Chicken Stir Fry with Double Pan Fried Noodles

This was a dish I modeled after the Double Pan Fried Noodles at PF Changs. It was pretty good, but my noodles did not stay as crisp as they do at the restaurant. Here is how I made it.

2-3 chicken breasts, cut into small pieces
1 cup chopped fresh broccoli
2 carrots, sliced
1/2 cup sliced onions
1/2 cup dry roasted peanuts (unsalted)
3/4 cup stir fry sauce
Chuka Soba noodles (Japanese style noodles)

Marinade
1 Tbsp soy sauce
1/2 cup chicken stock
1/4 tsp ground ginger
2 cloves of garlic, chopped
1/4 tsp red pepper flakes or to taste
dash of sesame seeds

Marinate the chicken in the marinade for 30 minutes. Cook the chicken on medium high heat in a little oil for a couple minutes, until cooked through. Remove chicken from the pan and set aside, keeping warm. Cook the noodles in boiling water for 3-5 minutes, until al dente. Remove noodles, drain. Heat 2 Tbsp oil the pan you cooked the chicken in and put half of the noodles into the pan and flatten them down. Allow to cook until crispy on the bottom, then flip them over and cook the other side. When both batches of noodles are done, set them aside on paper towels to drain. Now stir fry the veggies until crisp tender. Return the chicken to the pan and add the stir fry sauce. Cook for a minute until heated through. Add the peanuts. Serve over the noodles. Sprinkle with sesame seeds. Enjoy.

Chicken Tortilla Soup

The other day I was hanging out with my friend Elisabeth and she had chicken tortilla soup in her crockpot. I got the craving for it right away and made it the very next day. The recipe she had was from our friend Kristen. I didn't have everything that hers called for, so I kind of winged it and it turned out just the way I like it. This is so versatile. You could put beans in it or anything you have on hand really.

Chicken Tortilla Soup

3 chicken breasts
1 (15 ounce) can whole peeled tomatoes, mashed
1(10 ounce) can enchilada sauce (I used a green sauce and it was so good)
1 medium onion, chopped
1 (4 ounce) can chopped green chili peppers
2 cloves garlic, minced
3 cans of chicken broth
1 tsp cumin
1tsp chili powder
1 tsp salt
1/4 tsp black pepper
1 (10 ounce) package frozen corn

tortilla strips, sliced avocado, green onions, shredded cheese for serving.

Put everything into the crock pot and cook on low for 6 hrs. Remove chicken breasts and let cool. Shred them with a fork and return them to the crock pot and simmer another hour or as long as you need to until dinner. Put the tortilla crisps, avocado, green onions into a bowl and pour the soup over it. Top with cheese.

Bacon Roasted Chicken

I just had to try out this recipe. I really do believe that bacon makes everything taste better. I wish it wasnt so bad for us! I cant resist sometimes. I love BLT's and bacon with my eggs, and even bacon roasted chicken! The bacon in this smelled so good when it was roasting in the oven. It was overcast out today and slightly cool, so it was perfect for dinner. I served this with herb roasted potatos and a green salad.

I got this recipe from Allrecipes. I pretty much followed it but I used olive oil instead of butter, and I only seasoned with salt and pepper as I forgot the dry herbs completely! I also added a stalk of celery and a small quartered onion in with the carrots in the cavity. I have to say, that this is not nearly as flavorful as my other roasted chicken I did recently. While it smelled wonderfully, the flavor wasnt as strong as I was hoping. I think that rubbing an herb butter under the skin just flavors it so much better than the bacon drippings did. Im sorry that I did not get a picture of this one. I dont know how that happened...and I was bummed. I will say that it looked absolutly amazing!

Bacon Roasted Chicken (from Allrecipes.com)

• 2 tablespoons butter
• 1 (4 pound) whole chicken
• salt and pepper to taste
• 1 teaspoon dried thyme
• 2 carrots, cut in chunks
• paprika to taste
• 8 slices bacon
• 2 cups beef broth

1. Preheat the oven to 450 degrees F (220 degrees C).
2. Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
3. Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
4. Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.

