Usually, if we’re going to have a fancy shmancy dinner, we have it on Sunday nights. Unfortunately, I dropped my husband off at the airport for a business trip this morning, so he wasn’t around for dinner tonight(I miss him already). Since it was just my daughter and I eating, I defrosted some chicken breasts this morning, really having no idea what I was going to do with it.
After a few caprese appetizers and a margarita, this dinner just sort of came together for me. I find I get my best inspiration after a margarita.
I looked through my fridge and found some zucchini and cherry tomatoes, and parmesan cheese. I have lots and lots of fresh basil in my herb garden, and I had chicken in the fridge. An idea was born.;)
This meal came together in about 15 minutes, was absolutely scruptious, light, and healthy, and best of all my two year old daughter ate, like, a giant buttload of it, which is always good. (Is it unappetizing to say buttload in a post about food? I’m sorry if it is. )
6 oz of cooked whole wheat angel hair pasta (you don’t have to use whole wheat, but I did)
2 boneless skinless chicken breasts, cubed
2 zucchini, sliced into long, thin strips
5 (yes, 5) cloves of garlic, finely minced
1 tablespoon of olive oil
about a cup of cherry tomatoes, cut in half
20 fresh basil leaves, chopped, plus a few more for garnish
3 chicken bouillion cubes
1/4 cup of chicken broth
1/2 cup of parmesan cheese, plus more for garnish
pepper to taste
Cook the pasta in salted, boiling water. I cook it *just* past al dente.
In a large pan, heat the oil over medium heat. Add the garlic, and sautee just until soft, about two minutes. Add the chicken and bouillion cubes until chicken is cooked through, and juices run clear. Add the tomatoes, zucchini, chicken broth, and cook about 3 minutes until vegetables are nicely cooked. Add basil and parmesan cheese. Taste and then add the pepper. *Do not add more salt, the parmesan cheese will add more salt to this dish*
When veggies are cooked, remove from heat and stir in pasta and parmesan into the mixture. Serve topped with a little more basil and parmesan. Enjoy!