I know, I just posted, but I have some catching up to do. It took me three days to muster up the energy to start a blog (I won't tell you how long I took designing the layout, which isn't saying much.) But I'm proud to say our dinner from night two was a Hutson original! We had a pasta creation in which I kind of just winged-it with the recipe. The technical description of it was bowtie pasta with Rosemary-Sage and Thyme chicken, pinto beans, mozzarella, and olive oil. I'd describe it more or less as a Simple Pasta Salad. It was really light, which made it really enjoyable to be able to go work out afterwards. It actually reminded me a lot of a Chipotle-like entree. It was probably the pinto beans. Anyway, check it out!
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| Garlic Wheat Toast |
I can't imagine that anyone would have too hard of a time figuring out how to make this one, but just in case, here's the recipe:
Simple Pasta Salad:
Bowtie Pasta
1 Chicken Breast, Diced
1 tsp Sage
1 tsp Rosemary
1 tsp Thyme
1/2 can of Pinto Beans
Mozzarella Cheese
Olive Oil
Not to sound like a total amateur, but for most of this recipe I just eyeballed a lot of it.
Boil the noodles until al Dente. While the noodles are cooking, fry the diced chicken in a skillet with some olive oil. I used pure, but EVOO would be fine too, I'm sure. Sprinkle each seasoning over the chicken while frying, and cook until all pink is gone (about 10 minutes.)
Drain and microwave the pinto beans (or follow directions to cook in the skillet, if you prefer.)
Drain the bowtie pasta, and move into serving bowl. Mix in seasoned chicken, pinto beans, and mozzarella. Use Olive oil as a dressing to taste. Voila! Great for a light and fresh meal, and can make in under 30 minutes!
I'm still a little behind on these, but I'll post tonight's dinner tomorrow: Skinny Cheeseburgers with Gouda, and Roasted Rosemary Red Potatoes. Yum!
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