chicken and vegetable pasta


"My husband first made this for me a year ago when he really got interested in cooking. We are all veggi eaters in our house, so if you're looking for a way to take advantage of the summer's bounty with great flavor, this is the way to go! You can also use any vegetables you want, it still comes out fantastic."
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40 servings
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  1. 1.Toss diced uncooked chicken breast with 2tbs olive oil, chopped garlic, cayenne and onion powder. Place into a large saute pan and saute on medium/high heat until cooked through.
  2. 2.Add sliced zuchinni and mushrooms, cook until slightly translucent, but not mushy. Add artichokes hearts and cook until entire mixture is heated through.
  3. 4.Toss with already cooked pasta shells and 2 tbs olive oil.
  4. 5. Garnish as you like with the sliced olives, chopped tomatoes and crumbled Feta cheese.



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