All recipes are part of the Healthy Calendar adventure!.
This was oh-so-good and oh-so-healthy! But before I get into this, I have a semi-exciting announcement pertaining to the blog! I have figured out a way to still use the Healthy Calendar while swapping things and adjusting it to my/our needs. And with all the creativity and bastardization I intend to employ, that means I'll actually be able to avoid plagiarism and put the recipes on the blog and actually be a real food blog! Oh joy!
First, cook 9 ounces of penne, farfalle, or whatever kind of pasta you want. Then, spray a large soup pot and cook a pound of chicken strips for a few minutes until done. Remove the chicken and put some olive oil in the pan. Saute two cups of broccoli, two sliced red bell peppers, and two sliced yellow squash (or zucchini) for about four minutes. Then, add a can of diced tomatoes (no-salt-added!), 1/4 cup white cooking or drinking wine, 1/2 teaspoon each of basil and oregano, and some salt and pepper, and cook for six minutes or so. Toss the chicken and pasta in the pot with the vegetables to make sure everything is heated through, and serve under Parmesan cheese!
Sean and I each loved this, but unfortunately, we must have both been really exhausted that night because we didn't notice that we left the pot out overnight! We had to throw all the tasty leftovers away for the sake of safety! :(
Bon appetit!
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