This is a recipe that I’ve been tweaking for about 8 years.
I make it different almost every time, but the general play of the recipe is this:
2 breasts chicken cooked and chopped into bitesize peices
season with salt and pepper
2 cloves garlic
1/2 a medium onion
1 C. fresh broccoli (washed)
1 C. carrots chopped any way
two roma tomatoes
3/4 C. Parmesan cheese
2 C. uncooked macaroni noodles (or your favorite pasta)
Olive oil to sautee with
Cook macaroni in sauce pan with enough water to cover. Add salt and a dash of olive oil to keep pasta from sticking, cook until tender. Drain. Leave warm, do not run cold water over noodles.
In a pan sautee garlic, and onion together until the onions limp, add broccoli, carrots, and tomatoes. cook until vegetables are soft. Remove from pan and let cool.
Add chicken peices to preflavored pan, cook until browned. Remove from heat. Let cool
in serving bowl toss everything together at last minute when you are ready to eat. Blend in Parmesan cheese.
I like to add extra parmesan at the dinner table to let people add more if they wish. Also salt and pepper of course.
It’s great if you leave out the tomatoes, or the Carrots, but keep most of the ingredients in the blend. You can change the vegetables up too. Add peas, add corn, use ground beef instead of chicken. It’s a very lenient meal.