Chicken, Penne, and Green Vegetable

Serves 4

2 boneless, skinless chicken breast halves, cut into 2-1/2 in. strips

2 teaspoons poultry seasoning

1 pound penne pasta

1 pound asparagus spears (or sugar snap peas, green beans, wax beans, snow peas, or broccoli)

2 mediums tomatoes, chopped

1 cup fresh basil, chopped

1 cup Romano cheese, grated (or fresh Parmesan)

2 cloves garlic, minced

1 tablespoon olive oil

1/4 teaspoon salt

  1. Sprinkle the chicken with the seasoning.
  2. Spray a large nonstick skillet with nonstick spray and set over med-high heat.
  3. Add the chicken and cook, turning occasionally, until browned on the outside and cooked through, about 8 min.
  4. Meanwhile, cook the pasta according to package directions, omitting the salt.
  5. With a small strainer, transfer the pasta to a colander, reserving the water in the pot.
  6. Rinse the pasta under cold water. Drain and transfer to a large bowl.
  7. Add the green vegetable to the same pot of boiling water and cook until crisp-tender, about 3 min.
  8. Rinse under cold running water to stop the cooking.
  9. Drain and add to the pasta.
  10. Add chicken, tomatoes, basil, cheese, garlic, oil, and salt.
  11. Toss well to coat.
  12. Serve at once.
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