Fiesta chicken 'n pasta

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Margarine or butter
1 pounds Chicken breast halves boneless and skinless cut into 1-inch pieces
1 medium Onion; finely chopped
2 Zucchini and/or yellow squash, halved lengthwise and sliced
1 Envelope Lipton Recipe Secrets Fiesta Herb with Red Pepper Soup Mix
1 can Stewed tomatoes, undrained (8-ounce can)
1 cup Light cream or half-and-half (1/2 pint)
8 ounces Wagon wheel or rotini pasta cooked and drained

Directions

In skillet, heat 1 tablespoon margarine over medium-high heat and cook chicken 3 minutes or until almost done; remove.

In same skillet, heat remaining 1 tablespoon margarine and cook onion and zucchini 3 minutes. Stir in fiesta herb with red pepper soup mix blended with tomatoes and cream. Return chicken to skillet. Cook over medium heat, stirring to crush tomatoes, 3 minutes or until chicken is done and sauce is slightly thickened. Toss cooked pasta with chicken mixture.

Makes about 6 servings.

Taste Tested Recipe from The Lipton Kitchens. From an advertisement in USA Weekend magazine, November 18-20, 1994. APB Submitted By ALAN BURGSTAHLER On 11-27-94

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