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The ingredients:
1 Tbs. olive oil
1 lb boneless, skinless chicken breast, sliced crosswise
1 tsp. salt
1 Tbs. olive oil
1 rounded Tbs. crushed garlic (6-8 cloves)
1/2 lb. mushrooms, quartered
1/2 cup green onions, sliced
3/4 cup red or orange bell peppers, chopped
1 can (14.5-oz) diced tomatoes (undrained)
1/2 cup chicken broth
1/2 tsp. crushed red pepper (use less for a milder flavor)
1/2 tsp. cornstarch
1/2 tsp. salt
2 cups dry bow tie pasta, cook as directed on package
1/4 cup fresh cilantro, chopped (may use fresh parsley)
Parmesan cheese, grated
Directions: In a large non-stick skillet, heat 1 tablespoon oil on medium-high heat and saute chicken until done. Sprinkle with salt and remove from skillet. Keep warm.
In same skillet, saute garlic in 1 tablespoon olive oil until golden.
Add mushrooms, green onions and peppers and cook an additional 2 minutes.
Add tomatoes, broth, red pepper, cornstarch and salt. Heat to boiling then reduce heat and simmer 5 minutes.
Remove from heat. Combine chicken, hot garlic mixture, pasta and cilantro. Sprinkle generously with freshly grated Parmesan cheese. Serves 4. Enjoy!
Add mushrooms, green onions and peppers and cook an additional 2 minutes.
Add tomatoes, broth, red pepper, cornstarch and salt. Heat to boiling then reduce heat and simmer 5 minutes.
Remove from heat. Combine chicken, hot garlic mixture, pasta and cilantro. Sprinkle generously with freshly grated Parmesan cheese. Serves 4. Enjoy!
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