Pantry Pasta
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Ingredients
  • 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)
Instructions
  1. Cook pasta as per instructions on packaging. Reserve 1 cup of the pasta water.
  2. In a large pan, fry chicken slices in 1 tbsp of oil till light brown. Set the chicken aside.
  3. In the same frying pan, add 2 tablespoons of oil and saute onion and garlic. keep stirring, 3 to 4 minutes, until translucent.
  4. Add mushrooms, canned tomatoes, balsamic vinegar and bring to a light boil.
  5. Season with salt and black pepper.
  6. Reduce the heat and add chicken, and the vegetables, if using.
  7. Finally add the pasta, olives and toss for a minute to coat with sauce. Add pasta water, if required.
  8. Sprinkle some Parmesan and serve hot.
Notes
You can use any vegetables that you like. I personally like peppers and peas.
Recipe by Maya Kitchenette at https://mayakitchenette.com/pantry-pasta/