POACHED CHICKEN WITH VEGETABLES AND PASTA ENJOY DAN:

POACHED CHICKEN BREAST WITH VEGETABLES AND PASTA by CHEF DAN:

Serves 4

INGREDIENTS:

6 ounces fusilla pasta

2 chicken boneless, skinless chicken breasts, halves cut into 1-inch pieces

1/4-cup LORE’S pesto sauce

1/2-low fat sour cream

1 summer squash, finely sliced

5 baby portabella mushrooms, sliced

10 snap peas, halved

1 florets of broccoli, sliced

1 roasted bell pepper, seeded and thinly sliced

5 symphony tomato ensemble, sliced

1/4-cup toasted pine nuts

DIRECTIONS:

1.   Roast bell pepper over open flame and blacken all the pepper.

2.   Place in a plastic sack and let cool.

3.   When cool rub plastic bag all over pepper and remove blackened skin.

4.   Cook pasta in salted water and when boiling.

5.   Add pasta and cook according to package directions;

6.   The last 5 minutes add chicken and pouch.

7.   Drain pasta and chicken.

8.   Rinse with cold water and rinse again.

9.   Combine sour and LORE’S pesto in a mixing bowl.

10.                Add pasta/chicken mixture, chopped vegetables.

11.                Toss lightly to coat. Sprinkle with toasted pine nuts.

ENJOY DAN:                                                 BON-APPETITE!!