Dash for Dinner

Try this easy chicken recipe from team captain Trisha Budlong. Trisha, who is mom to Drew and Ashleigh, is always looking for quick, healthy and kid friendly recipes that will help fuel her busy schedule, which includes training for the Rock ‘n’ Roll Philadelphia Half Marathon (See Dashing for Drew).  “I just sort of threw it together one time and everyone liked it — so it’s a keeper, without a name,” said Trisha. You can get more of her home cooked specialities if you join NFE at the Green Mountain Relay where Trisha will serve as the team chef.

Team Captain and Team Chef, Trisha Budlong

Trisha’s Chicken Pasta
Prep to Table: 30 minutes
Serves: 6-8

1 1/2 tablespoons olive oil
1 pound boneless chicken breasts
1 can diced tomatoes Italian style
1 box of whole wheat pasta  (any shape will do but Trisha recommends trying fun shapes such as bowtie)
1 clove of garlic, minced
Dried herbs  1/2 teaspoon each of oregano, marjoram, thyme (reduce by half if using fresh spices)
White pepper, salt  to taste
Fresh parsley for garnish

Heat water for pasta. Cut chicken into one inch pieces. Heat olive oil in large pan over medium high heat. Add chicken and saute turning frequently for five minutes. Add the can of diced tomatoes, including liquid, in the pan. After two minutes reduce heat to medium.  Stir occasionally until chicken is completely cooked. When the water comes to a boil, add the full box of whole wheat pasta. Cook for 9-14 minutes depending on texture preference. When chicken is done, add minced garlic, herbs/spices, salt, pepper. Reduce heat to low and cook 3-5 minutes.  If chicken is finished before pasta, you can keep warm either on low flame or on a very low heat oven, covered. Drain pasta, place in large serving bowl. Toss with chicken and tomatoes. Garnish with fresh parsley.

Serve with hearty multi grain or whole wheat rolls and fresh garden salad.