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January 24, 2008

Whole Wheat Chicken and Vegetable Pasta

Whole Wheat Chicken and Vegetable Pasta

Eating healthy is usually associated with eating boringly, but that's anything but the case! Whole Wheat Chicken and Vegetable Pasta is a hearty, satisfying, yet healthy alternative to other pasta dishes. The vegetables bulk up the dish without bulking up the calories, while the whole wheat pasta gives you a whole grain kick that is better for you than plain old ordinary pasta. This dish is just perfect for one, or even to share! Pasta...What's not to like?

What You'll Need Per Person:
2 ounces of the dry whole wheat pasta of your choice, cooked according to package directions
1/2 a boneless skinless chicken breast, cooked until done
Extra virgin olive oil
1/4 a small onion, chopped
1 clove of garlic, minced
3-4 mushrooms, sliced
A pinch of sea salt
Freshly ground black pepper
1/2 to 1 teaspoon of dried oregano
1 cup of cherry tomatoes, cut lengthwise
1 cup of California Style frozen vegetables (Note: The version I used had broccoli, cauliflower, carrots and zucchini.)

Cook pasta, drain and set aside.

Cut chicken into chunks and cook in a skillet with a little non-stick spray, sea salt and black pepper until done through. Set aside.

In the same skillet you cooked the chicken sauté onions, garlic, mushrooms and tomatoes in a little extra virgin olive oil with sea salt, black pepper and oregano until tender. Add frozen vegetables and cook for a few minutes until veggies are thawed. Add cooked pasta and chicken then stir to coat. Cook for an additional 5-10 minutes to let flavors meld. Serve warm.

Notes: You can add in other herbs if you like. Basil might be a good addition or thyme. You could also top with cheese if you wanted, but remember that cheese can rapidly add up calorie wise. You could also use shrimp instead of chicken, or you could leave out the meat entirely and add more mushrooms for a meatless option.

Posted by Dianne at January 24, 2008 12:33 PM

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Comments

This sounds delicious!

Posted by: Deborah at January 24, 2008 1:32 PM

This looks really good and I can see how it could be expanded if you had to feed a few people.

On your last topic... I used to garden and preserve hugely. I cut back on gardening and switched mostly to flowers so I'm not a slave to harvest. I hope to get back into it at some point when I have more time. In the meantime, I'm really into growing herbs. I'd like to grow them in my kitchen so I could have fresh ones year round!

Posted by: Asthmagirl at January 24, 2008 9:56 PM

Thanks everyone! I really enjoyed this dish and will be making it again! :o)

As for herbs, I grow them indoors in the winter too. I've got parsley, white sage, rosemary and oregano right now. When my seeds arrive in a few weeks I'm going to plant some basil and thyme to bide the time to spring as well. I just love fresh herbs!

Posted by: Dianne at January 25, 2008 9:41 AM

Any advice on growing them in the kitchen? I tried growing flat leaf parsley and it didn't do well at all. My sage and rosemary and thyme are out in the yard doing well, but I think the parsey needs to stay in...

Posted by: Asthmagirl at January 25, 2008 10:35 AM

Any advice on growing them in the kitchen? I tried growing flat leaf parsley and it didn't do well at all. My sage and rosemary and thyme are out in the yard doing well, but I think the parsey needs to stay in...

Posted by: Asthmagirl at January 25, 2008 10:36 AM

I have mine in a large window in my breakfast area. It gets a lot of light, but doesn't get very much direct sun. I've also found the parsley grows better when pruned a lot. So feel free to use it liberally once it gets established.

To get it started it just plant 3 or 4 seeds in some organic compost or potting soil and let them germinate. Once they start to flourish then harvest away. Also keep them well watered, but don't get them sopping wet. The soil should stay moist.

Posted by: Dianne at January 25, 2008 11:17 AM

What a delicious looking meal!

Posted by: Kristen at January 25, 2008 11:33 PM

Thanks!

Posted by: Dianne at January 26, 2008 9:22 AM

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