Pasta Skaloozi

I am horrible. No need to tell me twice. I completely realize that I have not even typed my website in the URL box since January. I am ashamed and my greatest apologies go out to you…that is, if you are still there.  I have a good reason for my negligence! I recently got married and moved into a new home with my husband (Brian). That along with a honeymoon and other serious stresses that come with planning a wedding have negatively impacted my attention to my precious little hobby.

Enough of that, you get the drift. Now lets stop moping and start cooking!!!

This is one of the first dishes I made as a married woman. It is a concoction that I’m pretty sure does not exist out there, until now that is. In order to patent this creation, I named it something outrageous. How did I come up with Pasta Skaloozi you ask? It is catchy, fun to say, and quite frankly the first thing that came to mind. My husband thinks it’s “so cheesey” but I tell you this: What will you remember more, chicken and vegetable pasta or pasta skaloozi? So say it a few times! Go ahead, I won’t tell anyone. You’ll see how fun it is to say.  It will be even more fun to order it in a restaurant one day. Just saying.  Here’s how I make it… (I really should stop giving my recipes away for free)…Either way, this gets the stamp of approval for an original recipe that is fun, easy and positively delicious!

Serves: 4
Ingredients
-6 vine ripened tomatoes
-4 chicken breasts (if frozen, make sure they are thawed completely prior to cooking)
-1 small to medium finely chopped yellow onion
-3 cloves smashed garlic with a pinch of salt
-1 box whole wheat penne pasta
-2 zucchini
-1/2 lb fresh cut green beans (not frozen or canned)
-1 lb fresh cut mushrooms (not frozen or canned)
-1/2 lb fresh cut carrots
-3 tbs extra virgin olive oil
-1 tsp oregano
-1 tsp Italian seasoning

Directions
1. Sautee garlic, onion and olive oil in a medium to large frying pan
2. Stir frequently so the onion cooks evenly
3. In the meantime, chop the tomatoes into small cube pieces
4. Pour the tomatoes along with their juice in the pan. Cook on medium heat
5. Once the tomatoes start to create a sauce, place chicken breasts in the pan

6. While the chicken is cooking, drizzle some extra virgin olive oil in a deep hot pan
7. Place the cut vegetables in the pan and stir frequently to cook evenly for about fifteen minutes or until golden