12 oz Penne pasta
2 tbsp Olive oil
1 lb Boneless skinless chicken breast halves, in 1/2" chunks
16 oz Frozen broccoli, cauliflower and carrots, thawed
6 Plum tomatoes, in 1 inch chunks
1 tsp Dried oregano
1/2 tsp Black pepper
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In a large soup pot, cook pasta according to package directions; drain, rinse and drain again. Toss with 1 tablespoon of the olive oil and set aside. In the same pot, heat remaining 1 tablespoon olive oil over Medium heat. Add chicken, mixed vegetables, tomatoes, oregano and black pepper. Cook 10-12 minutes, or until chicken is no longer pink. Add pasta to the chicken mixture nad toss until well coated and heated through. Serves 4-6. MC formatting by bobbi744@sojourn.com
Recipe by: Mr. Food's Easy Cooking Magazine Winter/Spring '98
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 15, 1998
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