Nic's Pasta

Small Egg Noodles enough to serve 6
Two cans of diced tomatoes. The Italian seasoned kind.
Can of black beans, drained and rinsed
Can of chick peas, drained and rinsed
Four chicken breast, boneless (because I am lazy)
One large onion, chopped
One large bell pepper, chopped
Chop up about a handful of fresh baby spinach, more if you like spinach
1 tbsp oregano
1 tbsp Nature's seasoning
1 tbsp garlic powder
1 tbsp onion powder

First in a small bowl combine spices. Cook the chicken breast in a skillet with olive oil. Half way through the cooking liberally sprinkle the seasonings on each side. Turn often and add more spices when necessary. This takes time but in the end the chicken breast will be a little crispy on the outside with the spices as the crust and juicy on the inside.

As soon as you start cooking the chicken start the bell pepper with a drizzle of olive oil in a second pan. Add the onion just a few minutes later. The bell pepper cooks longer than the onion. Start the pan on a medium high setting. After everything seems to warm up a bit lower to a medium low setting. Let the onion and bell pepper cooking slowly, stirring often, until the onions start to caramelize. MMMM Tasty!

When the chicken and onions seem to be nearing completion put water on to boil for the noodles. The small egg noodles cook up in a little over five minutes. When done drain and return to the pot and continue on a low medium heat. Now you are just warming through.

Over low heat drop in a tbsp of butter and stir until melted. Add beans, spinach, tomatoes, and the peppers and onions. If you only like your spinach slightly welted then stir it in just before you serve.

Slice up chicken and place on top of a bed of the noodle mixture. Sprinkle on mozzarella cheese if you like. We like to eat this with garlic bread and a salad.