Color Burst Pasta

On a bright and sunny spring day I was looking to have a meal that matched the day...full of color and light. My pasta dish features Tolerant Foods Organic Black Bean Pasta. Check out the company website to see where you can purchase it near you!

Ingredients - to feed 2

• 1 1/2 cup dry pasta
• 1/2 cooked and shredded chicken breast (done before assembling this dish)
• 1/2 TBSP unsalted butter
• Olive oil to add to pan so saute' vegetables
• 1 cup diced snow peas
• 1 cup diced red bell pepper
• 1 cup diced sweet onion
• 6 minced cloves of garlic
• 2 tbsp crushed red pepper
• 1/2 cup water or low sodium vegetable broth

OPTIONAL: 
Grated Parmesan Cheese to garnish
Add a different protein or omit the protein and the pasta is made from legumes
Swap vegetables for different seasonal vegetables

Directions:

• Saute' the onion and garlic in olive oil until translucent
• Add vegetables and liquid - cover and cook on low until vegetables are el dente
• Boil the water and cook the noodles for 3-5 minutes...checking to ensure they are the consistency you prefer
• Shred the chicken and add the chicken, drained noodles, crushed red pepper, and butter to the vegetable pan 
• Cook a couple of minutes until flavors incorporated
• Serve in a bowl ... garnish with cheese if you prefer