Monday, February 4, 2013

Italian Chicken and Pasta

Another recipe from my old stash of tried and true handwritten favourites. I used to make this one in back in my college years. Nutritious, cheap, easy, fast ... and tasty - doesn't get better than that!

4 tablespoons olive oil (eyeball it)
1 onion, chopped
1 green pepper, chopped
2 large boneless skinless chicken breasts, or 4 boneless, skinless thighs
1 garlic clove, crushed
1 tablespoon balsamic vinegar
1/2 pound pasta, cooked (I used gluten-free corn pasta)
fresh grated Parmesan

1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon fennel seeds
1/2 teaspoon crushed red pepper (more if you want it spicy)
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 tsp pepper

Boil water and cook the pasta, drain.
Heat oil on medium-high in the skillet.  Add onion, peppers and raw chicken.  Add seasoning, garlic and vinegar.  Turn heat down to medium and continue stirring, adding more oil if needed, until the chicken is golden and the peppers and onions are soft. Make sure as you stir, you lightly scrap the fond (bits and pieces leftover from browning the chicken) off the bottom of the skillet so it doesn't burn, but instead adds flavour.  Toss in the pasta and serve topped with fresh grated Parmesan and a simple side salad.

Such warm, rich flavours ... comfort food at it's best! 

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