Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judy Gall      

Recipe Categories:

    Skillet Chicken Primavera

    Source of Recipe

    4 TysonŽ Fresh Boneless, Skinless Chicken Breasts
    1/2 cup reduced-fat Italian salad dressing, divided
    1/2 cup fat-free sour cream
    1/3 cup grated Parmesan cheese
    2 tablespoons nonfat milk
    12 ounces uncooked rotini pasta
    1 package frozen broccoli, carrots and cauliflower blend, 16 oz.
    1 medium tomato, chopped

    1. Bring salted water to boil in a large deep pot. Add pasta; simmer 8 minutes. Add frozen vegetables. Return to simmer; cook 2 to 3 minutes longer or until pasta is tender and vegetables are hot. Drain; keep hot.

    2. Blend sour cream, Parmesan, 1/3 cup Italian dressing and milk in a small bowl.

    3. Wash hands. Cut chicken into 1/2-inch strips. Wash hands. Combine chicken and remaining Italian dressing in a bowl.

    4. Spray a large nonstick skillet with nonstick cooking spray; heat over medium-high. Add chicken; cook, stirring frequently, 5 minutes or until done (internal temp 170°F).

    5. In large bowl, combine pasta/vegetable mixture, chicken, sour cream mixture and tomato; toss to coat.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |