What I have done this week... (Cooking edition)... Chicken Pomodoro Angel Hair Pasta

So this week, I have tried 2 different dinner recipes.  1 the hubby and I liked and the kids were just "meh" about it, but the second one everyone really liked!!

The first recipe is from the May/June 2010 issue of Clean Eating Magazine.  And I apologize... I forgot to take pictures... I've really not ever gotten into the habit of taking pictures of what I'm eating or cooking!!

Chicken Pomodoro Angel Hair Pasta
serves 4

- 12 oz. whole wheat angel hair pasta
- 3 carrots, peeled & roughly chopped
- Olive oil cooking spray
- 4 boneless, skinless chicken breasts, pounded thin
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 lb fresh tomatoes, preferably Roma, seeded and coarsely chopped
- 1 tsp Italian seasoning
- 2 tbsp dried basil
- sea salt & fresh ground pepper, to taste
- 2 oz. low-fat feta cheese, crumbled
- 4 tbsp Italian flat-leaf parsley, minced

1.) Cook pasta according to package directions.  Drain and set aside, but keep warm

2.) Bring a large pot of water to a boil.  Place steamer basket in pot and steam carrots in basket for 8 minutes or until tender.  Remove carrots from steamer and set aside.

3.) Set a large nonstick or cast-iron skillet over high heat for 1 minute.  Mist with cooking spray and add chicken.  Saute for about 3 or 4 minutes per side or until browned on each side and cooked through so no longer pink.  Remove chicken from heat and let rest for 1 minute before cutting into 1/2- inch chunks.

4.) Heat same skillet again over high heat for 1 minute.  Reduce heat to medium, mist skillet with cooking spray and add onion and garlic.  Saute for about 5 minutes or until onion is translucent.  Add tomatoes and cook for another 5 minutes.  Remove from heat.

5.) In a food processor fitted with a standard blade, roughly puree carrots and onion-tomato mixture or pulse for about 2 or 3 minutes.  Pour sauce into a medium-size pot and heat over medium heat.  Stir in Italian seasoning and basil and season with salt and pepper.  Add chicken and cook for another 2 minutes before removing from heat.

6.) Dived pasta among 4 bowls or plates.  Pour 1 cup chicken-tomato sauce over each portion of pasta.  Sprinkle each with about 2 tsp. feat and garnish with 1 tbsp parsley.


Give it a try... it's yummy!!

I'll be back a little later with the second recipe...