Chicken with Pasta
This recipe is compliments of Dana DiTomaso, who did the design for this awesome site and hosts it too:
Put a couple of splashes of olive oil and balsamic vinegar (vaguely equal portions) in a skillet. Press two to three cloves of garlic in, mix it up. When the oil/vinegar is warm, put in just over a pound (about 400 grams) of sliced chicken breasts or frozen pre-sliced chicken because it’s easier. Cook on medium heat until chicken-type-cooking-things happen.
Start boiling water for the pasta. You’ll be making 12 ounces of pasta – white or whole wheat is up to you. I usually use rotini or penne. I’m going to assume that you know how to cook pasta 😉
When the chicken is mostly done, put in either (depending on season) two medium sized diced tomatoes, or a can of no-salt diced tomatoes. Add in oregano and basil to taste and mix it all up. Reduce heat, stir occasionally, and simmer until the tomatoes seem done. Or the pasta is done. I’m easy.
When everything is finished, toss some extra olive oil and balsamic vinegar on the pasta and mix it up with the chicken/tomato stuff. Makes 4ish servings.