1. 1/2 package Trader Joe's penne, cooked al dente and drained
1 large shallot - sliced
2 cloves garlic, grated (optional)
Olive oil
About 1 pound of meat - add more or less depending on how much meat you like. You can even leave it out. I usually use one large chicken breast or a turkey tender.
Saute the shallot and garlic in olive oil until golden. Salt and pepper. Add the meat and cook until done. Salt and pepper again.
2. 1/2 cup white wine
1/2 cup broth
juice of 1/2 lemon
herbs - a handful of fresh or about a Tablespoon of dried (I didn't use any on the greens dish since the arugula and mustard add a lot of bite)
vegetables - here are some ideas:
- paper thin fennel and green beans
- greens - the photo is 2 baby bok choy, a handful of arugula, a handful of mustard greens, and some fresh basil
- sliced red peppers and sliced cauliflower
Deglaze the pan with the wine. Add broth, lemon juice and herbs and cook down about 5 minutes. Add vegetables and cover. Cook until vegetables are as soft as you want them to be - a minute for the greens or already cooked veggies, longer if you use raw vegetables.
3. Add the cooked, drained pasta and dish up. You can top each serving with grated cheese (I did in the greens dish above) or chopped, toasted almonds. Or both!
