Grilled Chicken Penne Pasta

Tonight for dinner I made a delowcious meal entirely out of ingredients I already had in-house. I don’t know what was more exciting… Making a meal that tasted better than ok for once, or not having to go to the store and spend 50 bucks to make it happen? I ended up using a store-bought sauce I already had on hand, pasta that I always keep in the house, some veggies I had from meals I made earlier in the week (onion and bell pepper). I wanted to use some mushrooms, but they had gone bad on me. I had one chicken breast and some extra chicken breast tenderloins sitting in the freezer, that I seasoned with olive oil, S&P, and a Homemade Italian Seasoning I made fresh just for tonight. I also had a sandwich roll left over from Sausage, Peppers and Onions night, that I cut in half and made garlic bread out of. I was playing with all second string players and it ended up hitting a home run!

Ingredients

  • ½ medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 (14 ½ oz.) can tomatoes, diced
  • 1 (14 ½ oz.) can tomato sauce
  • 1 (6 oz.) can tomato juice
  • 2 tablespoons basil (chopped fresh)
  • 1 tablespoon olive oil
  • 1 tablespoon parsley, chopped fresh
  • Fresh ground black pepper, to-taste
  • 1 teaspoon salt
  • 2 chicken breasts, grilled and sliced
  • 2 cups penne pasta
  • Parmesan cheese, grated

Directions

  1. Sauté onions in olive oil until translucent.
  2. Add garlic and cook for one more minute.
  3. Add tomato, tomato sauce, tomato juice, black pepper, salt, basil, and parsley. (Or your favorite store-bought pasta sauce.)
  4. Once sauce boils reduce to simmer and add grilled chicken.
  5. Simmer until pasta is cooked.
  6. Cook penne pasta in boiling, salted water.
  7. Strain pasta and add to sauce.
  8. Serve topped with Parmesan cheese
Notes: Add red pepper flakes for arabiatta and add oregano for a spicier version.
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Comments

  1. korbelicious says:

    I’m the same, always have pasta on-hand.

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