Hey, I’m back…been on a mini hiatus. At the end of my pregnancy I just didn’t have the energy to cook muchless blog. Now I’ve been adjusting to motherhood, which leaves me tired and drained, so my blog has been neglected.
I will try to blog more often as I am cooking more often now. This meal is the perfect speedy week night meal. I sometimes make this using roasted vegetables such as zucchini, yellow squash and red onions; it is awesome! Well I used what I had and decided to skip the roasting, enjoy!
Pasta with chicken, broccoli and mushrooms
about 4 cups cooked chicken shredded
1 onion, chopped
8 oz mushrooms, I used bella
1 head broccoli or about 2 cups floretts
1 bell pepper (I had green so that’s what I used)
3 garlic cloves, minced
1/2 tsp oregano
1/4 tsp red pepper
1 tsp salt
8 0z dry pasta, cooked according to directions on package
2 tbsp olive oil
1 cup white wine
1/2 cup Parmesan cheese
In a large pan heat olive oil until hot, add onions. Sautee until translucent, add garlic and stir for 1 minute. Add mushrooms, sliced bell pepper, oregano and red pepper flakes and cook until tender, about 10 minutes. Add wine, chicken and broccoli; cook for 5 minutes. Add pasta and stir well, cook for an additional 3-5 minutes. Add Parmesan cheese and stir well. Sprinkle with parsley and serve.