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Chicken Maria on Pasta with Veggies and Dip

  • 6servings

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Source: www.foodnetwork.caReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsCopper, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 litres water

  2. 1 teaspoon canola or olive oil

  3. 3 boneless, skinless chicken breasts

  4. 2 teaspoons mild curry powder

  5. 6 mushrooms

  6. 3 cups chunky salsa

  7. 1/2 cup VH orange ginger sauce

  8. 3 cups macaroni or penne pasta

  9. 1 teaspoon olive oil

  10. Parmesan cheese, light, grated

  11. 2 cups pre-washed baby carrots

  12. Washed, bagged veggies for dipping (broccoli, cauliflower, celery)

Instructions Jump to Ingredients ↑

  1. Fill a large stove-top pot with water. Cover and bring to a boil for pasta.

  2. Heat oil in a large nonstick fry pan or wok at med-high.

  3. Cut chicken into bite size pieces and gradually add to pan as you cut. Toss until meat is no longer pink. Stir in spice while meat is browning.

  4. Wash and cut mushrooms into quarters, adding to pan as you cut. Add salsa and sauce. Stir until well blended. Let simmer.

  5. Place pasta in boiling water. Stir and cook uncovered according to package directions (approx 6 minutes).

  6. Rinse the cooked pasta in a colander under hot water. Return to pot. Toss with a little olive oil if you wish. Serve pasta sauce on top or on the side. Parmesan cheese is a nice touch.

  7. Rinse veggies in a colander. Arrange on a plate with veggie dip for munching before dinner.

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