INGREDIENTS:
-full bag of fusilli noodles (black bean noodles or lentil noodles work great, and make this dish gluten free!)
Handful each of
-kalamata olives
-roasted marinated red peppers
-artichoke hearts
-frozen corn, A half a bag
-chicken, 6 tenders or thighs. Or 3 chicken breasts.
-8 cherry tomatoes
-1/4 red onion
-5 radishes
-1 clove elephant garlic, or a few cloves regular garlic
To taste
-goat cheese
-Parmesan cheese
In a skillet, cook off finely diced garlic with butter, till translucent.
Add seasoned chicken (I liked garlic salt and pepper) when half cooked, start shredding it with two forks. (If it starts out frozen, cook in fryer till fully defrosted, finish cooking in pan and shred)
Place chicken and garlic in a separate bowl with frozen corn, and let residual heat thaw corn.
Cut cherry tomatoes to preferred size and blister in pan till umami flavour is strong. Roughly chop remaining veggies, fresh and marinated.
Do not waste any oil from the marinated veggies, as this will be our sauce.
Mix everything thoroughly into a large bowl sprinkling in the cheeses to preference. Season with salt and pepper to taste, mushroom salt pairs nicely.
Balance is important. Especially with the marinated veggies as the oil is important and also filled with flavour.
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