Chicken (2 leg quarters)
Penne Rigate (16 oz package)
Dice tomatoes (14.5 oz can)
1 teaspoon of basil
1 teaspoon of ground black pepper
1 medium onion, sliced
1 medium green bell pepper
1 teaspoon of ginger
2 teaspoons of salt
2 tablespoons of oil
1 tablespoon of butter
Boil pasta with 1 tablespoon of oil for about 10 minutes.
Bake chicken leg quarters and then remove the skin and pull apart. I baked my chicken in advance to save cooking time.
Slice the pepper and onion and set aside.
Heat a skillet with remaining oil and sauté the onion and pepper. Add ginger, black pepper, salt, basil and diced tomatoes and cook to your liking.
Drain cooked pasta and add the tablespoon of butter, the pulled chicken then the onion and pepper sauce. Garnish with parsley flakes and serve.
This was a last minute dinner idea that I came up with after baking the chicken leg quarters. I was able to cook dinner and go on a nice 3 mile run with a friend. everyone loved how this turned out and I can’t wait to come up with another recipe that the whole family is going to love.