Tasty Thursday

Thursday is my first day off during the week, and I enjoy cooking again once I have more time to plan out dinner and prepare it. This week's dinner is a simple, two-pot dish (that I extended to three for lack of space) perfect for those warm summer nights where you want something fresh and tasty without turning on the oven. It would also be tasty grilled, but I went with the stove-top version for this one.

Herbed Chicken and Veggies over Pasta

2-3 boneless, skinless chicken breasts
1 1/2 peppers (I used 1/2 red, 1/2 yellow, and 1/2 green)
2-3 Roma tomatoes, sliced
1/2 small onion
1 Tablespoon garlic
Olive oil
Basil and oregano, to taste (or any other herbs you prefer)
1/3 pound spaghetti

Cook spaghetti according to directions. Meanwhile, cut up vegetables. Sauté onion and garlic in pan with olive oil.
Season chicken with salt and pepper, cook in onion and garlic. Add veggies when almost finished cooking. Sprinkle herbs over chicken and veggies, tossing and stirring to coat veggies.
Drain pasta, put in serving dish. No need to toss in olive oil. Spoon veggies and resulting sauce over pasta, toss to coat and mix. Place chicken on top and serve.

Serves 3-4, depending on how big chicken slices are.

I served ours by itself, since it contains everything in one dish. It would be delicious with a side salad or breadsticks though.

Bon appétit!