Italian Chicken Pasta Toss (Pampered Chef)

By á-94276

Ingredients

• 6 oz (175 g) uncooked bow tie pasta (about 2 1/2 cups/625 mL)
• 2 plum tomatoes
• 1 small onion
• 1 medium zucchini
• 1 small yellow or red bell pepper
• 8 oz (250 g) boneless, skinless chicken breasts
• 2 tsp (10 mL) olive oil
• 2 garlic cloves, pressed
• 1/2 cup (125 mL) frozen peas
• 1 tsp Italian Seasoning Mix
• 1 tsp salt
• Grated fresh Parmesan cheese (optional)

Preparation

Step 1

Cook pasta according to package directions in (4-qt./3.8-L) Casserole; drain and keep warm.
Meanwhile, dice tomatoes using Santoku Knife and chop onion with Food Chopper. Slice zucchini into 1/2-inch-thick (1-cm) pieces with Crinkle Cutter. Cut bell pepper into thin strips and chicken crosswise into 1/2-in. (1-cm) strips using Utility Knife.
Heat oil in (12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Press garlic into Skillet using Garlic Press. Add chicken. Cook and stir 4-5 minutes or until chicken is no longer pink. Add onion, zucchini, bell pepper, peas, seasoning mix and salt; cook 2 minutes. Add tomatoes and cook 1-2 minutes, stirring gently until heated through. Remove Skillet from heat and stir in pasta. Serve with Parmesan cheese, if desired.

Yield:
6 servings
Nutrients per serving:
Calories 190, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 20 mg, Carbohydrate 27 g, Protein 14 g, Sodium 430 mg, Fiber 3 g