I have developed quite a knack for what I call ‘surprise dishes’ … They are simple really and perhaps not all that unique, but nonetheless this is my dinner strategy some nights. I take stock of what I have on hand, based upon that list — pick a theme (Italian, Asian or Mexican), throw the ingredients together in some creative fashion … and then comes the taste test. One of three outcomes are possible 1) it is going to be bad because I added something that did not quite work out right flavor or technique wise 2) it is going to be ok, but not great because I was missing that one ingredient (ok, maybe two) that would have ‘made’ the dish or 3) SURPRISE, it is delish–thankfully, this has been my outcome more often than not.
Anyhow, I have recently fallen in love with DeBoles gluten free angel hair pasta, so I decided to try an Italian style surprise last night. It came out particularly tasty, so I thought I would share! Follows is how I made it with what I had on hand, but use the ingredients you have and be creative — use my recipe as a way to inspire your own!
The directions are for one serving simply because the fiancé does not eat my ‘special’ gluten free foods, so I make ours separate.
- 1 serving DeBoles angel hair pasta
- 1 chicken breast, baked
- ~2 1/2 cups chicken stock
- 1/2 tablespoons EVOO
- 1/2 tablespoon balsamic vinegar
- 1 clove garlic
- 1/4 purple onion, small dice
- 1 cup fresh green beans (frozen will substitute fine)
- 1/8 red bell pepper, diced
- 1/2 large red tomato, medium slices
- Fresh or dried Italian seasonings of your choice
- Salt & Pepper
Preheat oven to 400 degrees.
Roasted your tomato: place tomato slices on baking sheet lined with tin foil; drizzle with 1/2 tablespoon EVOO and balsamic vinegar; top with salt, pepper and garlic (fresh minced or powder), place in oven for approximately 20 minutes — until tomatoes begin to caramelize.
Cook pasta according to package directions, substituting chicken stock for water. Drain & set aside.
Over medium heat, sauté onion and garlic in 1/2 tablespoon EVOO, until onion is opaque. Add red bell pepper, green beans and a splash of chicken stock to pan. Cover and cook for approximately 5-7 minutes, until veggies are cooked to desired crispness. Remove lid, reduce heat to medium-low.
Add pasta, chicken (shredded or sliced into strips), remaining EVOO, parmesan cheese, seasonings, salt & pepper to pan — mix and heat through. Serve, topped with roasted tomatoes. Enjoy!
More suggestions for creating a tasty pasta dish after the jump …