Lots of recipes claim they can be cooked in 20 minutes or less. Some nights are so busy, even that’s too long. “Surviving Dinner” is a series that is not about good wifeing, mothering, or cooking. It’s about surviving. It’s for those nights when you’re tempted to write “fast food” on the menu, but cooking at home will save you a few dollars, a few hundred calories, and loads of mommy-guilt. Recipes found here can be cooked quickly and have minimal prep and clean-up. Some may require a little pre-planning, but many won’t.
Pasta, veggies, and chicken are on tonight’s menu! This simple pasta dish is also a perfect way to use those summer garden vegetables. Why angelhair pasta? Well, because it only takes 4 minutes to cook, of course! You can’t get much quicker than that! You can also save some work by using leftover chicken, or pre-cooked frozen chicken breast strips.
Garlic Angelhair Pasta
- 1 large chicken breast
- angelhair pasta
- cherry tomatoes
- parmesan cheese
- 2 cloves garlic (minced)
- olive oil
- generous pinch red pepper flakes (or to taste)
1. Season the chicken breast with salt & pepper. Have your hubby grill the chicken while you make the pasta. 😉
2. Generously salt a pot of water & bring it to a boil. Cook pasta according to package directions.
3. While your pasta is boiling, halve the cherry tomatoes & chop the zucchini.
4. Drain the pasta. Place the pot back on the hot burner and add olive oil. Saute garlic for about one minute. Be very careful not to allow the oil to get too hot and burn the garlic.
5. Add the tomatoes, zucchini, and red pepper flakes to the garlic & olive oil. Saute until the zucchini is tender and the tomatoes have rendered a light sauce.
6. Add the pasta back into the pot and toss with the veggies. Add cheese and additional olive oil to taste.
7. Slice chicken and serve with pasta.
Wondering what I’m doing here? Learn more about the idea behind Surviving Dinner.