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Chicken-Green Bean Pasta

I had guests for Shabbos lunch, so I overcooked. I have a container of cholent that will probably go to waste because we don’t like it after Shabbat (and barely like it DURING.) I also have a container of thawed green beans that never got heated up, and a huge number of chicken breast fillets. I could have served a couple of pieces of chicken and the green beans with a side of noodles and the husband person would have been happy. He’s easy.

But why? I put up a pot of salted water for the pasta (whole wheat spirals) and in the meantime, chopped a couple of onions, which I saute’d in canola oil until sweet. Then I added several handfuls of green beans and three diced cooked chicken breasts. Then I added a fair amount of lemon juice, and some oregano, and a little extra virgin olive oil. When the pasta was cooked, I added some ladels of the cooking liquid (starch and salt) to the other pot and drained them. Served the chicken over the pasta – it was nice and lemony, with a Mediterranean edge.

Still have a fair amount of chicken left, though.

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Categories: cooking, Jonathan
  1. otherdeb
    May 22, 2011 at 9:52 pm

    Did you by chance figure out the points or points plus value for this? It sounds really yummy!

  2. May 22, 2011 at 9:55 pm

    At a guess, between 8 and 10 points.

  3. Laura
    May 23, 2011 at 3:04 pm

    at least cooked chicken breasts freeze well, if you get tired of them before you run out!

  4. June 10, 2011 at 9:08 am

    SO glad to see you writing again!!! missed you

    • June 21, 2011 at 8:21 am

      Thank you. I’m concentrating on another media based blog but I’m still cooking, so I figured I should keep writing the food stuff, too.

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