Boil 12 oz rigatoni as pkg directs, reserving 1 cup cooking water before draining. Meanwhile heat 2 Tbsp olive oil in a large nonstick skillet over medium-high heat. Add a 9-oz bag fresh California stir-fry vegetables and a 10-oz pkg cooked chicken strips; sauté 2 minutes. Add 1 Tbsp chopped garlic; cook 1 minute. Stir in 1 cup chicken broth. Reduce heat, cover and simmer 3 minutes or until vegetables are just tender. Toss with drained pasta, 1⁄2 cup grated Parmesan, 1⁄4 cup thin strips fresh basil and reserved cooking water as needed.
Cal 546 Pro 33 Car 71 Fiber 4
Fat 14 (saturated fat) 4 Chol 48
This recipe has been added to the following public cookbooks:
Fischer's cookbook,
Good Eats
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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