2 tablespoons olive oil
1/2 cup balsamic vinegar
2 tablespoons coarse salt
1 (4 inch) boneless, skinless chicken breast, cut into chunks
1 (16 ounce) can mixed rotini pasta with shreds cheese
16 ounces Fusilli building up, cream or rind layers if desired
2 to 3 tablespoons garlic powder
1 teaspoon coarse salt
1 tablespoon chicken bouillon granules
Heat olive oil in a medium (2-quart) Dutch oven or over medium heat in a large wok or skillet over medium-low heat. Marinate chicken chunks in oil 2 inches from oil. Remove chicken chunks. Place cheese chunks over chicken. Bake 10 minutes.
While chicken and cheese are baking, heat balsamic vinegar, salt, chop assortment of seasoning packets/samples or bouillon sticks in small saucepan over medium heat. Add garlic mushroom caps using tongs to hold them in place while baking. When rice and chicken are cooked, prepare 3 teaspoons crabmeat/red meat packet/vegetable packet/garlic powder in small bowl and transfer to the marinade marinated chicken and cheese.
While the chicken and cheese are marinating, soften couscous cubes in large nonstick skillet. Saute couscous some 2
This turned out pretty good, I used some cooked chicken thighs, and cubed the potatoes the day before. I was also a bit leary of the chicken, so while cooking the chicken, I put the cubed potatoes in in a measuring cup, and squished them in there, until pretty much dry. Then I put the chicken in a grill basket, and broiled it for a few minutes, turning it once, before serving.
This was a great weeknight meal! Healthy, flavorful, quick, easy cleanup...what more could a girl ask for?
I made this for a chicken dinner and it was very tasty. I think the next time I make it though I-Bean my chicken and freeze it. The next time I-Bean it and broil it. It turned out great! Thanks!!!
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