Wednesday, June 17, 2009

Quick and Easy Pasta with Garden Veggies and Chicken

1 pound(s) corkscrew pasta
1/2 onion, chopped
2 clove(s) garlic, minced
4 tablespoon(s) olive oil
1 bag(s) (16-ounce) mixed vegetables , frozen
2 boneless, skinless chicken breasts, halved
1/2 cup(s) chicken broth
Parmesan cheese, grated
Caesar salad (optional)
Salt and pepper , to taste

Prepare pasta as package label directs. Season chicken breast halves with salt and pepper. Cut into bite-size pieces. In a nonstick skillet coated with 1 tablespoon olive oil, sauté chicken over medium-high heat until no longer pink, about 4 minutes per side. In another skillet over medium heat, onion and garlic in 2 tablespoons olive oil until onion is soft, 5 minutes. Add frozen mixed vegetables; cover and cook 5 to 7 minutes. Add chicken add to the vegetable skillet along with chicken broth and warm through. Drain pasta and toss with chicken and veggies. Drizzle with another 1 tablespoon olive oil and top with grated Parmesan cheese. Serve with a Caesar salad.

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