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Categories:
penne pasta Crisco oil onions garlic carrots red pepper frozen peas flour Carnation tomato sauce chicken salt Mozzarella cheese
Viewed: 53 - Published at: 2 years agoIngredients
- 2 cups penne pasta, uncooked
- 2 tablespoons crisco oil (vegetable or Canola)
- 2 onions, chopped
- 2 garlic cloves, finely chopped
- 1 12 cups carrots, chopped
- 1 cup red pepper, chopped
- 1 cup frozen peas
- 2 tablespoons all-purpose flour
- 1 (370 ml) can Carnation Evaporated Milk (regular, 2%, or fat-free)
- 1 (250 ml) can tomato sauce
- 4 cups cooked chicken, chopped
- salt and pepper
- 1 cup mozzarella cheese, grated
Method
- Cook pasta as directed on package.
- Heat oil in a large non-stick skillet on medium heat.
- Add onion, garlic, carrots, red pepper and frozen peas.
- Cook gently for 5 minutes or until tender.
- Add flour and cook for 3 minutes.
- Stir in Evaporated milk and tomato sauce.
- Bring to a boil, add chicken and cook until heated through.
- Season with salt and pepper.
- Stir in cheese until melted.
- This is not recommended for freezing,.
