Fiesta chicken 'n pasta
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine or butter |
| 1 | pounds | Chicken breast halves boneless and skinless cut into 1-inch pieces |
| 1 | medium | Onion; finely chopped |
| 2 | Zucchini and/or yellow squash, halved lengthwise and sliced | |
| 1 | Envelope Lipton Recipe Secrets Fiesta Herb with Red Pepper Soup Mix | |
| 1 | can | Stewed tomatoes, undrained (8-ounce can) |
| 1 | cup | Light cream or half-and-half (1/2 pint) |
| 8 | ounces | Wagon wheel or rotini pasta cooked and drained |
Directions
In skillet, heat 1 tablespoon margarine over medium-high heat and cook chicken 3 minutes or until almost done; remove.
In same skillet, heat remaining 1 tablespoon margarine and cook onion and zucchini 3 minutes. Stir in fiesta herb with red pepper soup mix blended with tomatoes and cream. Return chicken to skillet. Cook over medium heat, stirring to crush tomatoes, 3 minutes or until chicken is done and sauce is slightly thickened. Toss cooked pasta with chicken mixture.
Makes about 6 servings.
Taste Tested Recipe from The Lipton Kitchens. From an advertisement in USA Weekend magazine, November 18-20, 1994. APB Submitted By ALAN BURGSTAHLER On 11-27-94