[LindaT]

Spicy Chicken, Pasta and Veggies - again my measurements are not exact

1 pound of boneless skinless chicken breasts, diced
1-2 T olive oil
1/2-1T hot chili paste
chopped cilantro - or you can use flat leaf parsely if you don't like cilantro
8 ounces of whole wheat pasta

Quicky veggie pesto- whirl a couple of ounces of low fat/fat free tofu in a food processor or blender with some fresh spinach or leftover cooked broccoli, garlic, a couple of T of walnuts or almonds and some vegetable stock and any seasonigns you fancy. Can also add in olive oil. Blend until this is a thicker pesto consitancy.

Extra veggies to add as desired - onions, garlic, mushrooms, tomatoes, spinach, zucchini.. etc. I added onions, garlic, spinach and tomatoes.



Cook the pasta according to package directions. Drain and set aside

Heat the olive opil in a large skillet. Saute the chicken (and onions and garlic, if you add them) until the chicken is no longer pink. Toss in the extra veggies, spinach, tomatoes.. etc and cook until desired consistency. Add in your homemade pesto and your cooked pasta, and the chopped cilantro.. Voila. Dinner!

[Clareh]

This looks great. Sorry if I've missed it in the recipe but how many portions would this make? I only cook for 2.

[LindaT]

This generally would make 4 portions, but I always make a full recipe even though it is just me. When you are cooking instead of eating out or living off of microwave meals, the freezer is your best friend!