Thursday, September 30, 2010

Chicken Pasta Primavera

From the Kraft Kitchens website:

What You Need

3 cups whole wheat penne pasta, uncooked
2 Tbsp. oil
1 lb. (450 g) boneless skinless chicken breasts, cut into thin strips
1 onion, chopped
3 cloves garlic, minced
1 can (19 oz/540 mL) no-salt-added diced tomatoes, undrained
1-1/2 cups fresh broccoli florets
1 red pepper, cut into thin strips
1 each carrot and celery stalk, sliced
1 tsp. dried basil leaves, crushed
1/4 tsp. each crushed red pepper, black pepper, salt
1/4 cup Kraft 100% Parmesan Light Grated Cheese
1 Tbsp. chopped fresh parsley

Make It

COOK pasta as directed on package, omitting salt.
MEANWHILE, heat oil in large skillet on medium heat. Add chicken, onions and garlic; cook 4 to 5 min. or until chicken is no longer pink, stirring frequently. Stir in tomatoes, vegetables and seasonings. Bring to boil; simmer on medium-low heat 10 min. or until vegetables are tender.
DRAIN pasta; place in large bowl. Add chicken mixture and cheese; toss to coat. Sprinkle with parsley.

Mr Picky was so not impressed by this.  Miss Almost Vegetarian thought it was delicious except for the carrots.  Both DH and I thought this one was pretty good and had a great flavor.  This recipe was picked at random using their cool "what ingredients do you have" feature.  I entered broccoli, chicken and cheese.  The website returned this recipe!  I would eat this again.

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