This recipe is very simple and light in flavor! It is a great one to use those garden fresh vegetables!
6 oz. uncooked bow tie pasta (about 3 cups)- although I used more!
2 plum tomatoes, seeded and diced- I used grape tomatoes from my garden
1 small onion, chopped- didn't add
1 medium zucchini, sliced- I also used yellow squash
1 small yellow or red bell pepper, cut into thin strips
1/2 lb. boneless skinless chicken breasts, cut into 1 inch strips
2 t. olive oil
2 large garlic cloves, pressed
1/2 c. frozen peas
1 t. italian seasoning
1 t. salt
1/4 c. Parmesan cheese
Cook pasta according to package directions; drain and keep warm. Heat oil in a stri-fry skillet over medium-high heat until hot. Press garlic into skillet and add chicken. Stir-fry 5 minutes or until chicken is no longer pink. Reduce heat to medium. Add onion, zucchini, bell pepper, peas, seasoning mix and salt; stir-fry 2 minutes (or longer for softer vegetables). Add tomatoes; heat 1-2 minutes, stirring gently until heated through. Remove from heat. Stir in warm pasta. Sprinkle with Parmesan cheese. Serve immediately. Makes 6 servings. Great served with garlic bread.
