Now listening to: Good kisser - Usher
Anyone who knows me knws that I love pasta. All forms, textures and flavours. I can't explain it, I just do. This recipe is a lot healthier because I use 1/4 of the oil I would normally use, I replaced fine spaghetti with a whole wheat version, replaced store bought pasta sauce with home made sauce and of course I grilled my chicken breasts. This meal should feed 5 people or last one person for 5 daysYou will need
For chicken
10 slices f fresh unseasoned chicken breasts (shop rite )
2 maggi cubes
1/4 tbsp cajun seasoning
2 Level tbsp dried pepper
2 dashes of tabasco
Garlic and ginger powder as you prefer
For pasta
One pack of Barilla whole wheat pasta (gloo)
One can of peeled chopped plum tomatoes (shop rite)
1 teaspoon grated Cheddar cheese
2 cubes of Doyin stock cubes
3 fesh pepper (atarodo) and 2 Cameroon pepper dried or fresh cut or sliced
Italian herb seasoning (shop rite )
Method
Rinse the chicken and pat dry
Beat the breasts with a meat mallet till the breast have an even consistency
Get a plastic bag and mix the meat and the marinade together.
Refrigerate for at least 3 hours
Grill with a grill pan for 5 minutes on each side and set aside
To make the pasta
Boil pasta for 8 minutes drain and set aside
On a cast iron skillet heat up 3 tbsps of olive oil
Cook onions in the oil for another 2 minutes
Put in the pepper and tomatoes and one cup of waterand boil for 5 minutes.
Add the seasoning and Italian herbs and allow to cook for another 5 minutes
Reduce the heat and stir in the pasta
Cook for about 2 minutes
Grate in the cheese and toss and turn off the heat
Serve with spinach or coleslaw without dressing
