Chicken & Shells in an Italian Veggie Sauce

So this was a complete improvisation. My original thought was to make my Chicken Rice Skillet, but then I realized that I didn’t have the rice. So this recipe was born. It’s nothing spectacular, but it smells good. I tend to just throw things in when I’m cooking and since I was improving, I threw in some garlic. It helps lower cholesterol and since Jesse’s is up there, I’ve been making a lot of things with garlic these days. The jar of red sauce I used was something I had in the pantry. It happens to be an organic Italian Herb made by Muir Glen, but any kind of sauce will do.

It doesn’t look the greatest, but according to Jesse “It’s not as disgusting as I thought it would be”. The picture is’nt all that great either. I took it off of Ian’s plate, which also happens to be his high chair tray. My dishes are white as well, so I doubt I would have gotten a great picture from that as well. For something coming out of “oh no I don’t have any rice”, it’s not bad. It’s your basic pasta primavera ripoff.

Overall, not a bad dish. One thing I would do different, I served the dish by spooning the sauce over the pasta. Next time, Jesse recommends mixing the pasta in with the sauce before serving.

1 tbsp vegetable oil
1-1/4 lbs boneless skinless chicken breasts, cut into 1-inch pieces
2 cups water
1 tbsp margarine or butter
1 bag (1 pound) frozen broccoli and corn
1 25.5 oz jar of red sauce
3 cloves of garlic
garlic powder
Medium shell pasta, cooked


  1. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring occasionally, until no longer pink in center.
  2. Add water and margarine; heat to boiling. Stir in vegetables, garlic cloves, garlic powder, and sauce. Simmer until thoroughly heated. Remove from heat, cover and let stand about 5 minutes before serving. Spread over shells and enjoy.

April 29, 2008 В· jackie В· No Comments
Posted in: Chicken, Pasta

Leave a Reply