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Menu Plan for Fall II: Week 4, Monday

Pasta with Chicken, Red Beans and Red Pepper

Cooking time: 25 minutes for menu          Cooking schedule: see below for instructions

     This is a simple dish to start the week; just a few ingredients and it goes together quickly.

Pasta with Chicken, Red Pepper and Red Beans

Total time: 25 minutes
   Red pepper, red beans and a few of the last fresh tomatoes come together for a quick sauce for pasta and sautéed chicken breasts.  Delicious doesn't have to be difficult!

 Ingredients:

• 1 1/4 cup dried pasta, curly macaroni, rigatoni
• 2 chicken breasts
• 1 medium red pepper
• 1 medium onion
• 2 cloves garlic
• 1 tsp paprika
• 2 tsp olive oil
• 15oz (450gr) red beans
• 2 - 3 medium tomatoes
• 1/3 cup (3oz, 90ml) chicken stock

 Instructions:

• Cook the pasta according to package directions.
• Roughly chop the pepper, onion and tomatoes. 
• Mince the garlic.
• Cut chicken into large bite-size pieces.
• Open, drain and rinse beans.
• In a large skillet heat oil.  Sauté paprika for 1 minute.
• Add onion, pepper and sauté for 5 minutes.
• Add chicken and sauté until cooked through. 
• Add garlic, sauté 1 minute longer. 
• Add tomatoes, stock, beans; simmer until tomatoes soften and sauce starts to thicken, 5 - 10 minutes. 
• Pour sauce over pasta, stir well to combine and serve.

Cooking schedule: 25 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, pot and colander for pasta, large skillet, strainer Put water on high heat for pasta Chop pepper, onion Mince garlic Chop tomatoes Cut chicken Open, drain, rinse beans

Sauté paprika in oil Start to cook pasta Add onion, pepper to oil, sauté Add chicken, sauté Add garlic, sauté Add tomatoes, stock, simmer        Pause while stuff cooks Drain pasta Combine pasta and sauce Serve

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Need help planning dinner?  Do you have a garden?   A CSA for fresh veggies?

Try our Weekly Menu Plans: Healthy Gourmet Dinners;  Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

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