Chicken Pot Pie

I went to a Farmer's Market today and picked up tons of locally grown organic veggies and fruits. I had some chicken thawing in the fridge so when I got home I decided to make a chicken pot pie. I adapted my recipe from my mom's America's Test Kitchen cook book. Basically I subbed fresh green beans for the frozen peas. (I also added a handful or 1/2 cup of frozen mixed veggies, to make up for the peas). I didn't have any sherry on hand or heavy cream, so I improvised and increased the chicken broth and used some half and half. The filling was so yummy, but not thick enough. Next time I will increase the flour to 1/3 cup and let it cook and simmer a minute longer before I start whisking in the liquids. I used the recipe for a single crust pie dough, but refrigerated pie crust could be an easy substitute. I didn't have any on hand, so I made one. Its really easy to make a great crust in a snap. This was yummy. Carl is not a fan of comfort food, but I am. He just has to suck it up and eat it sometimes, since I do all the cooking. Tonight, he had seconds...so I know it passed his test.

Chicken Pot Pie

3 Tbsp butter
2 carrots, peeled and sliced 1/4 inch thick
3 ribs celery, sliced 1/4 inch thick
1 small red onion, minced
2 garlic cloves (I used frozen pureed garlic)
1 tsp dried thyme or 2 tsp fresh minced
1/4 cup flour (Id increase it to 1/3 cup)
2 cups chicken broth
1/4 cup half & half or heavy cream
pepper
1 lb boneless skinless chicken breasts, cut into 1/2 inch chunks
1 cup fresh green beans, trimmed
1 Tbsp dried parsley, or 2 Tbsp fresh chopped
1 Single Crust Pie Dough (recipe below)

If making the pie crust, make it first and let it chill for at least an hour while you make the pie filling.

For the crust:

1 1/4 cups all purpose flour, plus extra for rolling out the dough
1 Tbsp sugar
1/2 tsp salt
3 Tbsp shortening, cut into 1/2 inch pieces and chilled
4 Tbsp butter, cut into 1/4 inch pieces and chilled
4-5 Tbsp ice water

In a medium bowl, combine flour, sugar, and salt. Cut in shortening with a pastry cutter. Once it is like course crumbs, cut in the butter. Using a wooden spoon, add 1 Tbsp water at a time and mix vigorously until the dough begins to come together...about 4 Tbsp of water or more. When the dough just comes together in a ball, press it together tightly and wrap with plastic wrap and chill in the fridge for at least an hour. When ready to use, let sit out for 15 minutes to soften before rolling out.

Filling:

Preheat oven to 425 degrees.

In a large dutch oven, melt and butter over medium heat. Add the carrots, celery, onion and 1/4 tsp salt and cook until softened, about 7 minutes.

Stir in the garlic and thyme and cook until just fragrant, about 15 seconds. Stir in the flour. Slowly stir in 1/2 cup chicken broth, scraping up any brown bits from the bottom of the pan, deglazing the pan. Stir in the rest of the broth, the half & half. Simmer until the mixture is thickened, about 10-15 minutes.

Stir in the green beans and parsley. Cook for another minute. Pour the mixture into a pie dish or a small casserole dish.

Roll out the pie dough into a 10 inch circle and place on top of the filling. Trim the edges. Bake until the crust is golden brown and the filling is hot and bubbly..about 20-25 minutes. Let cool for 10 minutes before serving.

Chicken and Veggie Soup

Today I decided to make chicken soup, even though its 100 degrees outside. I have lots of fresh veggies from the farmer's market, and chicken leftover from the whole roasted chicken I made yesterday. That just screams great soup to me. I LOVE soup and its one of the most healthy things we can eat.

Usually when I make soups, they are a bit of experimentation. I pretty much throw in whatever I have instead of following a recipe. Same with the spices. If I don't have fresh herbs, then I mostly use salt and pepper to season soups, I don't like lots of dried spices.

