QUICK PENNE & CHICKEN STIR-FRY

1 (1 lb.) package Creamette Penne Rigate; cooked at package directions

1 (16 oz.) package frozen vegetables; thawed

1 lb skinless, boneless chicken breasts; cubed

1 teaspoon vegetable oil

1/2 cup water

2 tablespoons low-sodium soy sauce

2 tablespoons rice or cider vinegar

1 teaspoon chicken bouillion granules

1/4 teaspoon red pepper; crushed

1. Sprinkle chicken with salt and pepper. In a non-stick, large saucepan or wok, over medium-high heat, cook and stir chicken in oil until tender. Add vegetables; cook and stir 3 to 5 minutes or until tender.

2. Combine seasonings and stir into vegetable mixture. Add Penne Rigate; mix well. Reduce heat to medium; heat through. Serve immediately. Refridgerate leftovers.

Yields 12 servings (Serving size = 1 cup)

SORRY, NO NUTRITIONAL INFORMATION AVAILABLE... :(

 to return to PASTA