I Must Love Me Too

If you have neglected yourself,
make a sincere apology to thee.
Gather the "love-me-not-petals" of your life
and start counting "I-must-love-me-too".
In no time at all you have
a beautiful flower blossom within you. ~ Dodinsky Writings

Wednesday, December 8, 2010

Chicken Vegetable Pasta

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