I have to say I’m starting to get sick of ‘heavy’ meals… you know the ones we all stock up on all winter? Stews, heavy soups, chillies, etc… don’t get me wrong, by the middle of August you will see me making a casserole, and suggesting pumpkin dishes, but for the time being i’m feeling like lighter meals. Today, I’m bringing to you a colourful looking pasta dish.
I love pretty coloured meals, and not just the plates or bowls they are sitting on. It’s absolutely fantastic (and mouth watering) when I see a fruit salad bursting with colour, or a salad with more then just green. That’s why when I was at the grocery store last weekend I picked up a pint of twi-coloured cherry tomatoes. The bright colours screamed “eat me”… so I gave in.
It’s an easy meal overall, and if you don’t have time to slice up chicken into strips, I always suggest buying the pre-sliced (uncooked) strips from the meat section of your grocery store. You can usually find these with all the other fresh chicken options (breasts, thighs, club packs, etc…).
- pint of cheery tri-coloured tomatoes
- 2 chicken breasts sliced
- 1 onion, chopped
- 3-4 cloves of garlic, chopped
- 2 tbsp olive oil
- 3 cups of Farfalle, cooked according to package directions
- 2/3 cup of chicken broth (low-sodium if possible)
- Juice of a lime.
- 1 cup cilantro
- Parmesan Cheese
- In a pan over medium heat, sauté chicken breasts until cooked through. Remove and set on a plate.
- Meanwhile, get a pot of water boiling, and cook pasta according to directions on the package.
- In the same pan add olive oil, garlic & onions. Cook until translucent.
- Add 1/3 cup of chicken broth and scrape up all the brown bits on the bottom. (If the pan is still to dry, add the remaining broth)
- Add the tomatoes and stir everything together. Cook until the tomatoes have broken down. Add lime juice.
- Re-add the chicken, and heat up until chicken is hot.
- Add the cilantro first, stirring everything together, and then add the pasta.
- Serve immediately topped with fresh parmesan and additional cilantro.
There you have it everyone! I served it with a simple spinach salad and some goat cheese sprinkled in it with my red-wine vinaigrette. Easy, and the whole thing can come together under 30 minutes… actually I made this on a Monday night. Lots of happy faces around my table!
If you love the recipes I am sharing with you, please sign up for my monthly email. I promise your inbox won’t be spammed. Subscribers will receive exclusive surprises, monthly round ups, and a sneak peak into what’s coming up next month. Let me tell you, this is an exciting time for myself. As some of you may have seen on Instagram, Twitter or Facebook I’m on Yummly! How exciting! Next month you may even see Fuchsia Freezer a few other places.
With out you and your support and reading, I would never have been able to achieve this! Thank you so much for everything. Please don’t forget to like this, share the post with friends, and follow me on social media! If you have any suggestions, questions or comments, send me an email!