Italian Chicken Pasta Toss

Difficulty: **

If it seems like we're into pasta at this house, well . . . we are. These are all fabulous recipes - even the kids like them! If you have questions about any of the recipes we've posted, please feel free to leave us a comment. We'd love to know how they worked for you and what you think.

6 ounces uncooked bow tie pasta (about 3 cups)
2 plum tomatoes, diced
1 small onion, chopped
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
1/2 pound boneless, skinless shicken breasts, cut into 1-inch strips
2 teaspoons olive oil
2 large garlic cloves, minced or pressed
1/2 cup frozen peas
1 teaspoon Italian seasoning
1 teaspoon salt
1 ounce (1/4 cup) grated fresh Parmesan cheese

1. Cook pasta according to the package directions; drain and keep warm.

2. Cut, dice or slice tomatoes, onion, zucchini, bell peppers, and chicken.

3. Heat skillet over medium-high heat until hot. Add garlic and then chicken. Stir-fry for 5 minutes until chicken is no longer pink. Reduce heat to medium. Add onion, zucchini, bell pepper, peas, seasoning mix, and salt. Stir fry for 2 minutes. Add tomatoes. Heat for 1-2 minutes, stirring gently.

4. Stir mixture into warm pasta. Grate Parmesan cheese over top. Serve immediately.
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