Friday, June 18, 2010

Weeknight Chicken and Pasta

Love recipes that cook up quick, especially during the school year when things are rushed! This is also a great recipe when you don't want to heat up the house using your oven! It says that it serves 4, but that was 4 pretty small servings, one of which included Bella's (my 1 year old daughter) serving... So, if you are big eaters, you may need to double this recipe! If Josh would have been home, he would have been scrounging the fridge for more food about a half hour after we were done eating! :)

Weeknight Chicken and Pasta
(Recipe found in Taste of Home Healthy)
Serves 4

2 cups uncooked whole wheat bow tie pasta
1 small onion, chopped
1 small red pepper, chopped (none at the store when I went, so I used green pepper)
1 tablespoon olive oil
1 garlic clove, minced
1 1/2 cups cubed cooked chicken breast
1/2 cup sour cream
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
2 tablespoon shredded Parmesan cheese
2 teaspoon minced chives

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute onion and red pepper in oil until tender. Add garlic; cook 1 minute longer. stir in the chicken, sour cream, milk and seasonings; heat through. Drain pasta; stir into skillet. Sprinkle with cheese and chives.

1 comment:

  1. Sounds good, we're going to have to try this!