Stir-fry cooking is the speedy method used to make this fresh Italian pasta dish. Bow tie pasta adds a kid-friendly touch, but feel free to substitute any favorite pasta shape.
- The Pampered Chef
6 oz. uncooked bow tie pasta (about 3 cups)
2 plum tomatoes, seeded and diced (or 1 can (14.5 oz.) diced tomatoes, drained)
1 small onion, chopped
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
1/2 pound boneless, skinless chicken breasts, cut into 1" strips
2 teaspoons olive oil
2 large garlic cloves, pressed
1/2 cup frozen peas
1 teaspoon Italian Seasoning
1 teaspoon Salt
1 ounce (1/4 cup) grated Parmesan cheese (optional)
Cook pasta, drain and keep warm. Meanwhile dice tomatoes and chop onion. Slice zucchini. Cut bell pepper into thin strips and chicken crosswise into 1" strips.
Heat oil in skillet over medium-high heat until hot. Press garlic into skillet. Add chicken, stir fry 5 minutes or until chicken is no longer pink. Reduce heat to medium. Add onion, zucchini, bell pepper, peas, seasoning mix and salt; stir fry 2 minutes. Add tomatoes; heat 1-2 minutes, stirring gently until heated through. Remove from heat.
Stir in warm pasta. Sprinkle Parmesan cheese over pasta. Serve immediately.
To assemble to freeze:
Bag #1: Sandwich Bag - 3 cups pasta.
Bag #2: Sandwich Bag - Chicken, oil and garlic.
Bag #3: Quart Bag - Onion, zucchini, bell pepper, peas, seasoning mix, salt
Bag #4: Sandwich Bag - Tomatoes
Bag #5: Snack Bag - Parmesan Cheese
Place all bags in Gallon Size Ziploc Bag and freeze.
To Cook from Frozen:
Thaw all bags completely. Cook pasta in Bag #1, drain and keep warm. In skillet over Medium-High heat, cook contents of Bag #2 for 5 minutes or until chicken is no longer pink. Add contents of Bag #3 to skillet and cook for 2 minutes on Medium heat. Add Bag #4 to skillet. Heat 1-2 minutes stirring gently until heated through. Remove from heat. Stir in warm pasta. Sprinkle with Parmesan Cheese.
Calories: 190 per serving
Yield: 6 servings