The hubby and I are back in action. Sort of. The nursery is as complete as it can be at this point (we're missing a few things so far, like a baby). I'm on doctor's orders to take it easy, so the hubby pretty much took control. He painted. He steam-cleaned. He assembled. He accessorized.
I pretty much just sat there, reading instructions and folding blankets. Strenuously.
We've been dining primarily on slow cooker fare and leftovers, but I did get one good meal in this week. Of course, I was too tired to cook it AND blog it on the same night. Please don't judge me too harshly.
This meal is the ultimate recipe without a recipe. It's a little o' this, a little o' that, and attempting to quantify the ingredients was a challenge. (Add what you like!) The good news: It's failproof. You simply cannot mess it up. And if you do, it'll still taste yummy.
I created this last fall when I was trying to use up some of my fresh herbs before the frost. And it seemed the perfect thing to make this week when I needed something fresh and different. If you don't have fresh herbs on hand, feel free to substitute smaller portions of dried.
Marinated Chicken Pasta
4 boneless, skinless chicken breast halves, trimmed
2-3 cloves garlic, minced
1 Tbsp. fresh thyme leaves
1/2 Tbsp. fresh rosemary, chopped
1 Tbsp. olive oil
3-4 Tbsp. balsamic vinegar
2 Tbsp. white wine
Salt and pepper
1 tsp. olive oil
3-4 cloves garlic, minced
1 28-oz. can crushed tomatoes
2 15-oz. cans tomato sauce
1/3 c. chicken broth
Salt and pepper, to taste
1/2 tsp. crushed red pepper flakes
2 Tbsp. fresh basil, chopped
1 tsp. dried Italian seasoning
2 Tbsp. fresh parsley, chopped
Pinch or two of sugar, to taste
16 oz. penne pasta, cooked according to package directions
4 slices fresh mozzarella (optional)
1. Lay chicken on a plate or shallow dish. Combine marinade ingredients and pour over chicken. Marinate at room temperature about 10 minutes.
Or just dump all the ingredients individually on the chicken, like I do, because sometimes extra dishes are just unnecessary.
2. Meanwhile, heat 1 tsp. olive oil in a pot over medium to medium-high heat. Add garlic and saute until golden, about 1 minute. Add remaining sauce ingredients. Bring to a boil; cover and simmer until chicken and pasta are done, about 15 minutes.
Be sure to stop and taste occasionally. Add more salt and pepper, sugar, or seasoning to your taste.
3. Grill the chicken on a grill or in a grill pan over medium heat until cooked through. Set aside.
4. To assemble: Cut chicken in slices. Top pasta with sauce and cheese, and top with sliced chicken.