Chicken Bok Choy Pasta Recipe

 

 

We had some leftover baby bok choy and I wanted to make something quick and easy, so I decided on a really simple pasta that we both love. I don’t really have solid measurements (as usual with my recipes) so just consider this as a great “leftovers” mix up.

You will need:

2 cups pasta (any will do)

1 large boneless/skinless chicken breast

3 bunches of baby bok choy

4-5 cloves of garlic (we love garlic)

1 small white onion

3-4 tablespoons olive oil

1 heaping tablespoon of dried basil

Salt and Pepper to taste

optional: shichimi (Japanese seven spice mix)

1 – Cook pasta al dente.

2 – Chop the onion and garlic.

3 – Cube the chicken into 1 inch pieces.

4 – Drain pasta and place in a large bowl.

5 – Heat olive oil in the cooking pot and add onions.

6 – Cook onions until clear then add garlic and dry basil.

7 – Cook for approximately 30 seconds and add chicken cubes with salt and pepper (and shichimi if you like).

8 – Continue to cook for a couple of minutes making sure to stir often.

9 – Add pasta, stir until thoroughly mixed.

10 – Serve hot and enjoy.