There was one night recently when I needed a quick and easy meal, and wanted something that was veggie-heavy (or at least included a good assortment of them). I had some sort of half-formed vision of chicken, peppers, onions, and cheese…I wasn’t sure how I’d finish it. But it came together into this. It’s effectively the filling from a Chicken Philly Cheesesteak sandwich, tossed with pasta instead. It really is quick and easy and it is so yummy.
I made it that one night, and I had to make it again a few days later. In fact, when I did my next grocery trip, I bought a whole bunch of chicken breast just so I could make a lot of this, to have on hand for quick lunches or any time that I was hungry. Quick and easy is definitely on my mind right now and this fits the bill perfectly.
Try this. Really. And if you don’t do pasta, it goes well with a grain-free wrap or even just by itself. Serve it in a bowl with a fruit smoothie and call it a meal. Not as frugal, but oh-so-yummy.
Chicken Philly Cheesesteak Pasta
- 1 lb. boneless, skinless chicken breast
- 2 tbsp. butter
- 1 small yellow onion, thinly sliced
- 4 oz. mushrooms, sliced
- 1 green pepper, sliced
- Salt to taste
- 8 oz. pasta, cooked according to package directions (I use whole wheat)
- 4 – 6 slices provolone cheese
Step 1: Cut chicken into smaller/thinner pieces for cooking.
Step 2: Melt butter in a large frying pan. Add the chicken, and sprinkle with salt. Cook the pasta.
Step 3: Add all the veggies. Cook and stir until the chicken and veggies are done. If the chicken begins to brown (which is good), add a little extra butter and scrape the browned bits off the bottom of the pan. Chop the chicken up into bite-sized pieces as it is cooking.
Step 4: Scoop the chicken mixture over cooked, drained pasta. Top with the slices of cheese. Serve immediately.