Chicken Pasta Italiano

6 oz bow tie pasta, uncooked
2 medium tomatoes, seeded and chopped
1 cup onion, chopped
1 small zucchini, sliced
1 small red pepper, cut into thin strips
2 tsp olive oil
2 garlic cloves, minced
1 pound boneless chicken breasts, cut into 1/2-inch strips
1/2 cup frozen peas
1 tsp salt
1 tsp dried Italian seasoning
1/8 cup Parmesan chees

In large skillet, heat oil over medium heat. Add garlic and chicken slices; cook 5 minutes, stirring frequently. Add onion, zucchini, red pepper, frozen peas, salt and Italian seasoning. Cook 1 minute longer. Remove from heat and stir in tomatoes. Cool. Place into labeled freezer bags. Freezer.

To Serve: Thaw chicken mixture. Cook bow-tie pasta according to package directions. Heat chicken mixture in large skillet over medium heat until heated through. Toss together pasta and chicken mixture; sprinkle with Parmesan cheese.

Per Serving: 197.7 calories; 3.1 g fat; 13.0 g protein; 29.6 g carbohydrates; 19 mg cholesterol.

Changes I made: After adding the vegetables I cooked them well. I cooked the pasta. I tossed the pasta with the chicken mixture and then packaged in freezer bags. I tossed in a pinch of grated Parmesan, sealed the bags and put them in the freezer.

This one was a toss-up. I absolutely loved it, in fact I think it is my favourite of the 5 recipes I made this evening. Hal did not like it.

Le dîner est servi . . .