Kitchen Sink Pasta

I am making a valiant effort this week to cook dinner only using the ingredients we currently have at home.  Every few weeks or so I try to do this to make sure I use up anything that is around that may go bad soon or is just taking up space and hasn't been used in awhile.  I almost always create a pasta dish of some kind during these weeks because it is a great way to combine a bunch of items that need to be used into a very tasty dinner with plenty left over for lunch!  Below is my recipe for what I created last night but you could use any mix of protein and vegetables that you had on hand and create your own version.  I love to eat it cold the next day for lunch.


Kitchen Sink Pasta
From Colleen's Kitchen Therapy

Ingredients:
2 boneless chicken breasts, cut into 1/2" chunks
Salt
Fresh ground pepper

1 tsp. garlic powder
1 tsp. dried Italian seasoning
Olive oil
1 red bell pepper, chopped
3 plum tomatoes, chopped
1 small vidalia onion, chopped
1 cup frozen corn
1/2 cup frozen peas
1 1/2 cups chicken broth
Handful fresh basil and flat leaf parsley, chopped
1/3 cup grated Parmesan cheese
1 lb medium shell pasta

Directions:
In a large stockpot, bring water and 2 tsp. salt to a boil.  Add pasta and cook for 8 minutes.  Drain, reserving 1 cup of pasta cooking liquid.

Meanwhile, heat oil in a large skillet on medium-high heat.  Season chicken with salt, pepper, garlic powder and Italian seasoning.  Add chicken to the pan and cook for 5-6 minutes until brown.  Add in the onion and cook for 5 minutes more until onion is soft.  Add in pepper and tomatoes and cook for 2 more minutes.  Stir in chicken broth, corn and peas and cook until warm, 2-3 minutes more.  Taste and add salt and pepper if necessary.  Add drained pasta, chopped fresh herbs and Parmesan cheese.  Mix well, adding some of the pasta liquid if the pasta is too dry.  Serve immediately, garnishing with more Parmesan cheese.