One of my favorite things about being home is that I get to actually cook meals. Sometime after graduating from college I lost my fear of burnt soup and discovered a new love. So since I’m always looking for new recipes, I thought it might be fun to share some favorites.
This is one that I make for people a lot and they always ask for the recipe…good place to start? It’s sort of a combination of recipes…closest to my friend Lee’s pasta, but borrowing some from my friend Christine’s Olive Penne.
To start, you should know that these are the obstacles I encounter while trying to make dinner:
(I hate washing dishes!)
boneless, skinless chicken breasts
1 red pepper
1 bunch asparagus
1 box grape or cherry tomatoes
crushed red pepper flakes
salt & pepper
pasta (I usually use Penne)
1. Season chicken with salt & pepper and broil until cooked through (about 8-10 min per side)…cut into strips
2. Slice and steam asparagus and red pepper (I’m totally a cheater and I just do it in the microwave with cling wrap and a little water 🙂 )
3. Cook the pasta
4. Prepare the sauce – fill a medium saucepan with olive oil (so the whole bottom of the pan is coated)…add some minced garlic, oregano, red pepper flakes, salt, and pepper (all to taste). Cut all the cherry/grape tomatoes in half. Cook in olive oil until the tomatoes are saucy.
5. Mix it all together in a large bowl: pasta, steamed veggies, tomato sauce, chicken – toss with feta cheese.
(In Lee’s Pasta, there’s no tomato/homemade sauce concoction – you can just skip that part and use Italian dressing. In Christine’s Olive Penne, you ditch the extra veggies and feta (I think) and toss the noodles and sauce with olives and parmesan. Both variations are delicious, but this is my favorite.)
And in my defense, I do occasionally wash my dishes. (Though I rarely put them away.)