I came up with this recipe based on an idea from my friend Misty. Simple and summery, it's great with most any vegetable combination. I added some cooked rice noodles to ours (which break down more easily after cooking than regular pasta) and added them to my cooked tri-color pasta and Normandy Vegetable blend. Our four year old enjoyed several helpings.
1 box tri-color rotini pasta (approx 12 oz), cooked
1 c. cooked shredded (or canned) chicken
5 c. fresh or frozen steamed veggies (or Family Size bag)
1/2 c. Italian dressing
1 clove pressed garlic
Sunflower Seeds (optional)
Mrs. Dash (optional)
Toss cooked and hot ingredients together and drizzle with Italian dressing. Toss lightly together with dressing. Sprinkle on sunflower seeds and Mrs. Dash if desired and serve hot.
No comments:
Post a Comment