Sauted Cutlets with Seasoned Pasta

By Astrid

Ingredients

• 4 boneless/skinless chicken breastsabout 4 oz. each. Veal or pork slices can also be used.
• vegetable oil spray
• 4 tsp. GARDEN SALAD SEASONING, divided
• 1 tsp. red or white wine vinegar
• 2 TB. water
• 4 servings freshly cooked pasta (1 Cup each)

Details

Servings 4
Adapted from penzeys.com

Preparation

Step 1

Sprinkle chicken breasts with GARDEN SALAD SEASONING on both sidesuse 2 tsp. Spray a nonstick pan with vegetable oil spray, heat to medium. Cook chicken breasts 3-5 min per side,pork cutlets will cook in about the same amount of time, veal in a few minutes less. Remove the chicken to 4 serving plates. Add vinegar and water to the pan, raise heat to high, stir until liquid is reduced by half. Add freshly cooked pasta, 2 tsp. GARDEN SALAD SEASONING, toss to coat and warm pasta. Serve with a salad and crusty bread.