2 boneless chicken breast cut into chunks or use leftover roasted chicken around 2 cups
3 small zucchini cuts into chunks
1 small can or 1 cup fresh green beans
1 green bell pepper cut into slices
2 cloves fresh minced garlic
1/2 teaspoon each basil and oregano
1 8 oz package fresh or small can of mushrooms
1 small can 14.5 oz or 2 cups fresh tomatoes diced
1 small 6 oz can tomato paste
Optional: red pepper flakes and grating cheese
Burgundy wine filled to the top of one emptied tomato paste can or 2/3 cup wine
Boiled rice or pasta of choice using package directions set aside keep warm
If you are not using leftover chicken, saute the chicken in a large saucepan over medium heat with 2 tablespoons olive oil until browned. Season with salt pepper and 1/2 teaspoon garlic powder. Add freshly minced garlic and cook around 3 to 4 minutes. In the same pan, stir in the tomato paste with wine with diced tomatoes stir. Add 1 can of water using the diced tomato empty can. Add all vegetables, spices and herbs. Cook until vegetables are soft around 45 minutes. Serve poured over cooked rice or favorite cooked pasta with red pepper flakes and grating cheese. We love to serve this with percetelli broken up pasta.
What a rich and tasty sauce. This pasta is very appetizing. Bye, have a great day
ReplyDeleteThis sounds really good!
ReplyDeleteI like the idea of incorporating more veggies into pasta dishes. I am finding that italian restaurants do not do it often enough. Meat cheese and pasta does taste delicious, but it more veggies could make it more nutritious. They could take a lesson from you. Enjoy the day Claudia!
ReplyDeleteLove this, it looks yummy!
ReplyDeleteI never tire of combos of chicken and vegetables. This goes right to my heart.
ReplyDeleteNow I know what to to do when there are roasted chicken leftovers. No food will be wasted. Pasta is a favorite in the house. Thanks for sharing. =)
ReplyDeleteWow Claudia that looks dish looks so yummy and with all the veggie, healthy, perfect combo of flavors
ReplyDelete