Chili Chicken Mac Primavera

2 large boneless skinless chicken breasts, partially frozen, and sliced into narrow strips, about 3" long.
2 large onions, chopped in half, and the halves chopped into sixths
1/2 cup Olive oil for the pan
1/2 cup olive oil for the bagged chicken
1/4 cup or more granulated garlic powder
1 Tablespoon salt
1/2 teaspoon course ground black pepper
8 oz whole wheat pasta, cooked 10 minutes
(Veggie ingredients below)

Part one: Place the chicken, the oil, 1/2 cup of olive oil, the garlic powder, the salt, and the coarsely ground black pepper in a gallon sized ziploc bag and remove all the air. Massage the chicken while it is inside the bag, turning and moving it until you can see that all of it is coated with garlic powder, salt, and pepper.

Part two: Spray the largest, deepest frying pan you own with non stick cooking spray, and add 1/2 cup of olive oil. Add onions to pan, and sauté over low heat till tender and then remove from pan. Turn heat up to medium high, and add the chicken, stirring well and turning it so that all sides are browned. Reduce heat to low, and return the onions to the pan.

2 cups chopped green bell peppers
1/2 cup mild green chilis, chopped. (Okay to used canned)
3 cups sliced zucchini, (Courgettes)
1 cup broccoli florets
1 cup cauliflower florets
1 (15 oz) can diced tomatoes
1 small can tomato paste
1 (15 oz) can black beans, drained and rinsed
VERY generous sprinkle, (pour?) Chili powder in a circle round the edges of the pan

Add all the veggies, (but not the canned black beans), including the diced tomatoes and tomato paste to the pan, and stir well.

Cook on low heat, covered, for about 15 minutes just until the zucchini has released some of its liquid, and then add the chili powder. and the black beans. Stir well, cover, and cook on low for 25 minutes.

Cook the pasta 10 minutes in a separate pan while the chicken and veggies are cooking, and then drain.

Add the pasta last, once the veggies and chicken are done.

Serves 10

In this recipe, you control the spiciness. The heat all depends on the chili powder you use. I like mild chili powder best.