Ingredients
- 1 medium onion, diced fine
- 3 cloves garlic, diced fine
- 1 green bell pepper, diced fine
- 6 large crimini mushrooms, diced fine
- 1 pint cherry tomatoes, halved
- 1 cup fresh basil, chopped
- 1/2 cup grated parmesan cheese + some for sprinkling
- 1 tbsp. olive oil
- 4 boneless, skinless chicken breasts, baked and cut into bite-sized pieces
- 1-2 tsp. garlic powder (stick to 1 tsp. if you have to talk to somebody
- the next day)
- 1/2 pound whole wheat rigattoni, cooked
Directions
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Step 1 – Cook pasta according to package directions.
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Step 2 – In a large skillet, sauté the onion, garlic, bell pepper and
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mushrooms over low heat until soft. Cook this slowly so that the vegetables
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will release their juices. Otherwise, 1 tbsp. of olive oil won’t be enough.
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It’s okay to get the pan hot over high heat, but then sauté over low heat.
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Be patient. It’s worth it.
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Step 3 – Once the vegetable mixture is sautéed and soft, fold in the
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tomatoes and basil. Cook until the tomatoes just barely start to wilt.
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Step 4 – Add your pasta to the pan mixture and then the garlic powder and
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parmesan cheese. Stir well.
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Step 5 – Stir in your chicken and serve.