Tomato Based Chicken Fusilli

I really didn't know what to make for dinner last night. We had Chicken Breasts last night, Steak the night before and Burgers before that so I wanted something a little bit different. I thought about making my Creamy Balsamic Penne but I didn't have whipping cream or spinach... Looking around in my cupboards I saw that I had diced canned tomatoes and a number of other veggies. I pulled some stuff out and this is what I came up with.



Ingredients:

2 - Chicken Breasts
1/2 - Box of Fusilli
1 - Medium Onion
1 - Portobello Mushroom
1/2 - Orange Pepper
3 - Cloves Garlic
1 - Can Diced Tomatoes
1/2 - Can Sliced Black Olives
Salt, Pepper and lot of Basil



Options (not shown in Photos):

1 - Tsp Red Chili Pepper Flakes to add some heat
Top with Cheddar Cheese to add a little flavor
or Top with Goat Cheese to add a creaminess to the dish

Directions:

Put your Chicken on the BBQ and Put your Water on the Stove to make the Fusilli. While the Chicken and Fusilli are starting, chop up Onion, Mushroom, Pepper and cook on medium heat until translucent

Add in Garlic, Salt, Pepper, Basil and mix well

Pour in the can of diced tomatoes, black olives, then simmer for 8 minutes or until sauce starts to thicken up a bit

At this point the Chicken and Fusilli noodles should be done cooking. Drain noodles and chop up the chicken

Plate the noodles and Top with Sauce

Add the Chicken on top (I really need to find a better way to plate the chicken so it looks a little nicer)

Server with a German Riesling

Top with a sharp Cheddar or Cream Goat cheese if you wanted to add some different flavors