2lbs boneless, skinless chicken breasts
1 Tbsp butter
A splash (maybe 1 Tbsp) olive oil
2 cloves garlic, minced
1 packet dry Italian dressing mix
1 box thin spaghetti (or the standard variety, or angel hair or heck, bow ties if you want! penne was used in the picture) Whole Wheat ones are really nice!
Cut your chicken into bite-size kind of pieces.
Heat butter and oil in a pan over medium heat.
Get your pot of water going for your pasta.
Add garlic to the oil and butter. Let that begin to sizzle just a bit.
Then add your chicken to the oil, butter and garlic pan.
Water should be ready any time now, add your pasta and cook according to directions. Likely about 10 minutes for a ‘still slightly firm’ al dente noodle. 🙂
Once the chicken starts cooking up a bit, sprinkle in about half of your seasoning packet. Give it all a good stir/toss and cook until chicken is done. Juices run clear, no pink. You know the drill.
Pasta is finished. Drain. Return to pot. Drizzle with another tablespoon of olive oil and sprinkle in the other half of the Italian dressing mix packet. Give it a toss. Mmmm
Chicken is finished. Add chicken to the noodles and give it all another toss. Serve.
Oh, you can also add in a few healthy splashes of vinegarette. Oooo nice.
I make our own. This time I used a raspberry balsamic vinegar…divine!!!
I have added some canned diced tomatoes and some fresh diced green pepper to my chicken pan. Then once pasta is drained I add a bit of butter/oil (another note to follow), the other dash of seasoning, mix, then add to chicken. Tossing the whole bit to coat.
I use a mix of equal parts butter and extra virgin olive oil. Soften butter, mix in the oil, store in refrigerator. Voila! More spreadable than regular butter. Healthier for ya than margarine. The ‘good fats’ of real butter but without adding too much of it. And all the goodness of olive oil. Perfect! (concoction courtesy Ted Broer – Maximum Energy) This was used wherever butter and/or olive oil was mentioned.
Ok, I think that’s it.