Dinner Last Night

Dinners are probably one of my more challenging tasks.  As a full-time working mother, with a full-time working husband, getting good, nutritionally complete meals on the table is difficult at best.

Last night I made this quick pasta dish that was both easy and delicious.  This dish is easily adaptable to a wide variety of tastes.  Add as many or as few vegetables as you wish.  We like bell peppers, olives, mushrooms, and artichoke hearts.

Chicken “Tender” Pasta

3 T. olive oil

4 chicken breasts cubed

½ c. bread crumbs

1/3 c parmesan cheese

2 T. flour

Salt/pepper to taste

Italian seasoning to taste

1 box pasta (penne, bowtie, macaroni) – prepared per package directions.

1 small onion or 2 shallots diced

2 cloves garlic

1 can diced tomatoes

1 can tomato sauce (or 1 cup chicken broth)

½ c. hard cheese (parmesan, asiago, romano)

In a small bowl mix together the bread crumbs, parmesan cheese, Italian seasoning, salt and pepper (you can also add onion and garlic powder and any other seasoning you wish).  Set aside 3 T. of the mixture.  Lightly coat the chicken pieces with the bread crumbs (you don’t want a thick coating so no need to use egg or milk to help the bread stick).  Heat the olive oil in large pan and cook the chicken pieces on both sides until no longer pink.  Remove and set aside.  Add the onion, shallots, garlic, and dice bell peppers to the pan and sauté until the onions are golden brown (about 5 min).  Add the tomato, tomato sauce (or chicken broth) and any additional vegetables to the pan and cook an additional 10 minutes.  If the sauce is too watery you can thicken with the bread crumbs and parmesan cheese mixture you set aside before coating the chicken. Add additional seasoning to taste.  Add the cooked pasta to the pan and toss to coat.  Add any mixture of parmesan, asiago, and/or romano  cheese to taste. Top with the chicken and serve immediately.