Sunday, February 15, 2009

Chicken and Pasta Primavera

Justin requested that we have something "new" for dinner tonight. We rotate about 6-8 different dishes when we cook...needless to say, it was definitely time for a change.

We searched all the cookbooks that we have (which is quite a few...I was definitely sent a subtle hint from friends/family with the cookbooks as gifts for the wedding) for some new recipes to try.

We went with Chicken and Pasta Primavera from the "Quick fixes from brand name mixes" cookbook.
1 tablespoon of margarine or butter
3/4 pound boneless, skinless chicken breasts, cut into thin strips
2 cloves of garlic, finely chopped
1 cup of water
1/2 cup dry white wine or water
1 package Knorr Recipe Classics Spring Vegetable Soup, dip and Recipe Mix
1/2 teaspoon freshly ground pepper
8 ounches linguine, cooked and drained

How to:
In large skillet, melt margarine over medium-high heat and cook chicken and garlic, stirring frequently, 5 minutes.
Stir in water, wine, recipe mix and pepper. Bring to a boil over high heat, stirring constantly. Reduce heat to low and simmer 5 minutes or until chicken is no longer pink in center.
Toss chicken mixture with hot linguine.

I thought I got a picture with my phone, but somehow it did not save and/or send to my e-mail.

I thought it was pretty good. I am a big garlic fan and this definitely had a bunch of garlic. It's a good thing we didn't try to make this for Valentine's Day dinner because wow, we have some garlic breath. Justin gave it a 6/10 so I don't think it will be something that will be added into our normal rotation.


Katie said...

Sounds yummy!

ljkc said...

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