1 1/2 pounds boneless, skinless chicken breasts
1/4 cup all-purpose flour
1 teaspoon seasoned salt
1 teaspoon Italian seasoning
large zip-top bag
2 teaspoons roasted garlic
1 pound steak-topper vegetables (fresh pre-sliced mushrooms, onions, bell peppers)
1/4 cup red wine
1 (26-ounce) jar pasta sauce
8 ounces bowtie pasta
1. Cut chicken lengthwise into 1-inch-wide strips (wash hands). Fill large saucepan half full of water. Cover and bring to a boil on high for pasta.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place flour, seasoned salt, and Italian seasoning in zip-top bag; shake to mix. Add chicken (wash hands) and shake to coat.
3. Remove pan from heat and coat with cooking spray; add garlic and chicken. Coat top of chicken with cooking spray; cover and cook 2 minutes.
4. Turn chicken and add steak-topper vegetables; cover and cook 3 minutes.
5. Stir wine and pasta sauce into chicken until blended; cover and cook 10–12 minutes, stirring occasionally, or until sauce boils and begins to thicken.
6. Meanwhile, stir pasta into boiling water. Boil 8–10 minutes, stirring occasionally, or until tender. Drain pasta. Serve chicken and sauce over pasta.
I didn't try it (being a vegetarian and all), but a lot of the customers liked it. It makes a TON of food, though, so I still had to toss a bunch at the end of each demonstration. I'm going to try it with veggie chicken strips and see how it turns out.