A couple of nights ago the pork roast I made was taking too long to cook, and by the time it would have been done cooking, it would have been way past Little Z’s bedtime. It is difficult to make quick healthy meals, especially if they have to be allergy friendly (it is not like I can whip up a batch of scrambled eggs for the little guy or give him store-bought chicken nuggets). This is a meal that I made in less than 20 minutes, it is healthy, and fantastically delicious and flavorful. Little Z loved it, and my husband and I ate it as a side dish with dinner. My husband RAVED about how good it was (he usually hates rice pasta).
1 frozen chicken breast
½ large onion diced
1 carrot (peeled and diced)
1 rib of celery diced
canola oil (or safe oil of choice)
spices to taste
(I used garlic, Italian seasoning, cayenne pepper, red pepper flakes, salt, black pepper and fresh basil)
4 oz Rice pasta (I used penne because it is an easy-to-pick-up toddler food)
½ cup peas
2 cups homemade chicken stock (see below)or allergy friendly stock
Boil the frozen chicken breast with a dash of salt. While the chicken is boiling, saute the onion, celery, carrots and spices until caramelized. When chicken is no longer pink in the center remove from water and cube it (save the water the chicken was boiled in! You’ll use this homemade chicken stock for the rice pasta and the vegetable saute).
Add ¼ cup of the homemade chicken stock to your veggies, along with your chicken pieces. Let it reduce down until your vegetables are soft and the chicken is golden. As you are cooking your veggies and chicken, bring the homemade chicken stock back to a boil and add your rice pasta. When the rice pasta is halfway done (usually about 3 ½ minutes) add the peas. When the pasta is soft, rinse in cold water (if you adapt this using wheat pasta, don’t rinse) and add to your vegetables and stir