When you think of my blog and recipes, what's the first thing that comes to mind? Dinner? Of course not! However, from time to time, I do cook dinner and occasionally it turns out well. Bud not only had seconds but complimented it...TWICE! He doesn't usually take seconds, so that's a rare occasion.
I snapped the following picture before I remembered to add the freshly grated Parmesan cheese, so just pretend you can see it there.
The recipe is in the family cookbook, page 90. Thank you, Samuel, for including it (or should the thanks go to Holly?). I changed a couple of things.
Because I know that not all six of my readers own the Lystrup Family Cookbook, I will post it for you. I'll type out the recipe as is, then tell you how I changed it.
Bow Tie Chicken Supper
1 lb chicken
1 T oil
1 small red pepper, julienned
1 small zucchini, cut into 1/4" slices
1 small onion, chopped
2 garlic cloves, minced
1/2 cup frozen peas, thawed
1 tsp Italian seasoning
1/4 tsp salt-free seasoning blend (it probably means Mrs. Dash)
1 cup bow tie pasta, cooked and drained
2 medium tomatoes, seeded and chopped
1/4 cup shredded Parmesan cheese
In a large nonstick skillet, sauté chicken in oil until no longer pink. Remove from skillet and keep warm. In the same skillet, stir-fry red pepper, zucchini, onion and garlic for 3-4 minutes or until vegetables are crisp tender. Add the peas and seasonings; stir fry for 2 minutes. Add tomatoes and pasta; cook for 1 minute. Remove from heat. Stir in chicken and sprinkle with cheese.
Here's where I made changes- I had a green pepper, not red, and my onion was red, not yellow. I used Old Bay seasoning instead of the salt-free blend. My chicken was already cooked so I skipped straight to sautéing the veggies. I added the cooked chicken to the almost cooked pasta while it was still boiling in the water, just to heat up the cold chicken, then drained it and added it to the veggies. I used "grape" tomatoes instead of cutting up big tomatoes, and I loved how they burst in my mouth when I bit them. I also added a good pinch of kosher salt (so, less than 1/8 tsp).
This dinner was ready to eat in just a few minutes which was a good thing because we had to squeeze it in between Bud's home teaching assignment and his scout assignment, which was a very small window.
