| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Shelf life, Shelf4 | 1 | servings | |
INGREDIENTS
| 1 | ts | Olive oil |
| 1 | ts | Garlic |
| 1/4 | c | Fresh broccoli |
| 1/4 | c | Fresh tomato |
| 1/4 | c | Artichoke heart |
| 1 | tb | Fresh sliced mushroom |
| 1/4 | c | Chicken stock |
| 4 | oz | Cooked pasta mosticioli or your favorite |
| 1 | tb | Fresh parmesan cheese |
| Salt and pepper to taste | ||
| 1 | ts | Chopped parsley |
| 1 | tb | Julienne red pepper |
| 3 | oz | Cooked julienne chicken |
INSTRUCTIONS
Heat skillet to hot. Add olive oil, mushrooms, garlic and a little chicken stock. Add remaining vegetables, salt and pepper to taste. Add pasta and toss. Add cooked julienne chicken and stir until hot. Serve in a large pasta bowl topped with parmesan cheese and chopped parsley. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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