Tuesday, April 26, 2011

Pasta with Chicken

Last week was eye candy week here at Apron Appeal. The posts on this blog provided much happiness yet little sustenance. I apologize. The truth is as much as I would LOVE to eat butter drenched waffles, muffins and cookies everyday, my body just can’t live that way and unless you are a 6-year-old, yours probably can’t either. I need balance. So today, I’m tipping the scales in the other direction.

Depending on what camp of “healthy” you reside in, (there are many) this dish just may have your number. It’s light and satisfying and contains all the components necessary to provide full nutrition at one meal: protein, colorful veggies, good fats and FLAVOR! Flavor should never need to be sacrificed for health – NEVER. That is just a recipe for failure.

Not only can this recipe be considered healthy, it’s also one of those recipes to use when you need to clean out your fridge or pantry. I used 2 different kinds of pasta and threw in what veggies and cheese I had on hand (gruyere - again). You could easily add in more veggies or tofu or whatever it is that sings to you. In the past, I’ve used shrimp, cauliflower, onions, peppers and rather than pasta I’ve served this tossed with brown rice or over spaghetti squash. In the end, I’ve never been disappointed.

This little dish will make your metabolism happy. So to all healthy eaters out there….This dish is for you.

Pasta with Chicken
(and some other stuff)

Serves 4
Ingredients:

2 tablespoons olive oil (divided)
2 skinless, boneless chicken breast halves, cut into 1-inch cubes
1 carrot, sliced diagonally into 1/4-inch pieces
1 (10 oz) package frozen broccoli florets, thawed
2 cloves garlic, minced
12 ounces pasta (any will do)
2/3 cup chicken broth
1 teaspoon dried basil
1/4 cup grated Parmesan cheese (I was out so I used gruyere)

Directions:

  1. Heat 1-tablespoon oil in a large skillet over medium heat; add chicken. Cook, stirring, until chicken is cooked through, about 5 minutes. Remove from skillet and drain on paper towels.
  2. Heat remaining oil in the same skillet. Begin heating water for pasta. Add carrots to skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer.
  3. Cook pasta according to package directions. While pasta is cooking, add chicken broth, basil and Parmesan to skillet. Stir to combine. Return chicken to skillet. Reduce heat and simmer for 4 minutes.
  4. Drain pasta. Place in a large serving bowl. Top with chicken and vegetable mixture. Serve immediately.
Source: Original Family File
Gwenevere

10 comments:

Bestfoodies said...

Pasta of all kinds is my favorite and this looks yummy. Can't wait to try it. Hope you post more pasta dishes.

Michelle O said...

Amazing photo! It's so hard to make yellow foods look good sometimes :)

Gwenevere said...

@ best foodies-more pasta to come for sure but I've got to pace myself.
@ Michelle -At this point almost ALL food is hard to make look good. I am not a photographer so capturing this food is a bit of a process. The compliment is very much appreciated.

A Busy Nest said...

I like how easy this recipe is for last minute cooking. My children will always try a pasta dish!

Sandra said...

Wonderful dish..so easy yet delicious!!!yummy!

Karen said...

This looks great...sometimes a healthier dish is the only thing that will hit the spot and you want to feel better about eating it. I personally could eat an entire block of gruyere (although then I suppose the healthy aspect would go out the window!), so this sounds like my kind of dinner.

Kelly said...

Love the photo and the recipe looks incredible! Glad to be a new follower! :)

Wilde in the Kitchen said...

I'm feeling very candied out too! Thanks for sending something healthy my way, I totally need it!

Chris's Gourmet Fashion said...

Thanks for stopping by my blog. Am now following yours, if you enjoyed mine do pop over and join too. This dish looks great. As much as I love Parmesan, I think that your choice of gruyere with this dish is actually a better choice. It works so well with the chicken.

Spicegirl said...

Boo thought the toast was cute, I guess I'll have to start making some mini loaves. I'm not sure that I've ever used Gruyere. *hangs head in shame* Good time to start.

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