This past Saturday I had a night to myself! After a week of family vacation, R headed to his moms and I sent T & M to a race event that I really had no desire to attend for several reasons! One of them was that I needed time to myself! When I get time to myself at home, I love to experiment with food that I know the guys wouldn’t eat! I love to try new things, put part in the freezer and see what comes out!
This past Saturday was no different! I thawed 3 chicken breasts in three different marinades (Bergamot Lemon Basalmic, Garlic Cilantro Baslamic, & Kraft Burger Sauce).
I knew that I wanted to use grilled chicken, had lots of garden fresh green beans to use, and wanted pasta…now to put it all together! Sure, I could have eaten it as those three individual dishes, but what would be the fun in that? So, I started by grilling my chicken. Then, I sauteed the green beans & roasted them in the oven, and boiled Barilla Plus angel hair pasta!
- 1-2 boneless skinless chicken breast, marinated in your choice of sauce
- fresh green beans
- 1-2T olive oil
- garlic powder
- onion power
- pepper
- Barilla Plus Angel Hair Pasta
- 2T butter
- salt
- Parmesean Cheese
- Begin by marinading the chicken breasts for several hours and putting them on the grill on low.
- In a fry pan, heat the olive oil and put the fresh green beans in the pan once the oil is hot.
- Sprinkle the green beans with the garlic powder, onion powder, & pepper.
- Boil 1-2 servings of Barilla Plus Angel Hair pasta.
- After browning the green beans, place them uncovered in a 400 degree oven to finish cooking.
- Once chicken is heated to 165 degrees, remove from grill and let stand 3-4 minutes, then slice into desired size chunks/strips.
- Remove beans from oven when tender and cut into bite size pieces.
- Drain pasta and melt 2T butter into it and sprinkle with pepper and salt. Stir well.
- Place pasta in the bottom of a bowl, add chicken, and cut up green beans.
- Sprinkle with Parmesean Cheese.
In this specific bowl, I used the chickn breast in the Garlic Cilantro Basalmic. I mixed up a second bowl with the Bergamot Lemon Basalmic for work lunch. While this recipe is hearty because of the pasta, it isn’t heavy since it lacks a sauce. It’s fresh and light and full of flavor from the chiken and the green beans make it perfect for sumer! Any vegetables could be used, however. Give it a try and let me know what you think!
Looks amazing! Will definitely be trying this one soon. Thanks for a Katy Original!
I hope you like it!! I honestly can’t wait to make it fresh again!!
Looks good to me! May need a girls night.
That sounds good to me! I think asparagus would be awesome too!
That looks so delicious!
Thank you! I think it was pretty dang good! 😉
Oh YUMM! Asparagus would be awesome in it I agree! This is one of those rainy day recipes I’ll have to try!
Thanks! I think asparagus would be delicious…even roasted broccoli!
I love green beans! Looks awesome!
And garden fresh is the best!