| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Penne pasta |
| 2 |
T |
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 |
| 1 |
t |
Dried oregano |
| 1/2 |
t |
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
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”