I like to keep things around that I’m going to use a lot of. I don’t want to, nor do I have the time to, run to the store before making dinner, lunch, or really, any meal. Some people love going to the store before each meal. I have a good friend that won’t plan the meals ahead because she doesn’t know what she’ll want for dinner on, say, Thursday. I’m just the opposite. I thrive on order. Schedules are bliss to me. Don’t get me wrong, I love spontaneity, but a last-minute trip wine tasting, not to Safeway. So, I purchased a ginormous bag of Tyson Grilled and Ready, Frozen Grilled Chicken Breast Strips. It’s great for last-minute enchiladas, pastas, taquitos, etc. The problem came about, well, I don’t actually know how I got myself into this mess of chicken. I think we were getting close to the end of the first bag, so our next trip to Sam’s Club, I grabbed another. And on our next trip, yet another. Even though we hadn’t 1) finished the first bag or 2) even opened the second bag. For some reason I was all frenzied that we were going to somehow run out of the grilled chicken that I, quite frankly, kept forgetting I had so didn’t use it as much as I thought. This meal was planned several days ago (Sunday, to be exact) with that exact chicken in mind. Because I know you are wondering, this pasta was made with the final portion of the first bag. Yes, I still have TWO bags in the freezer. Chicken anyone??
1 Tbs olive oil
2 cloves garlic, minced
2 cups marinara sauce
2 cups water
1 pckg (9 oz) refrigerated fettuccine
1 bag (12 oz) frozen cut green beans, thawed. You could really sub any vegetable here. I’d love to try zucchini, summer squash, mushrooms.
2 cups cubed, cooked chicken
1/2 cup grated Parmesan cheese
in large skillet, heat olive oil over medium heat. Add garlic; cooking about 30 seconds, until softened. Stir in marinara sauce and water. Cover, heat to boiling. Add fettuccine, green beans; stir to separate fettuccine. Return to boiling, cover and boil 3 to 5 minutes, or until beans are tender.
Stir in chicken, Cook 3 to 4 minutes, stirring occasionally, until chicken is heated.
Remove from heat. Sprinkle with cheese. Cover; let stand for about 2 minutes to melt cheese.
Wine Pairing Suggestions:
Loire Valley, Red
Prep time: 20 Min; Total time: 25 min
*Derived from Pillsbury
- Spicy Red Pepper Chicken Penne (fitnfabfoody.com)
- Chicken Marsala Pasta (cookonawhim.com)
- Creamy Fettuccine Alfredo with Chicken and Parmesan Cheese (circleme.com)