Total Time
25mins
Prep 10 mins
Cook 15 mins

Here's another recipe created from a nearly empty frig and freezer with some pantry items. I actually used pasta that had been previously cooked and frozen, but this version will assume that you need to cook the pasta.

Ingredients Nutrition

Directions

  1. In a gallon size zip top plastic bag, marinate the chicken breasts with lemons, limes, onions, garlic, olive, herb mix, salt and pepper for 2-3 hours in the refrigerator.
  2. Reserve marinating liquid minus lemons and limes. Place chicken breasts into a large deep skillet with 2 Tbl olive oil and brown over medium heat for approximately 5 minutes per side. Then remove chicken breasts from skillet and set aside.
  3. Pour reserved marinade and flour into skillet and combine over medium heat until simmering. Add 2-3 cups water and whisk until smooth and thickened. Slice the cooked chicken breasts and add to gravy in skillet and allow to simmer over low heat. Season to taste.
  4. In colander, place frozen green beans. Prepare pasta according to directions and pour over green beans in colander when done.
  5. In a large pasta serving dish, combine chicken and gravy, pasta and beans. Serve and enjoy!

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