Chicken Vegetable Saute

Ronzoni Healthy Harvest
4 servings


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1 clove garlic, minced
1 cup thinly sliced zucchini
1 cup thinly sliced fresh mushrooms
1/2 cup thinly sliced onion
2 tablespoons vegetable oil
1 3/4 cups (14 1/2-ounce can) tomatoes, undrained, cut in small pieces
1 cup cubed cooked chicken or turkey
1/2 cup water
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 package RONZONI HEALTHY HARVEST Rotini, uncooked


In 10-inch skillet, cook garlic, zucchini, mushrooms and onion in oil tender, but not brown. Add remaining ingredients except pasta; simmer 15 minutes. Cook pasta according to package directions. Serve chicken and vegetables over pasta.

Created date

October 2007