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 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.
Combine sauce packet, water and 1/4 cup oil in a small sauce pan. Bring to a boil and simmer over Low heat 5 minutes.
Remove 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
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!