Real Life Kitchen

This is a simple quick meal that you can pull together quickly with just the extreme basics in your pantry. You may need to swing by the store to pick up fresh basil for your Real Kitchen, but that’s the only exotic item here.

Sustenance

• 2 boneless skinless chicken breast, thawed
• 1 yellow onion, julienned
• 1 yellow bell pepper, julienned
• 1 red bell pepper, julienned
• fresh basil chiffonade
• 2 glugs (tablespoons) of garlic oil
• Olive oil
• 2 tablespoons of unsalted butter
• 8 ounces of uncooked angel hair pasta (about half an average package)
• Salt and Pepper

Itinerary

1. Get the oven going at 375 degrees.
2. To cook the pasta, fill a 4-6 quart stock pot about 3/4 full with water, salt for seasoning and put it on high heat.
3. Get your favorite small skillet (in the 9″ range) on the stove top at medium high heat.
4. Pat the chicken breasts dry with a paper towel and season both sides with salt and fresh ground pepper.
5. Once the skillet is hot, add a glug of olive oil. Wait for the oil to shimmer and place the chicken in the pan.
6. Cook the chicken on the stove top for 3 min on the first side, then flip, and throw the pan (chicken goes along for the ride) into the preheated oven to cook it through.
7. Get your largest sauté pan on the stove top at medium high heat. Throw in the butter and a glug of olive oil and allow to melt.
8. Once the butter is melted add the onions and peppers.
9. Your pasta pot should be at a hard boil at this point. Add the noodles and cook to “al dente,” which should be 4-5 min.
10. Stir the vegetation frequently. We are looking for a little color but still some firmness to the veg. This should take about 5 min.
11. The chicken should be done at this point. Pull it from the oven and allow it to rest. (Chicken is done at 165 degrees, so be sure to pull the breast at least at 160 degrees to allow for carryover heat).
12. Once the pasta is done, drain and toss with garlic oil and basil.
13. “Nest” the pasta on the plate and top with the sautéed vegetation. Slice the chicken on the bias and top the veggies and pasta. Sprinkle with a little more basil and a drizzle of garlic oil to finish.

Enjoy!