This is a really easy skillet meal that comes together in just minutes. Chicken, vegetables and pasta coated in a creamy sauce. . . what could be better?
2 cups uncooked spiral pasta
1 pound boneless skinless chicken breasts, cubed
2 garlic cloves, minced
2 tablespoons butter or margarine
1 package (16 ounces) frozen broccoli, cauliflower and carrots, thawed (sometimes called "California blend vegetables")
3/4 cup whipping cream
3/4 cup grated parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken and garlic in butter until chicken is no longer pink. Add the vegetables and cream; cook until vegetables are tender. Drain pasta. Add the pasta, parmesan cheese, salt and pepper to the skillet. Cook and stir until heated through.
Yield: 4 servings.
Source: Quick Cooking Magazine
2 cups uncooked spiral pasta
1 pound boneless skinless chicken breasts, cubed
2 garlic cloves, minced
2 tablespoons butter or margarine
1 package (16 ounces) frozen broccoli, cauliflower and carrots, thawed (sometimes called "California blend vegetables")
3/4 cup whipping cream
3/4 cup grated parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken and garlic in butter until chicken is no longer pink. Add the vegetables and cream; cook until vegetables are tender. Drain pasta. Add the pasta, parmesan cheese, salt and pepper to the skillet. Cook and stir until heated through.
Yield: 4 servings.
Source: Quick Cooking Magazine
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