August 8th, 2017

Asparagus and Chicken with Pasta

1 lb favorite pasta
2 tbsp olive oil, divided
3/4 lb boneless, skinless chicken breast, cut into bite size pieces
4 cloves minced garlic
12 oz asparagus, cut into 1 inch pieces
2 Roma tomatoes, diced
1 red bell pepper, diced
1/4 cup pine nuts
1/2 tsp crushed red pepper flakes, or to taste
salt and pepper to taste
1/2 cup grated Parmesan cheese

  1. Heat 1 tbsp olive oil in large skillet on medium heat. Saute chicken until lightly browned.
  2. Add remaining oil, garlic, asparagus, tomatoes, bell pepper, pine nuts and red pepper flakes. Continue cooking until asparagus is tender and chicken is cooked all the way through. Add salt and pepper.
  3. While chicken is cooking, prepare pasta according to package directions. Drain.
  4. Combine pasta with chicken mixture. Sprinkle with Parmesan cheese.

August 8th, 2017

Penne Pasta Chicken

1 package dry penne pasta
2 tbsp olive oil, divided
3/4 lb boneless, skinless chicken breast meat
4 cloves minced garlic
12 oz asparagus
1/2 tsp crushed red pepper flakes
1/2 cup grated Parmesan cheese
2 Roma tomatoes, chopped
1 red bell pepper, chopped
1/4 cup pine nuts
salt and pepper to taste

Directions

  1. Cook pasta according to directions.
  2. Cut chicken into bite-sized pieces. Cut asparagus into 1 inch pieces.
  3. Heat 1 tbsp olive oil in large skillet over medium heat. Add chicken and sauté until lightly browned.
  4. Add asparagus, tomatoes, bell pepper, pine nuts, garlic and red pepper flakes. Cook until chicken is done. Season with salt and pepper.
  5. Toss with pasta. Sprinkle with Parmesan cheese.

August 8th, 2017

Chicken and Veggie Spaghetti

2 boneless, skinless chicken breasts, cut into pieces
1 chayote squash, cut into pieces
1 Italian or summer squash, cut into pieces
1 bell pepper, pick a color, any color, cut into pieces
diced garlic to taste
oregano
basil
thyme
1 tbsp oil
spaghetti
1 jar spaghetti sauce

Directions

  1. Place oil, chicken, garlic, oregano, basil and thyme into frying pan.
  2. Cook on high until chicken has changed color, then add chayote squash.
  3. Lower heat to medium and continue cooking, stirring as needed.
  4. When almost done, add other squash, bell pepper and spaghetti sauce. Serve over spaghetti.

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