I used the stove tonight for the first time in well over a month. Shocking! Oddly enough I still knew how to turn it on. Ha!
Tonight I made Garlic & Herb Chicken Pasta. It’s a quick and easy meal. It took no time at all to prepare. Heck… if you were worried about time you could chop up all the veggies the night before. That way it’s all good to go the next evening when you’re ready to cook. That’s what I did this morning. I chopped the veggies and cut up the chicken while my son was napping. His witching hour usually starts around 5, so I knew if I waited that dinner may have never been made. This way it all worked out. I’m glad it did! Dinner was delicious.
2-3 skinless boneless chicken breasts (thawed and chopped)
2 tbsp EVOO
2 sweet bell peppers (chopped finely)
1 cubanelle pepper (chopped finely)
1/2 red onion (chopped finely)
Bottle of Diana Garlic & Herb Marinade (I used half. You could use more or less)
1 tsp Garlic Powder Plus
Pinch of Parsley and Oregano
1/2 (8oz pkg) of Fussili
Crumbled Feta Cheese
Cook chicken in a deep frying pan or wok with 1 tbsp of EVOO. While chicken is cooking bring water to boil in a separate pot. Once boiling add in Fussili and cook until al dente. Once chicken is cooked, add in 1 tbsp EVOO, sweet bell peppers, cubanelle pepper, onion and spices. Stir fry for 5 to 8 minutes. Don’t overcook the veggies. You’ll want them to cook lightly, but maintain some of their crisp.
When the pasta is cooked, drain. Mix into the chicken and vegetables. Mix in half a bottle of Diana Garlic & Herb Marinade. Do a taste test, and if you want to add more marinade by all means you can. Same goes if you want to add in less. Mix well. Top with crumbled feta cheese.
This meal was prepared in 30 minutes.