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Italian chicken pasta toss
Nb persons: 6
3 cups | bow ties |
14.5 oz | tomatoes diced |
1 small | onion, chopped |
1 medium | zucchini, sliced |
1 small | red bell pepper, cut into thin strips |
1/2 pound | chicken breast, cut into 1-inch strips |
2 tsp | olive oil |
2 large cloves | garlic, pressed |
1/2 cup | frozen green peas |
1 tsp | italian seasoning mix |
1 tsp | salt |
1/4 cup | grated parmesan cheese |
1. Cook pasta according to package directions. Drain and keep warm.
2. Meanwhile, dice tomattoes and chop onion. Slice zucchini. Cut bell pepper into thin strips and chicken crosswise into 1-inch strips.
3. Heat oil in stir-fry skillet over medium-high heat until hot. Press garlic into skillet. Add chicken. Stir-fry 5 minutes or until chicken is no longer pink, turning with spatula. Reuce heat to medium. Add onion, zucchini, bell pepper, peas, seasoning mix and salt; stir-fry 2 minutes. Add tomatoes; heat 1-2 minutes, stirring gently until heated through. Remove from heat.
4. Stir in warm pasta. Grate Parmesan cheese ; sprinkle over pasta. Serve immediately.
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