One of my goals with my time off this summer is to eat healthier. Not go crazy and suddenly switch everything about my diet, but just make a few "swaps" to have less calories or eat smarter. I'm hoping if I get into the swing of it this summer, I can implement it better this fall when it's crazy.
For instance, so far I have pretty much cut soda out of my life. I will have a Coke or Pepsi only if we go out to eat. I used to have one can everyday. (And I don't like Diet... bleh). I have cut back on sugar and creamer in my coffee. I've been drinking more water. Eating light yogurt and natural granola for breakfast. Just little things like this.
One of the first things I made was a delicious, veggie-rich pasta. It's perfect for summer, because it's very light. It's slightly creamy, but has no heavy whipping cream. The thing I like about this recipe is that you can make it as fresh as you want. Depending on the ingredients you use, you could have all natural or organic ingredients. I'm no expert on this... obviously. Haha! The inspiration for this recipe came from
Favorite Family Recipes, but I made a few substitutions. Hope you enjoy! :)
Summer Skillet Pasta
Makes A TON
Ingredients:
vegetable oil, to taste
1 lb. (approx. 2 large) chicken breasts, cubed
Garlic powder, onion powder, or your choice of spices for chicken
3 cloves garlic, minced
1 onion (I used 1/4 of an onion), sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1-3 medium zucchini, sliced (The more the better!)
1-2 tablespoons of basil
Italian seasoning, or thyme + oregano + parsley
Salt and pepper, to taste (add a lot)
3/4 cup chicken broth
1/4 cup skim milk
1/3 or more parmesan cheese, freshly grated (more for garnish)
4-5 oz light cream cheese
1 lb. whole wheat linguini
Optional: tomatoes, diced or canned
Alright, first you need to throw a couple tablespoons of vegetable oil into a skillet and turn it on medium heat. Once the oil has started to heat up, add your chicken pieces. Add any seasoning you like to your chicken: Montreal chicken seasoning or garlic and onion powder with some salt and pepper. When chicken is no longer pink, remove from skillet and set aside.
At this point I started my pasta since I had to do it in two batches. I have only 1/4 of my kitchen stuff with me down in Texas :(
Wipe out your skillet with a paper towel, add some more veggie oil, and heat it up like before. Once heated, add all your gorgeous veggies. Saute them until the onions and zucchini become translucent and peppers become slightly tender, but still with a crunch. Don't overcook them!
Once the veggies are done, add your cooked chicken back to the skillet. Stir in basil, oregano, thyme, salt and pepper. Then add your chicken broth and let it simmer to warm up.
Now add your milk, freshly grated Parmesan cheese (there is NO OTHER WAY... you MUST grate it by hand or in a food processor. You won't be sorry. The difference is insane.), and cubes of cream cheese. Gently stir until cream cheese is fully incorporated.
Finally, drain your pasta and add to skillet. Toss or gently fold with tongs until pasta is coated. Serve immediately.
Garnish individual portions with Parmesan cheese and additional basil, salt or pepper.
Hope you enjoy!
I'm hoping to finish cleaning the apartment today, so I can post pictures of our "Summer home" tomorrow!
