Sometimes simplicity is all you need to whip up the perfect meal. I work long hours so when I get home late, I'm exhausted and tend to grab at whatever is lingering in the fridge. I don't want laziness to overcome healthy living so I had to muster up the strength to make dinner. I had a package of boneless, skinless chicken that I'd been contemplating what to do with for days. In the fridge, I had some zuccini, yellow squash, fresh garlic, cherry tomatoes and mushrooms. Perfect! The meal was finally starting to come together in my head.
- I started by boiling a pot of water for whole wheat penne pasta. I added just a sprinkle of salt which will inturn season the noodles (this is to mimic the salty sea water that true Italians have been using for centuries).
- In a skillet, I lightly glaze the bottom with EVOO and bring to a medium-high heat. The chicken was cut into bite size slices and tossed with Montreal Steak Seasoning. I cooked the chicken just perfectly and then set it aside on a plate.
- I returned the same skillet to the stove top and poured a generous splash of sherry (approximately 1/4 cup) which sizzled and coated the bottom and helped to scrape up the browned bits. I then threw in my veggies and seasoned with crushed red pepper, reduced the heat to medium and covered to let all the ingredients steam while cooking. At this time, I also reduced the temp of the pasta cooking on the other burner. It only took about 5 mins for the veggies to turn tender.
- I had a little bit of store-bought spaghetti sauce that I poured in just to enhance flavor and thicken. I returned the chicken to the skillet with mixed with it with all the other ingredients.
- Finally, I drained the pasta and mixed it with the chicken and veggies and then sprinkled with a pinch of finely shredded italian cheese. Magnifico!! Ciao!!
No comments:
Post a Comment