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Chicken Vegetable Saute

Yield 4 servings


  • 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

How to Make It

  1. 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.