Vegetable Pasta Salad I - cooking recipe

Ingredients
    4 skinless, boneless chicken breast halves
    1 pound rotini pasta
    8 ounces frozen mixed vegetables
    2 tablespoons olive oil
    salt and pepper to taste
Preparation
    Preheat oven to 400 degrees F (200 degrees C).
    Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen.
    Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
    4 minutes before the pasta is ready, add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain. Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper, salt.

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