Chicken and Veggie Soup

make the broth:

1 chicken carcass
a few sprigs of fresh herbs (I used Thyme and Rosemary), don't bother chopping
several bay leaves

Put the carcass into a large stock pot and fill with water. Add the herbs and bay leaves. Bring to a boil and simmer for 1 hour. Remove the carcass and herbs, strain if you like. ( I usually don't strain it). I also pour off several cups, usually 4 or more into a bowl to cool and bag up and freeze for later uses. Then what is left, is more than enough for a lot of soup.

make the soup:

1 onion, diced
2 cloves garlic, chopped
1 tbsp olive oil
2 carrots, sliced
2 celery ribs, sliced
1 potato diced
2 small zucchini sliced (about 1 1/2 cups)
6 ounces egg noodles

In a small skillet, heat oil and saute onions until softened. Add the garlic and cook about 15 more seconds, then add it to the broth that is remaining in the stock pot.

To the remaining chicken broth in the pot, add carrots, celery. Bring to a boil then reduce to a simmer and cover. Let it cook for awhile, as little as 30 minutes, but longer if you like. Then add the chicken and continue to simmer. 30 minutes before serving, add potatoes and zucchini. Season with salt and pepper to taste. 15 minutes before serving, add egg noodles. Serve hot when the pasta is al dente.

Whole Roasted Chicken

Yesterday, my mom gave me a 5 lb whole chicken. Ive never roasted a whole chicken before. I decided that today would be our roasted chicken day. I set out to find a yummy recipe and after looking at several places, America's Test Kitchen Cookbook, Better Homes and Gardens Cookbook, and Allrecipes.com..I figured out how I was gonna roast this bird up.

I decided to make an herb butter and pack that between the skin and the breasts, and I rubbed it all over the outside and inside too. Then I rubbed lots of salt and pepper on it. I stuffed it with fruits and veggies then roasted it up. It turned out sooo good. Way better than I ever expected. It was so flavorful, we didnt even need salt and pepper to season it up on the table. Very moist and juicy. I cant believe how easy this was, and Im so excited about making chicken salad sandwiches, chicken soup, and lots of fresh chicken and veggie stock to freeze for later use, out of this one chicken.

This was just so easy and wonderful. I cant wait to roast chickens up with all different stuffings and seasonings. My dog Dude loved it, just by the smell. He didnt get much, but he was sure staring at it...intensely. I gave him and Scotty a few pieces of skin after dinner. I love the pic how Dude is just staring at the chicken. I didnt even notice him there at first. LOL

Here is my wonderful recipe that turned out so good:

1 5 lb whole chicken
1/4 cup butter, softened
1/4 cup chopped fresh Thyme
salt and pepper
veggies and fruit for stuffing (this adds a lot of flavor to the chicken and stock. I used 1 carrot, 1 celery, 1 apple halved, 2 long sprigs of fresh rosemary)
1-2 cups water or chicken broth (I used water)

Preheat oven to 325 degrees

Mix butter and thyme in a bowl until well blended.

Cut up veggies for the stuffing. Quarter a carrot stick and a celery rib. Halve and apple, add a couple sprigs of fresh herbs. I used rosemary. Stuff it all into the cavity. You can use any fruits and veggies you like, just fill it up.

Near the cavity, put your fingers between the skin over the breast and meat and seperate the skin from the bird, but being careful not to tear the skin. Make 2 large pockets over the breasts. Using a spoon or your hands, stuff the herb butter into the pocket between the skin and meat. Pat the skin down, rubbing the butter all over. Then rub herb butter over entire chicken. Season chicken with plenty of salt and pepper, inside and out.

Roast breast side up in a roasting pan, with a v shaped rack to hold the bird. Make sure the rack is greased with cooking spray. Roast the chicken for 2-3 hrs, basting every 30 minutes with drippings.

Its done when it registers 185 degrees on a meat thermometer stuck into the biggest part of the thigh.

