I Have No Idea (Chicken With Rotini Pasta)
photo by JandJs Mum
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 1 teaspoon sugar
- 1⁄2 teaspoon garlic granules
- 1⁄4 teaspoon nutmeg
- 1 teaspoon onion salt
- 1⁄4 teaspoon cayenne pepper
- 2 tablespoons dried parsley
- 12 ounces rotini pasta, cooked according to package directions
- 2 tablespoons olive oil
- 1 - 1 1⁄2 lb boneless skinless chicken breast, julienned
- 1⁄3 cup chicken stock
- 1⁄4 cup red pepper, diced
- 1⁄4 cup unsalted butter
- 1⁄2 teaspoon garlic
- shrimp (optional)
- 1 small tomatoes, chopped
- parmesan cheese, to taste
- pepper, to taste
directions
- Combine first six ingredients (sugar, garlic, nutmeg, onion salt, cayenne pepper and parsley) in medium bowl. Add sliced chicken breasts and toss to coat. Refrigerate until ready to cook.
- Begin cooking pasta according to the package directions.
- In large saute pan, add olive oil and heat until almost smoking.
- Add seasoned chicken to olive oil and cook over medium heat until no longer pink.
- Add chicken stock and diced red pepper. Cook until peppers are crisply tender.
- Add unsalted butter and garlic and toss gently to coat. (Add shrimp here, if using).
- Add cooked pasta and toss with chicken. Top with chopped fresh tomatoes and parmesan cheese. Add pepper to taste.
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Reviews
-
We have a lot of "I have no idea" recipes in our house, and this one is going to be put in my list of favs! The only thing I did differently was I braised my chicken in the stock after it was browned to save time (was making it for lunch). Added the tomatoes a bit early but they were still great. Oh, if anyone is concerned about how their kids will like it...don't be! I used 2 lbs chicken and a full lb of pasta, DH and I both had one bowl, and my 3 and 4 year olds polished off the rest!!! Thanks J&J!
RECIPE SUBMITTED BY
I live on a beautiful 20 acres west of Spokane, Washington (or "East of Reardan") with my husband and two wonderful boys. I work full time, in addition to raising my family, so am limited on the amount of time I have to cook. I do a lot of planning and shopping ahead, so am still able to provide full meals for my family just about every night. My favorite cookbooks vary, but right now it's the "Quick from Scratch Italian" by Food & Wine Magazine. My kids love to help in the kitchen and enjoy getting assigned kitchen duties.