1ea Patuxent Farm 4oz boneless, skinless chicken breast
4oz Classic Tureen chicken enchilada soup, condensed
2oz water
5oz Roseli bow tie pasta, cooked
1tsp CVF red onion, small diced
1tsp red pepper, small diced
½ tsp CVF cilantro, chopped
2oz Glenview Farms shredded pepper Jack cheese
Method: grill the chicken breast and cut into strips set aside. In a sauté pan combine the condensed soup and water simmer for 2-3 minutes add pasta and toss until pasta is hot.
Place in bowl top with grilled chicken, then the cheese and finally with the onion, pepper and cilantro. Then serve.
Yield: one serving
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