Hi there GDW readers!!

I’m Krissy and I share all sorts of scintillating details about what I eat and where I go over at Single Serving. I’m so happy to have the opportunity to help Allison out while she’s off on another adventure.

Just a few quick bits about me – I’m a Meeting and Event Planner in NYC. I cook out of the world’s smallest kitchen.

In the past year I’ve drastically changed my lifestyle and have started eating better and exercising more.
It’s helped me lose close to 60 lbs and I’ve never felt better.

One thing that’s definitely helped me lose weight is cooking my own meals. It’s hard to motivate yourself to cook well for only one person – but I think the benefits are absolutely worth it. So with that – I’d like to present one of my favorite quick, easy and tasty meals.

Pasta with Veggies in White Wine, Garlic and Oil

Serves 1 – with leftovers!!

Ingredients:

1 cup cooked whole wheat penne (according to package directions – just adjust time & amount of water. You’ll want to fill a medium saucepan w/water and boil for about 5-6 minutes for al dente) (reserve 1
ladle’s worth of water for sauce)

1 tablespoon olive oil

2 chicken tenders, diced

1 cup chopped asparagus

1/2 cup broccoli

1/4 cup roasted tomatoes (As seen on Smitten Kitchen . They’re cherry or grape tomatoes sliced and drizzled with olive oil, placed on a cookie sheet w/whole cloves of garlic and roasted for 3 hrs at 200 degrees. It takes a while but it is worth it – you can also use fresh tomatoes if you don’t have the time – the tomatoes reconstitute anyway!)

1 tablespoon chopped onion
1 tablespoon fresh basil

1/2 teaspoon crushed red pepper

1 oz. mozzarella cheese, diced

1/2 tablespoon grated ricotta salata (optional)

1/2 tablespoon grated Parmesan

2 splashes dry white wine

Salt and pepper to taste

Sauté onion and garlic in olive oil over medium heat.

Add chicken and cook through. Add some salt and fresh cracked black pepper to taste. Deglaze a bit with the wine.

Add veggies. I put the lid on here and set my timer for a minute and a half to steam them and let the tomatoes reconstitute a little.

Toss together with the chopped basil and red pepper.

Add cheese and eat up.

The best thing is – you can choose any number of veggies with this pasta and it’ll work just fine. It’s not too bad cold either.

Enjoy!!