8 oz. uncooked rotini pasta (about 3 cups)
1 bag(1 lb.) frozen broccoli, carrots and cauliflower
1/2 cup reduced-fat Italian salad dressing
1/2 cup fat-free sour cream
2 tbsp. skim milk
1 med. tomato, chopped
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| EASY CHICKEN PRIMAVERA | ||||
| Yields 6 | ||||
| 2 pkg. (9 oz.) or 1 pkg. (18 oz.) Tyson Time Trimmers Chicken Breast Strips 8 oz. uncooked rotini pasta (about 3 cups) 1 bag(1 lb.) frozen broccoli, carrots and cauliflower 1/2 cup reduced-fat Italian salad dressing 1/2 cup fat-free sour cream 2 tbsp. skim milk 1 med. tomato, chopped |
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| In Dutch oven, cook rotini 8 minutes in boiling water. Add vegetables. Return to boil. Cook 2-3 minutes longer or until pasta is tender and vegetables are crisp-tender. Meanwhile, in medium nonstick skillet, heat 2 tbsp. dressing and chicken over medium-high heat 3-5 minutes or until chicken is hot. In large bowl, blend sour cream and milk. Add warm pasta mixture and chicken mixture. Stir gently to coat. Stir in remaining dressing and tomato. Serve immediately with hot rolls and fruit, if desired | ||||