| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Shelf life, Shelf4 |
1 |
Servings |
INGREDIENTS
| 1 |
t |
Olive oil |
| 1 |
t |
Garlic |
| 1/4 |
c |
Fresh broccoli |
| 1/4 |
c |
Fresh tomato |
| 1/4 |
c |
Artichoke heart |
| 1 |
T |
Fresh sliced mushroom |
| 1/4 |
c |
Chicken stock |
| 4 |
oz |
Cooked pasta mosticioli or |
|
|
your favorite |
| 1 |
T |
Fresh parmesan cheese |
|
|
Salt and pepper to taste |
| 1 |
t |
Chopped parsley |
| 1 |
T |
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.
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