This is one recipe I forgot about and I’m not sure why. My mom makes it from time to time and every chance I have it, I forget how delicious it is and how easy it is to put together.
Side story: Years back, my mom used to work in a medical office and the pharmaceutical sales reps would bring lunch for the doctors and office staff in hope to gain their business. One rep named Jose Morales brought this dish and everyone immediately fell in love. My mom got the recipe and it has been a staple in our family ever since. Although I am not sure if there is a proper name for it, we have always called it “Pasta Morales” in honor of Jose himself.
Like I said, I had forgotten about this dish until Sunday when I was trying to figure out what to make for dinner. I like to make dinners on Sundays that could be eaten as quick meals during the week. Since J has the kids the next few nights, I doubled the batch and we now have plenty for all of us. And after one quick taste of the cooked chicken, J’s response was, “Wow.”
Note: This recipe is so versatile….It could be easily made ahead, it’s great for a big crowd, it can be eaten cold or warmed, and is sure to be a crowd pleaser.
1 pound rotini pasta, cooked
3-4 chicken breasts, cut into small pieces
Broccoli florets, cut into small pieces (I did about 1 1/2 cups)
1 red pepper, cut into small pieces
1/2 cup olive oil
1/2 cup white wine vinegar
Salt and pepper to taste
2-3 cloves minced garlic
2 T. Old Bay seasoning
1. Mix together the oil, vinegar, salt, pepper, garlic and Old Bay. Add chicken and marinate at least an hour, or overnight.
2. Cook pasta according to directions.
3. Steam broccoli and peppers until soft.
4. In a medium sized pot, cook chicken and marinade until done. Add steamed veggies and cooked pasta and combine.
5. Serve with a salad or fresh bread.
That’s it! Essentially, aside from the pasta, it’s a one pot dish. Enjoy! xo