I think I'll start with what I made for dinner tonight. Sadly I have no pictures handy, having neglected to take some at dinner. Perhaps I'll take one if I have the leftovers for lunch tomorrow.
Dinner consisted of quinoa spaghetti with chicken and yam sauce.
Serves 3 to 4.
Total cook time: 20 to 30 minutes.
1 package quinoa or other spaghetti
1 chicken breast
1 green bell pepper
1 medium onion
1.5 cups frozen yam, yellow squash, butternut squash or cauliflower puree
2 tsp chicken seasoning of your choice
1/4 tsp salt if the seasoning contains none
- Slice the chicken breast into slightly smaller than bight sized pieces. Sprinkle the pieces with salt and the seasoning. Set aside.
- Heat the water for cooking the spaghetti. The goal is to have the spaghetti finish around the time the sauce is ready.
- Dice the onion.
- Core the bell pepper and slice it into bite sized pieces.
- Put the diced onion in a 12 inch skillet with 2 tsp olive or vegetable oil. Cook on medium-high heat until it starts to turn golden.
- Add the chicken. Cook until the largest chicken pieces show no pink when sliced.
- Add the bell pepper. Cook until it begins to soften, about 3 to 4 minutes.
- Add the spaghetti to the pot and the frozen puree to the skillet. The spaghetti should take about 8 to 10 minutes to cook, which should be just enough time for the frozen puree to melt and heat.
- Stir the sauce periodically.
- When the pasta is cooked, drain and mix with the sauce. Serve hot, with a few grates of pepper and some grated hard cheese.