Wednesday, October 20, 2010
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!
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.