Chicken and Peppers Pasta (meatless)

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 pastaFor vegan: use vegan pasta
2 Tablespoons oil
1 small each; red, yellow, and green pepper, sliced into thin stripsWash, trim and slice
2 cups carrots, cut into thin stripsWash, peel and cut into thin strips
3 Green onions, cut diagonally into pieces Wash, trim and cut into small slices. (including tops)
2 ½ lbs. meatless chicken piecesCook until internal temperature reaches 145°F. 
1 teaspoon dried thyme
1/4 cup lemon juice
½ cup Parmesan cheeseFor vegan: use vegan Parmesan cheese


Steps:Directions: Critical Control Point /Quality Assurance
1Cook pasta according to package directions. Drain.
2Place oil in large skill and stir fry peppers and carrots until tender.
3Add chicken and ½ of the thyme.
4Cover and cook over low heat for 5 minutes.
5Toss chicken and peppers with pasta, lemon juice, and remaining thyme.  Sprinkle with Parmesan cheese and green onions. Serve warm. 

Jacqueline Larson M.S., R.D.N. and Associates