Pasta Peppered Chicken with Roasted Garlic & Agave Balsamic Sauce
Time: 10 -12 Minutes
Yield: 4 Servings
(6 Item Recipe)
1 Package Organic Whole Wheat Pasta Noodles
10 Small Cloves Organic Garlic
1 Organic Red Bell Pepper, chopped in small strips
2 Organic Boneless, Skinless, Chicken Breasts, chopped in strips
1/2 Cup Balsamic Vinegar
1/4 Cup Organic Agave
In a large pot boil water and noodles according to package instructions. In a hot skillet take olive oil and chicken cooking both sides until golden on each side approximately 3 minutes per side. In small skillet on medium heat take 1 teaspoon olive oil and pan saute pepper strips and whole garlic cooking for 3 minutes. Drain noodles top with sliced chicken breast, peppers and whole garlic. In small pan on medium heat take balsamic vinegar and agave heating until warm about 2-3 minutes. Top Pasta bowl with agave balsamic sauce.
This meal is super quick and easy, healthy and affordable. We often will use left over pasta noodles from the night before to make a quick delicious and flavorful dish for the whole family to enjoy. When I make this I have the noodles going and I start chicken in one pan and peppers and garlic on low in another and sauce in another so that they are all done at once. If you do this you will need to cook the peppers and sauce on low and chicken on medium to allow them to be done together.
For our vegetarians and vegans simply omit the chicken and add organic pan sauteed tofu. Cooking on each side for 2-3 minutes on low until golden on each side. Cut into strips. All other instruction applies.
This meal weighs in at less then $2 per large bowl.
Getting you all the nutrients in this gourmet meal without the high cost.