Pasta for Breakfast?

Sure. Why not?!

Pasta, veggies, pesto & spice. Add a few pieces of cooked chicken breasts on top (leftovers work just fine) and you’ve got a meal packed full of goodness. This is one of my favorite things for three reasons: quick, flavorful and gives me energy. That’s why I enjoy having it in the morning. And if I decide to workout, it is not too heavy to have before or after.

Ingredients:

* I do not measure anything for this recipe, because I never know how hungry I will be. *

• rotini pasta (I start with 1 cup)
• basil pesto
• sweet peppers, sliced thin
• 1/4 of a small red onion, finely diced
• fresh spinach, stems removed
• cracked black pepper
• salt to taste

Directions:

1. Cook pasta according to package directions. Drain.

2. In a medium pan on medium-low heat, add pasta. In about one minute, add remainder of ingredients. Stir and cook until ingredients come together. About 1-2 minutes.

3. Remove from pan. Good by itself or with a slice of French bread. ☺️ Enjoy!

Side Note: some of my friends make a whole batch of this and then store the rest in the fridge to make a cold pasta salad for later. Add cherry tomatoes and black olives for a new flavor. Yummy.

To Each His Own,

The Smitten Chef 🍴😄

Breakfast for Dinner! (Blueberry Pancakes)

Blueberry Pancakes call my name tonight…and while I love the ease of adding a few blueberries to pancake mix and creating a masterpiece, my favorite portion lies in the syrup!

So here’s a tip: if you throw some fresh blueberries in the pan you used to make your pancakes and mash them with your favorite syrup, you will have a warm delicious treat for your fluffy cakes! But, take the pancakes out of the pan fully before mashing the berries, or you will have a royal mess…been there, done that. 😉

Here’s to Good Eatin’ Food Lovers,

The Smitten Chef 🎈🎂