Pasta is a fairly versatile and easy dish to make. As it's one of my favorite carb cravings, I like to keep it light in sauce, add nice big chunks of protein like chicken or beef and add a lot of vegetables, making it more than just a prominently pasta dish. The result is a complete, balanced and nutritious meal. For this recipe I chose red peppers and red onions as the vegetables and although it serves two, those single amongst us can always save the leftovers for lunch the next day.
110 g penne pasta
2 tbsp olive oil
1 garlic clove
2 skinless boneless chicken breasts cut into strips
salt and pepper to taste
¼ cup vegetable stock
1 can of diced tomatoes
1 cup of red onions, sliced
1 cup of red peppers, sliced
½ tsp of dried basil
½ tsp of dried oregano
Bring a large pot of salted water to a boil and add penne pasta and cook pasta for 8 minutes or until desired tenderness reached, then drain the pasta
Heat oil in a large sauce pan over medium heat. Add the chicken, garlic, salt and pepper and cook for 5 to 7 minutes per side, stirring occasionally
Add the remaining ingredients to the chicken and cook for another 5 minutes
Plate the penne pasta, then pour the chicken and sauce over the pasta and serve at once
Ways to make this recipe healthier includes the following substitutions: whole wheat pasta; turkey breast
for lunch the next day.