I created this recipe after I ran out of options. Sometimes my mind does not work too well when I am under pressure. When somebody has a health problem in the family, everything in the kitchen seems altered. I mean, in terms of cooking. You cannot do this and that. This is good and this is something. He needs this and that. The world seems to revolve around the person who needs attention and care. When you cook something and he likes it, you get to pay attention to be able to make similar dish with slight modifications, adding a little bit of this and that.
The blueprint of this recipe are the Chicken Primavera and Veggie Angel Hair from the recipe book " Eating Well Through Cancer" by Clegg and Miletello which I borrowed from Cancer Resource Center of Mt. Zion Medical Center. When I first made each, hubby liked them so I was thinking something else related to the two might be a good idea. That's how I come up with this. The funny thing, when I did my primavera, I dumped the extra uncooked penne to the container I have for macaroni unintentionally. That's how these two got mixed up. Both taste the same though but it's the mistake that made the title.
Here is the list of ingredients, should you decide to try this recipe:
- half a pound of chicken tenders, cut in bite size
- 2 cups of mixed penne and macaroni, cooked as per box instruction
- 2 tbsp of extra virgin olive oil
- 2 small cloves garlic, minced
- 1/4 lb mushrooms, sliced
- 1/2 yellow onion, chopped
- 1 medium zucchini, cut in strips 2x1/2 inch
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 cup fresh spinach
- 1 tsp dried dill weed leaves
- 1/4 grated Parmesan cheese
- In a large non-stick wok, cook chicken pieces in olive oil, garlic and onion until lightly brown.
- Add mushrooms, zucchini, peas and corn, sauteing and tossing until frozen veggies are heated through.
- Add spinach and toss. Cover until spinach is cooked.
- Add mixed pasta and sprinkle dried dill weed leaves.
- Mix in Parmesan cheese and serve.