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Chicken And Rotini Primavera




Source of Recipe


Recipe Goldmine






List of Ingredients



• 6 ounces ( 2 cups) uncooked rotini (spiral pasta)
  
• 10 ounces (2 cups) fresh baby carrots
  
• 1/2 pound fresh asparagus spears, trimmed, cut into 1-inch pieces
  
• 1 cup skim milk
  
• 2 tablespoons all-purpose flour
  
• 1 1/2 teaspoons chicken flavor instant bouillon
  
• Dash pepper
  
• 4 boneless, skinless chicken breast halves, cut into bite size pieces
  
• 1/3 cup finely shredded fresh Parmesan cheese
  






Instructions



1. Cook rotini and carrots in boiling water for 8 to 10 minutes or until of desired doneness, adding asparagus during last minute of cooking time. Drain.
   
2. Meanwhile, in small bowl, combine milk, flour, bouillon and pepper; blend well. Set aside.
   
3. Spray large nonstick skillet with nonstick cooking spray. Heat over medium high heat until hot. Add chicken; cook and stir 4 to 6 minutes or until chicken is lightly browned and no longer pink.
   
4. Add milk mixture to skillet; cook and stir 2 to 3 minutes or until bubbly and thickened. Stir in Parmesan cheese; cook over medium low heat until cheese is melted, stirring constantly.
   
5. Add cooked rotini and vegetables to chicken mixture; toss gently.
   
6. Makes 6 (1 1/3 cups) servings.