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30-Minute Pasta and Veggies Recipe

Serves/Makes: 8

Ingredients:

• 2 bags frozen broccoli, carrots, and water chestnuts
• 2 bottles Alfredo sauce (with dried tomato, if desired)
• 1 lb. precooked chicken breasts (such as deli-roasted)
• 1 can Rotel tomatoes & green chilies (Mexican flavor, cilantro and lime, if desired)
• 1 large package bow tie pasta

How to cook 30-Minute Pasta and Veggies:

• In large stock pot, begin to boil 4 quarts of water.
• Run warm water over frozen vegetables in a large colander to thaw.
• In a medium saucepan heat Alfredo sauce on medium heat, covered.
• Cut chicken breast into cubes (about 3 cups.
• ) Drain Rotel tomatoes and add them to the alfredo sauce along with the cubed chicken.
• Boil pasta according to package directions.
• Several minutes before pasta is done cooking, add the vegetables.
• Return to boiling.
• Cook until pasta and vegetables are done.
• Drain and mix all ingredients together.

Comment(s):

Serve with garlic bread.

This recipe for 30-Minute Pasta and Veggies serves/makes: 8