As you may have already figured out, I love an easy dinner. I have been making this since we first got married. I originally got this out of a magazine (or it may have been a coupon clipping thing) but it’s always been something we really liked and it’s very easy to put together. Also, the kids like it– so that’s a bonus.
First, you’re going to saute chicken tenderloins (cut up in bite sized pieces) in a little olive oil.
Yup, I dropped a pepper in there.
I season the chicken with salt and pepper before I saute, to add some flavor.
Then, add your pepper, and let it cook for a couple of minutes.
Next up is your marinade.
Then, when that’s all good and mixed up, you’re going to add in your pasta. When I use my bigger skillet, I can add the pasta in, but in this case, I didn’t. I threw it right in the stock pot and turned the heat back on to get it all cooked through.
I do like to do this with red peppers, because it adds a little more color. The green is just as good.
- 1/2 box farfalle pasta
- Tb oi
- 1 lb chicken tenderloins (boneless) cut into bite sized pieces
- 1 pepper, sliced
- 1/2 c. Garlic & Herb marinade (I use Lawry's)
- Cook pasta and set aside.
- Saute chicken for five minutes, and add pepper. Cook for two minutes.
- Add in marinade and cooked pasta (I usually move everything to the big pasta stockpot for this step.)