeply browned on all sides. 4. Remove sausages, slice in ¾-inch pieces, and set aside.5. Sauté the bell peppers, onion, and garlic for about 2 minutes.6. Add the canned tomatoes, all of the spices, and the sliced sausage to the pot. 7. Cover, and simmer about 10 minutes.8. Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue simmering until pasta is al dente.8. Serve with grated parmesan.9. Enjoy! Lemon Pepper Chicken & Rice Servings:INGREDIENTS3 tablespoons lemon pepper1 tablespoons paprika6 cloves garlic, minced, divided1 tablespoons olive oil2 pounds bone-in, skin-on chicken thighs 4 tablespoons butter1 yellow onion, diced1 ½ cups arborio rice¼ cup white wine4 cups chicken broth1 ½ cups milkPepper, to taste1 cup Parmesan¼ cup parsley, optional PREPARATION# Preheat your oven to 350˚F/180˚C. # Combine lemon pepper, paprika and 2 cloves minced garlic in a small bowl. # In a large oven proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. # Cook for 3 minutes, turn the heat up to medium high and cook for an additional 2 minutes (or until browned). # Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside.# With a paper towel, carefully wipe out excess fat, leaving the seasoning. # On medium high, melt 2 tablespoons of butter in the pot and add the diced onions and 4 cloves minced garlic.# Cook until onions are translucent, 1-2 minutes. Add the rice and stir until it becomes translucent 1-2 minutes.# Pour in the white wine and cook until most of the wine has evaporated, about 2 minutes.# Add the chicken broth, 1 cup of milk, and a dash of pepper and stir. Bring it to a simmer.# Place the chicken back into the pot. Cover with a lid or foil and bake for 20 minutes. Remove the lid and bake for 10 minutes. # Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned. # Add 2 tablespoons of butter, parmesan, 1/2 cup of milk and parsley to the rice.# Stir until well combined. Return the chicken on top of the rice and serve.# Enjoy!