Serves 2, scales well.
2 chicken breasts
2 cups green veggies, chopped -So far, I’ve used asparagus, mushroom and snap peas, in various combinations, and it’s always turned out delicious.
1 T garlic
1 T fresh rosemary if you have it, otherwise substitute 2 tsp itallian seasoning blend for this and the basil
1 T fresh basil
1/2 tsp salt
1 T margarine or butter (we always use margarine due to E’s dairy allergy)
2 cups cooked pasta, any kind. I generally use spaghetti or rotini, but I’ll use whatever’s in the house.
1/4 c white wine with lemon cooking wine (Or 1/4 cup chardonay+2 T fresh lemon juice.
Saute the chicken on medium high with the herbs until cooked, ~5-7 mins. Add the wine/lemon, garlic, mix that all in, add the veggies and cover. Cook ~3 more mins until veggies are slightly tender but still crisp. Toss the pasta in and mix, then serve. Sprinkle parmesan cheese over it if you’re so inclined.