Italian Chicken Pasta Toss Add drained spaghetti; toss well to coat. Add chopped tomatoes, cooked chicken, and grated Parmesan cheese and toss lightly. This simple recipe features a creamy sun-dried tomato sauce that is cooked right into the pasta in this amazing one-pot dish.

Ingredients of Italian Chicken Pasta Toss

  1. It's 6 oz of Farfalle pasta.
  2. It's 2 of Plum Tomatoes.
  3. It's 1 of onion, chopped.
  4. It's 1 of Zucchini.
  5. It's 1 of Yellow Bell Pepper.
  6. It's 1/2 lb of chicken breasts.
  7. You need 2 tsp of olive oil, extra virgin.
  8. You need 2 clove of garlic.
  9. You need 1/2 cup of Frozen Peas.
  10. You need 1/2 cup of parmesan cheese.
  11. You need 1 tsp of salt.
  12. You need 1 tsp of Italian seasoning.

Italian Chicken Pasta Toss instructions

  1. Cook pasta, drain and keep warm..
  2. While pasta is cooking, seed and dice tomatoes, chop onion, slice zucchini and cut pepper into thin slices. Slice chicken into thin strips..
  3. Heat oil in stir fry pan over medium high heat until hot. Add chicken and cook for 5 minutes or until no longer pink. Reduce heat to medium, add garlic, onion, zucchini, pepper and peas, salt and Italian seasoning and stir fry for 2 minutes..
  4. Add tomatoes and cook for an additional 2 minutes..
  5. Stir in warm pasta, top with fresh grated parmesan cheese and serve..

This can be enjoyed as a cold pasta salad straight from the fridge, or you can warm it up just before serving the leftovers. You may need to toss the homemade pasta salad leftovers to redistribute the juices, too. Cook pasta according to package directions for al dente. Drain and rinse with cold water. Combine hummus, salad dressing, salt and pepper in a large bowl.

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