Ingredients

• 1 medium onion, diced fine
• 3 cloves garlic, diced fine
• 1 green bell pepper, diced fine
• 6 large crimini mushrooms, diced fine
• 1 pint cherry tomatoes, halved
• 1 cup fresh basil, chopped
• 1/2 cup grated parmesan cheese + some for sprinkling
• 1 tbsp. olive oil
• 4 boneless, skinless chicken breasts, baked and cut into bite-sized pieces
• 1-2 tsp. garlic powder (stick to 1 tsp. if you have to talk to somebody
• the next day)
• 1/2 pound whole wheat rigattoni, cooked

Directions

1. Step 1 – Cook pasta according to package directions.

2. Step 2 – In a large skillet, sauté the onion, garlic, bell pepper and

3. mushrooms over low heat until soft. Cook this slowly so that the vegetables

4. will release their juices. Otherwise, 1 tbsp. of olive oil won’t be enough.

5. It’s okay to get the pan hot over high heat, but then sauté over low heat.

6. Be patient. It’s worth it.

7. Step 3 – Once the vegetable mixture is sautéed and soft, fold in the

8. tomatoes and basil. Cook until the tomatoes just barely start to wilt.

9. Step 4 – Add your pasta to the pan mixture and then the garlic powder and

10. parmesan cheese. Stir well.

11. Step 5 – Stir in your chicken and serve.

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