Chicken, Pasta and Vegetables
So…once again, it is dinner time and I have no idea what so ever what I want to make. I have an n 8 oz skinless boneless chicken breast in the refrigerator and no ideas.
I open the refrigerator and start to take out stuff. First I pull out the chicken breast. Then I spy an Italian pepper, then I reach for a red pepper, then there is a bunch of parsley.
I decide on pasta shapes and pull out a box of pasta, and start water boiling for the pasta. Then while I heat up my wok/skillet add a tablespoon of olive oil to which I add the rough chopped onion that I started on as I set the wok/skillet on the stove, to that I add the finely sliced italian pepper, and the finely sliced red pepper. To which I add 3 cloves of rough chopped garlic. by now the fire is on low, making the onions and peppers mellow.
I take my time and slice the chicken into 1/8 inch sliced that I cut up into sticks. When the chicken is all cut up I add another tablespoon of olive oil to the wok/skillet and add the chicken and stir it all up and let it all stir fry.
While the chicken is cooking I add the
parsley, stems sliced very very finely and the leaves very rough chopped. Then I add about 2 tablespoons of
So there you have it, a quick and yummy dinner that was oh so yummy!
6 oz pasta shapes cooked and drained
1 onion chopped (about 1 cup)
1 italian pepper thinly sliced (about 1 cup)
1 red pepper thinly sliced (about 1 cup)
3 cloves garlic
1 skinless, boneless chicken breast, sliced into thin strips (about 8 oz)
salt and pepper to taste
2 sprigs of parsley
Serves 2. Serve with a salad and crusty bread and a glass of wine.
Finish off the meal with berry ice cream (1 cup of frozen berries, 1 cup milk, 3 packets of Splenda, whirr it all in a blender and serve immediately. Or you can make ahead and store in freezer and serve after letting it become slightly soft.