This isn't the most frugal recipe because it uses chicken breasts, which are NOT the cheapest way to buy your poultry! However, I've included it here because it's truly delicious and very easy to "tweek" and vary using whatever you have on hand. You could even try it with ham!
8 oz. pasta shapes (bow ties, penne, etc.)
3 cups broccoli florets
1 cup frozen baby peas
4 chicken breasts, skinless and boneless, cut into 1/2-inch ribbons
2 cloves garlic, passed through a garlic press
1 tsp poultry seasoning
1/4 tsp paprika
1/4 tsp chili powder
1 tsp dried basil
2 Tbsp olive oil
1/4 cup plain yogurt
Black pepper
Salt
In a large stockpot, cook pasta according to package directions. Toss the broccoli and frozen peas into the boiling pasta for the last few minutes of cooking. Drain into a large colander and return mixture to the pot. Cover. Place chopped chicken, seasoning, basil, paprika, and chili powder in a large plastic bag. Toss until chicken is well coated. Set aside. Pour olive oil into medium skillet. Heat on medium. Add chicken and cook for five minutes, stirring constantly. Add cooked chicken to the pasta mixture. Add yogurt, salt and pepper and toss until ingredients are evenly distributed.
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