Crispy Chicken Parmesan

I used to work at The Olive Garden and one of my favorite dishes they served was Chicken Parmesan. I loved how crispy it was, but the chicken inside that crispy crust was dry and bland.

This Chicken Parmesan that I made turned out way better than The Olive Garden. The key to a good Chicken Parmesan or other similar dishes like Eggplant Parmesan, or Schnitzel, is a CRISPY crust. Not a soggy greasy crust that falls off before you take the first bite. I think the secret to a crispy crust lies in the temp of the oil when you fry it, and also the way you bread it. I like to dip mine in flour, then egg, then bread crumbs. And the oil needs to be almost smoking hot before you put the chicken into the pan. And don't overcrowd the pan. Just a few pieces at a time, or the oil temp goes down and they don't fry and crisp up properly. Keep the finished ones in a warm oven while the rest are frying.

My mother in law came over, unexpectedly tonight and had dinner with us. She said this was Sooo good. I was thinking I kinda slacked since I used a jarred marinara sauce, but I do have to admit, the sauce was yummy and the chicken came out perfectly...it was good!!

Chicken Parmesan

1 lb chicken breast cutlets
1 cup flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
3 cups bread crumbs
1/2 cup Parmesan cheese
1 tbsp dried oregano
1/2 tsp salt
1/2 tsp pepper
2 eggs
2 tbsp water
enough oil to fill a pan up 1/4 inch
1 jar prepared marinara sauce
1 cup shredded mozzarella cheese

Pound out the chicken breasts so that they are 1/2 inch thick. Salt and pepper both sides.

In a shallow dish, mix flour, salt, pepper, and paprika. In another shallow dish, mix bread crumbs, Parmesan cheese, oregano, salt and pepper. In another shallow dish whisk the eggs with the water.

Heat oil in a pan until hot and almost smoking. Dip the chicken cutlets into the flour, then the egg mixture, then into the bread crumbs...pressing to make the crumbs stick to the chicken. Fry for several minutes on each side. When golden brown and crisp, remove from pan onto a paper towel lined baking dish. Keep hot in a 200 degree oven until all chicken in fried. Increase oven temp to 435. When chicken is cooked, put into a greased baking dish and spoon marinara sauce over the cutlets. Top with cheese. Put back into oven and bake 5-10 minutes, until cheese is melted and browned. Serve with spaghetti and marinara sauce on the side.

Chicken Salad Sandwiches

I decided to try out this recipe from Allrecipes.com This is one of the best chicken salad recipes Ive ever made! I left out the water chestnuts, just because I didn't have them and also the Swiss cheese, because I forgot all about it. Still so good, with lots of yummy crunch from all the celery, grapes and onion. The spices were perfect, I didn't tweak it at all. We all loved this.

• 1/2 cup mayonnaise
• 1/2 teaspoon salt
• 3/4 teaspoon poultry seasoning
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 tablespoon lemon juice
• 3 cups diced, cooked chicken breast meat
• 1/2 cup finely chopped celery
• 1/2 cup chopped green onions
• 1 (8 ounce) can water chestnuts, drained and chopped
• 1 1/2 cups diced Swiss cheese
• 1 1/2 cups halved green grapes

In a medium bowl, whisk together the mayonnaise, salt, poultry seasoning, onion powder, garlic powder, pepper, and lemon juice.

In a large bowl, toss together the chicken, celery, green onions, water chestnuts, Swiss cheese, and grapes. Add the mayonnaise mixture, and stir to coat. Chill until serving.

Chicken Pasta Salad with Fried Shallots

I took this salad to a family reunion last night and I got a lot of compliments on it. The fried shallots are soooo good on this.

Chicken Pasta Salad with Fried Shallots

1/2 pound penne pasta
2 cups thinly sliced shallots
2 cups vegetable oil
salt
1 rotisserie chicken, meat shredded
1/2 of an English cucumber, thinly sliced
10 radishes, thinly sliced
2 carrots, thinly sliced
1 small bunch of cilantro, coarsely chopped (I skipped this since I didnt have any)
grated peel and juice of 2 lemons
1 Tbsp honey
Pepper

In a large pot of boiling salted water, cook the pasta until al dente. Drain and rinse with cold water.

