The kitchen diaries of two sisters on a mission to feed their families and save money. Healthy. Delicious. Affordable.
Wednesday, October 20, 2010
Chicken Pasta
This is one of my favorite pasta dishes and I have to thank my sister-in-law, Michelle, for the recipe! I love it, and since there are only 2 1/2 of us eating in our house, I am usually able to freeze half of it for a future meal. If you're really trying to plan ahead and freeze a lot of meals, just double or triple the recipe and you'll get even more!
This recipe calls for canned Italian tomatoes. I rarely buy canned tomatoes, but when I do, I stock up. I wait for them to go on sale, but not just any sale. It has to be an amazing sale. I can usually sweeten the deal by adding coupons on top of the sales savings. By doing this, I hardly ever have to pay full price for them!
Chicken Pasta
3-4 garlic cloves, minced
1/2 cup each: chopped onion, green bell pepper, red bell pepper*
1/3 cup chopped celery
1 Tbsp olive oil
1 can (14.5 oz) Italian diced tomatoes
1 1/2 cups water
1 1/2 tsp chicken bouillon (or use a 14.5 oz can of chicken broth and omit the water)
2/3 cup sliced fresh mushrooms
1 tsp dried basil
2 bay leaves
1/4 tsp pepper
1 tsp Italian seasoning
1/4 cup Parmesan cheese
12 oz spiral pasta
2 cups boneless, skinless chicken breasts, cooked and cubed
*I like lots of veggies in mine, so I usually end up putting in at least 3/4 cup of each one.
In a skillet, saute onions, peppers, celery, and garlic in oil until tender. Stir in tomatoes, water, bouillon, mushrooms, and seasonings. Bring to a boil; cover, reduce heat, and simmer for 15-20 minutes. In the meantime, cook pasta according to package directions and drain. Add chicken and Parmesan cheese to the tomato mixture. Discard bay leaves. Serve sauce over noodles.
Note: This sauce is quite thin, which I don't mind. However, if you want to thicken it up a bit, you can add a little tomato sauce (I added a 4 to 5 tablespoons to mine) or maybe even try tomato paste (I haven't tried it and therefore don't know how it would affect the flavor). Additionally, I should have specified that it's only the sauce that's freezable. You'll want to make fresh noodles each time!
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