This was an interesting creation made with leftover veggies from our grill-out last night and the three chicken breasts I had in the freezer. It was pretty good.
3 boneless, skinless chicken breasts, cubed
1/4 cup olive oil
red pepper flakes1 pound of vermicelli pasta, cooked and drained
2 cups of cooked broccoli (I roasted it in the oven at 450 for 15 minutes)
leftover roasted zucchini, squash and mushrooms
Season chicken with parsley, salt, pepper and red pepper flakes. Saute in olive until nice and browned. Add veggies. I roasted the broccoli in the oven for a few minutes to keep it somewhat firm, I hate mushy broccoli. Last night we grilled zucchini, squash and mushrooms, so I threw the leftovers in there as well. I drained out a little bit of the olive oil, didn't want it to be too oily.
I just let this simmer for a little while until the veggies were heated.
I served over cooked pasta with a little bit of the lemon butter sauce I made a few weeks ago (and froze) to go along with my Shrimp Portofino.