1 pkg (340 g) | CATELLI SMART® Bows |
10 mL (2 tsp) | olive oil |
500 mL (2 cups) | broccoli florets |
250 mL (1 cup) | each sliced red pepper and carrots |
2 | boneless, skinless chicken breasts, thinly sliced |
2 mL (1/2 tsp) | each salt and pepper |
425 mL (1 3/4 cups) | strained puréed tomatoes |
125 mL (1/2 cup) | light herb and garlic cream cheese |
To taste | Chopped fresh basil and Parmesan cheese |
1 | Cook bows according to package directions. |
2 | Heat oil in a large, nonstick skillet set over medium-high heat. Add vegetables; stir-fry for 2 minutes. |
3 | Season chicken with salt and pepper. Add to skillet; stir-fry for 7 minutes or until browned. |
4 | Stir in tomatoes and cream cheese; simmer for 3 minutes or until thickened. |
5 | Serve over hot, cooked bows; sprinkle with basil and Parmesan cheese. |
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