Thursday, May 3, 2012

ARIZONA BOW TIES



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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