4eachItalian Style or Lemon Herb Tyson Chicken Breasts,
8ouncesrotini or bow tie pasta,
1 (1/2 oz.)envelopeKnorr pesto sauce mix,
1eachyellow bell pepper, cut into strips,
2 to 3eachRoma tomatoes, cut into wedges,
*salt, to taste,
1Boil 3 quarts water in a 4-quart stock pot. Cook pasta according to package 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.
2Combine sauce packet, water and 1/4 cup oil in a small sauce pan. Bring to a boil and simmer over Low heat 5 minutes.
3Remove chicken from skillet and set aside. Sauté mushrooms 2 minutes over 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.
No Nutritional Information Available