Clean Eating Chicken Vegetable Pasta
(Makes approximately 6 servings)
1 medium onion, diced fine
3 cloves garlic, diced fine
1 green bell pepper, diced fine
6 large crimini mushrooms, diced fine
1 pint cherry tomatoes, halved
1 cup fresh basil, chopped
1/2 cup grated parmesan cheese + some for sprinkling
1 tbsp. olive oil
4 boneless, skinless chicken breasts, baked and cut into bite-sized pieces
1-2 tsp. garlic powder (stick to 1 tsp. if you have to talk to somebody
the next day)
1/2 pound whole wheat rigattoni, cooked (I use gluten free Tinkyana)
Step 1 - Cook pasta according to package directions.
Step 2 - In a large skillet, sauté the onion, garlic, bell pepper and
mushrooms over low heat until soft. Cook this slowly so that the vegetables
will release their juices. Otherwise, 1 tbsp. of olive oil won't be enough.
It's okay to get the pan hot over high heat, but then sauté over low heat.
Be patient. It's worth it.
Step 3 - Once the vegetable mixture is sautéed and soft, fold in the
tomatoes and basil. Cook until the tomatoes just barely start to wilt.
Step 4 - Add your pasta to the pan mixture and then the garlic powder and
parmesan cheese. Stir well.
Step 5 - Stir in your chicken and serve.
SOURCE: Tiffany McCauley
Nutrition info via myfitnesspal:
|497||calories, 52||carbs, 11|| g fat, 46 g protein, ||102 mg cholesterol |