Ingredients:
2 tablespoons olive oil
3/4 lb boneless chicken breasts, diced (optional)
4 tablespoons butter
4 garlic cloves ( or more, to taste)
3/4 cup mozzarella cheese ( shredded)
1/4 cup parmesan cheese ( shredded)
1 tablespoon mccormick roasted garlic and bell peppers ( this is the secret ingredient)
1/2 cup onions ( chopped large)
2 cups chopped assorted fresh vegetables ( , I use green and red pepper, broccoli, snow pea pods, and julienned carrots)
1 large tomatoes, chopped
4 cups cooked pasta, cooked while preparing other ingredients ( I like farfalle or rotini)
Directions:
Heat olive oil in large saute pan.
Add chicken (if using) and 3 cloves pressed garlic, and saute until chicken is no longer pink.
Add butter, all chopped veggies, 1 clove minced garlic, and McCormick spice.
Cook and stir for about 5- 7 minutes more, until veggies are cooked, but still crisp.
Add pasta to veggies and chicken, stir well, and heat until pasta is warmed through (2 minutes).
Add cheeses and stir until melted.
Add tomatoes last, and remove from heat (don’t cook the tomatoes).
Serve piping hot with garlic toast.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.