One thing I always keep on hand is chicken tenders and pasta. I know if dinner plans fail, I can cook some chicken tenders on the stovetop or George Foreman grill, and make a quick pasta salad as a side dish.
This recipe is a super easy Mediterranean pasta that goes well with chicken tenders. The olives, peppers, zucchini, and 2 different cheeses {oh my} just taste so well together! Now, of course my kids don't eat all that good stuff {unfortunately}. They just pick out the noodles and enjoy all the cheese.
Below is the recipe for the Mediterranean Linguine. As far as the chicken, I just season with salt and lemon pepper and cook until done.
Ingredients
6 ounces linguine {whole wheat is best}
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium onion, but into 1/4-inch wedges
1 medium zucchini, cut lengthwise into eighths, then crosswise into 2-inch pieces
1 Tbsp of dried parsley
3 Tbsp capers {drained}
1 small can sliced olives
1 Tbsp of basil dried basil
1/2 tsp of minced garlic
3/4 C shredded low-fat mozzarella cheese
2 Tbsp shredded or grated Parmesan cheese
1 Tbsp of extra virgin olive oil
Turn your oven on broiler {high}. Line sheet pan with aluminum foil and spray lightly with cooking spray.
Prepare the pasta using the package directions. Drain well in a colander, reserving 1/2 cup of pasta water.
Arrange the peppers, onions, and zucchini in a single layer on the sheet pan. Lightly spray the tops with cooking spray.
Broil for 10 minutes. Stir, and then broil for 4 minutes, or until the edges begin to deeply brown.
In a small bowl, stir together parsley, capers, olives, basil, and garlic.
In a large dish, gently stir together the pasta, reserved pasta water, olive oil, pepper/onion/zucchini mixture, and caper mixture. Gently stir in the cheeses.
A healthy serving would be 1/2 cup of the pasta with 2 chicken tenders. I hope you enjoy!
Much love ~ Becky
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