Skinnified Chicken Pasta

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 days

You 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