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Ingredients
1 Pound chicken thighs, boneless, skinless, cut into 1/4" strips
1 Tablespoon olive oil
1 Small sweet red pepper, julienned
1 Small zucchini, cut into 1/4" slices
1 Small onion, chopped
2 Garlic cloves, minced
1/2 Cup frozen peas, thawed
1 Teaspoon Italian seasoning
1/4 Teaspoon salt-free seasoning blend
1 1/2 Cups bow tie pasta, cooked & drained
2 Medium tomatoes, seeded & chopped
1/4 Cup shredded Parmesan cheese
Instructions
In a large nonstick skillet, saute chicken in oil for 3 - 5 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry red pepper, zucchini, onion and garlic for 3 to 4 minutes or until vegetables are crisp-tender.
Add the peas and seasonings; stir-fry for 2 minutes. Add pasta and tomatoes; cook for 1 minute. Remove from the heat. Gently stir in chicken. Sprinkle with cheese.