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Fiesta Chicken and Pasta Recipe

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This recipe for Fiesta Chicken and Pasta, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, August 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. Margarine or butter
1 lb boneless skinless chicken breast halves, cut into 1-inch pieces
1 medium onion, finely chopped
2 zucchini and/ or yellow squash, halved lengthwise and sliced
1 envelope Lipton recipe secrets fiesta herb with red pepper soup mix
1 can (8oz) stewed tomatoes, undrained
1 cup (1/2 pt.) light cream or half and half
8 ounces wagon wheel or Rotini pasta, cooked and drained.

Directions:
Directions:
In 12-inch skillet, heat 1 tablespoon margarine over medium-high heat and cook chicken, stirring occasionally, 3 minutes or until almost done, remove and keep warm.
In same skillet, heat remaining 1 tablespoon margarine and cook onion and zucchini, stirring frequently, 3 minutes. Stir in fiesta herb with red pepper soup mix blended with tomatoes and cream. Return chicken to skillet. Cover over medium heat, stirring to crush tomatoes, 3 minutes or until chicken is done and sauce is slightly thickened. In a large bowl, toss cooked pasta with chicken mixture.

Number Of Servings:
Number Of Servings:
6

 

 

 

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