I can hardly believe it’s currently February. But it’s also interesting because then I’ll no more suffer from blizzards that do that to my car. I’m not really kidding I literally needed to shovel snow with my scraper because hey, who keeps a shovel in their car? Not me.
I figured prior to the snow melts, I’d bring you some warm comforting meals that produce your heart feel full (but not your bellies).
In an effort to stop venturing out to eat so much with Tony, I whipped up this easy and delicious pasta with all the current ingredients in the I could discover in the fridge. We’ve been doing date nights in more often lately and it’s really been incredibly fun to come up with meals that are both healthy, creative, delicious and satisfying.
Do you ever do a day nights in? Grab a bottle of wine and let’s get cooking!
It’s fairly easy to throw this food together, especially when you take the liberty of cleaning out all the vegetables from the fridge. Know that it is possible to really put veggie into this pasta and it would be exceptionally tasty. I think broccoli, corn and perhaps just a little asparagus would be delicious. But hey, totally as much as your creativity on what you can add!
Another best part about this pasta is you could allow it to be gluten free through the use of gluten free pasta. They sell a few great ones at Trader Joe’s and Entire Foods. I love a quinoa brown rice pasta, but almost any GF pasta should be fine.
Wanna ensure it is vegetarian? Leave out the chicken and make use of vegetarian broth. Still wonderful!
Best yet? This is meals all on it’s own. Plenty of veggies and proteins. Although I’ll admit that we love serving it with garlic bread; I can’t get over how delicious Tony’s formula is. Maybe I’ll get him to share it someday.
Hope you love this meal! In the event that you ensure it is or any additional recipe, make sure to label #ambitiosukitchen on Instagram therefore i can see your masterpieces. xo!
Garlic Parmesan Pasta with Poultry & Roasted Bell Peppers
2 large carrots, peeled sliced
1 zucchini, chopped
4 tablespoons poultry broth, plus more if necessary
4 garlic clove cloves, minced
1/4 cup chopped fresh basil
1 teaspoon oregano
sodium and pepper
Preheat broiler to high. Cut bell peppers in two and place on foil-lined baking sheet, skin sides up. Broil for 8-10 mins or until blackened. Once blackened, remove from oven and transfer to some plastic ziploc handbag. This will help the skin perspiration so that you are able to peel off it off quickly. Keep in handbag 10 minutes, after that peel and cut into strips; reserve.
In a moderate bowl, mix together two tablespoons of essential olive oil, chicken broth, garlic, basil, parmesan cheese, basil and oregano; set aside. Next, generously time of year chicken with salt and pepper and set aside.
While peppers are food preparation and/or sweating, you can make the pasta based on package directions.
In a large skillet, drizzle a teaspoon of essential olive oil and add carrots and zucchini. Saute while pasta cooks. If carrots and zucchini absorb all oil add in several tablespoons of chicken broth. Up coming, drain pasta, transfer back again to skillet and change temperature to low; mix in the Parmesan cheese mixture. Add chopped up roasted bell peppers. Add sodium and pepper to flavor. Keep pasta over low warmth while you cook the chicken.
Heat a separate skillet over medium-high heat and drizzle two teaspoons of essential olive oil in. Add chicken and make for 6-8 mins on each aspect or until poultry is no much longer red and juices run clear. Slice rooster and then add to pasta. Sprinkle with a little more parmesan cheese. Serves 6, about 1 1/2 cups each.
This was absolutely delicious!
I do a low carb diet and ommitted the pasta & added sautéed mushrooms by the end!
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