Quick Ditalini and Chicken
Looking for a quick and easy chicken dinner? This one is ready to serve in 20 minutes!
2 Boneless Skinless Chicken Breasts, cubed (bite size)
1 Box (16 oz) Barilla Ditalini Pasta
1 Can (10 oz) Tomato/Green Chilies, drained
3 Cloves Garlic, finely chopped
2 Tablespoons Mayonnaise
2 Tablespoons Olive Oil
Seasonings for chicken (S&P, garlic powder, Old Bay, Oregano – what ever you like)
1. In a large stock pot, cook Ditalini pasta according to the package directions. Add 1 Tablespoon of olive oil to the water (to keep pasta from sticking), along with salt to taste. Drain and return to stock pot.
2. Toss the cubed chicken pieces along with 1 Tb of olive oil in a medium bowl, adding a dash of your favorite seasonings (picture shown with salt and pepper, garlic powder, Old Bay and dried oregano).
3.Quickly sauté chicken in a large skillet over medium high heat to brown the outside, then cover pan and reduce heat to medium. Cook until no longer pink in the middle (about 6-10 minutes – or more if pieces are larger).
4. In the stock pot, toss the cooked pasta along with the Mayonnaise and chopped garlic and add the drained tomato and chilies mix.
5. Add the chicken to the pasta mix and stir until coated.
Tip – Add a dollop of sour cream to cut down on the heat of the chilies for little ones
Do you have a quick and each chicken dish? Share it with me below in the comment section. I would love to give it a try.