Quick, Healthy and Convenient With #TysonGrilled&Ready Chicken {Recipe}

Disclosure:  I wrote this post while participating in a blog tour conducted by Burst Media. I have been compensated for my time commitment to the program, but my opinions are my own.

One of my go to dishes for dinner in the summer is a light pasta.  Lately though I have been looking to change it up and add a protein to it, chicken of course being the protein.  Now as a busy mom of three I do try to cut corners where I can and Tyson® makes it easy for me to do that without sacrificing quality.

Tyson® Grilled and Ready® come in both refrigerated and freezer varieties, both of which I have purchased.  For my new favorite pasta recipe I used the refrigerated variety since that was what I had on hand.

What is so great Tyson® Grilled and Ready®?  For starters there are no preservatives and the chicken is all white meat.  Next, its already cooked and just need to be heated up.  I love that I can have a bag of Tyson® Grilled and Ready® on hand and just heat it up when I need it.  In the past I have taken out frozen chicken breasts, cooked them, set them aside and I love that I no longer have to waste all that time and dishes cooking the chicken.  The bags of Tyson® Grilled and Ready® seriously make cooking so much easier and I find myself eating adding chicken to more of my meals.  My husband especially loves them because its always ready for him and not much work!

This recipe was good before but with the Tyson® chicken it takes it to the next level!

INGREDIENTS:

• 7 ounces or so of Pasta (I used Whole Wheat Penne)
• 4 cloves of garlic
• 5 ounces Snap Peas
• 5 ounces Baby Spinach
• 1/4 Cup or a package of Fresh Basil Leaves
• 1/2 cup Heavy Cream
• 1/2 cup parmesan (either fresh or from the jar like I used)
• 1 package Refrigerated Tyson® Grilled and Ready®

DIRECTIONS:

Boil a large pot of water.

Halve the snap peas and garlic while you are waiting for the water to boil.

When boiling, add pasta and garlic to the pot and cook about 8 minutes.  Add snap peas and cook for about 30 seconds.

Add spinach and basil and stir once.  Scoop out 1/2 cup of pasta water and set aside.  Drain the rest of the pasta mixture into another bowl.

Put pot back on stove at medium-high.  Add cream to pot and cook until just bubbling.  Return pasta mixture and stir.  Add any of the pasta water you had set aside if you need to.

Stir in parmesan and chicken. If necessary add remaining pasta water to create a lighter sauce that coats the pasta.