Yummy for the Tummy! edited for ingredient

I've been writing about HEALTH AWARENESS on my other two blogs.

Watering Wells of Hope

My Breast Cancer Journey and current findings of Hypothyroidism...

This is the day

...

I wanted to take this time here on my Creative Heart blog to share some recipes that are FUN and CREATIVE and HEALTHY!

I felt like a "CHEF" making this wonderful tasting dish. I hope it looks as yummy to you in this photo as it truly is.

I hope you enjoy making this quick easy dish. I served this with a nice tossed salad and Italian dipping bread. Olive oil on a plate sprinkled with cracked peppercorn.

My husband was impressed!!! A little candlelight and VOILA...the PERFECT MEAL!

Serves 4; 1 1/2 cup per serving. "Italian Toss"

4 ounces dried penne pasta or bowtie pasta will work...Be CREATIVE!
3/4 cup cherry tomatoes (quartered)
6 Kalamata olives, coarsely chopped ( you can buy these in a jar or at the Deli)
2 TBL. Basil (I used dried)
8 Ounces boneless, skinless chicken breast or tenderloins. Cut into thin strips or bite size pieces.
1/2 Medium RED bell pepper, cut into thin strips
1 small Zucchini, cut length wise into eighths, then cut crosswise into 2 inch pieces
1/4 Medium onion, cut into 1/2 inch wedges
1 Med garlic clove, minced (or I sometimes use minced garlic in the jar)
1 1/2 TB Capers or to your liking. They can be tart.
1/4 tsp salt
1 TBL Olive Oil..extra virgin best
2 ounces Fat Free or low fat FETA crumbled (about 1/2 cup)
(if you do not like Feta..try grated Parmesan)but believe me the Feta makes it soooo good!


I usually lay out all my ingredients and cut up all veggies before starting.

Prepare the pasta using the package directions...Save 1/4 cup water from pasta.


In small bowl stir tomatoes, olives, basil and capers. Set aside.
Capers look like tiny little olives and have a pickle taste...add ZING to your dish!

I now add capers to my green tossed salad from time to time.

I coated my chicken first with Italian bread crumbs (nothing added just dip chicken in crumbs) then I sauteed in the olive oil til a nice and golden brown. Transfer to plate. (the recipe doesn't use bread crumbs)

Place Red pepper, zucchini, garlic and onion in same pan as chicken was sauteed...and cook until tender, crisp.

Add chicken pieces and reserved water from pasta. (add water after a little at a time so not too watered down)

I placed all my ingredients in one large glass bowl and topped with Feta.

ENJOY!!!!