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BOW TIE CHICKEN SUPPER




Source of Recipe


Quick Cooking July/ August 2001


List of Ingredients




1 lb boneless skinless chicken breasts, cut into 1/4-inch strips
1 Tbsp olive or canola oil
1 small sweet red pepper, julienned
1 small zucchini, cut into 1/4-inch 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
1 c bow tie pasta, cooked and drained
1/4 c shredded parmesan cheese

I lb boneless skinless chicken breasts, cut into 1/4-inch strips
1 Tbsp olive or canola oil
1 small sweet red pepper, julienned
1 small zucchini, cut into 1/4-inch 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
1 c bow tie pasta, cooked and drained
1/4 c shredded parmesan cheese



Recipe



In a large nonstick skillet, saute chicken in oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir fry red pepper, 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; cook for 1 minute. Remove from the heat. Gently stir in chicken. Sprinkle with cheese.