Here’s something a little different. Tubetini pasta tossed with crisp red bell pepper, Vidalia onion, garlic and baby bella mushrooms. If you don’t have Tubetini on hand you can use any small soup pasta such as acini de pepe, or couscous. Serves 2.
Ingredients: 2 Oz. uncooked Tubetini pasta, 7 oz. low sodium chicken broth, 7 oz. low sodium beef broth, 1/4 cup diced red bell pepper, 2 cloves minced garlic, 4 sliced baby bella mushrooms, Italian seasoning, pinch of salt, black pepper, olive oil, fresh Italian parsley.
Preparation: Combine the chicken, beef broth and salt in a small pot, cook the tubetini until most of the broth is absorbed. In a skillet, cook the vegetables in a little olive oil. Sprinkle with Italian seasoning and black pepper. When the veggies are crisp tender, add the tubetini to the skillet and toss well. Finish with additional olive oil and fresh parsley.
This dish is good hot or cold! Enjoy immediately or refrigerate and toss with oil and parsley just before serving. You can vary the dish by using different vegetables and cheese. Add meat for a nice light entrée.
We served ours as a side with Mahi Mahi and grilled vegetables. Check out the recipe here….