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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Hey, I had a leftover chicken breast, and some vegetables. I threw something together. This is what I used because this is what I had in the house that sounded good to me. If you don't like it, change it to what you like or what you have! Also, my measurements are actually estimations. Enjoy! Ingredients:
2 tablespoons olive oil |
1/2 teaspoon cumin |
1/2 teaspoon sage |
1 teaspoon kosher salt |
1/2 teaspoon black pepper |
1 cup pasta shells |
1 chopped sweet banana pepper |
1/4 cup chopped onion |
2 diced garlic cloves (bam) |
1 grilled chicken breast (seasoned on the grill) |
1/2 cup buffalo wing sauce (i used my favorite hot wing sauce, but use what you like. try ranch dressing if you prefer!) |
1 teaspoon italian seasoning (for garnish at the end) |
Directions:
1. Start your pasta first. Boil the water, add pasta to it before you start cooking your veggies.
2. Pour your oil into a separate pan and heat to medium high. You can use a non-stick pan, but I used my wok because I love it. Once the oil is hot, throw in your onions, peppers, and garlic. Mix them around well to get them a good oil coating. Toss in your spices and seasonings. Toss around again to disperse spices evenly. Keep stirring regularly to avoid burning. Sweat the onion mixture until translucent, and by then your pasta should be done. Strain and add right to the pan with the veggies.
3. Slice your chicken breast into long strips, about twice as thick as a piece of bacon. Have them ready to go on the cutting board.
4. When pasta is added, it will make a crackling sound. Stir regularly, and after a while it will be making more of a popping sound. You should notice some of the noodles browning, this is when they are done.
5. Lay a scoop of noodles on the plate, then lay a few strips of chicken right on top.
6. Drizzle hot sauce directly over the top of the chicken strips. Sprinkle the entire plate with the Italian seasoning.
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