CHICKEN, PINENUT AND PARMESAN PASTA

Ingredients:

2 large boneless, skinless chicken breasts – cut into cubes

A few dashes Garlic Herb Mrs. Dash for seasoning chicken

½ cup bacon, crumbled

1 cup peas (cooked)

1 cup sweet bell pepper (chopped and sauteed in a dab of butter)

1 cup toasted pine nuts

½ cup parmesan cheese

½ cup mozzarella cheese

½ cup green onion, chopped

1 box Tri Color Vegetable Rotini pasta (cooked) (Any medium sized pasta works well for this)

1 – 2 tablespoons olive oil (or Garlic Olive Oil – if available)

Directions:

Chop green onion and cut bell peppers. Boil water for pasta and cook pasta as directed.  Cube chicken breasts.  Cook and crumble bacon.  Sauté peppers them in a dab of butter in a sauté pan over low heat.  Cook peas as directed.

Toast pine nuts –  Place pine nuts in a single layer on a baking sheet.  Cook 3 minutes in a 400 degree oven.  Stir, then cook for 2 more minutes.  Remove from oven.

Cook cubed chicken over medium heat in a large sauce pan.  Add the Garlic Herb Mrs. Dash to season.  Cook thoroughly, but do not overcook.

Drain pasta and toss with olive oil.  Mix all ingredients together and serve.  Or if you have picky people at your house, put everything in a separate bowl and let them choose their healthy mix.

Ingredients

Pine nuts - ready to toast

Toasted Pine Nuts

Portioned Ready to eat