Italian Chicken Pasta Toss

Ingredients:
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

Directions:
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

Vegetable Primavera

Ingredients:
3 c. broccoli florets
1/2 c. coarsely chopped red bell pepper
2 medium carrots, coined
1 can chicken broth
1 c. water
1 c. milk
2 T. butter
2 pkgs egg noodles Alfredo or fettuccine Alfredo (4 oz each Pasta Roni)
1 garlic clove, pressed
grated fresh Parmesan

Directions:
1. bring chicken broth, water an dmilk to a boil, stir in pasta and sauce mix. Reduce heat and boil uncovered for 5 minutes
2. Stir in chopped broccoli and bell pepper, carrots and garlic. Return to boil and continue cooking for 2 minutes. Sauce will be thin, do not overcook. Let stand 8 minutes for sauce to thicken.

Courtesy of Pampered Chef