Monday, June 8, 2009

Mediterranean Chicken Pasta

Those this sounds fancy, it's a great way to re-invent some leftovers - leftover Italian Chicken, that is. Though it isn't my original recipe - I can't help but brag about how yummy this is! It's a light, refreshing take on chicken, absolutely perfect for summer. The best part - it still packs a powerful wallop of flavor, great for pairing with rice and pasta dishes. What can't be beat? It leaves your wallet full, your taste buds tingling, and doesn't take much time or effort.

2 C. Italian pulled chicken
1 lb. angel hair pasta, cooked according to package directions
1/4 lb. cremini mushrooms, sliced thin
1/2 medium red bell pepper, sliced very thin
4 T. margarine
1 T. minced garlic (more if you prefer - I do!)
salt & pepper

Lightly sauteed the mushrooms in a wide, shallow skillet with 1 T. margarine, salt & pepper to taste, add in sliced bell pepper, cook for addditional 3-5 minutes. Melt remaining margarine, stir in garlic. Stir in remaining ingredients, toss to coat.

Yield = 6-8 servings.

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