3/4 C. boiling water

1/2 C. julienne strips sun-dried tomatoes (not oil-packed)

1 lb. boneless skinless chicken breasts cut into 1/2-inch pieces

1/4 tsp. garlic pepper

1/4 tsp. salt

2 C. frozen baby bean and carrot blend (from 1-lb. bag)

1/4 C. chopped fresh parsley

1/4 C. shredded Asiago cheese (1 oz.)

 

Cook and drain pasta as directed on package. Meanwhile, pour boiling water over tomatoes; let stand 10 minutes.    Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium heat.  Cook chicken, garlic pepper and salt in skillet 2 to 3 minutes, stirring constantly, until chicken is brown. Stir in tomato mixture and vegetables. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.    Stir in pasta; cook and stir until thoroughly heated. Stir in parsley. Sprinkle with cheese.

 

Yield:

Calories:

Fat:

Fiber: