It’s Meal Prep Monday! Something strange happened this week. The fiancé asked for soup–the same guy, mind you, who has told me a number of weeks that soup is too watery for him, not at all filling even though you hear about so many weight loss studies that fed participants soup.
What changed his mind?
That’s always the answer with men, isn’t it? Meat changes their minds about any recipe, and with lots of lean chicken it’s not a bad change for the ladies, too. The noodles you’re seeing in this recipe are all whole-wheat rotini noodles bulked up with about 6 cups of vegetables and low-sodium chicken broth. With so much fiber and protein in this recipe, you’re sure to stay full, and not full of broth. Try it out and comment or tweet at me to let me know how it went (@writemovesblog).
1/2 medium onion, chopped
2 t crushed garlic
2 pounds chicken, chopped in large pieces
6 cups steamed vegetables
4 servings of whole-wheat rotini (about 8-10 ounces)
5 cups low-sodium chicken broths
1 T fresh thyme
In a large skillet, sauté diced onions and garlic in a little cooking oil. When onions are sautéed, add in chicken, turning over until the meat is fully cooked. If meat is already cooked, you can start on the next step.
In a separate bowl, combine steamed vegetables and noodles, toss evenly before mixing into skillet. Combine evenly and then add in the broth and thyme. Don’t over-mix the pot unless you want to butcher the noodles into pieces. Let simmer for 20 minutes to up to an hour.
May the aromas flood your kitchen with delicious scents and warm feelings through the winter. Reach out to me if you want to share your experience because I love to hear from visitors.
For more information about this recipe, writing, or you need a writing coach who likes to talk food, contact Jackie at firstname.lastname@example.org. Follow my blog with Bloglovin, Facebook, Twitter, Pinterest, or subscribe via email in the footer.