Chicken & Veggie Pasta Primavera
Prepare pasta according to package directions, drain and keep warm in cooking pot. Spray a large non-stick skillet with cooking spray and heat 2 t canola oil in the skillet. Add chicken strips, sprinkle with pepper. Stir-fry chicken for 5-6 minutes unitl no longer pink in the center. Add garlic the last 2 minutes of cooking. Remove the chicken and garlic and add to the pasta which is back in the pasta pot, cooked and drained. To the skillet, add broccoli, carrots, bell pepper and onion. Stir-fry for 3 to 5 minutes or until crisp tender. Sprinkle with salt and oregano. Add the cooked vegetables to the pasta pot. Add the undrained tomatoes to the pasta, chicken and vegetables. Toss until well mixed. Sprinkle with cheese. Serve warm.
( *Note: Frozen vegetables and/or zucchini and summer squash can be substituted for the fresh broccoli, adjusting cooking times as needed for crisp-tender vegetables)
Combine spinach, onion, mushrooms and tomatoes in a salad bowl. Pour dressing over the salad and toss.
Roasted Asparagus and Red Pepper
Heat oven to 400 degrees. Trim asparagus by breaking off the tough ends where it naturally snaps. Spray a large baking pan with non-stick cooking spray. Place asparagus and red bell pepper on the baking pan in a single layer. Brush the olive oil lightly over the asparagus and bell pepper. Bake until the asparagus is tender and starting to brown at the tips, about 12 to 15 minutes, depending on the size of the stalks. Serve as a side vegetable and in salads.
Broccoli fresh or frozen, carrots, bell pepper, onion, garlic, tomatoes, mozzarella cheese, spinach, mushrooms, asparagus are WIC Approved Foods.
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