Thursday, January 17, 2008

Italian Chicken Pasta Toss

6 oz bow tie pasta
2 plum tomatoes, diced
1 small onion, chopped
1 medium zucchini, sliced
1 small red or yellow bell pepper, cut in thin strips
1/2 lb chicken breast, cut in 1 in. strips
1/2 c. frozen peas
2 t. olive oil
2 large garlic cloves, pressed
1 t. Italian seasoning
1 t. salt
1 oz grated Parmesan cheese

1. Cook pasta according to directions, keep warm
2. diced tomatoes and chop onion, cut bell pepper and chicken into strips and zucchini with crinkle cutter
3. heat oil and saute garlic. Add chicken and stir fry for five minutes. Reduce head to medium and add onion, zucchini, bell pepper, peas, seasoning mix and salt. Stir fry two minutes. Add tomatoes, heat 1-2 minutes, stirring gently and remove from heat.
4. Stir in warm pasta, grate cheese over and serve immediately.

Courtesy of Pampered Chef

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