1 pound skinless, boneless chicken breasts, cut into strips and seasoned with salt and pepper
3 cloves garlic, chopped
6 cups assorted fresh chopped or sliced vegetables (red and yellow bell peppers, mushrooms, onion, carrots and broccoli florets)
3/4 cup chicken broth
How to Make It
Spray 12-inch nonstick skillet generously with cooking spray. Over medium-high heat, cook and stir chicken and garlic until chicken is no longer pink. Add vegetables. Cook and stir until tender-crisp, about 5 minutes. Stir in pasta and chicken broth; heat through. Serve immediately. Refrigerate leftovers.
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