Italian Chicken Pasta Toss. Vinaigrette dressing and fresh tomatoes, garlic and basil team up to make a zesty Italian favorite. Sprinkle with grated Parm and prepare for compliments! How to make Crockpot Italian Chicken Pasta.
The combination of cheese, fire roasted tomatoes and zesty Italian dressing gives this dish such a vibrant flavor, it will leave you begging for more! Here I tossed it all with pasta, and loved the results! Toss hot pasta with chicken and sauce and serve. You can have Italian Chicken Pasta Toss using 12 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Italian Chicken Pasta Toss
- You need 6 oz of Farfalle pasta.
- You need 2 of Plum Tomatoes.
- You need 1 of onion, chopped.
- It’s 1 of Zucchini.
- You need 1 of Yellow Bell Pepper.
- Prepare 1/2 lb of chicken breasts.
- It’s 2 tsp of olive oil, extra virgin.
- It’s 2 clove of garlic.
- Prepare 1/2 cup of Frozen Peas.
- You need 1/2 cup of parmesan cheese.
- Prepare 1 tsp of salt.
- It’s 1 tsp of Italian seasoning.
Adjust salt and pepper, to your taste. We make this quite a bit. Italian Chicken Pasta Toss – The spices are a little bland, so I added cup Italian dressing. Italian Chicken Pasta Toss – The Pampered Chef.
Italian Chicken Pasta Toss step by step
- Cook pasta, drain and keep warm..
- While pasta is cooking, seed and dice tomatoes, chop onion, slice zucchini and cut pepper into thin slices. Slice chicken into thin strips..
- Heat oil in stir fry pan over medium high heat until hot. Add chicken and cook for 5 minutes or until no longer pink. Reduce heat to medium, add garlic, onion, zucchini, pepper and peas, salt and Italian seasoning and stir fry for 2 minutes..
- Add tomatoes and cook for an additional 2 minutes..
- Stir in warm pasta, top with fresh grated parmesan cheese and serve..
Pour pasta into pot and toss with chicken until combined. That's how I always do my chicken! Flavored with herbs and seasoning, Chicken Pasta Toss will satisfy any family member's appetite. And the rich and creamy sauce takes minimal effort. Margaret Penaflor of Thornton, Colorado shares the recipe.