INGREDIENTS
2 pkgs. (9 oz.) Chicken breast stripes
8 oz. uncooked Rotini Pasta
1 bag (1 lb.) frozen broccoli, carrots and cauliflower
1/2 C Italian salad dressing
1/2 C sour cream
2 Tbsp skim milk
1 medium tomato, chopped

INSTRUCTIONS
1. In Dutch oven, cook rotini 8 minutes in boiling water. Add vegetables. Return to boil
cook 2-3 minutes longer or until pasta is tender and vegetables are crisp-tender.
Meanwhile, in a medium non stick skillet, eat 2 Tbsp dressing and chicken over
medium-high heat 3-5 minutes or until chicken is hot. In large bowl, blend sour
cream and milk. Ad warm pasta mixture and chicken mixture. Stir and coat gently.
2. Stir in remaining dressing and tomato. Serve immediately with rolls and fruit, if
desired.