Cost: $6.00 (CD)
Markets: Bulk Barn & No Frills
Notes: This recipe could feed four
Ingredients Purchased in Bold:

• 3 Cups of Brown rice pasta
• 2 Quarts of Chicken broth or stock to cook the brown rice pasta in
• 1 Boneless chicken breast
• 1 TBSP of season salt for the chicken
• 1 Lemon, zest and juice
• 4 Medium sized red/orange bell peppers roasted and diced. (Roast pepper under broiler on high, turning until entire pepper is black. Let rest and take off skin. DO NOT RINSE UNDER WATER)
• 1 Small Spanish onion, small dice
• 1 Cup of frozen peas
• 4 Cloves of minced garlic
• 1 TBSP of EVO
• 1 TBSP of dried Basil
• 1/4 cup of Dry Vermouth
• Salt and Pepper to taste
• Parmesan cheese to taste
• Cooking oil spray as needed

Quickie Recipe

Cook pasta in chicken boiling broth as directed. In a non-stick skillet add cooking oil spray and then turn on the heat to medium high. Sauté onions until lucid and add garlic and cook for one minute. Add vermouth and reduce by 1/2 half. Add peas and peppers and cook for one minute. Set aside. Clean pan and add cooking oil spray. Sauté chicken until brown and add juice of lemon and cook for one minute. Combine veggies, chicken, lemon zest, EVO, dried basil and toss. Drain pasta but leave a thin layer of broth in the pot. Add the veggies and chicken. Toss, season and sprinkle with Parmesan cheese.