1 package (10.5 ounces) frozen fat-free breaded chicken breast patties, partially thawed
1 medium green bell pepper, cut into strips
4 ounces mushrooms, sliced (about 1 cup)
1 small onion, sliced into wedges (about 3/4 cup)
8 ounces uncooked linguine
1 can (14 1/2 ounces) Italian-seasoned diced tomatoes, undrained
1 garlic clove, pressed
Fresh grated Parmesan cheese (0ptional)
To partially thaw chicken patties, microwave on HIGH 1 minute only. Cut chicken patties into 3/4-inch strips (or cut them into cubes).
Cook linguine according to package directions in 4-qt casserole. Drain and keep warm.
Meanwhile, heat large skillet over medium-high heat until hot. Add some olive oil, and add chicken patty strips (cubes), cook for 3 minutes, turning frequently.
Add bell pepper, mushrooms, onion and garlic, cook for 2-4 minutes (until vegetables are tender but not mushy). Add tomatoes, bring to a boil, and cook for 2 minutes.
Serve over hot linguine. Sprinkle with Parmesan Cheese, if desired.
I love this recipe, it takes less than 30 minutes to make and it looks like a gourmet meal!
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