Ingredients
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2 tablespoons olive oil
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4 tablespoons butter
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4 garlic cloves (or more, to taste)
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3/4 cup mozzarella cheese (shredded)
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1/4 cup parmesan cheese (shredded)
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1 tablespoon mccormick roasted garlic and bell pepper (this is the secret ingredient)
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1/2 cup onion (chopped large)
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2 cups chopped assorted fresh vegetables (, I use green and red pepper, broccoli, snow pea pods, and julienned carrots)
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1 large tomatoes, chopped
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4 cups cooked pasta, cooked while preparing other ingredients (I like farfalle or rotini)
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3/4 lb boneless chicken breast, diced
Instructions
- Heat olive oil in large saute pan.
- Add chicken (if using) and 3 cloves pressed garlic, and saute until chicken is no longer pink.
- Add butter, all chopped veggies, 1 clove minced garlic, and McCormick spice.
- Cook and stir for about 5- 7 minutes more, until veggies are cooked, but still crisp.
- Add pasta to veggies and chicken, stir well, and heat until pasta is warmed through (2 minutes).
- Add cheeses and stir until melted.
- Add tomatoes last, and remove from heat (don't cook the tomatoes).
- Serve piping hot with garlic toast.