3 cups (8 ozs) rotini pasta, uncooked
1 tbsp vegetable oil
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup carrots, thinly sliced
1/2 cup green bell pepper, chopped
1/2 cup onion chopped
1/2 cup mushrooms, sliced
1 can (15 ozs) chunky tomato sauce for pasta
1 cup (4 ozs.) finely shredded mozzarella cheese
Cook and drain pasta according to package directions. Heat oil in large skillet over high heat. Stir-fry chicken about 5 minutes or until no longer pink in center. Add vegetables, stir-fry 3 minutes or until vegetables are tender. Stir in tomato sauce; cook over low heat until hot. Stir in cooked rotini; heat through. Top with cheese.
Cooking time: 10 minutes
Preparation time: 25 minutes
Makes 4 to 6 servings
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