Chicken and Broccoli 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 bow tie pasta | For vegan: use vegan 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. |
| 2 lbs. meatless chicken pieces | |
| 1 teaspoon dried basil | |
| 1/4 cup Italian dressing | For vegan: Use vegan dressing |
| ½ cup Parmesan cheese | For vegan: Use vegan 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. Add chicken and heat through. | Cook until internal temperature reaches 145°F. |
| 3 | In a large bowl combine remaining ingredients. | |
| 4 | Toss to coat. | |
| 5 | Chill and serve. |
