Zesty chicken and pasta
I did this for the guys here at work for lunch today and they loved it. SORRY, no pics.
5 boneless skinless chicken breasts
1lb baby ports sliced
2 cans chicken stock
1 med sweet onion
1 tbl basil (fresh would have been better)
1 can mild rotel tomato's with peppers
2 lbs of shell past or what ever you want to use
2 lemons (zest them and reserve the juice)
salt and pepper to tast
1 tbl granulated garlic
Cook the pasta as directed and drain well. (DONT RINSE)
Cut the chicken into 1" cubs and dice the onion, sautee the chicken and onions in the EVOO. Add the granulated garlic and baby ports. When the ports start getting soft add the basil and the chicken stock. Bring to a simmer and then add the rotel's and salt and pepper to taste and add the zest of the lemons. Put the pasta in the chicken and add the juice of the lemons. Heat the pasta through and serve with Parmashan cheese.
This fed 6 HUNGRY Firefighters and I had a little left over for my lunch tomorrow.