Fast, Simple and Beautiful

Here is another recipe I have made frequently for my family and for many guests.  A friend Val served me a similar meal years ago and since then I have been adjusting it and now the final change was the sugar-free dressing choice. Thanks Val for that first meal!  This is seriously one of our favorites due to the beauty of colors, the taste and then the simplicity of making something spectacular!  Just look at that color - it certainly inspires me and I hope it will you too. 

Sundried-Tomato Chicken 

Pasta with Feta

3 cups uncooked Brown Rice Penne Pasta*
3 - 4 boneless, skinless chicken breasts *
1/2 red onion - diced
1 zucchini - diced
1 yellow pepper (or color of your choice) - diced
1 1/2 cups carrots -peeled and diced
1/4 - 1/3 cup Sundried Tomatoes* - cut into bite-sized pieces
1/4 - 1/2 cup Sundried Tomato dressing - Renee's brand *
1/2 cup Feta Cheese - crumbled
* = see Cook's notes below

Cook the pasta in a large pot of boiling, salted water according to directions.

Using a large skillet, heat the skillet and add 2 tbsp of  dressing and the diced chicken pieces.  Cook until the chicken is no longer pink and remove the meat from the skillet to cook the veggies.  Add another 2 - 3 Tbsp of the dressing and add the onions, peppers, zucchini and carrots and cook for another 5 - 7 minutes or until tender. 

 

Add the sundried tomato pieces, olives (if using) and return the meat to the pan.  Add more dressing if needed but it should not be dripping in the sauce.  Stir and cook until heated through. 
To serve, layer the pasta with the veggies and chicken and top with crumbled feta.

Cook's Notes:

Pasta: My preference for pasta is brown rice pasta.  I only cook mine for 7 minutes once the water boils and the pasta is added.  If you overcook your rice pasta, it will go mushy and tastes terrible.  Please check your brand directions and always use a timer!  Seriously...it is not worth ruined pasta.

Chicken: You have other options for chicken here.  It really tastes delicious and fancy to marinate the chicken breasts in the dressing (just enough to coat them) for an hour or more and then BBQ the chicken.  Slice the breasts and lay over the plate.  The other thing we do is buy sundried tomato chicken sausage and use that with this meal.  So take your pick.

Dressing:Renee's Gourmet Sundried Tomato and Black Olive dressing is one that contains no added sugars so it is all I buy.  You can find this in the cooler section of the produce department of larger grocery stores.  One could use other Sundried Tomato dressings or even Italian dressing in a pinch, but know it will likely contain sugars of some sort.  Read the ingredient list and remember dextrose is a sugar.  

Sundried Tomatoes: These can be purchased dry or in oil.  For obvious reasons, the dry ones are the healthier option and even in oil, some brands will add sugar as well.  If using the dry ones, they suggest soaking them in hot water for a few minutes before using.  I have done this water soaking but in a pinch, I have also used them without soaking them first.  Makes for a faster supper.  And for cutting up the tomatoes, don't forget you can use a scissor instead of a knife if you prefer.

Tomato Ricotta Penne - a meal in minutes

It's almost supper and you have no food planned or thawed to be cooked.  Here is my meal in a pinch that is fast, easy and absolutely delicious.  From start to finish, about 20 minutes to make and it is filling, very healthy and beats toast and cereal.  Sorry I don't have any pictures to add right now.  I will take some the next time it is made. Enjoy!!

Tomato Ricotta Penne

3 cups uncooked Brown Rice Penne Pasta - cooked according to directions

2 tbsp olive oil

1/2 red onion - finely diced

1 medium zucchini - diced into bite-size pieces

1 pepper (color of your choice) - diced into bite-size pieces

2 cups Classico Tomato and Basil pasta sauce (or a sauce of your choice)

1 cup ricotta cheese (or half of a small 454 g container)

1/4 cup sheep feta cheese or parmesean cheese

1/2 cup toasted walnut pieces (optional)

Cook the pasta according to directions.  See cooking notes at the bottom.

In a large skillet, pour the oil into a heated skillet. Saute the onion for a few minutes until tender.  Then add the zucchini and pepper and saute until they are tender (about 5 minutes?).  Add the pasta sauce.  Once that is heated through, add the ricotta cheese and heat for a few more minutes. 

Serve the sauce over cooked pasta.

What would I do different?
If I have leftover cooked chicken, I will add it to the sauce. Since this recipe is mostly used in a pinch, I won't bother to thaw frozen chicken to add.  The ricotta and walnuts add the protein in the dish.
You can also add fresh garlic when sauting the onions but I find the choice of sauce has plenty of flavour.
I am not one to measure my diced veggies so please use your common sense in the amount used.  I like lots of veggies so sometimes use more or less or whatever is in my fridge.

Cooking Notes:
Rice pasta cannot be overcooked.  Follow the directions on the package as different brands will cook different.  I use my timer when cooking pasta to ensure I will not over cook them.  Mine is cooked for 7 minutes from the time it is added to the water and it is perfect every time.

The walnuts in here really do add a beautiful texture and flavour.  As bizzare as it may sound, it really is worth a try.  Pine nuts are often the choice nut for something similar but I find them fairly expensive and will use walnuts instead.  I also always lightly toast the nuts I use as they taste much better than raw ones.

Rating: 4-Star
We really do love this recipe but since it is fairly simple, I can only give it a 4-Star.  If the sauce were from scratch, I would give it 5 but then it is hardly a meal in minutes.