Look at this pasta. Seriously.
Hot Carl and I have started another quest this year. The deal is that I promised I’d help him eat healthily if he’d help me train for a 5K run. The biggest problem I face when making healthy meals is that 9 times out of 10 I work all day and get home and have absolutely ZERO motivation to cook, I forget to defrost things, and it usually ends up in either take-out or an old standard.
I vowed this year to NOT do that, though, so when I got home on Monday I decided to tear through the cabinets and see what could possibly go together well. And…well…it ended pretty well!
Elyse’s Last Minute Olive Pasta
1/2 lb uncooked pasta (I used Ronzoni Smart Taste Rotini)
1 package Roasted Garlic and White Wine Perdue Short Cuts (or 9 oz otherwise prepared chicken strips, unbreaded)
1 can mushroom stems and pieces (reduced sodium if you can find them)
1 cup lower sodium chicken broth
1/2 cup black olives in juice
2 tbsp chopped garlic
Optional: parmesan cheese (to taste)
Cook pasta to al dente and set aside. Add chicken, mushrooms, garlic, and olives to a saute pan, reserving the olive juice. Cook approximately 3 minutes. Add a couple tablespoons olive juice and chicken broth to pan and cook until most of liquid is absorbed, approximately another three minutes. Serve warm and top with parmesan if desired.
The times on this may be off because, well, I wasn’t timing, I was just cooking from scratch. I like the Short Cuts chicken for times like these, but in less of a pinch, regular sauteed chicken would do just as well. This seemed to be a big hit with Hot Carl, so it’ll likely get another couple gos. Yum!