| Rotini Stir-Fry 2
1/2 pound of Creamette Rotini, uncooked
2 tablespoons of Olive or vegetable oil
2 Whole boneless chicken breasts
1 cup of fresh broccoli flowerets
1 cup of carrot curls
1/2 cup of sliced red onion
1/4 cup of water
1/2 teaspoon of Tarragon leaves
2 tablespoons of grated Parmesan cheese |
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Prepare Creamette Rotini as package directs; drain. In large skillet, heat oil; add chicken, broccoli, carrots and onion. Cook and stir over medium heat until broccoli is tender-crisp. Add water, bouillon and tarragon; cook and stir until chicken is cooked through. Add hot cooked rotini and Parmesan cheese; toss to coat. Serve immediately. Refrigerate leftovers. Serving Size: 8 FROM "CREAMETTE GOOD HEALTH COOKBOOK", CREAMETTE COMPANY, 428 N. 1ST ST, MINNEAPOLIS, MN From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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