this was fantastic! So delicious and I got to use one of my new toys - Pampered Chef slicer. Substitutions are always welcome to meet your dietary needs. We use gluten-free pasta and sometimes it isn't the same style. I used our Avocado Oil instead of the olive oil. We also use almond milk. We didn't add the tomato (I don't really care for them). Below is the original recipe - modify as needed.
Ingredients:
10 oz penne pasta
1 Tbsp olive oil
1 lb boneless skinless chicken breasts, cubed
1 3/4 Tbsp Onion Onion Seasoning
2 medium zucchini, sliced
1 1/2 c 2% milk, warmed
1 pkt Artichoke & Spinach Warm Dip Mix
2 c shredded Monterey Jack cheese
1 med tomato, seeded and chopped, optional
Instructions:
1. Prepare pasta according to package directions; drain.
2. Meanwhile, in large skillet, heat oil over medium-high heat. Add chicken and Onion Onion Seasoning; salt and pepper as desired. Saute until lightly browned, about 3-4 minutes.
3. Stir in zucchini; saute 2-3 minutes. Stir in pasta, milk and Artichoke & Spinach Warm Dip Mix. Bring to a simmer. Simmer 2-3 minutes.
4. Remove from heat. Stir in cheese and tomatoes; salt & pepper as desired. Serve immediately. Sauce will thicken upon standing.
Makes 6 servings. Serve with Mini Onion Monkey Bread.
Make Ahead & Freeze: Prepare step 1; rinse with cold water and toss with 1 tablespoon oil. Place in a quart freezer bag. Combine step 2 ingredients in a quart freezer bag. Place both bags and unopened Artichoke & Spinach Warm Dip Mix in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
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