Matt73
Well-Known Member
I asked one of my best friends, about four years ago, for a simple, quick, yummy pasta recipe. He happens to be an awesome chef (when I lived in Toronto I was treated to many an exquisite meal...lucky me
). I make this about once/week and Kev and I both love it. I had it tonight and thought I'd share
Olive Oil
1 onion, diced
2 medium-sized chicken breasts
2 cups rotini pasta (I use brown rice pasta because I'm severely gluten intolerant/Celiac
)
Garlic (at your discretion...I use at least half a head...serious garlic freak
)
1/4 cup of dry white wine and or lemons (lots of lemons)
Italian Seasoning (you'll need at least 3 tablespoons...a lot)
pinch hot pepper flakes (optional)
I start out by getting my water ready for the pasta by adding a generous amount of sea salt and getting it boiling and then letting "it wait for me".
Brown the chicken with olive oil (3/4 cooked). Remove chicken and place in a bowl. Turn up heat on your water and add your pasta at this point (cooking until al dente).
Then I sautee the onion in some olive oil (it's all about the olive oil lol) for about 5 minutes over medium heat (until it's caramelized).
Then I add the garlic and stir it around (not letting the garlic burn, of course).
Add the chicken back to the pan and stir (turn up the heat at this point to medium high).
Add a bit of white wine and or lemon (I often use only lemon...I'll use two lemons throughout cooking).
Add the Italian seasoning (and hot pepper flakes if you want a kick). Stir and cook the chicken through. If you need more Olive Oil...go ahead...drizzle away
When pasta is done, drain. I'll either add the chicken mix to the pasta in the pot it was cooking in or add the pasta to the pan and get everything melding with the oil and lemon etc. When I'm ready to serve, I give the whole thing one last shot of lemon and olive oil (it's ALL about the lemon and olive oil lol).
(Often I'll incorporate either peas, spinach, or broccoli florets to this dish as well)
Try it. You won't be dissapointed. It's healthy and so deelish
Olive Oil
1 onion, diced
2 medium-sized chicken breasts
2 cups rotini pasta (I use brown rice pasta because I'm severely gluten intolerant/Celiac
Garlic (at your discretion...I use at least half a head...serious garlic freak
1/4 cup of dry white wine and or lemons (lots of lemons)
Italian Seasoning (you'll need at least 3 tablespoons...a lot)
pinch hot pepper flakes (optional)
I start out by getting my water ready for the pasta by adding a generous amount of sea salt and getting it boiling and then letting "it wait for me".
Brown the chicken with olive oil (3/4 cooked). Remove chicken and place in a bowl. Turn up heat on your water and add your pasta at this point (cooking until al dente).
Then I sautee the onion in some olive oil (it's all about the olive oil lol) for about 5 minutes over medium heat (until it's caramelized).
Then I add the garlic and stir it around (not letting the garlic burn, of course).
Add the chicken back to the pan and stir (turn up the heat at this point to medium high).
Add a bit of white wine and or lemon (I often use only lemon...I'll use two lemons throughout cooking).
Add the Italian seasoning (and hot pepper flakes if you want a kick). Stir and cook the chicken through. If you need more Olive Oil...go ahead...drizzle away
When pasta is done, drain. I'll either add the chicken mix to the pasta in the pot it was cooking in or add the pasta to the pan and get everything melding with the oil and lemon etc. When I'm ready to serve, I give the whole thing one last shot of lemon and olive oil (it's ALL about the lemon and olive oil lol).
(Often I'll incorporate either peas, spinach, or broccoli florets to this dish as well)
Try it. You won't be dissapointed. It's healthy and so deelish