In a medium sauce pan, bring the shallots and oil to a simmer over medium heat and fry, stirring until golden, 18-20 min (this took about 10 minutes for me) Using a slotted spoon, transfer to paper towels to drain and season with salt. Reserve 1/4 cup shallot oil for the dressing.

In a large serving bowl, combine the chicken, cucumber, radishes, carrots, cilantro and pasta.

Whisk the lime peel and juice and honey into the shallot oil. Season with salt and pepper. Drizzle over the salad and season with more salt and toss to coat evenly. Top with the fried shallots.

Southwestern Grilled Chicken Salad

Last night at dinner Carl and I were talking about how much we love grilled food. So we decided to make it a point to use the grill more, now that its hot. Might as well keep the heat outside, instead of in my kitchen. So after making that delicious shrimp the other day, we were craving something like that again. I decided to go for a salad with grilled chicken and other ingredients I had on hand, including the left over cob of corn that was grilled along with the shrimp the other night. I just love grilled corn, shaved off the cob and added to salads. For the chicken, I marinated it in tequila, olive oil, lime, garlic and salt and pepper and a dash of hot sauce. This would have been awesome with some jicama and crushed tortilla chips, but we didnt have jicama and we are trying to count calories right now for swim suit season. YAY.

1 lb grilled chicken, cut up.
2-3 romaine hearts, chopped
1 cup corn (fresh off the cob is best)
1 cup black beans, rinsed
1 avacado, diced
1 sm can black olives
1/2 cup shredded cheddar cheese
1 tomato, diced
1 Tbsp chopped fresh cilantro
sour cream and salsa or whatever dressing you like.

Toss everything together. Serve with salsa, or ranch dressing.

Chicken Stew over Mashed Potatoes

When I was in elementary school, my favorite meal in the cafeteria was the chicken stew over mashed potatoes. With a buttery dinner roll for sopping it all up. I tried to re-create that here for my son and I think I did a pretty good job. He ate it right up. I could tell that when I placed his plate in front of him, he was not too thrilled. But one bite and he was hooked.

For the Chicken Stew:

2 large chicken breasts, about 1.5 lbs
6 cups water
2 bay leaves
1 tsp oregano
1 tsp parsley
2 celery ribs, sliced
2 cups frozen mixed veggies
1/2 cup milk
2 Tbsp flour

Heat the water in a large pot until boiling, then add chicken breasts, bay leaves, oregano, and parsley and cook for 30 minutes. Remove chicken breasts and set aside until cool enough to handle. Add the celery and mixed veggies to the chicken broth. Shred the chicken and return it to the pan. Bring to a boil. Cook for 15 more minutes until veggies are soft. In a jar with a screw top, place milk and 2 heaping Tbsp flour. Close it up and shake vigoriously for a bit until all the flour is mixed and no lumps remain. Add to the stew and bring to another boil. Cook for a few minutes, until thick and bubbly. Season to taste with plenty of salt and pepper. Serve over mashed potatoes, egg noodles, rice...whatever floats your boat.

Mashed Potatoes

4 baking potatoes, diced
1/4 cup sour cream
3 Tbsp butter
1/4-1/2 cup milk
salt and pepper to taste

In a sauce pan, cover the potatoes with water and bring to a boil. Simmer until fork tender, about 7 minutes. Drain potatoes and pour into a large bowl. Add sour cream, butter and milk. Start mashing it up with a potato masher. Then use an electric beater and beat on high for several minutes, until all the lumps are gone and its smooth and fluffy. Season to taste with salt and pepper.

Slow Cooker Chicken Taco Soup

I know that it isnt really hot soup weather. But when is it here in Phoenix? I still crave soup on 100 degree days. This is a recipe I found on AllRecipes.com
It is sooo easy. It takes 5 minutes to prepare. The biggest effort is chopping the onion.

