Chicken Veggie Pasta Toss

• 2 Tbsp. Crisco shortening or oil
• 6 boneless, skinless chicken breast halves, cut in 1-inch pieces
• 1 clove garlic, minced
• 3 c. broccoli florets
• 2 c. sliced fresh mushrooms
• 1 fresh tomato, diced
• 1 (8 oz.) pkg. linguine or spaghetti, cooked without salt or fat
• 3/4 c. grated Parmesan cheese
• 1 Tbsp. dried basil leaves
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3/4 c. evaporated skim milk

1. Heat oil in large skillet on medium-high heat.
2. Add chicken and garlic.
3. Stir-fry about 5 minutes or until chicken is no longer pink in center.
4. Transfer to serving dish.
5. Add broccoli, mushrooms and tomato to skillet.
6. Stir-fry 3 to 5 minutes until crisp-tender.
7. Return chicken to skillet to heat.
8. Transfer mixture to large serving bowl.
9. Add linguine, Parmesan cheese, basil, salt and pepper.
10. Toss to mix.
11. Add milk.
12. Toss.
13. Serve immediately.

shortening, chicken, clove garlic, broccoli florets, mushrooms, tomato, linguine, parmesan cheese, basil, salt, pepper, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=788921 (may not work)