Tag Archives: foodie files

Summer Chicken & Veggie Pasta

23 Sep

I have been trying to be better about buying more ingredients and scratch cooking more days a week then eating out- a very bad habit that my husband and I used to fall into regularly in our last home. We lived around a lot more restaurants and there was this magical app called Grub Hub which we could order food from restaurants via our phones, it became too convenient. When we moved I had a bigger kitchen, more time (due to a commute cut in half), and less access to not only restaurants that deliver- but also just the plethora of options for dining out. So when I go to the grocery store and have load up my cart with more vegetables and fresh foods than packaged items I feel pretty good.

What I do need to get better at doing is going through my pantry and fridge, making a list of those things I need, AND planning meals for the week before heading to the grocery store. I got one request from my husband while we were in the store and that was my Summer Chicken and Veggie Pasta. This is an easy pasta that can be made quickly and ingredients can be interchanged easily for whatever you like. I used chicken breast that my husband grills with broccoli, carrots, onion, zucchini, green beans, and peas (which I forgot to add). I typically marinate my chicken breast with Italian dressing for about 20-30 minutes before grilling it, however I ran out of dressing so I made a simple mix of 2 tablespoons olive oil, 1 tablespoon balsamic, dash of salt, dash of pepper, 1 crushed clove of garlic which I placed in a Tupperware with chicken and the lid on and shook to combine. The marinating helps to add subtle flavor to the chicken and makes it very tender and juicy. I let the chicken breast rest for about 5 minutes before slicing it for the pasta.

Summer Chicken & Veggie Pasta: serving size 2

Ingredients:
1 grilled marinated chicken breast sliced
1 tablespoon olive oil
1 small head broccoli trimmed up and chopped
2 carrots peeled and chopped
1 zucchini quartered and chopped
1/2 yellow onion chopped
handful of green beans trimmed
1 clove garlic crushed
2 tablespoons butter
1/4 cup white wine
Kosher salt
Ground black pepper
Pinch crushed red pepper
2 servings cooked pasta (rotini, penne, rigatoni, etc)

Directions:
Heat a medium to large pan to medium heat and add olive oil till warmed, add the broccoli, carrots, onions, and green beans to the pan, saute for about 5 minutes over medium heat (reduce if onions begin to brown). Add salt, black and crushed red pepper. Add garlic and zucchini and saute until tender. When pasta is finishing up add wine and butter to the vegetables and heat through. Once pasta is drained drizzle lightly with olive oil (about 1 tablespoon). Serve vegetables over pasta and add the sliced chicken to the top.

If using frozen peas add approximately 4-5 minutes before the end of cooking so they are heated through.

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This is a great light dish if you are looking for something with a nice fresh taste with simple ingredients and especially if you don’t have much time. It’s one my of my husband’s favorite dinners.

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Seafood Tacos, How I Love Thee

15 May

Had the most delicious shrimp tacos at an authentic little Mexican restaurant in Westlake Village, Loteria Grill. They had a great balance of spice and creaminess, with the cool avocado and perfectly cooked shrimp. Loved them! Even the picture is making my mouth water!
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