My seventy-sixth recipe with the Wednesday with Donna Hay group is Chicken and Roasted Pepper Pasta, was chosen by Margaret, and is found online here.
The ingredient list: red bell pepper, roma tomatoes, penne pasta, olive oil, malt vinegar, tomato paste, oregano, basil, sugar, salt, pepper, and chicken.
There is a fair amount of messing around with this recipe, none of it difficult, but you have to cook the chicken (a pan), boil the pasta (a pan and a lid), roast the peppers and tomatoes (a pan), so the pan count and pan washing count adds up quickly. That said, you could use leftover chicken.
All the ingredients are cooked separately, the dressing for the recipe is mixed in a bowl (quick and easy), and then it is all tossed together and plated. We had it for lunch on Saturday, much healthier than the burgers my husband wanted to stop for on the way home from errands. We both felt much better eating this and I would definitely make it again (you could make all the cooked parts ahead of time and just assemble when you were ready to serve it). Light, fresh, flavorful, and filling as pasta is wont to be.
Wonder what the others thought? Gaye's post is here. Margaret's post is here. Chaya's post is here. Next is Chaya's choice, Banana, Hazelnut, and Chocolate Bread, found online here. Join us and leave a link to your post, no commitment required.