Chicken and Broccoli Pasta
Portion Size: 1 ½ cup (approx. ½ c. chicken, ½ c. pasta and ½ c. vegetables)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 Pound bow tie pasta | |
| 2 Tablespoons oil | |
| 2 cups Broccoli flowerets | Wash, trim and slice |
| 2 cups carrots, cut into thin strips | Wash, peel and cut into thin strips |
| 3 Green onions, cut diagonally into pieces | Wash, trim and cut into small slices. (including tops) |
| 1 cup cherry tomatoes | Wash, trim and quartered. |
| 8 boneless (3 oz. each), skinless chicken breasts, cooked and cut into bite size pieces | Cook until internal temperature reaches 165°F. |
| 1 teaspoon dried basil | |
| 1/4 cup Italian dressing | |
| ½ cup Parmesan cheese |
Directions
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook pasta according to package directions. Drain. | |
| 2 | Place oil in large skill and stir fry broccoli and carrots until tender. | |
| 3 | In a large bowl combine remaining ingredients. | |
| 4 | Toss to coat. | |
| 5 | Chill and serve. |
Posted in Chicken Dinner Recipes
