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    Asiago Chicken and Cavatappi


    Source of Recipe


    Betty Crocker

    List of Ingredients




    1 1/2 cups uncooked cavatappi pasta (5 ounces)
    3/4 cup boiling water
    1/2 cup julienne strips sun-dried tomatoes (not oil-packed)
    1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
    1/4 teaspoon garlic pepper
    1/4 teaspoon salt
    2 cups frozen baby bean and carrot blend (from 1-pound bag)
    1/4 cup chopped fresh parsley
    1/4 cup shredded Asiago cheese (1 ounce)

    Recipe



    1. Cook and drain pasta as directed on package. Meanwhile, pour boiling water over tomatoes; let stand 10 minutes.
    2. Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken, garlic pepper and salt in skillet 2 to 3 minutes, stirring constantly, until chicken is brown. Stir in tomato mixture and vegetables. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
    3. Stir in pasta; cook and stir until thoroughly heated. Stir in parsley. Sprinkle with cheese.

 

 

 


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