Food Stamps

If you love Italian dishes and especially different types of Italian chicken dishes, then this rotini primavera chicken dish is just right for you. With four servings in under 40 minutes, you can serve up this dish quickly for lunch or dinner and it’s only about $1.35 per serving. Vegetables are up to you, though this recipe calls for sliced carrots and broccoli, but zucchini, cauliflower, asparagus and peppers can also be added to this dish, particularly if you want to do a meatless version. In addition, cheaper chicken cuts can be more friendly to a food stamp budget for this dish. While this recipe also calls for dry rotini, you can actually use whichever pasta you prefer.

Ingredients List

• 1/2 lb. dry rotini
• 2 tbsp. vegetable oil
• 1 lb. boneless skinless chicken breast, cut into cubes
• 1 lb. frozen vegetable mix or your favorite fresh vegetables, thawed and cut
• 5 oz. Neufchatel cheese (a reduced fat cream cheese)
• 1/2 cup light Italian dressing
• 1/2 cup 2 percent fat milk

To start, you’ll cook the pasta first. Place the rotini in a boiling pot of water and cover. Follow directions for other types of pasta. Drain well once ready and keep warm.

In a pan or skillet, heat oil over medium to high heat and then add the cut chicken squares. Cook these until they are no longer pink. If you have herbs and spices that you like, add to the chicken while cooking in the pan. Basil and rosemary go especially good with this dish.

Mix the cheese, dressing and milk together in a bowl, then whisk or stir until smooth. Pour the mixture into the skillet. Add in the mixed vegetables and cook. Stir well and continue to heat for another five minutes and serve.

As side dishes, consider cheap tomato and basil salads or garlic bread for a treat.