| CHICKEN and PASTA PARMESAN 1
Tbs. butter or margarine
1 lb. boneless skinless chicken breast, cut into 1/
2-inch pieces
1-3/ 4 cups (14-1/ 2 oz can) chicken broth or reduced
sodium chicken broth
1-1/ 2 cups (14oz jar) spaghetti sauce
1/ 2 tsp. EACH dried basil and oregano leaves
3 cups (8oz) Rotini or Penne Rigate, uncooked
3/ 4 cup Parmesan grated cheese
In 10 inch skillet over medium-high heat, melt butter;
add chicken. Cook, stirring occasionally, until no longer
pink, about 3 minutes. Add chicken broth, spaghetti sauce
and seasonings; heat to boiling. Add uncooked pasta,
stirring to coat with liquid. Cover; reduce heat. Simmer
15 minutes, stirring every 2 minutes or until most liquid
is absorbed. Remove from heat; stir in Parmesan cheese.
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