Multi-Colored Chicken and Pasta
Ingredients
- 2 tablespoons Olive Oil
- 6 Boneless Skinless Chicken Breasts
- 1 medium Onion
- 16 ounces Frozen California Vegetables
- 14.5 ounces Diced Tomatoes canned or fresh
- 2 teaspoons Dried Basil
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 1 tablespoon Lemon-Pepper Seasoning
- 16 ounces Spaghetti
Instructions
- Heat oil in skillet on medium heat
- Cut chicken into thin strips
- Chop onion
- Saute chicken in preheated skillet until lightly browned
- Add frozen vegetables, tomatoes, onion, basil, onion powder, garlic powder, and lemon-pepper seasoning
- Mix thoroughly
- Bring to a boil
- Reduce heat
- Cover
- Simmer for 8 minutes
- While mixture is simmering, cook pasta according to package directions
- Drain
- Serve pasta and chicken mixture together
Notes
Tools
- Large Skillet
- Pot for cooking Pasta
- Mixing Spoon
- Foil