Skillet Meal

Summer is almost over and school will resume.  All mothers are going to be so busy that most just want to prepare a quick meal.  Here’s a perfect meal packed with complex carbohydrates, fiber, and protein to serve your family or loved ones.

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Time really flies when you keep yourself busy.   My children and I just arrived from North Carolina and I didn’t feel like preparing two meals this evening.  My husband wanted a casserole meal, so I thought about the skillet meal I used to prepare because everyone in my family can eat it.

Prepare your ingredients.

*Note:  Depending on the heat of your stove, cooking time may require adjustments.

Ingredients:

• 2 cups uncooked Tri-color Rotini pasta
• 3 small Tri-color Bell Peppers, cut in bite pieces
• 1 tablespoon plus 1/2 teaspoon Chicken bouillon
• 1 1/2 chicken breast, cut in bite pieces
• a handful of snowpeas
• 1 carrot, cut slanted about 1/2 inch thick then cut in half
• 2 cups broccoli
• 3 cloves garlic
• 1/4 of medium onion, diced
• 1/4 cup water
• 2 pinches of salt
• Black pepper
• 2 tablespoon olive oil

Follow the instructions on the box to cook the Rotini pasta.  Seat aside. Heat a skillet over medium heat and coat with olive oil when hot.  Saute garlic and onions until garlic turns lightly brown and onions are translucent.

Add the chicken and stir.

Cover and let cook for 2 minutes or until the chicken is no longer pink.

Add the carrots and chicken bouillon and stir.  Cover and let cook for 1-2 minutes.*

Add the broccoli and water. Cover and let cook for 1 minute.  Add the bell peppers and snow peas. Stir-fry for 3-4 minutes.*

Add the cooked pasta.

Add salt and pepper and stir until well combined.   Done.

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Serve warm on a plate or in a bowl.  You can sprinkle it with parmesan cheese if you prefer.  Enjoy your extra time with your family. 🙂