Thursday, February 10, 2011

Busy, busy, busy!

Sorry about the lack of updates folks. I'm working on my MS thesis (known affectionately as 'the thesis baby') this semester and have no free time. I even broke down and *finally* bought a laptop so I can work on the baby whenever I want to, even if I'm not at the lab or my apartment! Sigh...

After a long day with the baby, food always sounds awesome. This recipe is pretty quick and easy and it tastes awesome!

Fettuccine with Chicken and Vegetables

1 9oz. package refrigerated fettuccine (I never use this: I just get the normal dry stuff and cook it)
2 c. small broccoli flowerets
1/2 c. Italian dressing
1 lb. chicken breast strips cut for stir-fry
1 med. red onion, cut into thin wedges (As much as I don't like onion normally, this is good stuff...don't cut it from the recipe!)
1/4 tsp. garlic pepper (Substitute 1/8 tsp. garlic powder and 1/8 tsp. pepper if you're like me and don't have this stuff)
1/2 c. sliced, drained roasted red bell peppers (7oz. jar)
Shredded Parmesan cheese (optional)

Cook and drain fettuccine as directed on package. Add the broccoli to the boiling pasta/water during the last 5 minutes of cooking. Drain pasta and broccoli together. Cover to keep warm.

Meanwhile, in a 12" non-stick skillet, heat 2T. of the Italian dressing over medium-high heat. Cook chicken, onion and garlic pepper in dressing until chicken is no longer pink (4-6 minutes).

Stir bell peppers and remaining dressing into chicken mixture. Cook 2-3 minutes, stirring occasionally, until warm. Serve chicken mixture over fettuccine and broccoli. Serve with cheese.