Friday, December 9, 2011

Quick Christmasy Pasta

I whipped this up for my family on short notice and hardly ANY effort. Its a meal you can feel good about with healthy carbs, lean meat, and some veggies. Start to finish, it was done in less than 30 minutes.
1-1 1/2 lbs seasoned chicken breast (I use MDP's Seasoning before I freeze)
3 bell peppers
1 TBSP olive oil
salt and pepper
8-10 oz dried pasta (shown is a mix of vermicelli and angel hair leftovers)
2 TBSP jarred pesto sauce
1/2 cup half and half, milk, or cream
shredded/shaved Parmesan

Preheat grill and cook chicken until slightly charred and cooked through.

Slice peppers into strips and toss with olive oil, salt and pepper in a large bowl. Pour onto roasting pan and broil about 10-15 minutes, turning once they get charred spots.

Prepare pasta according to package directions. I used my awesome Tupperware Microwave Pasta Maker, which took about 9 minutes for al dente and was done in this one device (less dishes!!!).

In a small saucepan, heat pesto sauce and milk or cream until it just starts to bubble, stirring frequently.

In the bowl you tossed peppers in, toss pasta, peppers, and pesto sauce. Slice chicken and arrange over pasta sprinkled with grated Parmesan and red pepper flakes if you like it spicy.

** Just as a side note, roasted peppers are great in all kinds of dishes and snacks. You may want to make double and save some for later **

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