2 chicken breasts
1/2 package of Oriental Style Noodles - rice noodles
2 cloves of garlic
Several fresh basil leaves
8 small tomatoes
1/2 cup of Kraft Italian Vinaigrette with Extra Virgin Olive Oil - NOTE: this lacks gluten based on my reading of their ingredient list but it is NOT labeled as gluten free.
Oil for cooking
For this recipe, you will need two pans and one pot going simultaneously. I've listed the steps per pan since everyone's timing will be slightly different.
Boil water with a pinch of Kosher salt for the noodles. Add the noodles and cook until softened, using the time recommendations from the packaging. Drain. Rinse in cold water if recommended by packaging.
Chop the chicken into bite size chunks. Heat oil in a pan and add chicken. Cook thoroughly.
Slice an onion and smash two garlic cloves. Heat oil in a pan and add the onion and garlic, stirring frequently. Slice small tomatoes and finely chop the basil leaves. Once the onions are translucent, remove the garlic and add the tomatoes, basil, cooked chicken, and vinaigrette. Stir. Add the cooked pasta and toss. Salt and pepper to taste.
This makes three generous servings.