Slow Cooker Chicken Taco Soup

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Midnight Snack: Chicken Salad Sandwiches

I absolutly love chicken salad. I like it on croissants, in a salad, on crackers or by itself. Its good on any bread. You can put so many different things in it to jazz it up, raisins, dried cranberries, grapes, apples, celery, bell pepper, just about any kind of nut. Its also wonderful if you have some fresh dill to add. I love this stuff. Tonight I was hungry and everyone was already in bed. I had some grilled chicken leftover in the fridge and turned it into the best little sandwich for myself. Now Im full...right before bed. Doh!! Ive gotta stop doing that.

Chicken Salad Sandwiches

(makes 2 servings)

1 cup cooked chicken (I chopped up grilled chicken breast)

1/4 cup chopped apple

1/4 cup chopped walnuts

1/4 cup raisens

1/4 cup chopped celery

1 tsp pickle relish

2 Tbsp lite Mayo

1 tsp mustard

4 slices whole wheat bread, toasted

lettuce

Mix all ingredients except bread and lettuce. Season with pepper to taste. Pile onto toasted bread and enjoy.

Peking Peanut Penne

I decided to try this recipe after someone from Whats Cooking? posted a link to their blog with this recipe in it. Here is the link to the Food Blog. I served this with Asian Cabbage Salad. I have to say that when I was grilling the chicken breasts for this recipe, I got a phone call and completly forgot about my chicken on the grill. When I finally remembered, I had a mini heart attack as I tried to remember how long I was on the phone. I went to check the grill, expecting charred to the crisp breasts, but I was pleasantly suprised when I found my chicken cooked to perfection! My verdict on this recipe was that it was missing something. I didnt really know what. Carl and I both thought it was bland. I added extra salt. And when I mixed it with the Asian Cabbage, it was really yummy. I did love the flavors, but the texture was very clumpy and thick. Like cooled down alfredo sauce. I think I will try this again and maybe cook the sauce and use milk and add more of it to make it thinner. Its definately got potential!

1 lb. Penne Pasta

4 chicken breasts grilled, cubed
1 c. Creamy Peanut butter

1/3 bottle Bangkok Padang Peanut sauce

4 garlic cloves, pressed

1/2 c. heavy cream or milk

1/2 c. plus 1/2 c. shredded parmesan cheese

Cook pasta and chicken. Toss hot pasta with peanut butter, peanut sauce, garlic, milk and 1/2 c. parmesan. Use salt to taste. Transfer to Casserole dish and top with remaining cheese. Bake at 350 until cheese is light brown. Enjoy!

Easy Chicken and Veggie Stir Fry

This is a quick easy way to make a good stir fry. You can use Chicken or Beef and any veggies you have in the fridge. The Sauce is a yummy garlic hoisin sauce that I love on just about anything. Its got a sweet spicy taste. I also like to eat stir fry with brown rice since I like to incorporate whole grains whenever I can. Oh and you can't forget those yummy crispy chow mein noodles to top it off and give it some crunch. If I would have had peanuts, Id have added those to this dish as well. I bet cashews would go wonderfully too. Yum!

1 lb chicken breast, cut into 1 inch chuncks

2 large carrots, sliced on the bias

3 large celery sticks, cut on the bias

6-8 asparagus spears (depending on size) cut into 1 inch pieces

1/2 cup frozen peas

1 bell pepper, chopped (a red one would have added more color)

1 cup of Soy Vay Garlic Hoisin Sauce

peanut oil

Marinate the chicken in 1/2 cup of hoisin sauce for at least a couple or hours.

In a large skillet or wok, heat oil on Med heat for 1 minute. Add the veggies and stir fry until the carrots and celery are crisp tender, about 5 minutes. Pour onto a plate and set aside.

Now heat a little more oil and fry up the chicken until no longer pink, about 3 minutes. Return the veggies to the pan and add remaining 1/2 cup of sauce or more to taste. Heat an additional minute until hot and bubbly. Serve over rice.