Rosemary and chicken pasta

Normally when I make meals up they turn out, well, edible. :) But yesterday I made something new that I loved! (Jamie didn't really like it, but I'll put it on here so you can try it and vote which one of us is right.)

I started by heating up some (like maybe 1-2 Tbsp?) olive oil in a frying pan. The first time, I left it a little too long and ended up with flaming oil, a very loud smoke detector going off, and an adrenaline rush. But no harm done (other than the smoke detector not being on the ceiling anymore and a pan that might be a little blackened).

The second time I used a non-burned skillet thingy and heated oil again but at a lesser heat this time. I put in probably around 5-6 frozen chicken tenderloins and sprinkled McCormick's Chicken seasoning on it...and then added probably 1 Tbsp of dried rosemary (I think that was the key). I let that cook for a little bit and then turned the chicken. After that (and once the oil started getting kind of burny) I decided I needed to add white wine to get rid of the burny-ness. So, I added maybe 1/4-1/3 cup of white wine and let that cook for awhile.

Meanwhile I was trying to think of what else to make with the chicken and realized I had some bow-tie pasta that was left-over from a meal the other day. It had a little bit of seasoning on it, but I was afraid it would dry out in the microwave. So, I microwaved it for two minutes and then added 1 can of diced tomatoes and the pasta to my wine/chicken mixture and stirred it up. I let that boil for a while until the pasta was thoroughly heated (and the chicken was done...I'm always paranoid that it won't get done) and then served it in bowls.

Yum. Except Jamie didn't really like it.

So I made him monkey bread out of Pillsbury-type biscuits later.

And we both thoroughly broke our no-carb diet. :)