There are many afternoon or evenings that you may come home and either not have the time or energy to cook a healthy meal from scratch. I designed this recipe to be used when you are short on time. This is also a great recipe to use up some leftovers that you may have. Everything from the type of chicken, to vegetables or type of pasta is customizable to fit the ingredients you have in your pantry. Use this recipe as a starting point, and let your creativity lead your way. You will not be disappointed.
CHICKEN PASTA RECIPE
12 oz chicken ¼ cup corn - frozen or fresh ¼ cup green beans 1 tbsp white onion - diced 1 cup Sauce Robert 1 tbsp butter ¾ lb rigatoni Oil Salt & pepper
1) In a large sauce pan, fill with ¾ gallon of water and bring to a boil. Cook the rigatoni until desire tenderness. 2) In a large skillet, heat as much oil as needed to sauté the onions until translucent over medium heat. Add the chicken and brown. 3) Add green beans and corn, cook through. Pour in the Sauce Robert, bring to a simmer. 4) When pasta is finished, strain and add to the skillet. Mix into the sauce. If you are going to use butter, this would be the point to add it. 5) Cook until the pasta is coated with the sauce; approximately 2 minutes. Serve and enjoy!