Solo Green Beans and Chicken With Pasta
"The sharp tang of the lemon juice matched with the sour olives and the sweet onions highlights tonight's version of refrigerator sweep. I really liked this combination, but remember cooking is a Creative Sport."
photo by Bill Hilbrich
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
1
ingredients
- 1 cup cooked green beans
- 1 cup cooked chicken meat, diced
- 1 cup dry pasta (I like the shape of Rotini)
- 1⁄4 cup Spanish olives with pimento
- 1⁄4 cup onion, diced
- 1 lemon, juice of
- 2 tablespoons olive oil (Divided)
- 1 tablespoon butter
- 1⁄2 teaspoon black pepper
- 1⁄4 cup water, from the pasta pot
directions
- Start 2 cups of salted water to boil.
- Pour the juice of the lemon over the green beans and set aside until needed.
- When the water is at a rolling boil, add the pasta and stir for at least 15 seconds.
- Add 1 Tablespoon Olive Oil and Butter to a deep sauce pan and melt.
- Add the onions and saute until nearly transparent.
- Add the rest of the ingredients except the pasta, water, and pepper.
- When the pasta is done (about 8 minutes) pour 1/4 cup of the cooking water into the pan and drain the rest.
- Add to the pasta and then the pepper to the sauce pan and continue to cook over low heat for 2 more minutes.
- Serve.
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Reviews
-
This was really delicious and easy to make. I, like Shellbelle, did not have any olives on hand so I did without, but I am looking forward to trying it again with the olives as well. I doubled the recipe for my husband and I and it was perfect! Thanks, Brother William!! -
This was very good. It made a quick and easy supper for me. I left out the olives because I didn't have any on hand. Thanks for sharing this recipe!
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
