Italian Chicken Pasta Toss
This is a Pampered Chef recipe. Nothing too fancy but it is simple and good.
6 oz (175 g) uncooked bow tie pasta (about 2 1/2 cups/625 mL)
2 plum tomatoes, diced
1 small onion, chopped
1 medium zucchini, diced
1 small yellow or red bell pepper, diced
8 oz (250 g) boneless, skinless chicken breasts, sliced into thin strips
2 tsp (10 mL) olive oil
2 garlic cloves, pressed
1/2 cup (125 mL) frozen peas
1 tsp Italian Seasoning Mix
1 tsp salt
Grated fresh Parmesan cheese (optional)
6 oz (175 g) uncooked bow tie pasta (about 2 1/2 cups/625 mL)
2 plum tomatoes, diced
1 small onion, chopped
1 medium zucchini, diced
1 small yellow or red bell pepper, diced
8 oz (250 g) boneless, skinless chicken breasts, sliced into thin strips
2 tsp (10 mL) olive oil
2 garlic cloves, pressed
1/2 cup (125 mL) frozen peas
1 tsp Italian Seasoning Mix
1 tsp salt
Grated fresh Parmesan cheese (optional)
Prepare past according to package. Drain and keep warm.
Dice tomatoes
Cook pasta according to package directions in drain and keep warm. In a small bowl, mix together tomoatoes, onion, zucchini, and peppers. In a skillet add oil, chicken and garlic. Cook till no longer pink. Add onion, zucchini, peppers, peas, seasoning mix and salt. Cook about two minutes. Add tomatoes and cook additional 1-2 minutes, stirring until heating through. Remove Skillet from heat and stir in pasta. Serve with Parmesan cheese, if desired.
Cook pasta according to package directions in drain and keep warm. In a small bowl, mix together tomoatoes, onion, zucchini, and peppers. In a skillet add oil, chicken and garlic. Cook till no longer pink. Add onion, zucchini, peppers, peas, seasoning mix and salt. Cook about two minutes. Add tomatoes and cook additional 1-2 minutes, stirring until heating through. Remove Skillet from heat and stir in pasta. Serve with Parmesan cheese, if desired.
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