TulipGirl

Fiesta Penne

Chicken Breasts or Tenderloins
One Yellow or Red or Green Pepper
One Onion
Handful of Grape or Cherry Tomatoes
Cumin, Celery Salt, Garlic Powder, Cayenne Pepper
Penne Pasta

Start water to boil penne, and follow directions for cooking it al dente. Stirfry in olive oil in a large wok or iron skillet the amount of chicken you’d use for your family. When it is mostly cooked, dice it and add back to the skillet or wok. Add in diced pepper and diced onion. Add a bit of Cumin, Celery Salt, Garlic Powder, Cayenne Pepper to taste. After veggies are crisp-tender and chicken is all cooked, add in the grape tomatoes. When penne is cooked, drain, and toss with the veggies and meat in the wok.

This was very yummy, and was the result of me wanting fajitas and having most everything on hand, except tortillas.

Another modification–Cajun Elbows. In addition to the veggies listed above, add garlic, okra, yellow squash and/or whatever you have on hand. Instead of the seasonings above, sprinkle liberally with Tony Chachere’s seasoning, paprika, and parsley. Prepare as above. Kiddos really liked this last night.

Yet another mod–Italian Ribbons. Yellow squash, green bell pepper, onion and garlic, chicken, grape tomatoes, handful of spinach, parsley, and ribbon pasta.