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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My sister-in-law gave me a recipe for a healthy side dish, and I added chicken to it to make this colorful main course, writes Nancy Daugherty of Cortland, Ohio. It's wonderful with a salad and crusty bread. Ingredients:
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips |
1 tablespoon olive oil |
1 small sweet red pepper, julienned |
1 small zucchini, cut into 1/4-inch slices |
1 small onion, chopped |
2 garlic cloves, minced |
1/2 cup frozen peas, thawed |
1 teaspoon italian seasoning |
1/4 teaspoon salt-free seasoning blend |
1 cup bow tie pasta, cooked and drained |
2 medium tomatoes, seeded and chopped |
1/4 cup shredded parmesan cheese |
Directions:
1. In a large nonstick skillet, saute chicken in oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry red pepper, zucchini, onion and garlic for 3-4 minutes or until vegetables are crisp-tender.
2. Add the peas and seasonings; stir-fry for 2 minutes. Add pasta and tomatoes; cook for 1 minute. Remove from the heat. Gently stir in chicken. Sprinkle with cheese. Yield: 4 servings.
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