I can hardly believe it’s already February. But it’s also exciting because then I’ll no longer have to deal with blizzards that do this to my car. I’m not kidding I literally had to shovel snow with my scraper because hey, who keeps a shovel in their car? Not me.
I figured before the snow melts, I’d bring you some warm comforting dishes that make your heart feel full (but not your bellies).
In an effort to stop going out to eat so much with Tony, I whipped up this easy and delicious pasta with all the ingredients in the I could find in the fridge. We’ve been doing date nights in more often lately and it’s been incredibly fun to come up with meals that are both healthy, creative, delicious and satisfying.
Do you ever do a date nights in? Grab a bottle of wine and let’s get cooking!
It’s fairly easy to throw this meal together, especially when you take the liberty of cleaning out all the veggies from the fridge. Know that you can really put vegetable into this pasta and it would be exceptionally tasty. I think broccoli, corn and perhaps a little asparagus would be delicious. But hey, totally up to your imagination on what you can add!
Another great thing about this pasta is that you can make it gluten free by using gluten free pasta. They sell a couple great ones at Trader Joe’s and Whole Foods. I like a quinoa brown rice pasta, but any kind of GF pasta should be fine.
Wanna make it vegetarian? Leave out the chicken and use vegetarian broth. Still lovely!
Best yet? This is a meal all on it’s own. Plenty of veggies and protein. Although I will admit that we love serving it with garlic bread; I can’t get over how delicious Tony’s recipe is. Maybe I’ll get him to share it someday.
Hope you love this meal! If you make it or any other recipe, be sure to tag #ambitiosukitchen on Instagram so I can see your creations. xo!
- Serves: 6 servings
- Serving size: 1/6th of recipe
- Calories: 352
- Fat: 11.8g
- Carbohydrates: 35.9g
- Sugar: 5.2g
- Fiber: 3.7g
- Protein: 25.1g
- 8 ounces uncooked rotini (whole grain preferred)
- 2 large carrots, peeled sliced
- 1 zucchini, chopped
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 3 tablespoons olive oil, divided
- 4 tablespoons chicken broth, plus more if necessary
- 4 garlic cloves, minced
- 3/4 cup freshly grated parmesan cheese
- 1/4 cup chopped fresh basil
- 1 teaspoon oregano
- salt and pepper
- 1 pound chicken breasts, organic if available
- Preheat broiler to high. Cut bell peppers in half and place on foil-lined baking sheet, skin sides up. Broil for 8-10 minutes or until blackened. Once blackened, remove from oven and transfer to a plastic ziploc bag. This will help the skin sweat so that you are able to peel it off easily. Keep in bag 10 minutes, then peel and slice into strips; set aside.
- In a medium bowl, mix together two tablespoons of olive oil, chicken broth, garlic, basil, parmesan cheese, basil and oregano; set aside. Next, generously season chicken with salt and pepper and set aside.
- While peppers are cooking and/or sweating, you can cook the pasta according to package directions.
- In a large skillet, drizzle a teaspoon of olive oil and add in carrots and zucchini. Saute while pasta cooks. If carrots and zucchini absorb all oil add in a few tablespoons of chicken broth. Next, drain pasta, transfer back to skillet and turn heat to low; stir in the Parmesan cheese mixture. Add in sliced roasted bell peppers. Add salt and pepper to taste. Keep pasta over low heat while you cook the chicken.
- Heat a separate skillet over medium-high heat and drizzle two teaspoons of olive oil in. Add in chicken and cook for 6-8 minutes on each side or until chicken is no longer pink and juices run clear. Slice chicken and then add to pasta. Sprinkle with a bit more parmesan cheese. Serves 6, about 1 1/2 cups each.