Chicken & Bowtie Pasta

We had this for dinner last night along with a fruit salad of strawberries, banana and oranges ~ so yummy!

There was no specific recipe I worked from - just items I thought sounded yummy together.

Chicken Bowtie Pasta

 

1 Chicken Breast - pounded to about ¼ - ½” in thickness

2 Tb. Olive Oil

1 Tb. Soy Sauce

1 tsp. Steak Seasoning (Montreal Steak Seasoning or something like it)

1 pkg. Whole Wheat Bowtie Pasta

6 oz. Fresh Mozzarella (preferably soft), cubed

2 c. Sliced Mushrooms

¼ c. Diced Onions

1 tsp. butter (I use Earth Balance Organic Buttery Spread)

2 Roma Tomatoes – diced

2 Cloves Chopped Garlic (or 1 tsp. pre-chopped/minced garlic)

¼ c. Olive Oil

2 Tb. Balsamic Vinaigrette

Cook pasta according to package directions.  

In a small bowl combine chopped garlic, ¼ c. olive oil and balsamic vinaigrette – mix together and set aside.

Preheat grill or pan to med-high heat.  In a Ziploc back combine 2 Tb. olive oil, soy sauce and steak seasoning and gently mix together – add chicken making sure to coat all sides.  Place chicken on a hot grill or in pan and cook for 3 minutes per side.  Remove, cut it into rough cubes and set aside.

While chicken is cooking sauté onions and mushrooms in melted butter until onions are slightly translucent - remove from heat.

Put cooked pasta into a large serving bowl.  Add in cheese, mushrooms, onion, tomatoes, chicken – mix together.  Pour garlic, olive oil, vinaigrette mixture over top and toss until noodles are coated. 

I would have liked to have added some chives but I was out so I’ll have to add them next time.