Wednesday, July 8, 2009

Chicken & Pasta

For lack of a better name, I'll just call this regular ol' chicken and pasta.

This is the quickest, easiest dinner you can make. It will cause you to stock canned diced tomatoes in your cabinet. The rest you can leave to whatever is available.

I must have just gone to the grocery store with this on my mind, because you can see olives and capers.

Here's the basics:

  1. Boil your choice of pasta. We've been on a whole wheat, non-spaghetti noodle kick.
  2. Slice up some thawed chicken. I used to just throw some chicken on the George Foreman grill and go, but lately I've been trying to plan ahead and thaw it first. Either way works, but if you're looking for a quick thaw, just put the frozen chicken on a plate in the sink and run hot water over it.
  3. Start the tomato mix. If you're trying to be fancy, cook the garlic in olive oil first until it really starts to smell. If you're not, just throw in the can of tomatoes, whatever seasoning you like, and anything else that's available: spinach, olives, capers, veggies.
  4. Add the chicken and cook for about 10 minutes. You can cover the pan or not; I don't really see any difference.
Ah, an old standby. You can put this together in about 15 minutes. And the tomato mix is somehow very gourmet compared to jarred spaghetti sauce.

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