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Instructions |
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In an 8 qt pot, cook rotini according to package directions. Drain and rinse with hot water; keep warm.
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Heat olive oil in the same pot used for pasta. Add chicken, onion, garlic, and salt. Saute over high heat 4 min, stirring frequently.
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Add rice vinegar and basil. Continue to cook on high 2-3 min or until most of the vinegar has evaporated.
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Stir in stewed tomatoes and heat through. Chicken should be very juicy. Serve over rotini.
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| Serving
Suggestions |
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If desired, sprinkle with grated p.cheese and black pepper.
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Originally Submitted
6/26/2008
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