This is a Pampered Chef recipe which comes from their “Casual Cooking Easy Recipes for Indoors and Out” cookbook.  It’s really easy to make (seems like I always say that but it’s true) and yummy (I always say that too but it’s also true, I would tell you if it wasn’t)!

6 ounces uncooked bow tie pasta (about 3 cups)  (I used Piccolini which is mini Farfalle, Farfalle is the name for bow tie pasta)

2 plum tomatoes, seeded and diced (I used grape tomatoes from our garden, Bob went out and picked them for me.  1 plum tomato is about 3/4 cup diced so I used 1 1/2 cups grape tomatoes cut in half.  The recipe says when tomatoes are out of season, you can sub the fresh ones for 1 (14.5 oz) can diced tomatoes, drained)

1 small onion, chopped (I’m out of onions and haven’t made it to the store so I used 1 tablespoon dried)

1 medium zucchini, sliced (Bob went and picked this from the garden too)

1 small yellow or red bell pepper, cut into thin strips (I used a red one)

1/2 pound boneless, skinless chicken breasts, cut into 1″ strips

2 teaspoons olive oil

2 garlic cloves, pressed

1/2 cup frozen peas

1 teaspoon Italian seasoning mix

1 teaspoon salt

1 ounce (1/4 cup) grated fresh Parmesan cheese (we left this off)

1  Cook pasta according to package directions, drain and keep warm.

2  Meanwhile, dice tomatoes and chop onion.  Slice zucchini.  Cut bell pepper into thin strips and chicken crosswise into 1″ strips.

3  Heat oil in skillet over medium high heat until hot.  Press garlic into skillet then add chicken.  Stir fry 5 minutes or until chicken is no longer pink, stirring occasionally.  Reduce heat to medium.  Add onion, zucchini, bell pepper, peas, seasoning mix and salt and stir fry 2 minutes.  Add tomatoes and heat 1 – 2 minutes, stirring gently until heated through.  Remove from heat.

4  Stir in warm pasta.  Grate Parmesan cheese over pasta.

6 servings – 190 calories each

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