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