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pasta

Chicken Maria on Pasta with Veggies and Dip

by Sandi Richard
updated November 9, 2009
(4 ratings)
Rate this recipe▾
Chicken Maria on Pasta with Veggies and Dip
Yields
6 servings

 

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ingredients

Chicken Maria on Pasta

6
L water
1
tsp canola or olive oil
3
boneless, skinless chicken breasts
tsp mild curry powder
6
mushrooms
3
cup chunky salsa
½
cup VH orange ginger sauce
3
cup macaroni or penne pasta
1
tsp olive oil (optional)
Parmesan cheese, light, grated (optional)

Veggies and Dip

2
cup pre-washed baby carrots
Washed, bagged veggies for dipping (broccoli, cauliflower, celery)
Ingredient Substitution Guide
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directions

Step 1

Fill a large stove-top pot with water. Cover and bring to a boil for pasta.

Step 2

Heat oil in a large nonstick fry pan or wok at med-high.

Step 3

Cut chicken into bite size pieces and gradually add to pan as you cut. Toss until meat is no longer pink. Stir in spice while meat is browning.

Step 4

Wash and cut mushrooms into quarters, adding to pan as you cut. Add salsa and sauce. Stir until well blended. Let simmer.

Step 5

Place pasta in boiling water. Stir and cook uncovered according to package directions (approx 6 minutes).

Step 6

Rinse the cooked pasta in a colander under hot water. Return to pot. Toss with a little olive oil if you wish. Serve pasta sauce on top or on the side. Parmesan cheese is a nice touch.

Step 7

Rinse veggies in a colander. Arrange on a plate with veggie dip for munching before dinner.

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My rating for Chicken Maria on Pasta with Veggies and Dip
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