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Simple ingredients create a memorable weeknight meal.
Cook pasta according to package directions; drain.
Melt 2 Sauté Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
Sauté 13–18 minutes or until chicken reaches at least 165°F, is golden brown on both sides and juices run clear when pierced with a fork. Remove from skillet.
Melt remaining 1 Sauté Express® square in skillet. Add onions; cook 1-2 minutes or until softened. Toss in pasta and tomatoes to coat.
Slice chicken; serve over pasta. Sprinkle with Parmesan cheese.
Dietary Fiber: 4g
I made this recipe last night for dinner. It was excellent! It is a keeper. I can't wait to try the other varities of saute express. FYI, I added mushrooms to the saute and it was great. I'm sure you could probably add any vegetable that your enjoy which would only make this recipe better.
This is really good. I made it a couple of times. The second time I cut up the chicken and just mixed it all together.
I made this recipe and it was delicious! I used fresh green beans instead of the tomatoes and it was fantastic!
I made this recipe tonight and everyone loved it. I will definitely be making this again! I added asparagus and I thought it was the perfect addition. I just steamed the asparagus to my liking (about 7 minutes) and then added it to the pasta with the tomatoes. Yummy!
I also made this with a few changes - I thinly sliced summer and zucchinni along with fresh asparagus which I added to the pan after I flippped the chichen. I also deglazed the pan with a cup of white wine which I cooked down until it was slightly thickened and finished the sauce with a tablespoon of butter and re-added everything into the pan including the pasted and coated it all with sause and topped it all with some grated parm cheese - It was awesome.
i made this for some friends and this was of my best meals. thank you for the recipe
I made this for my family and everyone liked it. Even my picky eaters. It was amazingly quick to put together and very tasty. However, I gave it 4 out of 5 stars because 1 serving is 550 calories and 19 grams of fat (I had not realized that before I made it) so it while I will not be able to make this as often as we would like, I would definitely make it again sometime.
This was easy and good. I substituted a can of diced, Italian-seasoned tomatoes, drained, for one of the tomatoes, as I only had smaller ones on hand. Kids & husband all liked it, and we will make it again.
Made this last night and it was delicious. I also cubed the chicken first, but I added some chicken broth to create more "sauce:" and it was perfect because it thickened a little as it cooked!!! Everyone loved it! Might try it with shrimp next time! :)
Made this for dinner tonight and it was GREAT! Cubed the chicken before cooking and mixed it right in with the pasta and tomatoes. Also added a can of green beans to the mix and it turned out amazing. Husband ate everything on his plate (including the green beans, which he doesn't usually eat) and had seconds! Will be keeping a few cubes around for a quick meal.
My Husband LOVED it!! He had 3 plates! .. The only difference is I also sauted some fresh asparagus and added that - Gotta have a veggie! : )
Made this recipe last night and it was Delicious! Can't wait to try the Lemon Pepper and Garlic and Herb varieties of Saute Express. Great Product!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3623
© 2015 Land O'Lakes, Inc.
Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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