Our Recipes
Chicken/Fish | 1 Tbl butter or margarine
1 Lb boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 chicken bouillon cubes dissolved in 1-3/4 cups hot water**
1 -1/2 cups (14-oz. jar) spaghetti sauce
1/2 Tsp dried basil leaves
1/2 Tsp dried oregano leaves
3 Cup (8 oz.) SAN GIORGIO Rotini, uncooked
3/4 Cup grated Parmesan cheese
Instructions:
In 10-inch skillet over medium-high heat, melt butter; add chicken.
Cook, stirring occasionally, until no longer pink, about 3 minutes. Add
chicken bouillon mixture, spaghetti sauce and seasonings; heat to
boiling. Add uncooked pasta, stirring to coat with liquid. Cover;
reduce heat. Simmer 15 minutes, STIRRING EVERY 2 MINUTES or until pasta
is tender and most liquid is absorbed. Remove from heat; stir in
Parmesan cheese. 5 servings (1 cup each). **Or substitute 1-3/4 cups
(14-1/2 oz. can) chicken broth or reduced sodium chicken broth.
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