- 1 teaspoon olive oil
- 1/2 teaspoon minced garlic
- 1/4 cup chopped onion
- 1 (14.5 ounce) can Italian-style tomatoes with juice
- 1 (16 ounce) bag Birds Eye® Frozen Broccoli Florets, Cauliflower, Carrots
- 1 pound grilled chicken, cut into bite-sized pieces
- 4 ounces angel hair pasta, cooked
- 3 tablespoons shredded Parmesan cheese
- In skillet, cook onion and garlic in oil medium heat 2 to 3 minutes or until onion is soft and transparent. Add tomatoes and frozen vegetables; cover, and cook for 5 to 6 minutes. Stir in chicken and continue cooking another 2 to 3 minutes or until vegetables are tender.
- Place pasta on a large platter; spoon tomato vegetable mixture in center; top with shredded cheese. Serve immediately.