The other day for dinner, I defrosted some chicken breasts. I wasn’t sure what I was going to make, but I figured chicken was safe. I started rummaging through the cabinets and fridge to find something, anything, to go with the chicken.
I had some mini peppers. They are sweet and really cute (I know that shouldn’t matter, but it does). I also found some shallots and rigatoni pasta. Why not throw it all together?
Here’s what I came up with:
Pasta with Chicken and Peppers
2 chicken breasts
10-12 mini peppers (any color is fine)
1 lb of pasta (I used Rigatoni)
4 TBL extra virgin olive oil
salt & pepper to taste
Place 2 TBL extra virgin olive oil in a pan. Place chicken breasts, seasoned with salt & pepper, in pan and cook on both sides. Put cooked chicken aside and let rest for about 5 mins.
Prepare pasta according to directions on box. Drain, saving 1/2 cup of pasta water.
Wipe down pan. Heat 2 TBL extra virgin olive oil in pan. Sauté shallots and peppers until tender.
Combine all ingredients in a bowl. Pour the 1/2 cup of pasta water on top.
Serve with grated parmesan cheese. Buon Appetito!
What’s your favorite “created” recipe that you have in your “bag of tricks?”