Stir it Up Chicken
6 chicken tenders or three boneless skinless chicken breasts (about a pound)
2 teaspoons vegeta seasoning or chicken bullion granules
2 tablespoons canola oil
1/2 red onion, thinly sliced
1/2 sweet onion, thinly sliced
4 teaspoons minced garlic
1/2 to 1 teaspoon red pepper flakes
1 pound pasta, half whole wheat, half regular
3/4 cup Parmesan cheese
1 tablespoon extra virgin olive oil
Garnish: extra Parmesan cheese and fresh cut basil
Place chicken in a baking dish, cover with water and add the vegeta or chicken bullion. Cover with foil and cook in a 350 degree preheated oven for an hour. Remove form the oven and allow to cool. Remove the chicken and trim off any fat and cut into bite size pieces. Strain the chicken stock, reserving all the liquid. You should have at least 2 cups of stock. If you do not have enough stock add some water and bullion.
Coat the bottom of a large skillet with the canola oil and cook onions until soft. Add the garlic, red pepper flakes and chicken and brown just a little. Add the reserved chicken stock and cook until reduced by half. Taste and add salt and pepper to taste. I never do.
While the onions are simmering, cook the pasta according to package directions. When pasta is cooked, drain and while still warm add the Parmesan cheese and olive oil and mix well.
Divide the warm pasta into four bowls and top with chicken mixture. Serve topped with extra cheese and basil shreds.