Robyn's StoryI made this last week and loved it so thought I'd share. Hope you enjoy it!
boneless, skinless chicken breast cut into bite sized pieces (about 2 large breasts)
frozen bag of bird's eye or green giant corkscrew pasta with vegetables (such as broccoli, carrots, snap peas, etc.) i bought the bag that had the "built in" cheese sauce. was awesome!
heavy whipping cream
shredded parmesan cheese (not grated)
garlic powder to taste
dried basil to taste (or fresh, if you have it)
1In a 12 inch skillet, heat oil over medium-high heat. Add chicken, cook 6 to 7 minutes, stirring frequently, just until chicken is no longer pink in center.
2Stir in water and frozen pasta-vegetable mixture. Cover; cook 6-8 minutes, stirring occasionally, until vegetables are hot. Stir in whipping cream and cook 2 to 3 minutes or until hot.
3Turn off heat. Stir in cheese. Let stand 2-3 minutes or until cheese is melted. Sprinkle with basil. Serve with additional shredded parmesan cheese if desired.