A classic with a twist! Instead of using zucchini and bell peppers, I replaced them with chopped broccoli stem and carrots. This is a recipe that I made for my friend, which is why it has chicken in it. (I am pescatarian, which means the only meat I will consume is seafood.) Feel free to sub any other type of pasta you’d like, or use other vegetables. You can even use other seasonings to add your own flair!
Recipe:
- 1 cup dry pasta (any type)
- 1 tsp butter
- 1/4 cup heavy cream
- 1.5 ounces cooked chicken of choice (I used frozen in this recipe)
- 1 Medium carrot, cut into rounds
- 1 broccoli stem, chopped
- 1/2 medium onion, minced
- 5 cherry tomatoes, halved
- 1 clove garlic, minced
- 2 tablespoons white cooking wine
- 1 tsp fresh Lemon Juice
- 1/2 teaspoon Italian seasoning.
- Salt and pepper to taste
- Optional toppings: grated Parmesan and toasted flaked almonds
Step 1
Start boiling a large pot of water. Once the water comes to a boil, add the pasta and a sprinkle of salt and cook the pasta according to its box directions.
Step 2
Cut up all of your vegetables, then heat a skillet on medium. Grease the skillet with the butter, then throw in the onion, broccoli stem, and carrots. Cook for about 2-3 minutes, or until the onion becomes transparent, then add the garlic and cook for another minute.
Step 3
Turn the heat to low, then add the cream and wine. Add cooked chicken and the cherry tomatoes to the sauce, then cook until the sauce thickens, about 1-2 minutes. Turn the heat off, then add the lemon juice, Italian seasoning, and finally the salt and pepper.
Step 4
Add the cooked and drained pasta to the sauce, then stir well to coat. Transfer everything to a bowl and add the grated Parmesan and the toasted flaked almonds on top. Enjoy!
Matt's Meals 