| Chicken (or Shrimp) Primavera |
Recipe Type: Entree
- 2 Teaspoon Olive Oil
- 1 Medium Zucchini, Chopped
- 1 Medium Yellow Summer Squash, Chopped
- 1 Genuine Vidalia Onion, Chopped
- 2 oz Mushrooms, Sliced
- 2 Garlic Cloves, Minced
- 16 oz Diced Tomatoes, Undrained
- 1/2 Cup Kitchen Basics Chicken Stock
- 1 Teaspoon Dried Oregano, Crumbled
- Pepper, To Taste
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1 Box Ronzoni Quick Cook Pasta
- 2 Cups Cubed Cooked Skinless Chicken Breast
- OR
- try using 1 Lb Best Yet Cooked Shrimp, thawed.
- 1 Cup Frozen Green Peas
- Heat olive oil in large skillet over medium heat. Make sure to swirl it around to cover base of pan completely.
- Add in the zucchini, yellow summer squash, onion, mushrooms and garlic. Cook for 3 to 4 minutes, stirring occasionally.
- Add the undrained tomatoes, broth, oregano, pepper and red pepper flakes. Allow to simmer over medium-high heat. Reduce to medium-low and cook for 15-20 minutes while stirring occasionally.
- While that is cooking, prepare pasta according to the directions on the package. After draining the pasta, pour into a large bowl.
- Stir the chicken (or shrimp) and peas into veggie mixture.
- Bring the heat to medium and cook for an additional 5 to 10 minutes, or until chicken (or shrimp) and peas are heated through.
- Add mixture on top of plate of pasta and serve.
You may want to cover the bowl of pasta with a dry dish towel to keep hot while you finish preparing meal.
Google Recipe View Microformatting by Easy Recipe
.gif)
