To top it off, the creamy ranch sauce, chicken and broccoli all come together in one skillet, making cleanup just as easy as cooking.
Serve the chicken cutlets, mushrooms and creamy sauce over egg noodles with a green salad on the side.
Serve the salmon with extra lemon wedges and a dollop of plain yogurt, if desired.
To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store.
You'll want some whole-wheat angel hair pasta or polenta to sop up all the rich, briny sauce.
Either way it's a quick and easy weeknight dinner we created together and scribbled on a little recipe card more than a decade ago, and it remains in my weekly dinner rotation to this day.
The gnocchi cooks right in the skillet, along with shrimp, shallots, asparagus and Parmesan cheese, in this gnocchi recipe.