wittdog
Master Chef
Chicken and Asparagus Pasta with Mushrooms
8 ounces portabella mushrooms, sliced
1 pound fresh asparagus, cut 2" pieces
1 cup Kraft Special Collection Balsamic
Vinaigrette
2 tablespoons chopped sundried tomatoes
2 cups bowtie or shell pasta, cooked, drained
1 package Louis Rich Carving Board Grilled
Chicken Breast Strips - (6 oz)
1. Cook mushrooms and asparagus in 1/4 cup dressing in large skillet just until tender, stirring frequently.
2. Add remaining dressing, tomatoes, pasta and chicken; cook, covered, 5 minutes or until heated through.
3. This recipe yields 4 servings.
4. Variation: Add 2 tablespoon capers with the dressing for an elegant twist.
This is a good one for left over grilled chicken...we used cajun chicken last time
8 ounces portabella mushrooms, sliced
1 pound fresh asparagus, cut 2" pieces
1 cup Kraft Special Collection Balsamic
Vinaigrette
2 tablespoons chopped sundried tomatoes
2 cups bowtie or shell pasta, cooked, drained
1 package Louis Rich Carving Board Grilled
Chicken Breast Strips - (6 oz)
1. Cook mushrooms and asparagus in 1/4 cup dressing in large skillet just until tender, stirring frequently.
2. Add remaining dressing, tomatoes, pasta and chicken; cook, covered, 5 minutes or until heated through.
3. This recipe yields 4 servings.
4. Variation: Add 2 tablespoon capers with the dressing for an elegant twist.
This is a good one for left over grilled chicken...we used cajun chicken last time
