Monday, October 5, 2009

Italian Chicken Pasta Toss

This is such a great recipe to use those fresh veggies you have from your garden!


6 oz. bow tie pasta (about 3 cups)- although I used more because we LOVE pasta
2 plum tomatoes, seeded and diced
1 small onion, chopped
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
1/2 lb. boneless, skinless chicken breasts, cut into 1 inch strips
2 t. olive oil
2 large garlic cloves, pressed
1/2 c. frozen peas
1 t. italian seasoning
1 t. salt
1/4 c. grated Parmesan cheese

Cook pasta according to package directions; drain and keep warm. Heat oil in a stri-fry skillet over medium-high heat until hot. Press garlic into skillet and add chicken. Stir-fry 5 minutes or until chicken is no longer pink. Reduce heat to medium. Add onion, zucchini, bell pepper, peas, seasoning mix and salt; stir-fry 2 minutes (or longer for softer vegetables). Add tomatoes; heat 1-2 minutes, stirring gently until heated through. Remove from heat. Stir in warm pasta. Sprinkle with Parmesan cheese. Serve immediately. Makes 6 servings. Great served with garlic bread.


Tawnie said...

mmm. That looks so fresh and yummy. Anyone have any fresh veggies left in their gardens they want to share with me?!!

Kristi said...

What a light, healthy, and pretty meal.

Lisa said...

looks fabulous. i actually plucked a couple of zucchini from my garden this morning (amidst the hail & snow). but my yellow squash gave up on me a few weeks ago! how did you keep those coming?

Scott / Lori said...

I wish I had some veggies in my garden. I did harvest 4 cucumbers and 4 tiny Roma tomatoes on Saturday. This dish looks so good, I love how pretty it is with all of the healthy colors. Thanks!