Wednesday, August 18, 2010
Pasta of your choice - I used whole wheat rotini
Chicken - grilled, rotisserie, or which ever method you prefer
3 Zucchini, halved lengthwise & sliced
1/2 Red Onion, thinly sliced
Can of Diced Tomatoes
2 cloves minced garlic
1 Tbls EVOO
1/4 Cup White Wine, chicken broth or water
1 - 2 Tbls Balsamic Vinegar
House Seasoning or Salt & Pepper
Prepare chicken, set aside. (If you'd like to know how I did and usually do my chicken, see Note* below.)
Prepare pasta according to directions while you do the following.
In a large saute pan heat EVOO, add onions & salt. Cook about 2 min. Add zucchini, garlic, seasoning, white wine & seasoning. Cook until zucchini is tender. Add tomatoes (do not drain) and balsamic vinegar. Simmer about 1 min.
Place pasta on a platter, top with zucchini mixture, chicken & a generous amount of crumbled feta. Enjoy!
*Note: How I always prep my boneless, skinless breasts. I split them in half as if I'm going to butterfly them, but I go all the way through turning 2 servings into 4. (This cuts down on portion size and calories, but we eat with our eyes & since the breast LOOKS about the same our tummies don't really miss the other half.) Don't worry if you mess up, since you aren't actually butterflying them neatness doesn't really count.
Another easy option, keep a bag of these babies in your freezer! You can get one at Costco for around $16 & it seriously lasts a long time. They are the little Breast Tenderloins so they defrost in no time. I can pull a couple out of the freezer if I don't have any full breasts on hand, run them under a little cool water & they are ready to go by the time I have the rest of my prep done.
I season them well on each side with my "House Seasoning" and pound them flat if need. Into a hot pan, no oil – just a little Pam sprayed in and wiped out, for a quick sear on each side until done. This takes just a few minutes since your chicken is thinner and of uniform thickness.