Wednesday, February 27, 2013

Recipe: Chicken Pasta with Olive Oil & Vinegar

My cousins came over tonight to hang out, so I cooked dinner for us. I thought about what I was going to make all day. I knew I wanted to do some kind of pasta, but I wasn't sure. This is what I came up with and everyone seemed to enjoy it!

-1 package Chicken Tenderloins, about 1 lb.
-1/2 box Whole Wheat Pasta shells (or any kind of pasta)
-1 3 oz. package California Sun Dried Tomatoes, julienned
-1 package Mushrooms (I used Baby Bella)
-1 small Onion, chopped
-1/4 c Extra Virgin Olive Oil
-1/4 c Vinegar (I used Rice Vinegar)
-Dried Basil
-Dried Oregano

-Saute chicken in skillet with olive oil and sprinkle with dried basil and dried oregano. Cook until done. Move to bowl.
-Boil pasta according to package directions
-Saute Mushrooms in olive oil with dried basil and dried oregano.
-Add onions to mushrooms and saute until clear
-Add sun dried tomatoes and saute until slightly browned
-Drain pasta
-Add pasta, chicken, mushrooms, sun dried tomatoes, and onions together.
-Add 1/4 cup of olive oil and 1/4 cup of vinegar (You can adjust these to your preferences)
-Serve and devour


  1. This looks super delicious! I would love to try it without the chicken and with extra veggies! :)