Sautéed Chicken Cavatappi
INGREDIENTS
3 Sanderson Farms® BONELESS SKINLESS CHICKEN BREAST FILLETS WITH RIB MEAT
1 tbsp granulated garlic
1 ½ tsp Italian Seasoning
1 tsp seasoned salt
3 tbsp canola oil
6 ounces fresh French green beans, sliced in half
1/2 tsp salt
1 small red bell pepper, sliced into 1/2 slices
6 cremini mushrooms, sliced
2 green onions, sliced
1 (16-ounce) package cavatappi pasta, cooked and drained
1 tbsp flour
1 cup chicken broth
Directions
1. Season chicken with garlic, Italian seasoning and seasoned salt.
2. Heat 2 tablespoons of oil in a 12-inch skillet over medium heat.
3. Add chicken to skillet in two batches and cook 5 to 10 minutes each batch or until internal temperature reaches 165°F. Turn chicken halfway through. Remove chicken from skillet and set aside.
4. Add remaining tablespoon canola oil to skillet. Add green beans and 1/4 teaspoon salt. Cook 2 to 3 minutes.
5. Add red bell pepper, mushrooms, green onions and remaining 1/4 teaspoon salt. Cook 4 minutes.
6. Remove vegetables from skillet and add to hot cavatappi.
7. Stir flour and remaining tablespoon butter into skillet drippings. Cook for 1 minute.
8. Stir in chicken broth. Bring to a boil and cook 30 seconds.
9. Pour hot chicken broth over fettuccine with vegetables. Add any chicken juices accumulated from cooked chicken.
10. Toss well. Serve pasta with vegetables on a platter and top with cooked chicken breast fillets. This can also be topped with fresh basil, chopped Italian parsley, parmesan, or even a quick drizzle of extra virgin olive oil. Use whatever you’ve got to make it your own!
