Monday, September 21, 2009

Smashing Italian Chicken Pasta

So okay, so you may be thinking that I've got more recipes than anything else at the moment... but it's just because at the current moment it seems the only time I sit down to write is as I'm eating, lol.

So here's something I whipped up while needing motivation to complete a paper, and just used what was in the kitchen.

Smashing Italian Chicken Pasta
(Makes 2 servings)

6 ounces of boneless skinless chicken breast
2 tablespoons olive oil
Dash of black pepper
1/8 yellow or white onion
2 cups (dry) vegetable pasta (the swirly pasta in red, tan, and green)
1 cup favorite red pasta sauce (I use Classico Fire Roasted Tomato and Garlic and it's cheap)
1 small Roma tomato
1/2 cup shredded mozzerela cheese

1. Fill a medium sized pot with water and set to boil on high, cover for faster boiling.

2. Place chicken in microwave to defrost. Use defrost setting.

3. In a medium size sauce pan (with a lid for later) add olive oil. Add dash of black pepper to pan. Heat over medium heat on the stove top.

4. Chop onion into small chunks, no need to chop into dust or anything.

5. Once chicken is defrosted, cut into chunks and add to olive oil pan, making sure to stir occasionally so food does not stick.

4. As the water in the pasta pot comes to boil add pasta. Boil until al dente.

5. Make sure to stir olive oil/ chicken pan, turn the heat to low, and add 1 cup of your favorite red pasta sauce. Place lid on pan.

6. Drain pasta (USE CAUTION with STEAM) and add pasta to olive oil pan. Replace lid.

7. Cut up tomato and add to pan. Cover with lid for 5-7 minutes.

8. Remove lid stir away any excess water in the pan as steam, and serve.

9. Add a sprinkle of mozzarella cheese to the top of each serving! and Yay, Yummy!

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