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BOW TIE CHICKEN SUPPER




Source of Recipe


2002 Quick Cooking Annual Recipes


List of Ingredients




1 lb. boneless,skinless chicken breasts,cut into 1/4" strips
1 tbsp. olive oil
1 small sweet red pepper, julienned
1 small zucchini, cut into 1/4" slices
1 small onion, chopped
2 garlic cloves, minced
1/2 c. frozen peas, thawed
1 tsp. Italian seasoning
1/4 tsp. salt-free seasoning blend (Mrs. Dash's, ect)
1 c. bow tie pasta, cooked and drained
2 med. tomatoes, seeded and chopped
1/4 c. shredded parmesan cheese

Recipe



In a large nonstick skillet, saute chickenin oil for 3-5 minutes or until no longer pink. Remove and keep warm. In same skillet, stir fry peppers, zucchini, onion and garlic for 3-4 minutes or until vegetables are crisp-tender.
Add the peas and seasonings; stir fry for 2 minutes. Add pasta and tomatoes; cook for 1 minute. Remove from heat. Gently stir in chicken. Sprinkle with cheese.

Makes 4 servings. (1 1/2 cups each)
WW points: 5 per serving