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Chicken Pezzetonni and Pasta
Preparation Time: 10 min
Put on to a boil: 1 quart of water seasoned with salt and olive oil.
In shallow pan or wok,
cook over medium heat
2/3 cup of crushed tomatoes/Pezzetonni
until tomatoes soften.
Add 1/2 cup of cooked chicken breast
sliced into medallions.
To boiling water, add 2 cups of cooked
sauce-friendly pasta
(Shells, Conchigle, Cavatappi, Penne Regatte)
Bring to boil, let boil for 2 - 3 minutes.
Drain pasta, dump it into the pan and mix with chicken/Pezzetonni.
Serve topped with
grated Mozzarella cheese.
Manja!
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Bill Rinehart |
705 436-5111 |
Toll Free 1-877-436-5111 |
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