1 box whole wheat noodles (the spiral ones, penne, bow ties, etc) cooked al dente (Bonus points for using gluten free pasta!)
3 bell peppers cut into small pieces
1 package of chicken breast Tenders (chicken breasts end up too dry) 1 cup basalmic vinegar
crushed red peppers
turn stove on with pan on heating element/flame. use a non stick wok or similarly large cooking pan on medium-high let it warm the pan until you can feel the heat if your hand hovers inside (please dont touch it!) pour in about 2 tbsp olive oil, Put chicken into pan. add sprinkling of garlic/crushed red peppers to your preference. continue to cook, stirring occasionally so the chicken cooks evenly until you can separate the chicken tenders with a wooden spoon and its cooked all the way through. use wooden spoon to continue to squish chicken into smaller bite size ish pieces.
Note: if you'd like to add zucchini or asparagus, they would go in just a minute or two before the chicken. you can also put in onion cut into peices- but make sure to cook it until its clear in the olive oil stirring frequently before adding chicken or other veggies
Multi-task: water/pasta can boil while the chicken cooks
cut the top off the bell peppers, take out seeds. slice into smaller pieces (depending on preference). These stay raw.
drain pasta. mix everything in a large bowl, or if there is room put into wok (turned off mind you) w/ the chicken. Use remaining basalmic vinegar that is in the wok as the sauce, adding olive oil and more balsamic as needed. Also good salad dressings to toss it with if there's not enough from the balsamic sauce w the chicken- like a red wine vinaigrette or Chinese chicken salad dressing.
Always feel free to add more raw veggies like carrots, broccoli, celery. Tomatoes taste weird in this one.
Typically I make a giant thing of this and a giant thing of something else and keep it in extra large containers- like the foil (disposable less dishes later) lasagna pans and just use 1 or two tupperwares to bring with me where ever.
Chef Lee Lee
Cooking is not an exact science for me, I like to make food to my taste,
and pragmatically. I enjoy cooking, and food. Try not to take recipes too
seriously and spend your time worrying about leveling measuring cups instead of learning about what you put into your body!