1 pound boneless skinless chicken breast halves, cut into 1-inch pieces
1 medium onion, finely chopped
2 zucchini and/or yellow squash, halved lengthwise and sliced
1 envelope Lipton Recipe Secrets Fiesta Herb with Red Pepper Soup Mix
1 can (8 ounce) stewed tomatoes, undrained
1 cup (1/2 pint) light cream or half and half
8 ounces wagon wheel or rotini pasta, cooked and drained
In 12-inch skillet, heat 1 tablespoon margarine over medium-high heat and cook chicken, stirring occasionally, 3 minutes of until almost done; remove and keep warm.
In same skillet. heat remaining 1 tablespoon margarine and cook onion and zucchini, stirring frequently, 3 minutes. Stir in fiesta herb with red pepper soup mix blended with tomatoes and cream. Return chicken to skillet. Cook over medium heat. stirring to crush tomatoes, 3 minutes or until chicken is done and sauce is slightly thickened. In large bowl, toss coked pasta with chicken mixture. Makes about 6 servings.
Note:
For extra zip, add 1 can (4 ounce) chopped green chilies, undrained to skillet with soup mix.