Last night’s dinner was inspired by a package of butternut squash triangoli that we had picked up at Trader Joe’s. We needed a quick meal and this would fit the bill.
I took one chicken breast, cut it in half, pounded it out nice and thin, and then floured & bread-crumbed it. That went into the oven at 400 for about 10 minutes per side, and was finished off with a bit of fresh parmesan. Meanwhile I sauteed some onion, mushroom, garlic, asparagus, green pepper and fresh spinach with pine nuts. The triangoli cooked up in about 4 minutes, and the sauteed veggies went right over the top- again with a bit of parm.