| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Bobbie’s no, Broccoli, Carrots, Chicken, Main dishes | 4 | Servings | |
INGREDIENTS
| 12 | oz | Penne pasta |
| 2 | tb | Olive oil |
| 1 | lb | Boneless skinless chicken breast halves; in 1/2" chunks |
| 16 | oz | Frozen broccoli; cauliflower and carrots, thawed |
| 6 | Plum tomatoes; in 1 inch chunks | |
| 1 | ts | Dried oregano |
| 1/2 | ts | Black pepper |
INSTRUCTIONS
In a large soup pot, cook pasta according to package directions; drain, rinse and drain again. Toss with 1 tablespoon of the olive oil and set aside. In the same pot, heat remaining 1 tablespoon olive oil over Medium heat. Add chicken, mixed vegetables, tomatoes, oregano and black pepper. Cook 10-12 minutes, or until chicken is no longer pink. Add pasta to the chicken mixture nad toss until well coated and heated through. Serves 4-6. MC formatting by bobbi744@sojourn.com Recipe by: Mr. Food's Easy Cooking Magazine Winter/Spring '98 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Mar 15, 1998
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