Tri-colour pasta and veggies
Day 2, Week 1
This is one of those super-easy dishes that I make when I am not really in a cooking mood, or on those days when I completely forget about dinner!
Main ingredients:
tri-colour Fusilli (the whole wheat variety works great too)
mushrooms
bell peppers
green onions
celery
chicken breast (cooked and chopped)
garlic powder
herbs (your choice, to taste)
Guidelines:
Preheat a pot with a little olive oil on the stovetop, then add chopped mushrooms and green onions
Once the mushrooms are cooked, add in the diced peppers and celery, and let that cook for about 2 mins
Add in the chicken breast (or in my case, de-boned, leftover chicken from yesterday)
Then add in the al dente Fusilli and mix well, you may need some more olive oil
Add the herbs, garlic powder, salt and pepper to taste, and mix well
Let it cook for about 5 more mins on medium heat and you’re done!
For the kiddy version, I used chopped carrots, broccoli and melted cheese, since they are not big fans of mushrooms and peppers, but I don’t mind because I usually make a version of almost all my dishes that is more palatable and healthier for kids.
Serve with garlic bread and fresh baby spinach.
