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)
Seasoning of choice (I used my All Purpose Seasoning) (to taste)
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?