Carolina Barbecue Chicken

Serves: 2


12 ounce of chicken breast

¼ ounce of chives

1 thai chili pepper

4 ounces of Gemelli Pasta

6 ounces of green beans

½ cup cheddar cheese

1 ounce Cream Cheese

2 ounce of BBQ sauce

5 tsp white wine vinegar

1.Wash and Dry all Produce. Bring a medium size pot of water to a boil. Place chicken on a cutting board and cover with plastic wrap. Pound with a mallet, or rolling pin until chicken is ½ inch thick.

2.Heat a drizzle of oil in a large pan over medium-high heat. Season chicken all over with salt and pepper. Add to pan and cook until no longer pink in center, 3-4 minutes per side. Remove pan from heat. Meanwhile, finely mince chives until you have 1 TBSP.  Mince chili, removing ribs and seeds first for less heat.

3.Once water is boiling, add 4 ounces of gemelli pasta to pot and cook, stirring occasionally.  After about 5 minutes, add green beans to same pot and continue cooking until tender, about 4 minutes more.

4.Once green beans are tender, remove from pot with slotted spoon and set aside on a paper towel lined plate to dry. Season with salt and pepper.  Drain gemelli, then return to empty pot off heat.

5.Add cheddar, cream cheese, minced chives, 1 TBSP water, 1 TBSP butter, and a pinch of chili to taste to the pot with the gemelli pasta. Stir until a thick and creamy sauce forms. Season with salt and pepper.

6.Add barbecue sauce, vinegar, and as much remaining chili as you like to pan with chicken. Return to stove over low heat and toss until chicken is coated in a sticky sauce. Divide between plates and serve with mac ‘n’ cheese and green beans on the side. 

Cuban Spiced Steak with Poblano Peppers

Serves: 2


½ cup Basmati Rice

1 tsp Cumin

1 tsp Dried Oregano

1 Yellow Onion

1 Poblano Pepper

2 cloves Garlic

12 ounces Sirloin Steak

1 Lime

4 Tbsp. Sour Cream


1.Wash and dry all produce. Place rice, 1-cup water, a drizzle of oil, ½ tsp cumin, ½ tsp oregano, and a large pinch of salt in a small pot.  Cover pot, bring to a boil, then lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered off heat until meal is ready.

2.Meanwhile, halve, peel, and thinly slice onion.  Melt 1 Tbsp. butter in a large pan over medium low heat. Add onion and cook tossing occasionally until softened and starting to brown, about 5 minutes.

3.While onion and rice cook, core, seed, and thinly slice poblano. Finely mince garlic. Once onion softens, add poblano to pan. Cook, tossing occasionally, until poblano is tender 5-7 minutes.  Toss in half the garlic and cook one minute more.  Pour in ¼-cup water and let simmer until just evaporated, 1-2 minutes.  Season with salt and pepper.

4.Pat steak dry with a paper towel. Season with plenty of salt and pepper, then rub with remaining cumin and oregano.  Heat 1 Tbsp. oil in a medium pan over medium high heat. Add steak and cook to desired doneness, 4-6 minutes per side. Remove from pan and let rest for at least 5 minutes.

5.While steak cooks, zest 1 tsp lime then cut into quarters. In a small bowl mix sour cream, a pinch of the remaining garlic, half the lime zest, and a squeeze of lime juice. Stir in water 1 tsp. at a time until mixture has a loose drizzly consistency. Season to taste with salt and more lime juice.

6.Add remaining lime zest to rice in pot and fluff with a fork.  Season with salt and pepper.  Slice steak against the grain. Divide rice between plates, arrange steak on top, an add veggie mixture to the side. Dollop with crema.

Italian Pork Sausage Pizzas
Serves: 2


6 ounces Sweet Italian Pork Sausage

1 Jalapeno

1 Shallot

4 tsp White wine vinegar

2 flatbreads

½ cup crushed tomatoes

4 ounces mozzarella

1 tsp Italian seasoning



1.Adjust broiler rack so that it is 6-8 inches from flame and place a baking sheet on rack.  Preheat broiler to high. Remove sausage from casings. Heat a drizzle of olive oil in a large pan over medium high heat. Add sausage, breaking up meat.  Cook, tossing, until browned, about 4 minutes.

2.Wash and dry all produce. Slice half the jalapeno into very thin rounds. Halve, peel, and thinly slice shallot. Place sliced jalapeno, shallot, 1 Tbsp. vinegar, ½ tsp sugar, and a pinch of salt in a small bowl. Toss to coat and set aside to pickle.

3.Carefully remove baking sheet from oven. Place flatbreads on sheet, then spread evenly with just enough tomatoes to coat in a thin layer. Season with salt and pepper.

4.Tear mozzarella into small pieces with hands and scatter over top of flatbreads, then top with sausage, Italian seasoning, and as much of the pickled jalapeno and shallot as you like. Broil until cheese melts and crust is crisp 5-10 minutes.

5.Cut flatbreads into slices.  Serve with a salad on the side.

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