I really don’t have a better name for this pasta to be honest, so for this one I’ll just call it like it is. This week, I actually do take my critical care exam. We were going to take it last week, but the ice delay postponed our exam to this Valentine’s day. I feel the love from our professor. I thought I was feeling confident on the content so far, but when I actually went back and reviewed it today, I realized I didn’t know as much as I thought I did. I spent two hours pouring over my notes, and I feel like I need a good break before I sit down and do hundreds of NCLEX questions in an effort to prep me for this exam. Time to do a little more cooking!
This recipe is one I stumbled across in a cookbook designed for fast, fresh meals that actually taste good. I’ve done a little tweaking to the recipe to make it my own, and I love everything about it. I love being able to put so many vegetables in a dish that is actually healthy and delicious to eat. Plus, pasta is my favorite food, so anytime I can incorporate it into a dish and still call it healthy, it’s a win.
Stress level: 5/10
Yield: 4 servings
Time: 30 minutes
Ingredients:
Directions:
This recipe is one I stumbled across in a cookbook designed for fast, fresh meals that actually taste good. I’ve done a little tweaking to the recipe to make it my own, and I love everything about it. I love being able to put so many vegetables in a dish that is actually healthy and delicious to eat. Plus, pasta is my favorite food, so anytime I can incorporate it into a dish and still call it healthy, it’s a win.
Stress level: 5/10
Yield: 4 servings
Time: 30 minutes
Ingredients:
- 1 lb boneless, skinless chicken breasts
- I bunch asparagus
- 1 package grape or cherry tomatoes
- 1 clove garlic, minced
- 2/3 box whole grain rotini (8 oz)
- 2 tbsp olive oil, divided
- 2 ½ tbsp. balsamic vinegar
- ½ tsp salt
- ½ tsp pepper
- Goat cheese (to sprinkle)
- 2 tbsp fresh basil
Directions:
- Prep the veggies: chop the asparagus into 1 inch segments and slice all of the tomatoes in half.
- Cut the chicken into bite sized pieces
- Heat a large nonstick pan on medium with the olive oil in it. Once heated, add the chicken and the asparagus. Cook for about 5 minutes or until the chicken is no longer pink in the middle and the asparagus is tender
- While that is cooking, boil your pasta according to the instructions on the box
- Add the tomatoes and garlic and sauté another minute or two
- Remove from heat. Drain the pasta and then add pasta to the skillet. Add the balsamic vinegar and stir all together.
- Chop the basil and sprinkle on top of the pasta with the goat cheese.
This pasta always makes me feel good when I make it because it is so healthy. It has lots of vegetables and protein, but the carbs that are in it are whole grain and are better for your body than more refined grains. So, I was able to destress while making this recipe and feel good about eating it too. New stress level: 4/10.