Healthy Bow Tie Chicken Supper |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This healthy dinner is easy to make and very yummy! I like to add whatever extra veggies I have on hand to change it up. My husband is a picky eater with vegetables but he loves this dish! NOTES: I add a little more olive oil while the veggies are cooking as it adds a nice coat to the pasta. I also add extra pasta to this to make it stretch a little further. We really like adding summer squash as well and I have been omitting the peas lately because hubby dislikes them. Ingredients:
1 lb boneless skinless chicken breast, cut into 1/4 inch strips |
1 tablespoon olive oil, more added as needed |
1 red sweet bell pepper, julienned into 1 inch strips |
1 -2 zucchini, cut into 1/4 inch rounds |
1 small onion, chopped |
2 garlic cloves, minced |
1/2 cup frozen peas, thawed |
1 teaspoon italian seasoning |
1/4 teaspoon sodium-free seasoning or 1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1 -2 cup bow tie pasta, cooked and drained |
2 medium tomatoes, seeded and chopped |
1/4 cup grated parmesan cheese |
Directions:
1. Start boiling water for pasta. Cook bowtie pasta until just al dente.
2. Meanwhile, in a large nonstick skillet over medium-high heat, saute chicken in oil for about 5 minutes, or until just done.
3. Remove chicken from skillet and set aside.
4. To the same skillet add the red bell pepper and onion and stir-fry for 2-3 minutes. Add another tablespoon of olive oil if needed to moisten.
5. Add the zucchini (and summer squash if using) and cook for another 2-3 minutes. Add garlic and cook for another minute until veggies get crisp-tender.
6. Add the thawed peas, tomatoes and seasonings; stir-fry for 2 more minutes.
7. Add cooked pasta, chicken and parmesan cheese; turn off heat and stir until combined.
8. Add more olive oil if necessary to coat pasta and sprinkle with more parmesan cheese if you'd like and enjoy!
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