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Chicken and Snow Pea Pasta

Source of Recipe

Pillsbury's Fast & Healthy CD


Recipe Introduction

This attractive pasta dish can be prepared in one pan. Chicken and Snow Pea Pasta
WW Points
Exchanges
4 Servings

6 ounces vermicelli, broken into fourths
2 teaspoons oil
1 pound skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1 6 oz. package frozen snow peas, partially thawed
1 cup skim milk
2 teaspoons cornstarch
1 teaspoon chicken-flavor instant bouillon
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon dried basil leaves
1 cup cherry tomatoes, cut into quarters
1/4 cup grated Parmesan cheese


In large saucepan, cook vermicelli to desired doneness as
directed on package. Drain; keep warm.

Meanwhile, in Dutch oven or another large saucepan heat oil over medium-high heat until hot. Add chicken and snow peas; cook until chicken is no longer pink and snow peas are completely thawed, stirring frequently.

In small bowl, combine milk, cornstarch, bouillon, garlic powder nd basil; blend well. Add to chicken mixture; mix well. Bring to a boil, stirring constantly. Gently stir in cherry tomatoes. Remove from heat; stir in cooked vermicelli. Serve immediately sprinkled with Parmesan cheese.

One Serving equals: Calories 400...Total Fat 8 g (Saturated Fat 3 g)...Cholesterol 76 mg...Sodium 400 mg...Carbohydrate 41 g...Dietary Fiber 2 g...Protein 37 g +++++ EXCHANGES: 3 Starch, 3 Lean Meat ++++ WWP: 9