Ingredients

1/4 cup olive oil or butter
1 pkg. your favorite pasta
1 pkg. Hombres Sun-Dried Tomato Basil Dip
1-2 boneless, skinless chicken breasts (optional)

Directions

1. Cook pasta until tender
2. Saute dry dip mix in olive oil/butter on low heat for 20 minutes, stirring occasionally.
3. Cook chicken until the juices run clear (If you’ve opted to add it.).
4. Toss everything together and serve.

Source: Hombresfoods.com

I take a different approach towards cooking when summer arrives. Quick and easy becomes my motto because I hate standing in a hot kitchen on a hot day. My oven gets a reprieve, while my microwave (old and decrepit as it is) and stovetop work overtime.

Tonight, I used my stovetop to cook a very easy chicken recipe. I like to buy the bags of frozen, boneless chicken breasts because I can take out however many breasts I need without having to defrost the entire package.

With this recipe, I don’t bother defrosting the chicken. Instead, I pour some bottled marinade or barbecue sauce in a large non-stick frying pan. Tonight I used a roasted raspberry chipotle sauce from Arizona Finest Foods. It has a fruity, smoky flavor that goes very well with Augratin potatoes.

Place the chicken on top of the marinade, then empty the rest of the bottle over the chicken. Turn the heat to medium and cook covered for about 10 minutes or until the marinade begins to boil.

Turn the heat to Low and simmer for 45-60 minutes, or until chicken is white in the center. Serve immediately.