Sunday, January 18, 2009

Pasta with Veggies and Parmesan

This is one of our all time favorites! Delicious in the summer with garden fresh veggies! Works in the winter too for a comfy cozy meal by the fireplace. This is an old pampered chef recipe and one I use over and over again!

3 c. (6 oz) bowtie pasta
1-2 c. cherry tomato's, sliced in half
1 small onion, chopped
1 medium zucchini, sliced
1 small bell pepper cut into thin strips (I like green, but you could use red or yellow)
1/2 lb boneless, skinless chicken breasts, cut into bite size pieces
2 t. olive oil
2 large garlic cloves, finely chopped
1/2 c. frozen peas
1 t. italian seasoning
1/2 c. grated parmesan cheese

Cook pasta according to package directions, drain and keep warm. Heat oil in skillet until hot, add garlic and chicken. Stir fry 5 minutes or until chicken is no longer pink. Reduce heat until medium, add onion, zucchini, bell pepper, peas, seasoning mix, and salt, stir fry 2 minutes. Add tomatos; heat 1-2 minutes, stirring gently until heated through. Remove from heat. Stir in warm pasta. Sprinkle cheese over pasta. Serve immediately.

*I usually use more than 1/2 c. parm cheese

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