11/2 pound boneless skinless chicken breasts and thighs, cubed
3/4 cups chicken stock
1 tbsp dried minced garlic
4 tablespoons butter
2 packages frozen stir-fry vegtables
3/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken and garlic in butter until chicken is no longer pink. Add the vegetables, stock and milk; cook until vegetables are tender. Drain pasta. Add the pasta, salt and pepper to the skillet; cook and stir until heated through.
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