No-Fuss Italian Chicken And Rotini Dinner
4 each Italian Style or Lemon Herb Tyson Chicken Breasts
1 tablespoon olive oil
8 ounces rotini or bow tie pasta
1 (1/2 oz.) envelope Knorr pesto sauce mix
1/2 cup water
1/4 cup olive oil
4 ounces sliced mushrooms
1 each yellow bell pepper, cut into strips
2 to 3 each Roma tomatoes, cut into wedges
* salt, to taste
Boil 3 quarts water in a 4-quart stock pot. Cook pasta according to pa
ckage directions and drain. Meanwhile, heat 1 tablespoon olive oil in
a large non-stick skillet over Medium-High heat. Brown chicken breasts
2 minutes per side. Cover skillet and reduce heat to Medium-Low. Cook
8 to 10 minutes, turning occasionally.
Combine sauce packet, water and 1/4 cup oil in a small sauce pan. Brin
g to a boil and simmer over Low heat 5 minutes.
Remove chicken from skillet and set aside. Sauté mushrooms 2 minutes o
ver Medium to Medium-High heat. Add bell pepper and tomatoes and sauté
2 minutes. Slice chicken into strips. Toss chicken with pasta, sauce
and vegetables. Salt to taste and serve.