Pantry Pasta
- 250 g chicken breasts, cut into strips and marinade with a pinch of salt, pepper and 1tbsp of lemon juice)
- 1 tbsp balsamic vinegar
- 300 g fettuccine/spaghetti - cook as per instructions on packaging
- 2+1 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic - minced
- 10 fresh button mushrooms - sliced
- 1 can of diced tomatoes. ( I used Hunt's Italian-style)
- Some vegetables if you prefer
- Olives (optional)
- Cook pasta as per instructions on packaging. Reserve 1 cup of the pasta water.
- In a large pan, fry chicken slices in 1 tbsp of oil till light brown. Set the chicken aside.
- In the same frying pan, add 2 tablespoons of oil and saute onion and garlic. keep stirring, 3 to 4 minutes, until translucent.
- Add mushrooms, canned tomatoes, balsamic vinegar and bring to a light boil.
- Season with salt and black pepper.
- Reduce the heat and add chicken, and the vegetables, if using.
- Finally add the pasta, olives and toss for a minute to coat with sauce. Add pasta water, if required.
- Sprinkle some Parmesan and serve hot.
You can use any vegetables that you like. I personally like peppers and peas.
Recipe by Maya Kitchenette at https://mayakitchenette.com/pantry-pasta/
3.2.2708