Italian Chicken Pasta Dinner

pada tanggal

Wait :

I have been sick for regarding fortnight and tonight was the primary time I felt like moving into the room in for a while. I still don’t have a great deal of energy thus I needed one thing that I might throw along quickly, victimization what was in my white goods and larder. a quick food dish was the right move to meal.


Being married to associate degree Italian, food is often in our larder. it's The Artist’s favorite dish and anytime i exploit it in a very meal, he's one happy camper. I had some stunning little conchiglie (shells) that employment well to carry little vegetables and sauce, thus those were a part of the arrange. Then I rummaged through the white goods associate degreed came up with an alternate to the normal mire poix; I substituted poblano peppers for the carrots. once combined with a small amount of jalapeno pepper powder, there was a pleasant very little kick to the ultimate dish.

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Ingredients

  • 8 oz dried pasta, such as orecchiette, fusilli, conchiglie (shells), penne, or ziti
  • 5 tbsp organic olive oil, divided
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 1 poblano chile, stem and seeds removed, chopped
  • 1 tsp dried oregano leaves
  • 1/4 tsp chipotle powder, optional
  • 3 small ripe tomatoes, chopped
  • 2 to 3 thick, boneless chicken breast halves
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • Parmesan cheese, optional

Instructions

  1. In a large pot of boiling, well-salted water, cook pasta until al dente, according to package directions. Drain without rinsing and transfer to a large bowl.
  2. Meanwhile, in a large skillet, heat 3 tbsp oil over medium-high heat. When it starts to shimmer, add the onions, celery and chile. Cook, stirring often, until softened, about 3 to 4 minutes. Reduce heat to medium and add the oregano, chipotle and tomatoes. Add salt and pepper to taste. Cook another minute or two, tossing, just enough to lightly cook the tomatoes and finish the other vegetables.
  3. Add vegetables to the bowl with the pasta. Toss to evenly distribute and coat the pasta with the oil. Set aside while you cook the chicken.
  4. In the same skillet, add another 2 tbsp oil and heat over medium-high heat. Sprinkled both sides of the chicken pieces with onion powder, garlic powder, salt and pepper. When shimmering, add the chicken. Leave them alone without moving until well browned on the first side, about 3 to 4 minutes. Using tongs, flip to cook the second side, again not moving unless needed. Cook until an instant read thermometer reads 160°F, another 2 to 4 minutes, depending on the thickness of the chicken.
  5. Remove chicken from the skillet and set on a cutting board; let rest several minutes. Pour any pan juices from the skillet into the bowl with the pasta and vegetables. With a very sharp knife, cut the chicken into bite-sized pieces and toss with the pasta.
  6. Divide equally into serving bowls and sprinkle the top with a little Parmesan if desired. Serve immediately.

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