Fast food: 3 quick and easy student dinner recipes

Fast food: 3 quick and easy student dinner recipes

No student wants to be spending hours in the kitchen after a long day of lectures. We know you would rather relax and watch something on Netflix, so we’ve created the perfect list of quick, tasty dinners. Each of these recipes takes less than 30 minutes, including preparation and cooking time, plus they use no more than 2 pans each – result!

BBQ Chicken Fajitas

 

Time: 30 mins             Number of Pans: 1                 Serves: 4

Fajitas – quick, easy and wonderfully tasty. This recipe serves four (making 8 fajitas), but if you’re eating alone you can always keep the leftover fajita mix for lunches or serve with rice the following day.

Ingredients: 4 chicken breasts, chili powder, cumin, paprika, BBQ sauce, salt, one pepper (chopped), one small onion (sliced), sliced mushrooms, garlic, 8 flour tortillas, grated cheddar cheese, sour cream and/or salsa (to taste)

Directions:

  1. Heat oil in a frying pan or skillet over a medium-high heat
  2. Cut up the chicken into pieces and add to the pan, before adding the spices to season
  3. Chop up the pepper, onion and garlic before adding them, along with the sliced mushrooms, to the pan with the chicken
  4. Stir in a generous helping of BBQ sauce, salt and pepper to taste
  5. Heat up the tortilla wraps in the microwave
  6. Now build your fajita! Add as much sour cream, grated cheese and salsa as you like.
Bacon & Avocado Linguine

Time: 25 mins             Number of Pans: 2                 Serves: 4

Nothing beats a good pasta dish for ease and speed – that’s why we’ve included two in this article! This bacon and avocado linguine is a refreshing and healthier twist on the standard carbonara, with a pleasingly short list of ingredients.

Ingredients: Linguine, salt, pepper, 6 slices bacon, 1 onion (chopped), 1 avocado (chopped), 2 cloves garlic, dry white wine, parmesan

Directions:

  1. Cook pasta in boiling salted water and reserve one cup of the pasta water
  2. Add oil to a separate pan and add the chopped up bacon rashers and onion until the bacon is cooked and onion is caramelised, stirring occasionally
  3. Add in the chopped garlic cloves to the bacon pan and a generous glug of the dry white wine
  4. Add the cooked pasta into the pan with the bacon, onion, garlic and white wine before stirring in the parmesan and the reserved pasta water until creamy
  5. Season with the avocado, salt and pepper and serve immediately!
Sundried Tomato Chicken Pasta

This dish is begging to be made in bulk, as it tastes just as great the following day (or two). You can make a vegetarian-friendly option by swapping out the chicken for tofu and the chicken broth for vegetable broth. If you’re counting calories, you can use skimmed or semi-skimmed milk instead of the full fat.

Time: 30 mins             Number of Pans: 2                 Serves: 6

Ingredients: Pasta, tablespoon butter, 6 chicken breasts, a sprinkle of cayenne, 3 cloves garlic (crushed or chopped), 475ml full fat milk, 500g sun dried tomatoes, 120ml chicken broth, mozzarella cheese, salt, 250g spinach, any favourite herbs or spices

Directions:

  1. Cook the pasta in salted boiling water
  2. Heat the butter in a frying pan over a medium-high heat then add the chicken with the cayenne and any additional seasoning you like to make it extra tasty
  3. Drain the oil from the sundried tomatoes before chopping them into smaller pieces and adding them with the garlic to the same pan as the chicken to sauté
  4. Add the full fat milk, chicken broth and mozzarella cheese and stir until the sauce is smooth, bubbly and the cheese has completed melted
  5. Stir in the cooked pasta and spinach, if needed add more water, broth or milk to thin it
  6. Serve!
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