Pasta ‘n Chicken
It’s another busy night around here. “Dinner” will be a quick grab-and-go kind of thing between activities and this no-fuss pasta dish is the perfect solution.
There’s no real science to this recipe. I’ll just tell you what I used.
6 chicken tenderloins
Thin spaghetti (a handful about the diameter of a quarter)
½ red bell pepper
1 c. broccoli, chopped
6-8 cherry tomatoes sliced in half
1 Tbsp. fresh Italian parsley
Juice of ½ lemon
2 garlic cloves, minced
1 c. white wine
¼ c. + 1 Tbsp. Butter
Water for pasta
1 Tbsp. Parmesan cheese, optional
In large sauce pan, heat about 4-5 cups of water to boiling. Add a little salt. Boil pasta according to package instructions. Drain and set aside. In same sauce pan, melt ¼ c. (1/2 stick butter) with 2 Tbsp. olive oil over medium heat. Add garlic and stir around for a minute or so. Add white wine. Bring to boil and let the mixture reduce a little. Reduce heat and add lemon juice and fresh parsley.
Meanwhile, in large skillet, brown chicken tenderloins. Season with garlic salt, pepper and Italian seasoning. Remove chicken as they brown and dice into smaller pieces.
In same skillet, melt 1 Tbsp. butter. Saute bell pepper, broccoli and tomatoes for a few minutes. Add diced chicken to veggies. Toss drained pasta with chicken and veggies. Pour reduced wine mixture over pasta and chicken and toss. Serve hot. Top with a little Parmesan.