Ingredient:
2 cups uncooked bow-tie or rotini pasta
1 tbsp oil
1 lb uncooked chicken breast tenders (not breaded), cut into 1-inch pieces
1 small summer squash, sliced
3/4 tsp salt
2 cups fresh green beans, cut into 2-inch pieces
1 cup Progresso chicken broth (from 32-oz carton)
1/3 cup chopped fresh or 2 teaspoons dried basil leaves
Method:
Cook and drain pasta as directed on package.
In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 3 minutes. Add squash and salt to skillet, and continue cooking 3 to 4 minutes or until chicken is no longer pink in center; remove from skillet.
Add green beans and chicken broth to skillet; cover and cook 5 to 7 minutes or until beans are crisp-tender. Add cooked chicken mixture and pasta to skillet. Cook about 2 minutes, stirring frequently, until mixture is hot. Stir in basil just before serving.
2 cups uncooked bow-tie or rotini pasta
1 tbsp oil
1 lb uncooked chicken breast tenders (not breaded), cut into 1-inch pieces
1 small summer squash, sliced
3/4 tsp salt
2 cups fresh green beans, cut into 2-inch pieces
1 cup Progresso chicken broth (from 32-oz carton)
1/3 cup chopped fresh or 2 teaspoons dried basil leaves
Method:
Cook and drain pasta as directed on package.
In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 3 minutes. Add squash and salt to skillet, and continue cooking 3 to 4 minutes or until chicken is no longer pink in center; remove from skillet.
Add green beans and chicken broth to skillet; cover and cook 5 to 7 minutes or until beans are crisp-tender. Add cooked chicken mixture and pasta to skillet. Cook about 2 minutes, stirring frequently, until mixture is hot. Stir in basil just before serving.
