|
 |
* Exported from MasterCook *
Honey Mustard Chicken Pasta
Recipe By : Rebecca Lentz, Chattanooga, TN
Serving Size : 2 Preparation Time :0:00
Categories : Volume 10-09 Sep 2007
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup bow tie pasta -- cooked and drained
2 bacon strips -- diced
1/3 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 clove garlic -- minced
1 cup diced cooked chicken
1/2 cup frozen peas -- thawed
1/2 cup condensed cream of chicken soup
1/3 cup 2% low-fat milk
1 tablespoon prepared mustard
2 teaspoons honey
1/2 teaspoon dried parsley flakes
1/8 teaspoon salt -- optional
1/8 teaspoon pepper
2 teaspoons grated Parmesan cheese
While pasta is cooking, cook bacon over medium heat until crisp.
Using a slotted spoon, remove to paper towels. Drain, reserving 1
tablespoon drippings.
In the drippings, sauté mushrooms and onion until tender. Add
garlic; sauté for 1 minute. Stir in the chicken, peas, soup,
milk, mustard, honey, parsley, salt if using, pepper and bacon.
Cook and stir over medium heat until heated through. Add drained
pasta to skillet and toss to coat. Sprinkle with Parmesan.
Serves 2
Source: "Cooking for 2, Spring 2006, p. 20"
S(Mc Formatting by): "Sheryl Donner, bobbi744@comcast.net"
Copyright: "Reiman Publications, 2006"
Start to Finish Time: "0:25"
NOTES : "In the six years that we have been married, my husband
and I have lived in five countries on three continents," writes
Rebecca. " This dish has proved to be a winner wherever we have
been."
Bobbie's Note: This was delicious and if all the ingredients are
ready when you start, it is a snap to make. I didn't have any
bow tie pasta, so substitute penne. It was very good in this dish.
Contributed to the FareShare Gazette by Bobbie; September 27, 2007
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 187 Calories; 9g Fat (40.6% calories from
fat); 8g Protein; 20g Carbohydrate; 2g Dietary Fiber; 15mg Cholesterol; 914mg
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat
Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
|
|
