Monday, October 5, 2009

Italian Chicken Pasta Toss

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

Ingredients:

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

Directions:
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.

4 comments:

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!