Well I am sure spoiling you guys with awesome (in my opinion) recipes these last two days. Today’s comes from Tuesday night, while the boyfriend was eating leftovers from his mom’s house for dinner I was left to fend for myself. I knew I had chicken, squash and tomatoes that needed to be consumed in the next few days so I decided to make them into one dish.
Back when I was on advocare I loved having gluten free nuggets in my mung bean pasta yet the prepackaged were so expensive. I knew that the fresh vegetables would go great with pasta but with all the running I’ve been doing I needed to add the chicken for a kick of protein in there. So I set out in my new clean pantry to look for things to put together to make a meal. The result was a phenomenal faux fried chicken meal that is completely clean and advocare friendly. Since I am not strict on Advocare right now I had a little Parmesan cheese on mine, but it tasted perfect without it too.
Faux Fried Chicken Vegetable Pasta
- 1 Chicken Breast cut into 1 inch chunks
- 1 Summer Squash cut into large chunks
- 4 Small Vine Tomatoes cut into large chunks
- 1/4 Cup of Corn Starch
- 2 Tsp Salt
- 1 Tsp Pepper
- 1 Egg
- 3 Cloves of Garlic minced
- 1 TB Olive Oil
- 1/2 Tsp Crushed Red Pepper
- 1/2 Tsp Dried Basil
- 4oz Pasta
Set your pasta water to boil and season however you normally do (for me it is normally a bay leaf and some salt). While the water is heating up take and scramble your egg into a bowl and then put the chicken chunks in and fully cover the chicken with the egg. In another bowl mix the cornstarch, salt and pepper and then remove the chicken out of the egg bath shaking off the extra egg and toss into the cornstarch mixture to fully cover the chunks with the mixture. Heat the olive oil in a large skillet over medium heat and put the chicken in there to cook. Mine took about 8 minutes and I flipped it halfway through, yet it was a little dry so I’m sure you can do 6 minutes with three on each side. Once the chicken is done remove from pan leaving remaining oil in there.
Put the squash and tomatoes in to cook for a few minutes, at this point the pasta water should be ready so go ahead and put your pasta in cooking per the box directions. When the squash starts to become soft and the tomatoes break down add the garlic, red pepper and basil and continue to mix. You can let this simmer while the pasta cooks as the more it breaks down the more the flavors develop. About 5 minutes in I turned the heat down to medium.
When the pasta is done drain and add to the pan with the vegetables along with the chicken and cook together for about three minutes. Then plate and enjoy. If you want like I did add some Parmesan cheese for an extra flavor kick.
The picture I took doesn’t include the pasta, I tried a new kind and HATED IT so I took it out and threw it away. It tasted amazing without the pasta but it would only serve one and not two.