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Chicken & Pasta with Marinara Sauce and Garlic Green Beans

Ingredients:

For the Pasta:

  • 1⁄4 cup olive oil
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 2 teaspoons rosemary
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1⁄2 teaspoon marjoram
  • 2 chicken breasts, cut into cubes (optional)
  • 5-8 Roma tomatoes, diced
  • 8 ounces fusilli pasta
  • 1⁄8 cup parmesan cheese

For the Green Beans:

  • 1-pound fresh green beans, trimmed and snapped in half
  • 3 cloves garlic, minced
  • 2 pinches lemon pepper
  • 2 tablespoons olive oil
  • salt to taste

Instructions:

For the Pasta:

  1. In large, heavy skillet, heat the oil over medium heat until it is hot but not smoking.
  2. Add the garlic and onions; sauté until golden– about 3 to 4 minutes.
  3. Add spices and chicken chunks; cook through–about 10 minutes.
  4. Add diced Roma tomatoes to chicken/Marinara sauce.
  5. Simmer while cooking pasta according to package directions.
  6. Toss Marinara sauce gently with cooked pasta; serve immediately, sprinkled with Parmesan cheese.
  7. Divide (1/2 cup) between the squash, top with parmesan cheese and bake 10 minutes.

For the Green Beans:

  1. Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add olive oil to green beans; cook for 2 to 3 minutes.
  2. Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.