I love colorful food, but even more, I love TASTY colorful food. Like I mentioned before, I’ve been trying to keep a strict budget and continue bringing lunch to work. Sometimes it’s a little difficult to make something on the healthy side when trying to save some moo-lah.
This is a pretty simple meal and is something you can make for dinner and tomorrow’s lunch!
The Basics
- Chicken – I bought chicken tenderloins for about $2-3. You can use left-over chicken if you have it on hand.
- Pasta – I got the multicolor swirly kind with added protein.
- Diced veggies – I used tomatoes, green peppers, green onions and cucumbers
- Can of sliced olives – completely optional
- Parmesan cheese
- Shredded cheddar cheese
- Italian dressing – I used about half a bottle of fat free zesty Italian dressing
The Rundown
Season chicken with salt and pepper. I grilled it on the stove-top. It’ll be about 5 minutes on each side, depending on how thick the chicken is. Once done, cut the chicken into cubes.
Cook the pasta according to directions, which should be about 8 minutes in boiling water. After draining and cooling the pasta, dump chicken, pasta and veggies in a large bowl. Add dressing and heaping servings of cheese and mix.
You can serve it immediately or refrigerate it for later consumption! Enjoy!
