Ingredients
- Chicken Thigh, 1 thigh, bone and skin removed
- Chicken Breast, 1 breast, bone and skin removed
- Red Bell Pepper, fresh, 1 medium, chopped
- Yellow Sweet Corn, Frozen, 0.5 cup kernels
- Onions, raw, 1 small, chopped
- Garlic, 2 clove, minced
- Asparagus, fresh, 1 cup, chopped
- Olive Oil, 1 tbsp
- Petite Cut Diced Tomatoes, 3.5 cup, 2, 14.5 oz cans
- Whole Grain Penne Pasta, 6 oz, uncooked
- Salt, 1 tbsp
- garlic powder, 1 tsp
- onion powder, 1 tsp
- dried oregano, 1 tsp
- black pepper, 1 tsp
- Basil, 5 leaves
Preparation
Step 1
1. Grill chicken. ( I had leftover grilled chicken that I used).
2. Heat oil in large pot, add the garlic, onion and peppers. Cook for 2 minutes.
3. Add the corn and asparagus, cook for another minute.
4. Add the tomatoes and seasonings(not the fresh basil). Simmer for about 15 minutes.
5. Bring a med pot of water to a boil while the tomatoes are simmering. Cook the pasta until about 3/4 done (still crisp).
6. Drian pasta, add to the tomatoes and cook for another 5 minutes or until pasta is done.
7. Remove from heat and stir in the basil.
Be sure to adjust seasoning to your liking. Serve with mozzarella and/or parm cheese.
Makes 8-10, 1 cup servings ( I scooped mine out of the pot with a measuring cup).
Number of Servings: 9