I am always on the lookout for easy recipes that I can throw together quickly, but they have to be good. This recipe for chicken fits the bill. Fast and Yummy!
As promised, this is the Chicken and Sun-dried Tomato Pasta that I promised in my post on Super Fast “Pasta~Your Way” – a great solution to the “What Am I Going to Make For Dinner” blues. I sing them often, do you?
Well, here is one great solution for you. Following is a simply great combination of some of my favorite flavors – sun-dried tomatoes, feta, and chicken. If you are lacking any of these ingredients, just look at my “throw it together with whatever you’ve got” method in Super Fast “Pasta~Your Way, for some great ideas for substitutions that you can mix and match for a great dish. Either way, you’ve got a family-pleasing, easy dinner solution.
My whole family loved this version so much that they begged for it again right when it was done. Kitchen work – cooking, cleaning, and doing it all over and over again gets tedious. So when I make something healthy and my family loves it, it really helps me to have satisfaction knowing that they’ve been blessed by my efforts .
Chicken and Sun-Dried Tomato Pasta
1 lb pasta (I used brown rice fusilli from Trader Joe’s. Tinkyada is also a great gluten-free choice)
1 – 1 1/2 pounds chicken breast
2 Tbsp. coconut oil (I recommend Nutiva or Tropical Traditions)
All Purpose Seasoning
2 – 3 oz Feta Cheese, crumbled (I purchase mine at Costco for most of the family. For my dairy-allergic son I make Almond Feta or try other toppings*)
3 cups green beans
1 cup sun-dried tomatoes (Here’s my post on Easiest Homemade Sun-Dried Tomatoes)
1/3 – 1/2 cup Moroccan Vinaigrette (Use your favorite dressing or seasoning. However, if I do say so myself, my Moroccan Vinaigrette is not to be missed!)
1. Cook pasta according to directions — and make sure you read my tip to Save Time and Money Cooking Pasta.
2. While pasta is cooking, cut chicken up into small chunks. Cook in 2 Tbsp coconut oil (or other healthy fat). When the chicken is almost done, season with your seasoning of choice. I used my All-Purpose Seasoning Blend.
3. Cook green beans lightly.
4. Add beans and remaining ingredients and toss gently, but thoroughly.
*Toasted pumpkin seeds, (remember to soak them first, if possible) or another savory topping like black olives or artichoke hearts are a great substitute for those looking for a dairy-free option)
The combination of the seasoning on the chicken, the “punch” of flavor from the sun-dried tomatoes and the feta, with the freshness of the beans is really something. We love almost all things pasta, but this recipe is something special.
While there is a decent amount of vegetables in this dish, between the green beans and the tomatoes, I would add more veggies to our plates and serve this with a side of a salad or veggies like my Moroccan Carrots.
How about you? Do you have a favorite pasta dish or pasta topping to share?
Shared at Feasting in Fellowship Friday, Fantabulous Friday, Friday Favorites, Finer Things Friday, Foodie Friday, Food on Fridays, Grocery Cart Challenge, Frugal Friday, Fight Back Friday, Menu Plan Monday, Tuesday Time Out, Domestically Divine Tuesday, What’s On Your Plate, Homemaking Link-Up, Simple Lives Thursday, Delightfully Inspiring Thursday, It’s a Keeper Thursday, Things I Love Thursday, Turning the Table Thursday, Full Plate Thursday, Thrifty Thursday, Thrifty Thursday (101), Creative Juice Thursday, Allergy Friendly Friday, Ruth’s Real Food, Life as Mom, and Fresh Bites Friday.