Posted on | April 24, 2012 | 3 Comments
Taylor called it “Pasta Stir fry,” so that’s what we’re dubbing it. But it’s not really a stir fry. It is the most amazing, yummy, healthy pasta I have ever made, and I highly recommend it. I wish I had pictures of the process to help explain the recipe a bit, but it was kind of make-shifted together last minute, and I didn’t have high expectations of it. Instead, I snapped this picture as we sat down to eat, took the first bite, and declared it amazing.
I started with this recipe by Giada from the Food Network, but while I was giving Arlo his nighttime bottle, I found this recipe from my beloved Pioneer Woman, so I meshed them together to make a bangarang pasta that was filled with all the things we love.
*You can use whatever veggies you have on hand. You can add more or less veggies. Next time, I’m adding more. These were our ingredients.
1 cup of carrots cut thinly (we used baby carrots sliced into round circles)
3 heads of broccoli cut into florets
1 yellow bell pepper
1 cup of sugar snap peas
1 cup of baby spinach
15 halved cherry tomatoes
1lb of pasta (we used Whole Wheat Rotini)
fresh, black pepper
tsp of butter
1/2 cup of parmesan cheese
1 tablespoon of minced garlic
Boneless, skinless chicken breasts
dash of garlic salt
1) Preheat oven to 450 degrees.
2) Cut all your veggies up (we like ours small for the kids) except for the tomatoes and spinach, then toss them in enough olive oil to give them a generous coating. Sprinkle kosher salt and black pepper on them, then stick them in the oven. They will need to cook about ten minutes. After ten minutes, check them out. Give them a good stir, and stick them back in for about five minutes until everything is nice and brown. Do not burn your broccoli!
3) Meanwhile, cut up your chicken. Heat up some more olive oil until it’s super warm. Use enough to coat the skillet. Sprinkle your chicken with garlic salt and toss it in. Make it get nice and brown before removing it. Go ahead and put your pasta on now, too. Remember to salt and oil your water. You’ll only cook this to al dente.
4) Remove your chicken when it’s cooked through and golden brown. Add in your garlic and butter. Stir that garlic! You don’t want it burning.
5) Pour in white wine and broth. You need about a half a cup of each, but I just eye balled it. You want enough to coat your pasta. Don’t use wine? Double your broth as per the Pioneer Woman’s recommendation. Let all that yumminess cook up for about three minutes.
6) Add in your tomatoes and spinach. Remove it all from the heat. The tomatoes and spinach will cook without being on direct heat. Toss in your chicken, veggies, and drained pasta. Sprinkle with the parm and stir it all together.