Impromptu Pasta

Called so cause I made it on a whim! 🙂

Tri-color rotini pasta (6 oz)
Fresh herbs (see photo) chopped
* 2 sprigs oregano
* 2 sprigs sweet basil
* 1 sprig rosemary
* 1 sprig sage
One medium tomato,
One teaspoon minced garlic
1/2 teaspoon Fresh ground pepper
2 tablespoons Olive oil
Olives (3 oz) chopped or broken up
1 boneless, skinless chicken breast diced or sliced
cheese garnish (parmesan, asiago, romano shredded and in any combination)
1/2 teaspoon chicken bouillon (optional)

Fill 2.5 quart sauce pan with water and set to boil. Add chicken breast and bouillon if using.

In small bowl combine herbs, tomato, olives, garlic, pepper and olive oil. Stir well. Set aside.

When water boils, add pasta and cook until al dente. Drain pasta and chicken and rinse with hot water. Return to sauce pan or pour into medium bowl, add herb and tomato mixture and stir until well combined. Add shredded cheese, stir again. Serve.

Makes approximately two servings.


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