Directions for: Chicken Maria on Pasta with Veggies and Dip
Ingredients
Chicken Maria on Pasta6 L water
1 tsp canola or olive oil
3 boneless, skinless chicken breasts
tsp mild curry powder
6 mushrooms
3 cup chunky salsa
cup VH orange ginger sauce
3 cup macaroni or penne pasta
1 tsp olive oil (optional)
Parmesan cheese, light, grated (optional)
Veggies and Dip2 cup pre-washed baby carrots
Washed, bagged veggies for dipping (broccoli, cauliflower, celery)
Directions
Chicken Maria on Pasta1. Fill a large stove-top pot with water. Cover and bring to a boil for pasta.
2. Heat oil in a large nonstick fry pan or wok at med-high.
3. Cut chicken into bite size pieces and gradually add to pan as you cut. Toss until meat is no longer pink. Stir in spice while meat is browning.
4. Wash and cut mushrooms into quarters, adding to pan as you cut. Add salsa and sauce. Stir until well blended. Let simmer.
5. Place pasta in boiling water. Stir and cook uncovered according to package directions (approx 6 minutes).
6. Rinse the cooked pasta in a colander under hot water. Return to pot. Toss with a little olive oil if you wish. Serve pasta sauce on top or on the side. Parmesan cheese is a nice touch.
Veggies and Dip1. Rinse veggies in a colander. Arrange on a plate with veggie dip for munching before dinner.
See more: Poultry, Dinner, Pasta, Lunch, Mushrooms, Saute, Vegetables, Chicken