Impromptu Pasta

I didn't know what to make for dinner. As I look in the pantry and fridge, I pulled together the following items:

  • Carrots
  • Broccoli stalks (I usually like to keep the broccoli stalks and use it for another dish different from the crowns)
  • Spinach (I had a little left in the pre-wash package)
  • Chicken Breast Tenders (Had to defrost these and season with salt & pepper).
I chopped up carrots and broccoli stalks in about the same size.

Additional spices:
  • Garlic cloves (2 cloves smashed)
  • Red Pepper flakes
  • Chili Paste
And finally, I looked into the pantry for the appropriate pasta. I always keep a variety of whole grain pastas in the pantry for impromptu dinners as tonight. Penne it is!

  1. Add about 2 Tbs of olive oil in a saute pan and have it on med-high stovetop.
  2. Meanwhile, in a separate pot, bring the water to a boil.
  3. Add garlic cloves once the oil is hot enough.
  4. Add chicken tenders and saute for about 2-4 minutes
  5. While the water is boiling, add carrots & the broccoli stalks to the water and let it boil for about 1 minute.
  6. Drain the carrots & broccoli stalks and add it to the chicken tenders in the saute pan.
  7. Bring a separate pot of water to a boil (for the pasta).
  8. Add the red pepper flakes and chili paste.
  9. Saute for another 4 minutes and add the spinach.
  10. Close the lid and let simmer for another 6 minutes until chicken is tender. Turn flame off. 
  11. Meanwhile, cook the pasta (remember, whole grain pasta takes about 3-4 minutes longer than regular pasta).
  12. Once the pasta is al dente, drain and add to saute pan. Mix pasta with chicken and vegetable mixture.
  13. Serve.
And the outcome:

(Resource: Plate from West Elm)
Quite yummy!!! But be careful of the amount of red pepper flakes, and not to add too much!



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