Cindy from the Pampered Chef sent Breezy Mama her recipe for:
Italian Chicken Pasta Toss
6 oz uncooked bow tie pasta (about 2 1/2 cups)
2 plum tomatoes
1 small onion
1 medium zucchini
1 small red or yellow bell pepper
8 oz boneless, skinless chicken breasts
2 tsp olive oil
2 garlic cloves, pressed
1/2 cup frozen peas
1 tsp Italian seasoning mix
1 tsp salt
Grated fresh parmesan cheese (optional)
1. Cook pasta according to package directions. Drain and keep warm.
2. Dice tomatoes, chop onion, and slice zucchini into 1/2 inch thick pieces.
Cut bell pepper into thin strips and cut chicken crosswise into 1/2 inch
3. Heat oil in 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