Recipe by YULIYAR
"Healthy, tasty, and very easy to make. Use your favorite fresh or frozen vegetables. Pepper flavored olive oil works well, too."
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skinless, boneless chicken breast halves
frozen mixed vegetables
salt and pepper to taste
I liked this recipe because it was so simple, but did add a few things to give it a bit of extra flavor. I made it as a side dish, so left out the chicken. I added fresh basil and green onions, then sprinkled parmesan cheese on top. We all enjoyed it, and I'm sure I'll make it again. Nice on a hot day, and the leftovers make an easy lunch!
A little bland. 1 halved the recipe for my family of four (two younger kids) with plenty left over, though I probably didn't need to halve the vegetables. I'd adjust the portions and add some more seasoning if I make it again.
My family loved this meal. I had to make a 2nd batch since the first one disappeared right away. I doubled the amount of vegetables and added 1 package of onion soup mix powder.
Loved using frozen veggies--so easy. Needs a lot of spices like seasoning salt. Best if it sits and marinates for awhile.
Very tasty, what is nice it is fast and easy to make.
I seasoned the meat with several random spices before cooking which helped tremendously. I put in 12 oz of mixed veggies, but I'd definitely add more next time. I am hoping the flavors will meld together overnight and make some delicious left-overs. The pasta still needed some flavor!
I've made this several times and its a great treat to take for lunch. Using "fiesta style" frozen vegatables makes it even better!
This pasta salad is very tasty, and very easy to make. I took a shortcut by cooking the chicken in the microwave.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Pasta Salad I
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 97
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