2 boneless/skinless chicken breasts
1 1/2 tsp/7.5 mL Watkins Original Grapeseed
1/2 cup/125 mL red bell
1/2 cup/125 mL yellow
bell pepper, chopped
1 cup cup/250 mL sliced mushrooms
1/4 cup/60 mL green onion, chopped
1/2 cup/125 mL Kalamata olives
1 lb/140 g pasta noodles
2 tsp/10 mL all-purpose flour
3/4 to 1 tsp/4 to 5 mL Watkins Garlic Granules
1 can (12 oz/340 g) evaporated skim milk
1/2 cup/125 mL grated Parmesan cheese
1/4 tsp/2.5 mL Watkins Black Pepper
Sauté chicken breast in grapeseed oil for 6 to 8 minutes over medium
heat. Add red and yellow peppers, mushrooms and green onions. Continue
cooking until vegetables are tender. Add Kalamata olives. Meanwhile,
cook your favorite pasta according to package directions.
Remove chicken and vegetables from skillet, slice chicken. In pan juices
brown flour; stir in garlic liquid spice and evaporated milk. Cook,
stirring occasionally until thickened. Stir in Parmesan cheese. Coat
cooked noodles with sauce; stir in vegetables and slices of chicken.
Sprinkle with pepper.
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This delicious recipe was published in
a Watkins catalog. For maximum flavor and quality, prepare
only with Watkins high quality ingredients as indicated.