1 package (10.5) ounces frozen fat-free breaded chicken breast patties, partially thawed
1 medium green bell pepper
4 ounces mushrooms, sliced (about 1 cup)
1 small onion, chopped (about 3/4 cup)
8 ounces uncooked linguine
2 cans (14-1/2 ounces) Italian-seasoned diced tomatoes, undrained
1 garlic clove, pressed
Fresh grated Parmesan cheese (optional)
- Cut chicken patties into 3/4 inch strips and bell pepper into thin strips. Slice mushrooms and chop onion
- Cook linguine according to package directions. Drain and keep warm
- Meanwhile, heat skillet over medium-high heat until hot. Lightly spray with olive oil. Add chicken patty strips; cook 5 minutes turning frequently.
- Add tomatoes, bell pepper, mushrooms, onion and garlic. Bring to a boil; cover. Reduce heat; simmer 8-10 minutes or until vegetables are tender. Serve over hot linguine; Sprinkle with Parmesan cheese, if desired.
I'm giving this recipe a:
I didn't have Italian style tomatoes, so I just added some Italian seasoning to the skillet. I also didn't have enough liquid to bring the dish to a boil. But my family loved it (especially my husband). This is certainly a keeper and I will be making it again!!