FOR THOSE OF YOU WHO LIVE WITH VEGETABLE HATERS...READ ON!
TWO REASONS TO MAKE FOR SAID VEGETABLE HATER
1) IT'S EASY
2) IT'S TASTY DESPITE THE VEGGIES
CASE IN POINT:
Seriously, I made this for by bro-in-law who is notorious for turing his nose up to veggies esp. tomatoes. And he pounded the pasta dish with a fury. There were no leftovers and nothing on his plate afterwards. He even commented the next day on how much of it he ate and how much he liked it.
So there is hope for your non-veggie eaters.
THE END
ingredients
6 oz uncooked bow tie pasta (about 3 cups)
2 plum tomatoes, seeded and diced
1 small onion, chopped
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
1/2 pound boneless, skinless chicken breasts, cut into 1-inch strips
2 tsp. olive oil
2 large garlic cloves, pressed (minced)
1/2 cup frozen peas
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 tsp. salt
1/4 cup freshly grated Parmesan cheese
directions
Cook pasta according to package directions. Drain and keep warm. Dice tomatoes, slice zucchini, chop onion, cut bell pepper, and cut chicken into 1-inch strips.
Heat oil in stir fry pan (or nonstick skillet) over medium high heat until hot. Press garlic into skillet. Add chicken and stir fry 5 min. or until chicken is no longer pink. Reduce heat to medium and add onion, zucchini, bell pepper, peas, seasonings and salt. Stir-fry for 2 minutes. Add tomatoes, and stir-fry for another 2 minutes or until heated through, stirring gently.
Remove from heat. Stir in warm pasta. Grate Parmesan cheese over pasta mixture. Serve immediately.
Yield: 6 servings
Nutrients per serving: Calories 190; Total fat 3 g; Saturated fat 0 g; Cholesterol 20 mg; Carbohydrates 27 g; Protein 14 g; Sodium 430 mg; Fiber 3 g.
Diabetic exchanges per serving: 1 1/2 starch, 1 meat (1 1/2 carb)
P.S. This recipe is from Pampered Chef's Cookbook "Casual Cooking Easy Cooking for Indoors and Out".
TWO REASONS TO MAKE FOR SAID VEGETABLE HATER
1) IT'S EASY
2) IT'S TASTY DESPITE THE VEGGIES
CASE IN POINT:
Seriously, I made this for by bro-in-law who is notorious for turing his nose up to veggies esp. tomatoes. And he pounded the pasta dish with a fury. There were no leftovers and nothing on his plate afterwards. He even commented the next day on how much of it he ate and how much he liked it.
So there is hope for your non-veggie eaters.
THE END
ingredients
6 oz uncooked bow tie pasta (about 3 cups)
2 plum tomatoes, seeded and diced
1 small onion, chopped
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
1/2 pound boneless, skinless chicken breasts, cut into 1-inch strips
2 tsp. olive oil
2 large garlic cloves, pressed (minced)
1/2 cup frozen peas
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 tsp. salt
1/4 cup freshly grated Parmesan cheese
directions
Cook pasta according to package directions. Drain and keep warm. Dice tomatoes, slice zucchini, chop onion, cut bell pepper, and cut chicken into 1-inch strips.
Heat oil in stir fry pan (or nonstick skillet) over medium high heat until hot. Press garlic into skillet. Add chicken and stir fry 5 min. or until chicken is no longer pink. Reduce heat to medium and add onion, zucchini, bell pepper, peas, seasonings and salt. Stir-fry for 2 minutes. Add tomatoes, and stir-fry for another 2 minutes or until heated through, stirring gently.
Remove from heat. Stir in warm pasta. Grate Parmesan cheese over pasta mixture. Serve immediately.
Yield: 6 servings
Nutrients per serving: Calories 190; Total fat 3 g; Saturated fat 0 g; Cholesterol 20 mg; Carbohydrates 27 g; Protein 14 g; Sodium 430 mg; Fiber 3 g.
Diabetic exchanges per serving: 1 1/2 starch, 1 meat (1 1/2 carb)
P.S. This recipe is from Pampered Chef's Cookbook "Casual Cooking Easy Cooking for Indoors and Out".
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