It was pouring rain this morning. And it was cold. And I was on deck to get the girls to the bus stop…which means we drove to the bus stop. Give me snow all day long. I HATE rain. Everyone knows this about me. But, it wasn’t getting my down today!
Today was the first day in 7 weeks, my department was fully staffed. The team has been plagued with hardships and there was lots of planned PTO for others. Meaning, those that were there (me and a few others!) have been working like crazy people trying to keep the ship afloat. So, yep…the day went swimmingly for a change!
I admit, I’ve been cranky and not sleeping well and feeling short on time for me, for my family, for my friends, and for everything else – blog, podcast, reading, all the things. But this weekend offers a bit of a lull in the chaos, especially after last weekend, and we’ll be celebrating Mark’s birthday! 41!
Last year I threw a surprise party for him…and it wasn’t his favorite. He’s really not a fan of being the center of attention and as an introvert, it just wasn’t his thing. So this year, I’ve planned nothing other than a babysitter in the evening for us to get out for a bit, sans kids. I hope he’s not disappointed!
I left work today a bit early, got in a killer workout to start my Friday eve, and jumped into making dinner. The dinner took a bit longer than expected because of all the chopping, so next time I’ll plan ahead and prep my ingredients the day before or over the weekend when more time allows. Weeks where I accomplish that, man does it make the world of difference in getting dinner on the table before it’s pitch black outside.
This recipe was somewhat similar. I made it a few weeks ago and prepped the veggies ahead of time. It came together with minimal effort and I love, love, love the simple ingredient list. The original recipe was a little loose on both ingredients and instructions, so I just ran with the idea and it turned out great. We all loved it and thoroughly enjoyed leftovers all week long!
- 1 lb dry bowtie pasta
- 2 Tbsp olive oil, divided
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 bell peppers, sliced
- 1 red onion, thinly sliced
- 12 oz asparagus, wooden ends trimmed and cut into 3-inch pieces
- 1 zucchini, sliced into half-moons
- 2 portobello mushrooms, cleaned and sliced
- 1/2 cup honey
- 1/2 cup balsamic vinegar
- Heat a large pot of water over high heat. Once boiling, add the pasta and cook for 8-10 minutes or until al dente. Drain, rinse, and set aside.
- While pasta cooks, heat a large stock pot with 1 tablespoon olive oil over medium-high heat. Once hot, add the diced chicken and sprinkle with the salt and pepper. Cook for 5-6 minutes, or until browned and cooked through; remove to a plate and cover to keep hot.
- Return pot to heat and add remaining olive oil. Once hot, add the peppers and onion. Cook for 2-3 minutes, stirring occasionally.
- Add asparagus and zucchini; stir. Cook for 4-5 minutes, stirring every 1-2 minutes.
- Add the portobello mushroom slices and gently stir. Cook for 3-4 minutes.
- In a small bowl, whisk together the honey and balsamic vinegar until well-combined.
- When veggies are tender, return chicken and cooked pasta to the pot. Pour the balsamic mixture over the top and toss to coat. Cook for 1-2 minutes to heat through before serving.
Recipe inspired by First Home, Love Life
Nutrition Information:Yield: 8 Serving Size: 2 heaping cups
Amount Per Serving: Calories: 420Total Fat: 6.9gCholesterol: 41mgSodium: 325mgCarbohydrates: 70.5gFiber: 3.3gSugar: 21.8gProtein: 22.4g
Use up those garden zucchini before they’re gone!
- Ground Turkey Skillet with Zucchini, Corn, Black Beans, and Tomato
- Grilled Goat Cheese-Stuffed Zucchini Boats
- Rigatoni with Sausage, Tomatoes, and Zucchini
- Cheesy BBQ Chicken Stuffed Zucchini Boats
- Best Ever Zucchini Bread
- Tex Mex Chicken and Zucchini Skillet