Chicken and Vegetable Italiano |
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Ingredients
| 1 | lb.
whole-wheat penne pasta
| | 2 | tbsp.
olive oil
| | 3 | boneless, skinless chicken breast halves, cut into strips
| | 1/2 | 16-oz.
pkg. frozen bell pepper and onion stir-fry
| | 2 | cloves garlic, minced
| | 1 | 14.5-oz.
can no-salt stewed Italian tomatoes
| | 1 | tbsp.
dried parsley
| | 2 | tsp.
dried basil
| | 1 | 14.5-oz.
can fat-free chicken broth
| | 3 | fresh red or yellow plum tomatoes, cut into pieces
| | Grated fresh Parmesan cheese (optional)
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Directions- Cook pasta as directed on package for al dente. Drain; set aside. Meanwhile, heat oil in large pot or Dutch oven over medium heat. Season chicken to taste; add to oil, cooking and stirring until browned and no longer pink. Transfer chicken to a plate.
- Stir bell pepper and onion stir-fry, garlic, stewed tomatoes, parsley, basil and chicken broth into pot. Simmer 10 minutes.
- Add reserved chicken, fresh tomatoes and cooked pasta; stir and toss just until heated. Season to taste. Garnish with Parmesan cheese, if desired.
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