Recipes: Chicken Tomato Pasta
Chicken Tomato Pasta Dish
Another great meal made by my awesome husband. He came up with this pasta recipe one Sunday for lunch. The base is animal shaped pasta noodles (can you guess who picked out the noodles)?! Topped with chicken, tomatoes, bok choy, spinach, and mushrooms. It was a fresh and tasty combination perfect for dinner out on the deck with the family on a sunny Sunday afternoon.
Chicken Tomato Pasta Recipe:
- 1 lb Chicken Breasts (sliced, cooked, seasoned, and drained)
- 12 oz Pasta (we used Organic Vegetable Pasta in the shape of Animals)
- 1 large Tomato (or can of diced tomatoes)
- 1 cup Fresh Spinach
- 1 cup Fresh Bok Choy
- 1/2 cup Fresh Mushrooms
- 1 tablespoon Olive Oil
- 1/2 teaspoon Minced Garlic
- Optional – 1/2 small Onion
- Optional – 1/4 cup shredded Cheese
1. Slice the chicken in about 1 inch strips. Heat 1/2 tablespoon of Olive Oil in a frying pans on medium heat and add the minced garlic (and onion if using it). Cook over medium heat for 3 minutes. Add the chicken and stir gently as every couple minutes while working on the other steps.
2. Add water to a pot and turn it on medium-high until it is at a rolling boil and add the pasta. Cook the pasta per the directions on the package.
3. Slice up the vegetables into about 1/2 inch to 1 inch pieces (tomatoes, spinach, bok choy, mushrooms). Heat 1/2 tablespoon of olive oil in a pan over medium heat. Add the mushrooms and tomatoes cooking them for about 2 minutes. Add the spinach and bok choy, cooking for an additional 3 minutes or until the leaves are starting to wilt.
4. Scoop some pasta onto your plate. Top with the tomato and vegetable mixture. Add the chicken and a little more of the tomato and vegetable mixture. Optional: Garnish with sauteed bok choy centers and a sprinkle of shredded cheese.
Chicken Tomato Pasta with a Bok Choy garnish!
Recipes: Easy Potato Wedges
Crispy & Delicious Potato Wedges
Easy Potato Wedges Recipe:
- 4 Potatoes
- 1/4 cup Olive Oil
- 1/2 teaspoon Pepper
- 1/2 teaspoon Paprika
- 1 teaspoon Garlic Salt (we like Lawry’s Garlic Salt)
- Wash potatoes, cut into wedges.
- Place potatoes skin down in a baking dish.
- Mix the next 6 ingredients together and brush onto potatoes.
- Bake at 350 for 1 hour.
1. Preheat the oven to 350 degrees.
2. Wash the potatoes. Cut them into wedges. Place in baking dish.
3. Mix the olive oil, pepper, paprika, and garlic salt together and pour over the potatoes. Use a spoon to gently stir the potatoes so that they are evenly coated.
4. Bake for 40 minutes or until the potato wedges are cooked and tender.
Tray of Easy Potato Wedges
Recipe: Easy Summer Vegetables
Grilled Vegetables I love this time of year as the fresh veggies begin pouring in from the garden. It has been wonderful eating the vegetables and finding great ways to eat them. One of our family’s favorite ways to enjoy them is on the grill. Our family has tried many different vegetable recipes and this is my favorite because it is so easy and quick. It’s a great recipe to use when you have guests coming over for dinner. You can use a variety of fresh vegetables. I like to use the fresh veggies that we have in the fridge put into the recipe but you really can use any ones that you enjoy.
Easy Summer Vegetables:
- 1 cup sliced Carrots
- 1 cup sliced Zucchini
- 1 cup sliced Summer Squash
- 1 cup sliced Tomatoes
- 1 cup fresh Mushrooms
- 1/2 cup sliced Onions
- 1/4 cup Italian Dressing
Slice the vegetables into 1 inch pieces and put them into a bowl. Pour 1/4 cup of Italian Dressing over the vegetables and stir until evenly coated. You can add a little more or less dressing depending on the amount of vegetables you want. Let them marinate for a few minutes, pour them onto the vegetable grate on the grill, cook until tender but still crisp.
You can add whatever vegetables you want and substitute, for example if you do not have zucchini but have asparagus or peppers add a cup of them instead. The vegetables have great flavor and are a hit throughout the grilling season.
Photo by Adactio
