Creamy Herbed Chicken Pasta (meatless)
Portion Size: 1 1/2 cups; Approx. 3 oz. chicken with sauce, ½ cup pasta, ½ cup vegetable sauce mixture
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 package (16-ounces) whole wheat bow-tie pasta | For vegan: use vegan pasta |
| 2 tablespoons oil | |
| 2 ½ pounds meatless chicken | Sliced. |
| 1 large red onion | Washed, peeled and sliced. |
| 1 package (16 ounce) frozen green peas | Thawed and drained. |
| 2 yellow or red peppers | Wash, trim and cut into strips. |
| 1 cup reduced sodium vegan chicken broth | |
| 1 (16-oz.) reduced fat soft cream cheese with garlic and herbs | For vegan: use vegan cream cheese |
| 1/4 teaspoon pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook pasta in boiling water according to package directions; drain. | |
| 2 | Meanwhile, heat oil in large skillet over medium to high heat. Add chicken and onion; stir fry 3 minutes or until chicken is heated. Remove chicken and set aside | Cook until internal temperature reaches 165°F. |
| 3 | Add peas and yellow pepper; stir fry 4 minutes. Reduce heat to medium. | |
| 4 | Stir in broth and cream cheese. Cook, stirring constantly, until cream cheese is melted. | |
| 5 | Combine pasta and peas mixture in serving bowl; mix lightly. Season with salt and black pepper. Top with chicken |
