One of my favorite meals is a fresh chicken pasta salad... I change it up every time but the basics stay the same...
1-3 chicken breast steaks (pending on how many people your feeding), diced
1/2 a serrano chili (VERY finely diced)
2-4 cloves of garlic, crushed
1 medium onion, chopped
1/4-1/2 cup chopped cilantro
2 roasted red peppers, diced
1/2-1 cup sweet corn niblets (I prefer the frozen generic brand from Walmart lol) ~ NO SAUCE
1/4-1/2 package of your favorite pasta (I use Ronzoni Healthy Harvest Thin Spaghetti myself)
1/2-1 cup veggie or chicken broth
1/4-1/2 cup Parmesan cheese
Garlic Olive Oil
Cut up all the veggies ~ chili, onion & red pepper and place into one bowl. then crush the garlic & set aside...
Dice the chicken breast steaks (I find using poultry scissors is the easiest route), place a small amount of oil in a frying pan just enough to have a very thin layer of oil at the bottom, heat the oil till it ripples (I use walnut or peanut oil myself). Place some the chicken in the pan (not too much at once or it will steam) and let it brown before turning it, cook the chicken through.
Set the cooked chicken aside and place the cut veggies into the pan with 1tbsp of butter. Cook through until softened and the onion is transparent. Then add the garlic and warm the garlic through.
Take a 4 qt sauce pan & cook the pasta according to the directions and while it is cooking, Take the veggies and place them into a 2qt sauce pan. Add the corn & cooked chicken to the pot along with 1/2-1 cup chicken or veggie broth and cook until the broth is almost gone.
When the pasta is done cooking, drain and place the chicken/veg mixture on top & toss with a touch of garlic olive oil and about 1/4-1/2 cup Parmesan cheese. Serve right away with a slice of whole grain garlic bread.
One of the best, most filling and slow blood sugar raising meals I have EVER had!