OHI Chicken Pasta

This is Meal #7 of the meal plan using chicken breast.

This is another version of my Second Meal pasta, with a twist!

What We’re Repurposing:
Chicken, sauce, veggies from Spinach Artichoke Chicken
*If you have broccoli leftover from our Baked Chicken meal, you can use that here as well.

You’ll also need:
1 small zucchini, halved lengthwise and sliced (make half-moon shapes)
Half an onion, chopped
Your choice bell pepper, diced (one or multiple colors)
1 can diced tomatoes in juice/sauce
1 jar pasta sauce (whatever flavor you like – the kinds with seasonings are best for flavor)
Whole Wheat Pasta (use the same shape you used in Chicken Noodle Soup)
Olive Oil
*OPTIONAL: Alfredo sauce (you can also substitute a couple splashes of half & half) – use this if you want more creaminess than the Spinach Artichoke Chicken gives you

Here are the pasta sauces I used this time:
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For this dish, I like to get the kinds with more veggies (in this case, mushrooms) and that already have seasonings (the roasted garlic). The point of this meal is that it’s quick, easy to throw together, and flavorful – even though it’s not a long process. So pick flavors that you like. Also, since we’re using the spinach artichoke chicken, you won’t need as much of the Alfredo sauce. Actually, you can replace the Alfredo sauce with whatever sauce is left from the Spinach Artichoke Chicken, and mix the spinach and artichokes in as well. Extra veggies! And one less ingredient, but with the same effect.
*Disclaimer: When I was working my way through this meal plan, I planned to make the Spinach Artichoke Chicken but ran out of time one day (See? Told’ya I’m not perfect! :), so I ended up just baking up another batch of chicken. In the pictures you’ll see plain ol’ baked chicken instead of the Spinach Artichoke chicken. 

First, cook your noodles. (There are tips here if you need them.) Prep your veggies and start your sauce while the noodles are cooking. Drain water from noodles and set aside.

Heat a tablespoon or so of olive oil over medium heat in a large skillet. Toss your veggies in pan, and let them cook for a few minutes. If you’re concerned about what order to add them, it’s always good to add onions first to pull the aroma out, then add them according to their firmness. Peppers are more firm than zucchini, so you add them first to get them softened up a bit.

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This time I used red and green pepper, zucchini, and onion

Then add the canned tomatoes:

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Next add your cooked noodles.
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Chop your chicken (I would suggest doing this on a non-wooden cutting board so it’s easier to clean up.) Add to your pasta:
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Then add your jarred pasta sauce, about 1/4 cup at a time, until you have your desired amount of sauce:
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I always think there should be enough to completely cover all the noodles, and then a little extra so your pasta dish is not dried out.

Then, if you’re using plain chicken, or want more creaminess, add your Alfredo sauce or half & half:

You only need 1/4 or less to add richness to your sauce

You only need 1/4c or less to add richness to your sauce

Stir, simmer for a few minutes, and enjoy!

A little bit will do ya!

A little bit will do ya!

Pasta is so versatile. I hope these meals have shown you that you can enjoy chicken for a whole week without feeling BORED of chicken 😉

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