Romantic One-Pot Meals: Simple Dinners for Two

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Season chicken breasts with salt and pepper, and cook for 6-7 minutes per side until golden brown and cooked through.
3. Remove chicken from the pan and set aside.
4. In the same pan, add minced garlic and sauté for 1 minute until fragrant.
5. Pour in the heavy cream and bring to a simmer. Add spinach and let it wilt.
6. Return chicken to the pan, cover with sauce, and simmer for an additional 5 minutes.
7. Serve warm, topped with grated Parmesan cheese.

Instructions:

1. In a pot, heat one tablespoon of butter over medium heat. Add diced onion and sauté until translucent.
2. Stir in Arborio rice, cooking for 1-2 minutes until lightly toasted.
3. Pour in white wine, if using, and let it absorb.
4. Gradually add warmed broth, one ladle at a time, stirring frequently until absorbed before adding more.
5. After about 15 minutes, add shrimp and asparagus, cooking until shrimp is pink and asparagus is tender.
6. Stir in remaining butter, season with salt and pepper, and serve immediately.

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until fragrant.
2. Add zucchini and bell pepper, cooking for another 5 minutes until softened.
3. Stir in chickpeas, diced tomatoes, cumin, and paprika. Bring to a simmer.
4. Let it cook for about 20 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
5. Serve warm, garnished with fresh herbs if desired.

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add beef strips, seasoning with salt and pepper, and cook until browned.
2. Remove beef from the pan and set aside. In the same pan, add mushrooms, onion, and garlic, sautéing until soft.
3. Sprinkle flour over the mixture, stirring to combine. Gradually add beef broth, bringing to a simmer.
4. Stir in the sour cream and return the beef to the pan, cooking for another 5 minutes.
5. Serve over cooked egg noodles, if desired.

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