Tag Archives: veggies

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

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)

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.




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.


‘Everything’ Veggie Pasta Sauce

25 Mar

So I found myself with a ton of veggies in my fridge and nothing specifically planned for dinner. Seeing as me and the mister went out to eat multiple times over the weekend it was time for a home cooked meal on Sunday. I decided it would be tasty to bake some country white bread and make some pasta sauce. I grew up in a house where sauce almost always did not come from a jar. My mom would spend an entire day every now and again making her sauce, which took hours and hours to simmer on the stove, once we got our fill that evening she would freeze portions for future pasta nights. I do it a little different. I try to stay away from the jar as much as possible as well but I tend to make quick sauces and try to keep them to the amount that is needed for that day only. I am really bad about remembering to defrost things so I usually avoid it. I have a couple different variations that I whip up and there are a couple rules when it comes to my sauces I have a couple different variations that I whip up: 1. make it fresh, 2. make it quick, 3. pack it with veggies.

The beautiful thing about this recipe is that you can just interchange what vegetables you have on hand or what you like. If you have egg plant and want to roast that – go for it! If you love mushrooms, add them in! I would have added some frozen peas about 10 minutes before completion but I was all out.

20130325-161942.jpgI decided that I wanted to add a little dimension to my sauce so I wanted to roast some bell peppers and roma tomatoes, I did this in a 400 degree oven for 30 minutes. 20130325-162016.jpgOne of the things that makes this a quick sauce is multitasking so I wash and chop my other veggies. 20130325-162031.jpgI heated some olive oil in a large skillet and began to saute the vegetables. 20130325-162044.jpgAdded the roasted pepper and roma tomatoes to the other veggies. 20130325-162056.jpgSmells amazing! 20130325-162112.jpgI love it over pasta20130325-162122.jpg


2-3 Tablespoons Olive oil

2 Roma Tomatoes

1 Red Bell Pepper

1/2 Sweet Yellow Onion chopped

1 Zucchini chopped

2 Carrots peeled & chopped

1 Green Bell Pepper chopped

1 Bunch Spinach

1 Teaspoon Garlic

1 15 oz Can of Tomato Sauce



Crushed Red Pepper Flakes (optional)

Directions: Preheat oven to 400 degrees. Cut Roma tomatoes in half and remove seeds, cut red bell peppers in half and remove inner seeds and ribs, place on a foil lined baking sheet and drizzle with olive oil, sprinkle with salt and pepper. Place tray in a preheated oven and roast for about 30 minutes (should be very tender). Meanwhile, chop onion, zucchini, carrots, and green bell peppers. Heat about a tablespoon olive oil over medium high heat in a large skillet. Add chopped veggies to skillet and saute, add salt and pepper and red pepper flakes (if using). Cook veggies approximately 5 minutes until tender, stirring frequently. Do not brown vegetables. Mix in spinach leaves. Once roasted red pepper and tomato are done, dice and add to the sauce, mix in with other veggies. Add tomato sauce and garlic. Reduce heat to simmer and let flavors develop for about 15 minutes. Serve over cooked pasta, fish, or chicken. Delicious with crusty bread.