Thank the Lord for the Secret Recipe Club; it makes sure I post at least once a month! Which, is sadly all I seem to have time for. Not that I’ve been cooking a whole lot lately. If I don’t eat dinner at work I get home late enough that all I eat is popcorn. I just keep reminding myself: 3 weeks left! I do, however, still love my job. I’d just like to be able to cook/bake more! :).
This month I assigned the blog Enriching Your Kid by Shirley. I was caught by her post about eating the rainbow; the photograph of the pasta just looked too good to pass up! Sadly, it didn’t have a recipe so I went with the idea of the post and did my own pasta recipe.
Shirley talks about how foods that have different colors are rich in different vitamins and you should “eat the rainbow” as often as possible in order to get the biggest benefit form the foods. I do try to eat as many different colors in a meal as I can, since it also makes it interesting to eat! Especially when I make savory dishes, it tends to start in the produce section of a grocery store and I just grab what looks good. Generally that means when I do cook, I cook with lots of different colors. If pinterest is any indication, people are always looking for ways to eat more healthily and I think this is one very easy way to fill up on vegetables. Instead of just reposting all of Shirley’s information, you should wander over to her blog and check it out.
For this recipe, I had corn, an onion, asparagus, chicken, an orange bell pepper, garlic, marinara sauce, basil and cheddar cheese on top. I used the basic seasonings; salt, pepper and then for kicks I threw in some Cajun seasoning. It turned really well and it worked wonderfully for lunches at work!
I had wanted to put mushrooms in this dish and I even bought them, but I forgot to put them in! I was so sad after the dish was done. It still tasted delicious though. If you like mushrooms I think they’d make a wonderful addition!
Eat the Rainbow
inspired by Enriching Your Kids
As with most savory recipes I make, the seasoning amounts are estimates. I really need to get better about measuring things before I throw them into a pan.
1 lb of pasta of your choice
2 tbsp oil
2 lbs of boneless skinless chicken breasts, cut into bite sized pieces
1 bundle of asparagus cut into bite sized pieces
1 medium onion
4 gloves garlic minced
2 cups of frozen corn
2 orange bell peppers cut into bite sized pieces
1 bunch of basil, sliced thinly
2 tbsp Cajun seasonings
1 tbsp Italian seasonings
1 jar of marinara sauce
2 cups of shredded cheddar cheese
Cook pasta according to your package instructions.
In a large pan eat oil over medium heat and add in the onions and garlic. Once the onions have become translucent add in the bell peppers and asparagus, cook for 2-3 minutes.
Add in the chicken breast along with the Cajun seasonings, and Italian seasonings and cook until the chicken has turned opaque and the pink is gone from the middle. When the chicken is about done, add in the frozen corn.
Add salt and pepper to taste.
Mix in pasta, basil and marinara sauce once the chicken is done. Sprinkle the cheddar cheese over the top of the dish and cover with aluminum foil or lid for a few minutes and allow the cheese to melt.
Serve into bowls or plates and enjoy!