Chicken and Peppers 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 penne or ziti pasta | |
| 2 Tablespoons oil | |
| 1 small each; red, yellow, and green pepper, sliced into thin strips | 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) |
| 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 thyme | |
| 1/4 cup lemon juice | |
| 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 peppers and carrots until tender. | |
| 3 | Add chicken and ½ of the thyme. | |
| 4 | Cover and cook over low heat for 5 minutes. | |
| 5 | Toss chicken and peppers with pasta, lemon juice, and remaining thyme. Sprinkle with Parmesan cheese and green onions. Serve warm. |
Posted in Chicken Dinner Recipes
