Chicken and Snow Pea Pasta

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  • 25 min prep time
  • 25 min total time
  • 11 ingredients
  • 4 servings

Ingredients

6
oz. vermicelli, broken into fourths
2
teaspoons oil
1
lb. boneless, skinless chicken breast halves, cut crosswise into 1/2-inch-wide strips
1
(6-oz.) pkg. frozen snow pea pods, partially thawed
1
cup skim milk
2
teaspoons cornstarch
1
teaspoon chicken-flavor instant bouillon
1/2
teaspoon garlic powder
1/4
to 1/2 teaspoon dried basil leaves
1
cup cherry tomatoes, cut into quarters
1/4
cup grated Parmesan cheese

Directions

  1. 1 Cook vermicelli to desired doneness as directed on package.
  2. 2 Meanwhile, in nonstick Dutch oven or large saucepan, heat oil over medium-high heat until hot. Add chicken and pea pods; cook until chicken is no longer pink and pea pods are completely thawed, stirring frequently.
  3. 3 In small bowl, combine milk, cornstarch, bouillon, garlic powder and basil; blend well. Add to chicken mixture; mix well. Bring to a boil, stirring constantly. Gently stir in tomatoes. Remove from heat.
  4. 4 Drain vermicelli; stir into chicken mixture. Sprinkle with Parmesan cheese.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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